INDEX 



Abscesses, 236. 



Acetic acid, 132; as a preservative, 



165; in bread, 92. 

 Acidity, effect of, upon bacterial 

 I growth, 114; effect of, on mold 



growth, 38. 

 ^cidiomycetes, 12. 

 Aerated, bread, 88 ; waters, 225. 

 Aerobic bacteria, 113. 

 Air, as a distributer of disease, 230 ; 



bacteria in, 1 14 ; its effect on bac- 

 I terial growth, 112, 114; on mold 

 r' growth, 34. 



Albumen, 125. 

 Alcohol, 56, 198. 

 Anaerobic bacteria, 113. 

 Anopheles, 216. 

 Antenaria, 21. 

 Antifermentine, 158. 

 Antiseptic, 255 ; use of, in canning, 



178. 

 Antitoxin, 250. 

 Apollinaris water, 225. 

 Apple, fermentation of, 64. 

 Ascomycetes, 12. 

 Aspergillus, 19. 



Bacillus, 105. 



Bacon, curing of, 144. 



Bacteria, classification of, 103; dis- 

 tribution of, 114 ; growth of, 107 ; 

 in bread, 93 ; in yeast cultures, 91 ; 

 multiplication of, 105; relation of. 



to air, 112; shape of, ro2 ; size of, 

 100, lOI. 



Bacterial growth, results of, 121, 

 126. 



Bacterium, 105. 



Beans, canning of, 173, 174, 178, 

 180; soured, 166. 



Bedding, treatment of, 243. 



Beef, dried, 144. 



Beer, fermentation of, 95 ; home- 

 made, 96. 



Berries, drying of, 146. 



Biscuits, preservation of, 142. 



Bitter rot, 41. 



Black rot, 41. 



Blood poisoning, 203, 236. 



Blue milk, 185. 



Blue mold, 13; fruit of, 17. 



Boiling as a preservative, 156, 161. 



Boils, 236. 



Books, a source of contagion, 244; 

 molding of, 33. 



Boracic acid, 158. 



Borax, use as a preservative, 158, 

 159, 178. 



Bread, molding of, 27 ; raising of, 

 72, 86. 



Bread raising, purpose of, 88 ; rela- 

 tion to temperature, 89. 



Breathing, a source of infection, 



239- 

 Brewer's yeast, 77, 82, 83. 

 Brie cheese, 52. 



287 



