TABLE OF CONTENTS. 



PART I. GENERAL NATURE OF BACTERIA AND 



FERMENTATIONS. 



CHAPTER I. THE NATURE OF BACTERIA . . 17 



CHAPTER II. FERMENTATION ... -39 



PART II. BACTERIA IN SOIL AND WATER. 



CHAPTER III. THE ORIGIN OF SOIL 53 



CHAPTER IV. THE TRANSFORMATIONS OF CARBON AND NI- 

 TROGEN ....... 68 



CHAPTER V. THE MANURE HEAP AND SEWAGE . . .109 

 CHAPTER VI. RECLAIMING LOST NITROGEN . . .130 

 CHAPTER VII. BACTERIA IN WATER 163 



PART III. BACTERIA IN DAIRY PRODUCTS. 

 CHAPTER VIII. RELATION OF BACTERIA TO THE DAIRY AND 



ITS PRODUCTS 175 



CHAPTER IX. BACTERIA IN MILK 188 



CHAPTER X. BACTERIA IN BUTTER-MAKING . . . 223 

 CHAPTER XI. BACTERIA IN CHEESE-MAKING . . . 252 



PART IV. THE RELATION OF BACTERIA TO MISCEL- 

 LANEOUS FARM PRODUCTS. 



CHAPTER XII. FERMENTATIONS CONCERNED IN THE PREP- 

 ARATION OF FARM PRODUCTS . . .277 

 CHAPTER XIII. PRESERVATION OF FOOD PRODUCTS FROM 



BACTERIA ...... 308 



PART V. PARASITIC BACTERIA. 

 CHAPTER XIV. RESISTANCE AGAINST BACTERIA. ANTHRAX . 329 



CHAPTER XV. TUBERCULOSIS 348 



CHAPTER XVI. OTHER BACTERIAL DISEASES . . .379 



CHAPTER XVII. DISINFECTION 392 



(vii) 



