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due between the incipient decomposition that benefits 

 the flavor of food and the later stages which utterly 

 destroy it. 



Although the flavors of incipient decomposition may be 

 pleasant and useful, the taste produced by later stages is 

 offensive. In the end the food is always totally ruined, 

 for bacteria will finally produce the complete destruction 

 of the materials upon which they feed. The kinds of 

 putrefaction, that is, the odors and tastes that develop, are 

 by no means always the same. Different species of bac- 

 teria produce different results, and the same species of 

 bacteria produces a quite different kind of decay in differ- 

 ent sorts of food material. But it is a matter of little 

 significance what type of putrefaction occurs, for all of 

 them are equally sure to destroy the food. It is useful to 

 remember, however, that the kind of decomposition which 

 is produced when bacteria grow without sufficient air is 

 always more unpleasant and more dangerous than that 

 which takes place where there is plenty of air. Any food 

 material which is closed in tight bottles or jars and under- 

 goes putrefaction is sure to give rise to more unpleasant 

 odors and tastes and to decidedly more unpleasant types 

 of decomposition than food material which decays in the 

 open air. 



GARBAGE 



All the refuse from our tables or our kitchens is just 

 as good food for bacteria as is the material which we 

 actually consume, and all of this waste material, after we 

 have discarded it, is attacked by bacteria. This is shown 

 simply enough by the odors arising from garbage if it is 



