364 



INDEX 



Cabbage rot, 349 



Calcium, 87; hypochlorite, 170, 

 358 



Capsules, 21 



Carbohydrates, G2 



Carbolic acid, 356 



Carbon, cycle of, 83 



Carbon dioxide, formation of, 83 



Cellulose, decomposition of, 84 



Cheese, 207; brick, 213; camem- 

 bert, 213; cheddar, 208; gassy, 

 209; Gorgonzola, 212; Limbur- 

 ger, 213; mold ripened, 212; 

 Roquefort, 212; soft, 213; Stil- 

 ton, 212; Swiss, 210 



Chicken cholera, 340 



Chlamydobacteriacea, 26 



Clarification of milk, 151 



Cladothrix, 26 



Clostridium, 17; Pasteurianus, 

 119 



Coal tar disinfectants, 356 



Coccus, 13 



Colonies, 39 



Commensal microorganisms, 58 



Communicable diseases, 239 



Concentration, effect on micro- 

 organisms, 49; preservation of 

 foods by, 171 



Condensed milk, 172 



Conidia, 29 



Conidiophores, 29 



Copper sulphate, 358 



Consumption, 272 



Contagious diseases, 239 



Cornstalk disease, 268 



Corrosive sublimate, 357 



Cover crops, 103 



Cream, bacterial content of, 203; 

 pasteurization for butter, 204; 

 ripening of, 205 



Cresol, 356 



Creosote, 174 



Cultures, 40 



Cycle of elements, 6 



Decomposition, 5, 8, 59, 61 ; of 

 foods, 136; in soil, 78 



Denitrification, 104 



Desiccation of foods, 171 



Digestion tanks, 112 



Diphtheria, 165 



Diplococcus, 19 



Disinfectants, 56, 354; coal tar, 

 356 



Disinfection, 351, 358 1 ; concur- 

 rent, 352; terminal, 352 



Dosing chamber, 114 



Earth worms in soil, 76 

 Eggs, preservation of, 178 

 Endospores, 16 

 Enzymes, 56 

 Eubacteria, 25 



Factory by-products, contamina- 

 tion of milk from, 149 



Facultative organisms, 53 



Farcy, 320 



Fats, 62 



Feed, contamination of milk 

 from, 157; influence on taste of 

 milk, 152 



Fermentation, 5, 186 



Ferrous sulphate, 358 



Fire blight, 347 



Fire fanging of manures, 108 



Flagella, 21, 44 



Flax, retting of, 86 



Flies, transmission of anthrax 

 by, 254 



Floats, 89 



Foods, bacteriological control of, 

 215; concentration of, 171; 

 contamination of, 135, 152; 

 desiccation of, 171; influence 

 of bacterial content on health- 

 fulness of, 165; organic acids 

 in, 174; poisonous, 166; pres- 

 ervation of, 168; preservation 

 of by heat, 179; preservatives 



