Contents xvii 



CHAPTER XXXI 



Pages 



CELLULOSE FERMENTATION 342-347 



Gases in the manure pile. Litter and the development 

 of bacteria in manure. 



CHAPTER XXXII 



THE CONSERVATION OF MANURIAL CONSTITUENTS . . . .348-356 

 Chemical methods Gypsum Burned lime, shell-lime, 

 and limestone Superphosphate Kainit Sulfuric acid 

 Value of chemical methods. Mechanical methods- 

 Effect of moisture The temperature of the manure 

 Preventing the loss of ammonia. 



PART VI 

 BACTERIA IN MILK AND RELATED PRODUCTS . . 357-430 



CHAPTER XXXIII 



MILK AS A FOOD 357-359 



Milk a medium for bacterial development. 



CHAPTER XXXIV 



SOURCE OF BACTERIA IN MILK 360-368 



Bacteria in the udder Bacteria in the air Bacteria on 

 the cow's body The milker The utensils Milking- 

 machines Milk-strainer. 



CHAPTER XXXV 



KINDS OF BACTERIA IN MILK 369-377 



Species of bacteria in milk Lactic-acid bacteria Sweet 

 curdling Harmless bactera Milk faults Blue milk 

 Red milk Bitter milk Ropy milk. 

 K 



CHAPTER XXXVI 



MILK BEVERAGES . : . . 4 378-381 



Kefir Kumiss $hitzoon. 



