408 



INDEX 



Butter, bacteria in, 245 j Cow as a source of bacteria, 177 



Butter faults, 235, 245 ] Cream, bacteria in, 228; pasteurization 



Butter-making, bacteria in, 223 of, 222; ripening, 224, 226, 230 



Butyric fermentation, 40, 197, 247 Cremothrix, 63 



By-products of bacterial decomposition, Cultivation of soil, 107 

 82 Culture butter, 237 



Curcurbit wilt, 389 



PJ AIRY bacteria, 188 ; disinfection of, 



402 ; drainage of, 121 

 Decay, 41, 79 



Decay of woody structures, 308 

 Decomposition, 36, 38 ; bacteria, 74, 79, 



81 ; in sewage, 122, 124, 125; in 



manure, Hi; produced by bacteria, 



82 

 Denitrification, 86, 99 ; and nitrification, 



103 ; in the soil, 88 ; in sewage, 125 

 Denitrifying bacteria, 1 12, 156 ; fermen 



tation, 40 



Destruction of nitrogen compounds, 79 

 Diarrhoeal diseases and milk, 214 

 Diastase, 43, 46 

 Digestion of casein, 195 ; of milk, 176, 



195 



Diphtheria and milk, 213 ; bacillus, 144 

 Diplococcus, 27 

 Dirt and milk, 179, 181 

 Disease, relation of bacteria to, 18 

 Diseases distributed by milk, 21 1; by 



water, 166 



Disinfectants, application of, 199 

 Disinfection, 392 

 Disintegration of rocks, 102 

 Drainage, a source of nitrogen loss, 131 

 I >rying, a means of preserving, 310 

 Duclaux, 257 



PARTHWORMS, distributing an- 

 & thrax, 342 

 Edam cheese, 200, 203, 268 

 Eggs, bacteria in, 323 

 Elreaginacere, tubercles on, 159 

 Enzymes, 44, 45, 47, 48, 289, 314 ; in 

 butter, 248 ; in cheese, 255, 263 ; in 

 cream-ripening, 226 ; in tobacco, 293 ; 

 nature of, 5 > secreted by bacteria, 

 48 ; by plant cells, 47 

 Enzyme theory of fermentation, 48 

 Excreta, disinfection of, 407 

 Excretions, 37, 39, 82, 400 

 Exhaustion of food supply, 171 ; of soil, 



54,66 

 Explosions, a source of nitrogen loss, 



CABBAGE, disease of, 389 

 Canker of ash, 391 ; of ivy, 390 



Canning industry, value of, 320; diffi- 

 culties of, 321 



Camembert cheese, 259 



Carbolic acid as a disinfectant, 396 



Carbon cycle, 75 



Carbon in the air, 65 



Carbon, restoration to the air, 70 



Casease, 194, 195 



Casein digestion of, 254 



Cellulose, fermentation of, 71, ill 



Centrifugal purification of milk, 179 



Charque, 312 



Cheese-making, bacteria in, 252 ; me- 

 thod of manufacture, 252 ; poisoning, 

 267 



Chemical changes produced by bacteria, 

 34 ; disinfectants, 395 



Chemicals as preservatives, 317 



Chicago drainage canal, 170 



Chloride of lime, 397 



Cholera, 166 ; infantum, 214 ; in milk, 

 213 



Chrondrin, 76 



Churning, 227 



Cladothrix, 28, 63 



Classification of Bacteria, 24; of Fungi, 

 22 



Cleanliness, 179, 182 



Clostridium pasteurianum, 134, 147 



Clothing, disinfection of, 401 



Coccus, 25 



Cold, as a preservative, 316, 395 



Colored milks, 204, 206 



Combustion, 70, 71 



Commercial cultures, 233, 235, 241 



Compost heap, 1 1 6 



Consumption, 352 



Contact beds. 126 



Continuation of food supply, 53 



Control of number of bacteria, 182 ; of 

 ripening, 224, 231 



Cooling, influence of, on bacteria, 183 



Corn, canned, 321 



Corrosive sublimate as a disinfectant, 



395 

 Cotton, spontaneous heating, 316 



