CONTENTS. 



CHAPTER V. MICROBIAL FOOD POISONING (MacNeal) ................ 411 



General considerations. Infections of food-producing animals transmissible to man. 



Human infections transmitted in food. Food poisoning due to the growth of sapro- 

 phytic bacteria in the food, Poisonous meat, sausage, fish, shell fish, milk, cream, 

 cheese, and vegetable food. The chemical nature of food poisons. 



CHAPTER VI. THE MICROBIOLOGY OF ALCOHOL AND ALCOHOLIC PRODUCTS (Bioletti) . 418 

 Wine: Grape juice, and wine as culture media. The microorganisms found on grapes, 

 (molds, yeasts, pseudo-yeasts, bacteria). Microorganisms found in wine, Aerobic 

 organisms (mycodermse, acetic bacteria) , Anaerobic organisms (slime-forming bac- 

 teria, propionic and lactic bacteria, mannitic bacteria, butyric bacteria). Control of 

 the microorganisms, Before fermentation, during fermentation, after fermentation. 



Beer: The raw materials and microorganisms of brewing, Grains, yeasts of beer, 

 kinds of beer. Outline of the processes of brewing, Introduction, malting (produc- 

 tion of enzymes), work of enzymes and bacteria, fermentation (work of yeasts), after- 

 treatment. Diseases of beer. Miscellaneous alcoholic beverages: Cider, perry, fer- 

 mented beverages of various fruits, hydromel or mead pombe, ginger beer. Dis- 

 tilled alcohol: Introduction, Uses and sources of alcohol. Methods, Preparation 

 of the sugar solution, (saccharine raw materials, starchy raw materials), fermentation. 



CHAPTER VII. MANUFACTURE OF VINEGAR (Bioletti) ............... 448 



Acetic fermentation, Nature and origin of vinegar, vinegar bacteria. Processes of 

 manufacture, Raw materials, fermentation, starters and pure cultures, apparatus, 

 domestic method, Orleans method, Pasteur method, German method, rotating 

 barrels, after treatment. Diseases. 



CHAPTER VIII. MANUFACTURE OF OTHER FERMENTED PRODUCTS (Bioletti) ..... 460 

 Preparation and conservation of food material, Compressed yeast, bread, vegetables, 

 starch, sugar, tobacco. Preservation and conservation of miscellaneous products, 

 Indigo, retting, tanning. 



CHAPTER IX. MANUFACTURE OF VACCINES (King) ................ 467 



Introduction. Active immunizing substances (vaccines), Attenuated viruses, 

 small-pox vaccine, blackleg vaccine, rabies vaccine, Dorset-Miles hog-cholera serum, 

 anthrax vaccines. Other vaccines, Asiatic cholera, bubonic plague, tuberculosis, 

 typhoid fever. Bacterial vaccines (bacterins). 



CHAPTER X. THE MANUFACTURE OP ANTISERA, AND OTHER BIOLOGICAL PRODUCTS 



RELATED TO SPECIFIC INFECTIOUS DISEASES (King) .............. 480 



Antitoxins, Diphtheria antitoxin, tetanus antitoxin. Other antimicrobial sera, 

 Dorset-Niles anti-hog-cholera serum, antistreptococcic serum, antidysenteric serum, 

 antirabic serum, antigen ococcic serum. Tuberculins, Koch's tuberculin (old) , other 

 tuberculins. Mallein. Suspensions for the agglutination tests. 



DIVISION VI. MICROBIAL DISEASES OF PLANTS (Sackett). 

 INTRODUCTION .............................. 49 



CHAPTER I. BLIGHTS ............................. 492 



Stem blight of alfalfa. Bacteriosis of beans. Blight of mulberry. Blight of oats. 

 Pear blight. Tomato blight. Walnut blight. 



CHAPTER II. GALLS AND TUMORS ........... ....... Sz 



Crown gall. Olive knot. Fingers and Toes of cabbages (Todd). 



CHAPTER III. LEAF SPOTS .......................... So6 



Spot of the larkspur. Bacterial spot of plum and peach. Leaf spot of sugar beet. 



