Index and Glossary 



479 



Irrigation, broad, 128-130; inter- 

 mittent, 128, 130; kinds, 128; 

 mixed. 128, 130. 



Isigny cheese, 426. 



Jensen, 408, 419. 

 Jubert, 449. 



Kainit, 350. 



Kalantarjanz, 381. 



Kaserer, 172, 333. 



Keeping quality of milk, 382-385, 

 387, 388. 



Kefir (cow's milk, fermented by means 

 of Kefir grains, which are composed 

 of a mixture of certain yeasts and 

 bacteria), 378, 379; grains, 378. 



Khun, 204. 



King, 268. 



Klebs, 7. 



Koch, 8, 9, 58. 



Kohn, 8, 9. 



Kum'ss, (originally prepared by fer- 

 menting mare's milk by means of 

 a mixture of yeasts and bacteria), 

 379, 380. 



Kuhlmann, 169. 



Kiitzing, 463. 



Lactic-acid bacteria (organisms capa- 

 ble of transforming milk-sugar, or 

 other sugars, into lactic acid), 370- 

 373, 390, 405, 406, 412, 418, 420- 

 422, 424, 459. 



Lactic acid, formation of, in dill- 

 pickles, 445, 446. 



Lakes and ponds, circulation of water 

 in, 88; pollution of, 89; sedimenta- 

 tion in, 88. 



Lakes, bacteria in, 77. 



Lawes, 193, 209. 



Leeuwenhoek, 2. 



Legumes, as green-manures, 239-259; 

 cause of soil-enriching qualities of, 

 207; entrance by nodule bacteria, 

 217; limitations of, 206; nodules, 

 bacteria in, 212; tubercles, arrange- 



ment, of on roots, 214; value of. 

 206. 



Lemaire, 7. 



Liebig, 192, 208, 209, 460. 



Limburger, 422. 



Lime, bicarbonate, 277; causes of 

 migration of, 277; effect of, on soil 

 bacteria, 142; importance of, 279; 

 influence of, on azotobacter, 201, 

 280; on bacterial activities, 280; 

 in manure, conservation of, 349; 

 losses of, from soil, 278, 279; phos- 

 phate, 281, 286; relation of bac- 

 teria to, 276, of potash to, 291, 

 to nitrifying power of soil, 179; re- 

 moval of, to the sea, 277; required 

 for nitrification, 179; restoration 

 of, by bacterial activities, 280; 

 solubility of, 277; sulfate, 196, 295. 



Limestone, decomposition of, 276; 

 soils, 201. 



Liming of soils, 278. 



Liquid cultures, 234. 



Liquid manure, ammoniacal fermen- 

 tation of, 322. 



Lister, 7, 11. 



Litter, relation of bacteria to, 346; 

 resistance to decay, 305. 



Lockjaw bacillus, 40. 



Losses from farmyard manure, 306. 



Loss of color in wine, 460. 



Maercker, 311, 335. 



Magnesia, relation of, to bacteria, 

 276, 277. 



Malaria, 58. 



Malpighi, 212. 



Mannitic ( fermentation of wine unde- 

 sirable changes in wine, caused by 

 bacteria and accompanied by the 

 formation of a white crystalline 

 substance, mannite), 461. 



Manure, aerobic bacteria in, 309; 

 ammonification in, 320, 324; bac- 

 terial changes in, 303, 304; barn- 

 yard, bacteria in, 303: cellulose fer- 

 mentation in, 342-344; changes of 



