io BACTERIA IN DAILY LIFE 



be established, where bacteriology is taught, and 

 where instruction is given in the principles of 

 scientific butter and cheese making. 



But bacteria of the brewery and of the dairy 

 are not the only useful germs which are to be 

 found on the shelves of microbe museums. Wine 

 and tobacco manufacturers on application may 

 respectively obtain the bacterial means of trans- 

 forming the crudest must into the costliest claret, 

 and the coarsest tobacco into the most fragrant 

 Havana. Already considerable progress has been 

 made in the isolation of particular varieties of 

 wine-yeast, whilst highly encouraging results have 

 been obtained by Suchsland and others in the 

 separation of various valuable tobacco-fermenting 

 organisms. Agricultural authorities, again, owe a 

 debt of gratitude to those distinguished in- 

 vestigators whose labours have discovered the 

 art of imprisoning the micro-organisms which 

 play such an important part in the fertilisation 

 of the soil. Bacterial fertilisers are amongst the 

 latest achievements which bacteriology has accom- 

 plished in this wonderful half-century, and the 

 purchase of special varieties of bacteria to suit 

 the requirements of particular kinds of leguminous 

 plants is now fast becoming a mere everyday 

 commercial transaction. But efforts for the 

 amelioration of the conditions under which plant 



