476 



Index and Glossary 



periodically admitted and with- 

 drawn), 117. 



Contagion, 2. 



Corn, 383; silage, 454, 455. 



Cotton cultures, 233; commercial 

 preparation of, 234; defects of, 234; 

 tests of, 234. 



Cotton, moist, heating of, 452. 



Country air, bacteria in, 51. 



Cowpeas, 245; and vetch, 252; wide 

 usefulness of, 247. 



Cream, bacteria in, 402-410; lactic- 

 acid, bacteria in, 406; pasteurized, 

 use of, with pure cultures, 410; 

 ripened, number of bacteria in, 405; 

 ripening, 402, 404; separating of, 

 on farms, 409. 



Crenothrix Kuhniana, 301. 



Crimson clover, 245; amount of nitro- 

 gen in, 251; nitrogen-gathering, 

 power of, 250; value of, on sandy 

 soils, 249. 



Crops, fallow, 237; green-manuring, 

 237; relation of, to soil bacteria, 

 141; rotations of, 239, 241. 



Culture medium (any substance or 

 combination of substances that 

 offers suitable conditions for the 

 growth of bacteria), concentration 

 of, 42; moisture in, 38; new methods 

 for preparation of, 43; reaction of, 

 43. 



Culture (a growth of any species of 

 bacteria on suitable media), liquid, 

 234; pure, 9. 



Dark Ages, condition of agriculture in, 

 240. 



Deep wells, bacteria in, 93. 



Deherain, 343. 



Denitrification (the decomposition of 

 nitrates by bacteria with the evo- 

 lution, usually, of nitrogen gas), 

 161, 183-185, 188, 189, 326-329. 



Denitrifying bacteria, 166, 187, 188, 

 327. 



Diarrhrea, 58. 



Diaspora caucasica, 379. 



Digby, 176. 



Digestion, losses of elements in, 307. 



Dill-pickles, 445, 446. 



Disease bacteria in milk, 397; butter, 



413. 



Diseases of fermented liquors, 458. 

 Domestic filters, 87. 

 Drying of food products, 439. 

 Dupetit, 184. 

 Dust, bacteria in, 50. 

 Dust particles in air, 45, 46, 50. 

 Dysentery, 59, 60. 



Eberth, 58. 



Economy of fallowing, 270. 



Edam cheese, 427. 



Effluent (purified, or partly purified, 

 sewage, running out of filter beds, 

 contact beds, etc.), treatment, 119. 



Electricity, influence of, on bacteria, 

 41. 



Elementary nitrogen, losses of, from 

 manure, 331. 



Emmenthaler cheese, 427. 



Emmerling, 381. 



Enzymes (chemical compounds elab- 

 orated by animals, plants and bac- 

 teria, or other microorganisms, and 

 indispensable to them for the proper 

 digestion and assimilation of food), 

 34, 35, 164, 419, 421, 422. 



Eremakausis (the decay of vegetable 

 or animal substances with a plenti- 

 ful supply of air), 150. 



Ether, 272. 



European agriculture, revival in, 241. 



Evelyn, 176. 



Facultative aerobes (bacteria prefer- 

 ring to develop in the absence of 

 air, but capable, also, of growing 

 when air is admitted), 40; anaerobes 

 (bacteria preferring to develop in 

 the presence of air, but capable, 

 also, of growing when air is ex- 

 cluded.) 40, 



