INDEX 



293 



Multiplication of bacteria, 105 ; ra- 

 pidity of, 107 ; relation to tem- 

 perature, 109. 



Mushrooms, 10. 



Mussels, drying of, 145. 



Mustiness, 29, 32. 



Mycelium, 17. 



Myosin, 125. 



Night air, 218, 252. 

 Nurses, care of person of, 246 ; dis- 

 infection of, 263. 



Odors from bacterial growth, 127. 



Organic substances, g. 



Ovus, 67. 



Oxygen, relation of bacteria to, 128. 



Paper, molding of, 28. 

 Parasites, 122, 203. 

 Pasteur filter, 224. 

 Pasteurization of milk, 5, 193, 229. 

 Pasteurizing apparatus, 195. 

 Pathogenic bacteria, 6, 203. 

 Patient, disinfection of, 263 ; care 



of person of, 24G, 263, 266. 

 Peas, -canning of, 173, 174, 178, 



180. 

 Pemmican, 143. 

 Penicillium glaucum, 13, 15. 

 Phosphorescence of food, 152. 

 Physical vigor a protection against 



disease, 252. 

 Pickles, 165; molding of, 27. 

 Plums, 163. 

 Poison secreted by bacteria, 129, 



199. 

 Poisoning from cheese and ice 



cream, 199. 

 Pork, preservation of, 164. 



Preservaline, 158. 

 Preservation of food, 2. 

 Preservatives, in canning, 179; in 



milk, 191; poisonous, 157; use 



of, condemned, 161. 

 Preserved foods, 140. 

 Preserves, 163. 



Protection of food from mold, 24. 

 Proteids as bacterial food, 121, 125. 

 Ptomaine poisoning, 201. 

 Ptomaines, 199. 

 Putrefaction, 4, 119, 128, 129, 134; 



at low temperatures, 1 52'; caused 



by molds, 30 ; of milk, 184, 185. 



Quick biscuit, 89. 



Radishes, 234. 



Raising of bread, 87. 



Raisins, 146, 163. 



Rancidity due to bacteria, 124. 



Rats as distributers of disease, 221. 



Reaction, effect of, on molds, 38 ; 



effect of, on bacteria, 114. 

 Red milk, 185. 

 Reservoirs, bacteria in, 116. 

 Resistance against disease, 206.' 

 Rhubarb, canning of, 172. 

 Ringworm, 52, 236, 245. 

 Rivers, bacteria in, 116. 

 Rod-shaped bacteria, 105. 

 Rooms infected with molds, 54. 

 Roquefort cheese, 6, 28, 31, 52. 

 Rotting. See Decay. 

 Rusts, 10. 



Saccharomyces, 62, 79. 



Salads, 167. 



Salicylic acid, 158. 



Salt as a preservative, 164. 



