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Wet specimens were first introduced as a preservation method for small animals such as fish, turtles, and rodents in the 16th Century by the well-known Amsterdam Anatomist Frederik Ruysch. Ruysch began testing preservative fluid techniques shortly after realizing that human cadavers were not only expensive study tools and difficult to source, but they did not stand the test of time in the summer months. Without proper preservation, specimens would quickly decompose unless in the cold conditions of a harsh winter.
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Before modern preservatives were accessible, specimens were often stored in Brandy, Rum, or other spirits. Ruysch established a formula called “Liquor Balsamicum” although the details of this solution were not disclosed until 2006.
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With well-sealed lids not readily accessible, these specimens were sealed with pig fat or skin, which was then burnt and stretched over a container to prevent leaks and reduce air exposure. This allowed fellow scholars and students to further the practice of studying organisms both big and small.
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Early wet preservation included spices such as clove, cinnamon, cassia, or cardamom. These spices were used to help with the smell of the decay, as well as an antimicrobial agent to slow down the decomposition process.
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It wasn’t until the 19th century that formaldehyde was introduced, with Ethyl and Rubbing Alcohol being later included in the making of wet specimens.