INDEX 



Abscesses, 236. 



Acetic acid, 132 ; as a preservative, 

 165 ; in bread, 92. 



Acidity, effect of, upon bacterial 

 growth, 114; effect of, on mold 

 growth, 38. 



yEcidiomycetes, 12. 



Aerated, bread, 88 ; waters, 225. 



Aerobic bacteria, 113. 



Air, as a distributer of disease, 230 ; 

 bacteria in, 114; its effect on bac- 

 terial growth, 112, 114; on mold 

 growth, 34. 



Albumen, 125. 



Alcohol, 56, 198. 



Anaerobic bacteria, 113. 



Anopheles, 216. 



Antenaria, 21. 



Antifermentine, 158. 



Antiseptic, 256; use of, in canning, 

 178. 



Antitoxin, 251. 



Apollinaris water, 225. 



Apple, fermentation of, 64. 



Ascomycetes, 12. 



Aspergillus, 19. 



Bacillus, 105. 



Bacillus carriers, 240. 



Bacon, curing of, 144. 



Bacteria, classification of, 103 ; dis- 

 tribution of, 114 ; growth of, 107 ; 

 in bread, 93 ; in yeast cultures, 91 ; 



289 



multiplication of, 105 ; relation of, 

 to air, 112; shape of, 102 ; size of, 

 100, lOI. 



Bacterial growth, results of, 121, 

 126. 



Bacterium, 105. 



Beans, canning of, 173, 174, 178, 

 180; soured, 166. 



Bedding, treatment of, 244, 



Beef, dried, 144. 



Beer, fermentation of, 95 ; home- 

 made, 96. 



Berries, drying of, 146. 



Biscuits, preservation of, 142. 



Bitter rot, 41. 



Black rot, 41. 



Blood poisoning, 203, 236. 



Blue milk, 185. 



Blue mold, 13; fruit of, 17. 



Boiling as a preservative, 156, 161. 



Boils, 236. 



Books, a source of contagion, 245;. 

 molding of, 33. 



Boracic acid, 158. 



Borax, use of, as a preservative, 1 58, 

 159, 178. 



Bread, molding of, 27 ; raising of, 

 72, 86. 



Bread raising, purpose of, 88 ; rela- 

 tion to temperature, 89. 



Breathing, a source of infection, 239. 



Brewer's yeast, 77, 82, 83. 



Brie cheese, 52. 



