Contents xix 



Pages 



required for sterilization Canned meat Canned milk 

 The use of preservatives. 



CHAPTER XLIII 



OTHER MEANS OF PRESERVING FOOD PRODUCTS. PICKLING 439-446 

 Low temperatures Drying Salting, pickling and 

 smoking Pickled fish Sauerkraut Dill-pickles. 



PART VIII 



BACTERIA AND FERMENTATION 447-472 



CHAPTER XLIV 



BAOTE. \ T X BREAD-MAKING . .447-448 



Bre t ^ults. 



CHAPTER XLV 



BACTERIA iv .tE SUGAR INDUSTRY .......... .449-450 



Streptococc mesenteroides Clostridium gelatinosum. 



CHAPTER XLVI 



BACTERIA IN TH ^REPARATION OF HAY AND OTHER 



DODDERS . 451-455 



Brown hay C^ ^lage. 



\PTER XLVII 



BACTERIA IN MISCELLANE AGRICULTURAL INDUSTRIES . 456-457 

 The retting of flax i ' hemp The preparation of 

 natto Bacteria and ag. iltural products. 



