VI PREFACE. 



both types of fermentation. While both must be described 

 and discussed, the bacteriological 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 consid- 

 ered may perhaps 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. 



MIDDLE-TOWN, CONN., 

 July, 1901. 



