TABLE OF CONTENTS 



CHAPTER 



I. INTRODUCTION 



PAGE 

 I 



SECTION I MOLDS 



II. THE GENERAL NATURE OF MOLDS . . . 12 



III. CONDITIONS FAVORING MOLD GROWTH . '. . . 32 



IV. THE DECAY OF FRUIT; USEFUL MOLDS; MOLD 



DISEASES . . * , . . 40 



SECTION II YEASTS 



V. YEASTS AND THEIR DISTRIBUTION . 

 VI. YEASTS IN THE HOUSEHOLD. 

 VII. BREAD RAISING; FERMENTED LIQUORS . 



56 

 68 

 86 



SECTION III BACTERIA 



VIII. THE GENERAL NATURE OF BACTERIA . . . 100 



IX. BACTERIA WHICH LIVE UPON DEAD FOOD . . 124 



X. THE PRESERVATION OF FOOD; DRYING; COOLING 139 



XL THE USE OF PRESERVATIVES . V . . . 157 



XII. PRESERVATION BY CANNING . . ... . 169 



XIII. MILK; EGGS; PTOMAINE POISONING . ... . . 182 



XIV. DISEASE BACTERIA 203 



