480 



Index and Glossary 



bacterial species in, 319; character 

 of bacteria in, 319; compacting of, 

 309; composition of, 304, 305; con- 

 ditions affecting bacterial decom- 

 position of, 320; conservation of, 

 349-356; cost of organic matter in, 

 316; danger of denitrification from, 

 329; decomposition of, 313; de- 

 nitrification in, 326, 327; denitri- 

 fying bacteria, carried by, 188; 

 denitrifying, power of, 328, 329; 

 depressing effect of, on nitrifica- 

 tion, 186; farmyard, losses from, 

 306, 308, 309; formation of ammon- 

 ium carbonate in, 322; formation 

 of gases in, 344; growth of bacteria 

 in, 306; importance of proper stor- 

 ing of, 308; increase of insoluble 

 nitrogen in, 334, 335; influence of, 

 on soil bacteria, 141; liquid, am- 

 moniacal fermentation of, 322, 

 formation of ammonia in, 321, 

 separate collection of, 312; losses 

 of ammonium carbonate from, 323, 

 - of elementary nitrogen from, 

 330-332, of nitrogen from, 310, 

 311, 312, of organic matter from, 

 309; measurement of temperature 

 of, 355; mechanical constitution of, 

 304; nitrates in, 326; nitrification in, 

 337, 338, 340; numbers of bacteria 

 in, 318; organic matter in, 307; tem- 

 perature of, 314; value of, 307; 

 of lost portions from, 315, of or- 

 ganic matter in, 316. 



Marshall, 373. 



Marsh gas, 151, 343, 344. 



Matzoon (fermented milk, originally 

 prepared in Armenia by means of 

 a mixture of certain yeasts and 

 bacteria), 381, 382. 



Meat, canned, 438. 



Mechanical methods for conservation 

 of manure, 30, 356. 



Membrane-formation, 19. 



Methane (or marsh gas, an inflamma- 

 ble gas occurring in swamps, petrol- 



eum wells, volcanoes and coal 

 mines), 31, 344. 



Michel, 58. 



Milk, as a food, 357; beverages, 378; 

 bitter, 376; blue, 374; canned, 438; 

 cooling of, importance of, 384; 

 curdling of, 370; diphtheria and 

 scarlet fever in, 401; dirt in, 362, 

 363; disease bacteria in, 397; elimi- 

 nation of bacteria from, 386, 387; 

 faults, 374; germicidal power of, 

 382, 383; keeping quality of, 382- 

 384, 387, 388; kinds of bacteria in, 

 369; machine-drawn, bacteria in, 



365, 366; numbers of bacteria in, 



366, 382, 395; pails, 361, 365, 387; 

 pasteurization of, 389, 391; pre- 

 servatives, 392; progress in produc- 

 tion of, 358; red, 375; ropy, 376, 377 

 suitability for bacterial growth, 358; 

 source of bacteria in, 360; spontane- 

 ous souring of, 373; sterilization of, 

 by heat, 388, 389; strainers, 367, 

 368; transportation and distribu- 

 tion of, 394, 395; treatment of, 

 with chemicals, 392; tuberculosis, 

 bacteria in, 397; typhoid bacilli in, 

 400; typhoid infection of, 59; 

 utensils, 385. 



Miquel, 49, 51, 52. 



Mixed irrigation, 128, 130. 



Moisture in fallow soils, 268. 



Molds in Camembert cheese, 425; 

 Roquefort cheese, 426. 



Moore's method, 232. 



Moors, formation of humus in, 152. 



Mother of vinegar (a heavy membrane 

 formed on the surface of alcoholic 

 liquids which are being changed 

 into vinegar acetic fermentation), 

 464. 466. 



Motile bacteria (bacteria that pos- 

 sess the power of motion), 19. 



Motility, 17. 



Mountain air, bacteria in, 5, 54. 



Mouras, Automatic Scavenger, 113. 



Miiller, 115. 



