CONTENTS. 



MM 



I \ I INDUCTION 13 



CHAPTER I. 



DEFINITION AND CLASSIFICATION OF THE BACTERIAL 

 POISONS 15 



CHAPTER II. 

 HISTORICAL SKETCH OF THE BACTERIAL POISONS . . 22 



CHAPTER III. 



FOODS CONTAINING BACTERIAL POISONS : Poisonous Mus- 

 sels, . Oysters and Eels, Fish, Sausage, Ham, Canned 

 Meats, Cheese, Milk, Ice-cream, Meal and Bread . . 36 



CHAPTER IV. 



GENERAL CONSIDERATIONS OF THE RELATION OF BAC- 

 TERIAL POISONS TO INFECTIOUS DISEASES : Classifica- 

 tion of Diseases, How Germs Produce Disease, Definition 

 of Infectious Disease, Koch's Rules .... 84 



CHAPTER V. 



THE BACTERIAL POISONS OF SOME OF THE INFECTIOUS 

 DISEASES: Anthrax, Asiatic Cholera, Tetanus, Tuber- 

 culosis, Diphtheria, Suppuration, The Summer Diar- 

 rhoeas of Infancy, Typhoid Fever, Swine-plague (Hog- 

 cholera), Rabbit Septicaemia, Pneumonia, Malignant 

 (Edema, Puerperal Fever 101 



CHAPTER VI. 



THE NATURE OF IMMUNITY-GIVING SUBSTANCES: Methods 

 of securing Immunity; Bacterial Products which Favor 

 the Development of Infectious Diseases . . .14(5 



