CONTENTS ix 



106. Study of Bacillus vulqatus 72 



107. Study of Bacillus denitrifwans 73 



108. Study of Bacillus sadicicola 73 



SECTION XIII. BACTERIA OF MILK 



109. The Contamination of Milk with Bacteria from Various 



Sources 74 



110. Quantitative Examination of the Organisms in Milk . 75 



111. Determination op the Numbers of Bacteria in Milk 



BY Direct Microscopical Examination 76 



112. The Examination of Milk for Body Cells 77 



113. A Direct Microscopical Method for Determining the 



Number of Body Cells in Milk 78 



114. The Germicidal Action of Fresh Milk 78 



115. The Catalase of Milk 79 



116. The Relation of Bacteria to the Normal Souring of 



Milk 80 



117. The Fermentation Test 81 



118. Study of Curds Formed by Different Organisms . . 82 



119. The Reducing Action of Milk of High and Low Germ 



Content 82 



120. The Effect of Pasteurization upon Different Bacteria 84 



121. Study of Bacterium lactis-acidi 84 



122. Study of Bacillus lactis aerooenes 85 



123. Study of Bacillus subtilis and the Type of Fermenta- 



tion IT Produces 85 



124. Study of Bacillus cyahogenus 86 



125. Study of Bacillus lactis viscosus 86 



126. Study of Microspira tyrooena 86 



127. Study of Oidium (Oosfora) lactis ... 87 



SECTION XIV. BACTERIAL DISEASES OF PLANTS 



128. The Blight of Pome Fruits Caused by Bacillus 



amylovorus 88 



129. The Wilt of Sweet Corn Caused by Pseudomonas 



Stewartii 89 



130. The Black Rot of Cabbage Caused by Bacillus campestris 89 



131. The Soft Rot of Vegetables Caused by Bacillus 



carotovorus ... 89 



