CONTENTS. 



I- — Introdnction. Bacteria or Schizomycetes and Fungi. Struc- 

 ture of the Bacterium-cell . . . . . i 



II. — Cell-forms, cell-unions, and cell-groupings ... 9 



III. — Course of development. Endosporous and Arthrosporous 



Bacteria .15 



IV. — Species of Bacteria. Distinct species denied. The grounds 

 for this denial insuiEcient. Method of investigation. 

 Relationships of the Bacteria and their position in the 

 system ......... 24 



V. — Origin and distribution of Bacteria 37 



VI. — Vegetative processes. External conditions : temperature and 

 material character of the environment. Practical ap- 

 plication of these in cultures, in disinfection, and in 

 antisepsis ........ 49 



VII. — Relation to and effect upon the substratum. Saprophytes 

 and Parasites. Saprophytes as exciting decompositions 

 and fermentations. Characteristic qualities of Forms 

 exciting fermentation 64 



VIII. — Most important examples of Saprophytes. The nomenclatm'e 

 explained. Aquatic Saprophytes; Crenothrix, Cladothrix, 

 Beggiatoa; other aquatic forms 72 



IX. — Saprophytes which excite fermentation. Fermentations of 

 nrea. Nitrification. Acetous fermentation. Viscous 

 fermentations. Formation of lactic acid. Kefir. Bacillus 

 Amylobacter. Decompositions of proteid. Bacterium 

 Teimo 83 



X. — Parasitic Bacteria. The phenomena of parasitism . . 107 



