33 
INDEX 
Pasteurization, 173 
efficiency of, 322 
Penicillium, 7 
Camembertii, 205 
Roquefortii, 206 
Pepsin, 28 
Peptonizing bacteria, 55, 150 
Percolating filter, 84 
Peritrichic bacilli, 1 1 
Phosphates, 38 
Phosphorus, 113 
Pleuropneumonia, 291 
Potash, 38, 115 
Potato rot, 302 
tubes, 317 
Powdered milk, 177 
Preservatives, chemical, 243 
in milk, 171 
Preservation of food, 236 
Presumptive test for B. coli, 320 
Proteids, 48 
Proteolytic fermentation, 30 
Proteus vulgaris, 52 
Pseudomonas, 12 
campestris, 298 
destructans, 305 
fluorescens, 305 
iridis, 305 
prunii, 304 
Stewarti, 303 
vascularis, 303 
Ptomaines, 2 5 
Pure cultures, 9 
in butter-making, 187 
tobarco curing, 228 
vinegar-making, 221 
Purification of cultures, 313 
Pus in milk, 138 
Putrefaction, 26, 33, 50, 319 
Putrid butter, 185 
cheese, 202 
Quarter-evil, 287 
Rabies, 291 
Rancidity of butter, 192 
Rauschbrand, 287 
Red milk, 156 
Rennet-forming bacteria, i 50 
Rennin, 33 
Reservoir, 133 
Resistance against microorganisms, 
252-257 
method of increasing, 2 54 
Rinderpest, 291 
Rinderseuche, 285 
Root tubercles, 96, 100, 306 
Root tubercle bacteria, 98-101, 119, 
321 
Roquefort cheese, 206 
Rots, 295, 301, 304 
Rotz bacillus, 286 
Rusts, 295 
Rusty spot, 203 
Saccharomyges, 8 
Salt as a preservative, 244 
Saltpeter plantations, 76 
Saprophytes, 2 1 
Sarcina, 12 
Sauer kraut, 223 
Scarlet fever in milk, 1 63 
Self-purification of soil, 55 
Septic tank, 83 
Sewage, bacteria in, 319 
composition of, 78 
farming, 79 
treatment of, 78, 8 1 
Sheep-pox, 291 
Sick-room, disinfection of, 325 
Silage, 229 
Silo, 35 
Slimy bread, 216 
milk, 1 53 
whey in Edam cheese, 203 
Smuts, 295 
Soft cheeses, 203 
Soil, acidity of, 120 
aeration of, 121 
bacteria, 319 
infusion, 97 
inoculation, 106, 119 
microorganisms in, 39 
nitrogen in, 65 
origin of, 39 
Sour bread, 216 
fodder, 233 
milk, bacteria in, 321 
Soured beans, 224 
Spices as a preservative, 245 
Spirillum, 12 
Spoiling of food, 235 
Spores, 7, 15 
Springs, 133 
Sprinkling filter, 84 
Stables, care of, 166 
disinfection of, 325 
Staining of bacteria, 314 
Starches, 43 
Starters in butter-making, 186 
in cheese-making, 200 
preparation of, 187 
use of, 189 
value of, 191 
Sterilization, 17 
