CONTENTS. 



CHAPTER PACK 



I. BACTERIA AS PLANTS 9 



Historical. Form of bacteria. Multiplication of bac- 

 teria. Spore formation. Motion. Internal structure. 

 Animals or plants ? Classification. Variation. Where 

 bacteria are found. 



II. MISCELLANEOUS USES OF BACTERIA IN THE ARTS. 41 



Maceration industries. Linen. Jute. Hemp. 

 Sponges. Leather. Fermentative industries. Vine- 

 gar. Lactic acid. Butyric acid. Bacteria in tobacco 

 curing. Troublesome fermentations. 



III. BACTERIA IN THE DAIRY 66 



Sources of bacteria in milk. Effect of bacteria on 

 milk. Bacteria used in butter making. Bacteria in 

 cheese making. 



IV. BACTERIA IN NATURAL PROCESSES . . .94 



Bacteria as scavengers. Bacteria as agents in Nature's 

 food cycle. Relation of bacteria to agriculture. Sprout- 

 ing of seeds. The silo. The fertility of the soil. Bac- 

 teria as sources of trouble to the farmer. Coal forma- 

 tion. 



V. PARASITIC BACTERIA AND THEIR RELATION TO 



DISEASE 128 



Method of producing disease. Pathogenic germs not 

 strictly parasitic. Pathogenic germs that are true para- 

 sites. What diseases are due to bacteria. Variability 



