CONTENTS. 



CHAPTER PAGE 



I. BACTERIA AS PLANTS . . . . . ' 9 



Historical. Form of bacteria. Multiplication of bac- 

 teria. Spore formation. Motion. Internal structure. 

 Animals or plants ? Classification. Variation. Where 

 bacteria are found. 



II. MISCELLANEOUS USES OF BACTERIA IN THE ARTS. 41 



Maceration industries. Linen. Jute. Hemp. 

 Sponges. Leather. Fermentative industries. Vine- 

 gar. Lactic acid. Butyric acid. Bacteria in tobacco 

 curing. Troublesome fermentations. 



III. BACTERIA IN THE DAIRY . . . * .66 



Sources of bacteria in milk. Effect of bacteria on 

 milk. Bacteria used in butter making. Bacteria in 

 cheese making. 



IV. BACTERIA IN NATURAL PROCESSES ' .- . .94 



Bacteria as scavengers. Bacteria as agents in Nature's 

 food cycle. Relation of bacteria to agriculture. Sprout- 

 ing of seeds. The silo. The fertility of the soil. Bac- 

 teria as sources of trouble to the farmer. Coal forma- 

 tion. 



V. PARASITIC BACTERIA AND THEIR RELATION TO 



DISEASE " . . . . . . . 128 



Method of producing disease. Pathogenic germs not 

 strictly parasitic. Pathogenic germs that are true para- 

 sites. What diseases are due to bacteria. Variability 



