CONTENTS. 



CHAPTER I. 



PAGE 



Classification, Morphology, Biology, Structure, Formation of Groups, 

 Flagella, Powers of Resistance of Spores, Multiplication of Bacteria, 

 Sporulation, Varieties of Spore-formation, Ptomaines, Development 

 of Pigment, Formation of Gases, Production of Odors, . . .1 



CHAPTER II. 



Methods of Investigation; The Microscope; Microscopical Examination of 

 Bacteria; Stains and Staining; Preparation of Cover-glass Specimens 

 for Staining, . 26 



CHAPTER III. 



Methods of Breeding; Sterilization; Liquid Culture Media; Preparation of 

 Beef -bouillon ; Potato Cultures; Beef -bouillon Gelatin and Agar- 

 agar; Uses of Food Media for Obtaining Pure Cultures; Plate Cul- 

 tures; Petri -dish Cultures; Esmarch's Roll-tube Cultures; Pure Cul- 

 tures ; Culture of Anaerobic Bacteria ; Incubators ; Thermo-regulators 

 and Safety-burners, 63 



CHAPTER IV. 



Methods of Transmission ; Special Qualities of the Pathogenic Bacteria ; 

 Powers of Resistance of the Organism; Natural and Acquired Immu- 

 nity : Metschnikoff's Phagocytic Theory ; Koch's Rules for the Deter- 

 mination of Pathogenic Bacteria; Inoculation of Animals; Methods of 

 Infection, 119 



CHAPTER V. 



NON-PATHOGENIC BACTERIA. 



Micrococcus Prodigiosus ; Bacillus Indicus ; Sarcinae ; Bacillus Megaterium ; 

 Potato Bacillus; Bacillus Subtilis; Root Bacillus; Micro-organisms in 

 Milk ; Bacillus Cyanogenus ; Bacillus Violaceus ; Bacillus Fluorescens ; 

 Phosphorescent Bacteria ; Bacterium Termo ; Bacillus Spinosus ; Spi- 

 rilla ; Spirillum Rubrum ; Spirillum Concentricuui, .... 159 



