Vlll PREFACE TO FIRST EDITION. 
tion. While both must be described and discussed, the bacterio- 
logical fermentations will demand most of our attention. For all of 
these reasons the limits which we shall draw to the subject of 
agricultural bacteriology are somewhat arbitrary, and some of the 
topics here considered may not be regarded as belonging strictly 
to the subject. All of them, however, have at least an incidental 
relation to the farmer and his industry. 
H. W. C. 
MlDDLETOWN, CONN. 
