INDEX 



289 



Disinfectants, application of, 261. 



Disinfection, 255. 



Distilled liquors, 70. 



Distillery yeast, 78, 79. 



Dried yeast, 81. 



Drinking water a source of disease, 



222. 



Drying as a preservative, 33, 141. 

 Dust, in the schoolroom, 233 ; in the 



sick room, 231. 



Eating utensils, treatment' of, 243. 

 Eggs, bacteria in, 119; preservation 



of, 164, 197. 

 Elimination of germs from body, 



214. 



Epidemics, 210. 

 Erysipelas, 236. 

 Excreta, 242, 262; as a source of 



infection, 220. 



Fats as bacterial foods, 1 24. 



Favus, 54, 236. 



Fermentation, 56 ; checked by boil- 

 ing, 68; of jellies, 65. 



Fermentative industries, 95. 



Fermented beverages, 57, 70. 



Fermenting power of yeasts, 76. 



Figs, 163. 



Filtering water, 224. 



Fish, poisoning from eating, 199 ; 

 preserving of, 145, 163. 



Fission, 10, 106. 



Flagella, 103, 105. 



Flavors, from bacterial growth, 127, 

 130; of butter, 6; of cheese, 6; 

 produced by yeasts, 88. 



Fleas as distributers of disease, 221. 



Flies as distributers of disease, 221. 



Floors, bacteria on, 118. 



Flour, molding of, 27,33 > preserved 



by drying, 142. 

 Food as a distributer of disease, 



234- 



Foods, bacteria in, 118; of bacte- 

 ria, 121, 124; preservation of, 139; 



ruined by bacteria, 134; use of, 



while fresh, 140. 

 Formalin, 158; as a disinfectant, 



260, 264, 266. 

 Freezine, 158. 

 Freezing of food, 149. 

 Fresh air, need of, 251 ; in sick 



room, 265. 

 Fruits, canning of, 172, 180; decay 



of, 40, 42, 119; drying of, 146; 



moisture in, 32 ; packing of, 46 ; 



wrapping in paper, 47. 

 Fungi, 9, 10. 



Gamy flavors, 118, 130, 198. 

 Garbage, 135; cans, 137. 

 Germicide, 255. 

 Gluten, 125. 



Gorgonzola cheese, 31, 52. 

 Grippe, 220, 239. 



Hair, a lodging place for bacteria, 

 245 ; disinfection of, 263. 



Hams, curing of, 144, 164. 



Hands, disinfection of, 262. 



Hangings in sick rooms, 121. 



Heat, as a disinfectant, 256; as a 

 preservative, 156; killing molds 

 by, 37 ; required for canning, 172, 

 174. 



Hip disease, 252. 



Home brewing of yeast, 83. 



Hops,.as a preservative, 168 ; use of, 

 in yeast, 84. 



