VI 



Contents. 



EXERCISES. PAGE. 



XXIX. Bacillus coli communis 59 



XXX. Bacillus coli com mun is (continued) 61 



XXXI. Bacillus cholerae suis and Bacillus typhosus 62 



XXXII. Bacillus cholerae suis and Bacillus typhosus (con- 

 tinued) 63 



XXXIII. Bacillus cholerae suis and Bacillus typhosus (con- 



tinued) 64 



XXXIV. Widal serum test 65 



XXXV. Bacterium (Bacillus] septicaemiae hemorrhagicae 



and Micrococcus lanceolatus 66 



XXXVI. Bacterium (Bacillus} septicaemiae hemorrhagicae 



and Micrococcus lanceolatus (continued) 67 



XXXVII. Bacterium (Bacillus] septicaemiae hemorrhagicae 



and. Micrococcus lanceolatus (continued) 68 



XXXVIII. Bacterium (Bacillus} tuberculosis 69 



XXXIX. Bacterium (Bacillus} mallei 71 



XL/. Bacterium {Bacillus} mallei (continued) 71 



XLJ. Actinomycosis 72 



XL/II. Bacterium (Bacillus} anthracis 72 



XL/HI. Bacterium (Bacillus} anthracis (continued) 73 



XLJV. Bacterium (Bacillus} diptheriae 74 



XL/V. Bacterium (Bacillus} diptheriae (continued) 76 



XLVI. Determining the species of bacteria 77 



XL, VII. Isolating and identifying bacteria from animal tissues 77 



XL/ VIII. Isolating and identifying bacteria from animal tis- 

 sues (continued) 79 



XL/IX. The examination of sections of tissues containing 



bacteria 79 



I/. Bacteriological examination of pus and exudates 80 



I/I. A bacteriological examination of the skin for Micro- 

 coccus (Staphylococcus] epidermidis albus 81 



L/II. Determining the thermal death point of bacteria 82 



I/HI. Determining the efficiency of disinfectants 83 



LyIV. Testing disinfectants ( continued ) 84 



L/V. Pasteurizing and sterlizing milk 85 



I, VI. The quantitative bacteriological examination of water 86 



L/VII. The quantitative examination of water ( continued ) _ _ 87 



LVIII. The qualitative examination of water 88 



LJX. The qualitative examination of water (continued) __ 89 



L/X. Examination of certain bacteria not studied in the 



laboratory 89 



