INDKX 



411 



Pure cultures, 33, 106, 237 ; in cheese- 

 making, 270 ; in cream-ripening, 223, 

 232, 235, 236, 237 ; vs. natural 

 starters, 244 ; in vinegar-making, 287 



Putrefaction, 41, 79; in cheese, 266 



QUARTER-EVIL, 382 

 Quick process in vinegar- making, 

 ^283 



RABBIT pest in Australia, 380 

 Rabbit septicemia, 379 



Rabies, 383 



Rancidity, 247 



Rauschbrand, 382 



Reclaiming nitrogen, necessity of, 132 



Red bacteria, 6l ; cheese, 267 ; colora- 

 tion of wheat, 391 ; milk, 205 



Rennet, 46, 195 ; enzyme, 195 ; form- 

 ing bacteria, 194 



Respiration in plant cells, 303 



Resistance against parasitic bacteria, 

 330 ; against tuberculosis, 362, 363 ; 

 to cold, 395 



Restoration of nitrogen to soil, 76 



Rindersucht, 380 



Ripening of cheese, 227, 252, 254, 256, 

 261 ; of cream, 223 ; of manure, 1 12 



Rock disintegration, 58 



Root tubercles, 137 ; relation to nitrogen 

 assimilation, 139 



Roquefort cheese, 259, 260 



Rotzbacillus, 381 



Russell, 256, 302, 303 



OACCHAROMYCETES, 23 



^ Salicylic acid, 319 



Salt as a preservative, 317 



Saltpeter plantations, 117 



Saprophytes, 32, 329 



Sarcina, 27 ; of red milk, 206 



Sauerkraut, 298 



Scarlet fever and milk, 213 



Schwann, 42 



Schizomycetes, 24 



Scrofula, 352 



Scrophulariacere, tubercles on, 159 



Sedimentation of water, 171 



Selection of proper legume, 152 



Self purification of soil, 85 



Septic tank, 126 



Sewage bacteria, 118, 165 



Sewage, bacterial treatment of, 124; 

 composition of, 119; contamination 

 of water, 164 ; disposal of, 123 ; 

 farms, 121 ; on the farm, 119 



Sick room, disinfection of, 406 



Silage bacteria, 301 



Silage, 299 ; cause of heating, 303 ; not 

 a bacterial product, 302 ; not a fer- 

 mented product, 305 



Silo, changes in, 300 



Sink water, 120 



Size of bacteria, 25 



Skim milk from creamery, 366 



Slacked lime, 199, 397 



Slimy milk, 1 80, 202 ; whey, 268 



Smoking as a preservative, 312 



Soapy milk, iSl 



Sodium bisulphide, 113 



Soft cheeses, 252, 262 ; classification of, 

 259 ; flavor of, 259 ; ripening of, 256 



Soil bacteria, 55 ; infusion, 40 ; mineral 

 matters of, 57, 64 ; organic ingredi- 

 ents of, 56, 65 ; origin of, 56 



Sources of milk bacteria, 176 



Sour fodder, 305 



Souring of cream, 223; of milk, 19, 176, 

 192 



Sorghum blight, 390 



Soy bean, 149, 153 



Species of bacteria, 28 



Spirillum, 28 ; desulphuricans, 60 



Spirochaetae, 28 



Splenic fever, 337, 344 



Spontaneous ripening of cream, 240 



Spores, 30; of lactic bacteria, 190 



Stable, disinfection of, 402 



Staphylococcus, 26 



Starch, 70, 71, 74, 77, 82, ill ; fermen- 

 tation of, 40 



Starters, 234, 240 ; use of, 239 



Sterilized milk, 197, 215, 216 



Stilton cheese, 259, 260 



Storch, 231 



Straw in manure, 88, 113 



Streams as a means of sewage disposal, 

 169 



Streptothrix, 28 



Streptococcus, 28, 384 ; of slimy milk, 

 203 



Suchsland, tobacco studies, 293 



Sugar, 20, 71, 74, 76, 77 ; as a preserva- 

 tive, 318 



Sugar industry, bacteria in, 325 



Sulphur, III ; bacteria, 59, 60 ; as a 

 disinfectant, 397-404 ; cycle, 62 ; 

 springs, 59; transformations, 59, 6l, 

 62 



Sulphuric acid, III, 112 



Sweet cream butter. 223, 227 ; curdling, 

 I 195 ; flavor of cheese, 267 



