A MANUAL OF 



BACTERIOLOGY 



INTRODUCTION 



BACTERIOLOGY is a branch of Biology which deals with 

 the study of Micro-organisms, particularly the minute 

 vegetable ones known as Bacteria. The scope of bacterio- 

 logy is difficult to define exactly, for the term is often 

 used in a comprehensive sense equivalent to micro- 

 pathology, or even micro-biology, and all investigations 

 connected with micro-organisms, animal and vegetable, 

 may be included under it. So extensive, however, has 

 the subject become that the animal micro-organisms are 

 now being studied as a separate branch, PROTOZOOLOGY. 

 Bacteriology deals with micro-organisms particularly in 

 their relation to processes disease, fermentation, putre- 

 faction, and the like while the study of their structure, 

 functions, and life-history belongs to the botanist and 

 zoologist. There is no space in this work to enter into the 

 history of the science, but the names of Leeuwenhoek 

 (1675), Miiller (1786), Schwann (1837), Cohn, Pasteur, 

 Lister, and Koch will ever hold an honourable place in its 

 annals. 



The study of micro-organisms must always be of 

 importance in general biology, for their vital phenomena 

 are comparatively simple, and shed light on the more 

 complex processes occurring in the higher orders of living 



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