Index. 



241 



Pathogenic bacteria, spread of, 



95. 



Pear blight, 236. 

 Period of incubation, 96. 

 Pickles, 228. 

 Phosphorous, 182. 

 Plants, bacterial diseases of, 



235; leguminous, 198. 

 Plant food, 171. 

 Poll evil, 162. 

 Potassium, 185. 

 Preservatives. 12. 



Rabies, 134; diagnosis of, 139; 

 prevention of, 138; symp- 

 toms, 135. 



Roquefort cheese, 79. 



Roup, 159. 



Salting foods, 227. 



Saprophytic bacteria, 6. 



Septic tank, 220. 



Septicemia, 107. 



Sewage, disposal, 219; purifica- 

 tion, 219. 



Silage, 229. 



Slimy milk, 58. 



Soil, bacteria in, 13, 174; inocu- 

 lation of, 202. 



Spores, 5, 58. 



Stable, disinfection of, 169. 

 .Starters, home-made, 66; pure- 

 culture, 68. 



Sterilization, 16. 



Stilton cheese, 79. 



Sugar, preservation of foods 



by, 227. 

 Sulphur, 185. 



Sweet curdling of milk, 57. 

 Swine plague, 156. 

 Swiss cheese, 78. 

 Symptomatic anthrax, 104. 



Temperature, of cows, 120; ef- 

 fect on bacterial growth, 9. 



Tetanus, 131. 



Transmissible diseases, 88, 92. 



Tuberculosis, 86, 110; diagnosis 

 of, 118; distribution of, 

 110; of fowls, 126; of hogs, 

 125; symptoms of, 117. 



Tuberculin test, 118. 



Typhoid fever, bacteria of in 

 milk, 40; of fowls, 159. 



Udder, contamination of milk 



from, 24. 

 Utensils, milk, 89. 



Vinegar, 233. 



Water, 90; bacteria in, 13; dis- 

 ease-producing bacteria in, 

 215. 



Water glass, 232. 



White scours, 161. 



Wisconsin curd test, 63. 



Yeasts, 60. 



