BACTERIA, YEASTS, AND 

 MOLDS IN THE HOME 



(SECOND REVISED EDITION) 

 By H. W. CONN, late Professor of Biology in Wesleyan University 



I2mo, cloth, 293 pages, illustrated 



THE book contains an important summary of the facts which 

 have rapidly accumulated in recent years concerning the 

 relation of microorganisms to all matters connected with 

 the home. The work is a popular and not a scientific discussion, 

 free from many technical terms, and admirably adapted to the 

 needs of the housewife, the student of domestic science, and all 

 others interested in home economics. 



Molds, which are the cause of mildew, the spoiling of many 

 foods, and the decay of fruits ; yeasts, which are the foundation 

 of fermentation in the raising of bread ; and bacteria, which cause 

 food to spoil, meat to decay, and contagious diseases to spread, 

 all these phenomena which are of the most vital- importance are 

 presented in an interesting and helpful manner. The author 

 explains the various actions of bacteria, and points out the sources 

 of trouble and the principles which underlie the methods to be 

 adopted for avoiding their effects. Special attention is paid to 

 the problems of food preservation and to the practical methods 

 which can be used in the home for preventing the distribution 

 of contagious diseases. 



To render the work more useful for classes in domestic science 

 there is added an appendix containing directions for a series of 

 simple experiments which will give to the student a practical 

 knowledge of the most important properties of microorganisms. 



167 



GINN AND COMPANY PUBLISHERS 



