X CONTENTS. 



CHAPTER III. 



PACE 



MICROBES, STRICTLY so CALLED, OR BACTERIA ... ... 85 



I. The vegetable nature of microbes ... ... 85 



II. Classification of microbes, or bacteria ... ... ... 91 



IH. The microbe of vinegar, and acet c fermentation ... 95 



IV. The microbes which produce the diseases of wine ... 98 



V. The microbe of lactic fermentation ... ... 105 



VI. The ammoniacal fermentation of urine ... ... 107 



VII. Butyric fermentation of butter, cheese, and milk ... 109 



VIII. Putrid fermentation, game-flavour ... ... ... 112 



IX. Aerobic and anaerobic microbes ... ... ... 117 



X." The microbes of sulphurous waters ... ... ... 119 



XL The microbes which produce saltpetre ... ... 121 



XII. The microbes which destroy building materials ... 123 



XIII. The microbes of chalk and coal ... ... ... 124 



XIV. Chromogenic mii-robes ... ... ... ... 126 



XV. The microbe of baldness 131 



CHAPTER IV. 



THE MICROBES OP THE DEBASES OF DOMESTIC ANIMALS ... 132 



I. Anthrax, or splenic fever ... ... ... 132 



II. Vaccination for anthrax ... ... ... ... 139 



III. Fowl cholera ... ... ... ... ... 142 



IV. Swine fever 143 



V. Some other diseases peculiar to domeslio animals ... 144 



VI. Rabies ... ... ... ... ... ... 147 



VII. Gland.TS ... ... ... ... ... 149 



VIII. Pebriue and flacheiie, two diseases of silkworms ... 150 



CHAPTER V. 



THE MICROBES OF HUMAN DISEASES ... ... ... 156 



I. Microbes of the air, the soil, and water ... ... 156 



IJ. Microbes of the mouth and digestive canal in a healthy 



man ... ... ... ... ... ... 172 



III. The virulent microbe of human saliva ... ... 176 



IV. The microbes of dental caries ... ... ... 177 



V. The microbes of intermittent or marsh levers ... 179 



VL The microbes of recurrent fever and yellow fever ... 187 



