TABLE OF CONTENTS. 



INTRODUCTION. 



FAGB 



MICROBES AND PROTISTA ... ... ... ... ... 1 



CHAPTER L 



PARASITIC FUNGI AND MOULDS ... ... ... ... 9 



I. General remarks on fungi ... ... ... 9 



II. Basidiomycetes : uredinese, the rust of wheat and grasses 14 



I 1 1. Ascomycetes : ergot of rye ; mould of leather and dried fruit 20 



IV. Oomycetes, mucorineae, or moulds, strictly so called ; pero- 



nosporaa; potato-fungus ... ... ... 27 



V. Parasitic fungi of the vine : oidium, mildew, etc. ... 32 



VI. Habitat and station of parasitic fungi : their destructive 



action ... ... ... ... ... 43 



VII. Parasitic fungi of insects, considered as auxiliaries to man 47 



VIII. Muscardin, or disease of silkworms ... ... ... 50 



IX. Parasitic fungi of the skin and mucous membrane of man 



and other animals ... ... ... ... 51 



CHAPTER IL 



FERMENTS AND ARTIFICIAL FERMENTATIONS ... ... 60 



I. Definition of fermentation... ... ... ... 66 



II. Vegetable nature of ferments, or yeasts ... ... ... 72 



III. Ferments of wine; alcoholic fermentation ... ... 74 



IV. Beer-yeast ... ... ... ... ... ... 78 



V. Concerning some other fermented drinks ... ... 82 



VL Yeast of bread 84 



