INDEX 



257 



Bacillus liquefaciens, 241. 

 ,, liquidus, 241. 

 „ lupuliperda, 132. 

 ,, maguus, 241. 

 „ mallei, 98, 123. 

 „ megatherium, 61, 241. 

 raembranaceus, 187. 

 mesentericus, 240. 

 „ mycoides, 30, 55, 79, 87, 237, 

 240. 

 " No. 41," 226. 

 „ oedematis maligni, 104, 105. 

 „ oleae, 130. 

 „ oogenes fluorescens, 113. 

 „ oogenes hydrosulphureus, 



113. 

 ,, perfringens, 109, 112. 

 „ petasites, 30. 

 „ prodigiosus, 79, 107, 110, 115, 



135. 

 „ pumilis, 30, 55, 87. 

 ,, putrificus, 108. 

 ,, putrificus coli, 240. 

 „ pyocyaneus, 92, 93, 97, 108, 



137. 

 „ pyogenes, 241. 

 „ radicioola, 178, 179, 183, 184. 

 ,, ramosus, 194, 241. 

 „ ruber, 61. 

 ,, rubescens, 79. 

 „ ruminatus, 30, 55, 87. 

 ,, saprogenes I., II., III., 241. 

 „ simplex, 55, 87. 

 „ solanacearum, 129. 

 „ spinosus, 241. 

 „ subtilis, 29, 30, 36, 55, 60, 61, 



71, 79, 87, 105, 115, 237. 

 ,, syncyaneus, 137. 

 synxanthus, 136. 

 „ tetani, 28, 104, 118. 

 „ thermophilus, 134. 

 „ tobacci I., II., III., IV., 

 v., 237. 

 tuberculosis, 16, 39, 71, 93, 

 101, 119-121. 

 „ tumeseens, 16, 30, 51, 55, 

 87. 

 typhosus, 59, 60, 93, 94, 97, 

 98, 99, 101, 207, 241, 242, 

 245. 

 ,, violaceus, 137. 

 „ viridans, 137. 

 „ viscosus I., II., III., 214. 

 ,, vulgaris, 167. 

 Bacteriaceae, 3, 22, 26, 27, 56, 139. 

 Bacteria-lamps, 142. 

 Bacterial turbidity, 215. 

 Bacterio-purpurin, 15. 

 Bacterium, 2, 6, 139. 

 Bacterium acetigenum, 223. 

 „ denitrificans, 197. 



Bacterium denitrificans a, 196, 197. 



denitrificans j3, 197. 



formicicum, 104. 



furfuris, 232. 



kiliensi, 108. 



lactis, 42. 



Ludwigi, 55. 



Pastorianum, 207. 



phosphorescens, 54. 



phosphoreum, 139, 140. 



Stutzeri, 197. 



sulphureum, 241. 



vermiforme, 43, 220, 223. 



xylinum, 223. 

 Bacteroids, 181. 

 Bactridium butyricmn, 105. 

 Bark-tanning method, 232. 

 Bate, 231. 



Beer, bitterness in, 215. 

 „ preparation of, 211. 

 „ turbidity in, 214-215. 

 „ turning of, 214-215. 

 Beggiatoa, 145, 146, 147. 

 Beggiatoa alba, 241. 

 Beijerinck, 104, 140, 141, 144, 174, 



178, 189, 223. 

 Boer, 98. 

 Botrytis, 128. 

 Bottomley, 184. 

 Budding (of yeast), 199. 

 Burci, 57. 



Burnt hay, 133, 140, 141. 

 Butter, 224-227. 

 Butyric-acid bacteria, 99-112. 



C 

 Cadaverin, 114. 

 Cameron, 251. 

 Cankering, 127. 

 Canned meat, 165. 

 Capaldi, 242. 

 Casein, 114, 115. 

 Cell-division, 22-26. 



„ in Bacteriaceae, 22. 



,, in Coccaceae, 23. 



„ in Spirillaceae, 25. 



,, in Thread-bacteria, 26. 



Cell-sap, 4. 

 Cerealin, 232. 

 Cheddar cheese, 229. 

 Cheese, 227-230. 



,, preparation of, 227. 

 defects of, 229. 

 Chemiotaxis, 63. 



Chlamydobacteriaceae, 7, 11, 27, 156. 

 Chlamydothrix ferruginea, 157. 

 Chlorophyll corpuscles, 13. 

 Cholera, 79, 93, 97, 98, 99, 101, 118. 

 Cholera infantum, 117. 

 Cholera-red reaction, 114. 

 Chromatimn Okenii, 148. 



