PART IV. 



THE RELATION OF BACTERIA TO MISCEL- 

 LANEOUS FARM PRODUCTS. 



CHAPTER XII. 



FERMENTATIONS CONCERNED IN THE PREP- 

 ARATION OF FARM PRODUCTS. 



THERE is no phase of agriculture where bacteria play such 

 an important part as in the dairy, although there are quite a 

 number of other farm products in which bacteria are of much 

 significance. For some of his produce the farmer depends 

 wholly upon bacteria (vinegar). In the case of other prod- 

 ucts the food is prepared by a partial fermentation, while in 

 still other cases the farmer's desire is to prevent the growth of 

 bacteria. 



In, all temperate and cold climates it is necessary to keep, 

 for the winter season, food which grows during the warmer 

 weather. This applies equally to the farmer's own food and 

 that of his cattle, both of which demand some sort of preserva- 

 tion. In many instances there is a difficulty in preserving the 

 food because of the readiness with which putrefactive bacteria 

 will grow in organic products, causing their disintegration and 

 decay. As already noticed, bacteria will feed upon almost any 

 kind of organic matter, provided there is plenty of moisture at 

 hand. But, for bacterial growth water is necessary and some of 

 the foods produced on the farm have such a small amount of 



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