CONTENTS xv 



CHAPTEK VIII 



BACTERIA IN OTHER FOODS 



PAGE 



1. Shell-fish, Oysters, Cockles, Clams, and their Relation to Disease; 

 Symptoms of Oyster-borne Disease ; Channels of Infection ; Preven- 

 tive Methods 2. Meat Poisoning ; Tuberculous Meat 3. Ice-cream 

 and Ice 4. Bacterial Infection of Bread 5. Miscellaneous Foods, 

 Watercress, etc. . . . . . . 253-279 



CHAPTEE IX 



BACTERIA AND DISEASE 



Growth of Knowledge of Bacteria as Disease Producers Channels of Infec- 

 tion How Bacteria cause Disease Diphtheria: Conditions of Infec- 

 tion Scarlet Fever, Typhoid Fever, Epidemic Diarrhoea : Conditions 

 of Infection Suppuration and Abscess Formation Anthrax Pneu- 

 monia Influenza Actinomycosis Glanders . . . 280-324 



CHAPTEE X 



TUBERCULOSIS AS A TYPE OF BACTERIAL DISEASE 



Pathology and Bacteriology of Tuberculosis The Bacillus of Koch Animal 

 Tuberculosis, Bovine, Avian, etc. Bovine and Human Tubercle Bacilli 

 compared Inter-communicability Diagnosis of Bovine Tubercle The 

 Prevention of Tuberculosis Pseudo-Tuberculosis Acid-fast Bacteria 

 Allied to the Tubercle Bacillus : in Man, in Animals, in Butter and 

 Milk, in Grass Differential Diagnosis Streptothrix Group . 325-369 



CHAPTEE XI 



THE ETIOLOGY OF TROPICAL DISEASES 



Malaria : Forms of Malarial Fever, the Mosquito Theory, Prevention of 

 Malaria Cholera : Methods of Diagnosis Plague : Symptoms, Rats 

 and Plague, Bacteriology, Administrative Considerations Leprosy 

 Yellow Fever Malta Fever Sleeping Sickness Beri-beri . 370-404 



