CONTENTS. 



FAQE 



Introduction .... .... 13 



CHAPTER I. 

 Definition and Classification of the Bacterial 



Poisons 15 



CHAPTER II. 

 Historical Sketch of the Bacterial Poisons . . 22 



CHAPTER III. 



Foods Containing Bacterial Poisons : Poisonous Mus- 

 sels, Oysters and Eels, Fish, Sausage, Ham, Canned 

 Meats, Cheese, Milk, Ice-cream, Meal and Bread . . 36 



CHAPTER IV. 

 General Considerations of the Relation of Bac- 

 terial Poisons to Infectious Diseases : Classifica- 

 tion of Diseases, How Germs Produce Disease, Definition 

 of Infectious Disease, Koch's Rules .... 84 



CHAPTER V. 

 The Bacterial Poisons of some of the Infectious 

 Diseases: Anthrax, Asiatic Cholera, Tetanus, Tuber- 

 culosis, Diphtheria, Suppuration, The Summer Diar- 

 rhoeas of Infancy, Typhoid Fever, Swine-plaguc (Hog- 

 cholera), Rabbit Septicsemia, Pneumonia, Malignant 

 CEdema, Puerperal Fever 101 



CHAPTER VI. 



The Nature of Immunity-giving Substances : Methods 

 of securing Immunity ; Bacterial Products which P'avor 

 the Development of Infectious Diseases . . . 146 



