TABLE OF CONTENTS. 



PART I. 

 GENERAL NATURE OF MICROORGANISMS AND THEIR ACTIVITIES. 



CHAPTER PAGE 



I. The General Characters of Microorganisms .... i 



II. Fermentation, Putrefaction, and Decay 22 



PART II. 

 BACTERIA IN SOIL AND WATER. 



III. Nature's Food Supply. The Carbon Cycle .... 37 



IV. Decomposition of Nitrogenous Compounds .... 47 



V. Nitrification and Denitrification 57 



VI. The Manure Heap and Sewage 69 



VII. Reclaiming Lost Nitrogen 90 



VIII. Bacteria and Soil Minerals in 



IX. Some Practical Lessons from Soil Bacteriology. . . 118 



X. Bacteria in Water 127 



PART III. 



BACTERIA IN DAIRY PRODUCTS. 



XI. Bacteria in Milk 137 



XII. Control of the Milk Supply . . 165 



XIII. Bacteria in Butter-making 181 



X I V. Bacteria and other Microorganisms in Cheese-making 195 



ix 



