Vlll PREFACE TO FIRST EDITION.- 



tion. While both must be described and discussed, the bacterio- 

 logical fermentations will demand most of our attention. For all of 

 these reasons the limits which we shall draw to the subject of 

 agricultural bacteriology are somewhat arbitrary, and some of the 

 topics here considered may not be regarded as belonging strictly 

 to the subject. All of them, however, have at least an incidental 

 relation to the farmer and his industry. 



H. W. C. 



MlDDLETOWN, CONN. 



