Index. 



281 



Tubercle bacilli, a typical 105 



Tubercle bacilli, danger to man 



from 103, 108, 112, 114 



Tubercle bacilli, elimination of. . 103 

 Tubercle bacilli in milk 



99, 100, 101, 103 



Tubercle bacilli, types of 103 



Tubercle bacilli, stability of 104 



Tubercle bacilli, virulence of. 103, 100 



Tubercle bacilli, stain for 223 



Tubercle bacilli, thermal death 



point of 197 



Tuberculosis 98, 192 



Tuberculosis, animal inoculations 



for 224 



Tuberculosis, appearance of milk 



in 97 



Tuberculosis, Bang's method of 



controlling- 118 



Tuberculosis, contamination of 



milk in 101 



Tuberculosis control work, results 



of 123 



Tuberculosis, curative measures in 115 

 Tuberculosis, dangers from bo- 

 vine Ill, 112, 114 



Tuberculosis immunization 116 



Tuberculosis in children, bovine 



type of 109, 112, 114 



Tuberculosis, methods of eradicat- 

 ing US 



Tuberculosis of cattle in the United 



States 99 



Tuberculosis of udder 97, 99 



Tuberculosis, open 102 



Tuberculosis, Ostertagfs method of 



eradicating 121 



Tuberculosis through ingestion . . . 



107, 108 



Tuberculosis, Siedamgrotzky's 



method of eradicating. . . 121 



Tuberculosis, Ujhelyi's method of 



eradicating 122 



Tuberculosis vaccination 117 



Tuberculosis verrucosa cutis .... 113 



Typhoid fever bacilli 197 



Typhoid fever from milk 191 



U 



Udder, activity of the .12, 16, 22, 50 

 Udder, anatomical structure of . . 2 

 Udder, changes in mastitis 



6, 79, 97, 125 



Udder, development of 1 



Udder, filling of the 22, 59 



Udder, function of the 9 



Udder, inflammation of 5, 225 



Udder, pathological changes of 



the ' 3, 35 



Udder, secretion of the. . .16, 22, 59 



Udder, structure of 8 



Uniceptors 48 



Utensils, requirements for 247 



Ventilation 142 



Violet rays as a preservative .... 200 



Virgin individuals 9, 19 



Virgin udder 2, 9, 19 



Viscosity 43 



W 



Weather, effects of 140 



Whey, long ISO 



Whiteness, for establishing the 



quantity of fat 41 



Witches milk 19 



Work, influence of 140 



Yeasts 170 



Yellow milk 137, 179 



Yoghurt 171 



