TABLE OF CONTENTS 



Chapter Page 



I. Introduction i 



Section I — MOLDS 



II. The General Nature of Molds ... 12 



III. Conditions favoring Mold Growth ... 32 



IV. The Decay of Fruit; Useful Molds; Mold 



Diseases 40 



Section II— YEASTS 



V. Yeasts and their Distribution .... 56 



VI. Yeasts in the Household 68 



VII. Bread Raising; Fermented Liquors ... 86 



Section III — BACTERIA 



VIII. The General Nature of Bacteria . . . 100 



IX. Bacteria which live upon Dead Food . .124 



X. The Preservation OF Food ; Drying; Cooling 139 



XI. The Use of Preservatives 157 



XII. Preservation by Canning 169 



XIII. Milk; Eggs; Ptomaine Poisoning . . . 182 



XIV. Disease Bacteria 203 



