Index and Glossary 



475 



Barns, bacteria in atmosphere of, 361. 



Bassi, 6. 



Beal, 309. 



Berthelot, 211. 



Beyerinck, 197. 199, 202, 213. 



Boeckhout, 372. 



Bone, phosphoric acid in, 285. 



Bonnet, 4. 



Boussingault, 169, 193, 209. 



Bread, faults, 447; sour dough, 447; 

 viscous, 448. 



Brie cheese, 422, 426, 427. 



Broad irrigation, 128-130. 



Brown hay, 453. 



Brunchorst, 213. 



Butter, bacteria in, 411-415; changes 

 occurring in, 411; disease bacteria 

 in, 413; faults. 414, 415; lactic-acid 

 bacteria in, 412; numbers and kinds 

 of bacteria in, 412; rancidity of, 

 412. 413. 



Cameron, 114. 



Camembert cheese, 422. 



Canning industry, bacteria in. 436; 



development of, 433; principles of, 



432; temperatures required in. 434. 



435; use of preservatives in, 438. 

 Cans, swelling of, 434, 436. 

 Carbon, amount of in plants, 147; 



bisulfide, 272, 329; compounds of, 



in bacteria. 32; dioxid, 30, 147, 148. 



3SS; disappearance of, from humus, 



154; monoxid. 31; restoration of. 



to air. 147; sources of, to bacteria, 



31, 33. 

 Caron, 235, 272. 

 Cell, bacterial, chemistry of, 26; wall, 



27. 

 Cellulose, 27; digestibility of, 342; 



fermentation, 342; fermentation of, 



in manures, 342; ferments, 342-345. 

 Cess-pools, 105; as sources of pollution, 



92; origin of, 104. 

 Cheddar cheese, 427, 428. 

 Cheese, bacteria in, 416-430; lactic- 



0,cid bacteria in, 418; multiplication 



of bacteria in, 420; peptonizing bac- 

 teria in, 418; ptomaine poisons in, 

 417. 



Cheese-ripening, 416, 417; effect of 

 chloroform on, 420; enzymes in, 

 419, 421, 422. 



Cheeses, hard, 428-430; soft, 423-427; 

 lactic-acid bacteria in, 424; molds^ 

 presence of, in ripening, 425; pep- 

 tonizing bacteria in, 425; ripening 

 of, 424. 



Chemical methods of sewage-disposal, 

 107. 



Chili saltpeter, source of, 174. 



Chloroform, 272. 



Chlorophyl (a green coloring matter 

 found in the leaves or stems of 

 plants, which is indispensable for 

 the assimilation of their food under 

 normal conditions), 30. 



Cholera, 58. 



Cisterns, 96. 



City air, bacteria in, 51. 



Cladosporium butyricus, 413. 



Cladothrix dichotoma, 301. 



Clark process, 84; efficiency of, 85. 



Climate, influence of, on bacteria, 53. 



Clostridia (boat-shaped cells of cer- 

 tain spore-forming bacteria), 15. 



Clostridium gelaiinosum, 450; pastori- 

 anum, 197-203. 



Clover, failure of, 206. 



Coal, anthracite and bituminous, 146. 



Cocci (spherical bacteria), 15. 



Cold, effect of, on bacteria, 37. 



Colon bacillus in soils, 75. 



Colonies (little heaps of bacteria of 

 one kind, visible to the naked eye), 

 9. 



Color, loss of, in wine, 460. 



Compost heap, nitrate formation in, 

 339. 



Conditions affecting bacterial growth, 

 20, 36. 



Contact beds (pits filled with coke- 

 breeze, burnt clay ballast, and simi- 

 Jar gubstq^nces; sewage is here 



