TABLE OF CONTENTS. 
PART I. 
GENERAL NATURE OF MICROORGANISMS AND THEIR ACTIVITIES. 
CHAPTER PAGE 
I. The General Characters of Microorganisms .... i 
II. Fermentation, Putrefaction, and Decay 22 
PART II. 
BACTERIA IN SOIL AND WATER. 
III. Nature's Food Supply. The Carbon Cycle .... 37 
IV. Decomposition of Nitrogenous Compounds .... 47 
V. Nitrification and Denitrification 57 
VI. The Manure Heap and Sewage 69 
VII. Reclaiming Lost Nitrogen 90 
VIII. Bacteria and Soil Minerals in 
IX. Some Practical Lessons from Soil Bacteriology. . . 118 
X. Bacteria in Water 127 
PART III. 
BACTERIA IN DAIRY PRODUCTS. 
XI. Bacteria in Milk 137 
XII. Control of the Milk Supply 165 
XIII. Bacteria in Butter-making 181 
.X I V. Bacteria and other Microorganisms in Cheese-making 195 
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