318 



BACTERIA, YEASTS, AND MOLDS 



Malarial mosquito, 241 



Malarial organism, 240 



Meat, decay ia, 148 



Meats, camiing of, 198 



Micrococcus, 122 



Microflrganisms, 2, 23 ; classes of, 

 28; disease and, 26; importance 

 of, discovered, 11-20 



Microscope, milk under, 204 



Microscopic life, knowledge of, i-io 



Mildew, 48, 54 ; on leather, 48 



Milk, apparatus for pasteurization, 

 216; bacteria in, 203-220; boil- 

 ing of, 214; certified, 209; distri- 

 bution of disease and, 247, 252; 

 dried, 163 ; effect of bacteria on, 

 204; fermented, 117; from milk- 

 men, 208; grading of, 208; gro- 

 cery, 207 ; keeping of, in relation 

 to temperature, 211 ; pEisteuri- 

 zation of, 215, 216, 2r9; pres- 

 ervation by heat, 213; preser- 

 vation of, 206-220; preservatives 

 for, 213; slimy, 205; source of, 

 206 ; sterilization of, 213 ; under 

 the microscope, 204 



Milk vessels, care of, 210 



Milkmen, 208 



Moisture, bacteria and, 131 ; molds 

 and, S3 



Mold, blue, 33, 59 



Mold growth, conditions favoring, 

 52-59; results of, 48 



Mold spores, 37 ; germination of, 42 ; 

 in air, 43 



Molds, 30 ; air and, 44-46, 55 ; apple 

 and, 62; Brie cheese and, 70; 

 canned vegetables and, 55; colo- 

 nies of, 33 ; diseases produced by, 

 70; food requirements of, 52; 

 fruits and, 54 ; general nature of, 

 32-51 ; Gorgonzola cheese and, 

 49, 51, 70; in cheese, 42, 47; in 

 rooms, 72 ; moisture and, 53 ; on 

 banana, 34; on bread, 34; pro- 

 tection of foods from, 44 ; Roque- 

 fort cheese and, 48, 51, 70 ; Stilton 

 cheese and, 51, 70; structure of, 

 36; temperature and, 56; utility 

 of, 69 



Mouilia, 42, 59, 60, 61 



Mosquito, hamless, 24r, 242 ; ma- 

 larial, 241, 242, 243; of yellow 

 fever, 244, 245 



Mosquitoes, disease distribution and, 



239-24S 

 Mother of vinegar, rso 

 Mouth, bacteria in, 137; bacterial 



invasion through, 265 

 Mucor, 34, 41; colony of, 38; spores 



of, 38 

 Mustiness, 47, 49 

 Mycelium, 37 



Needham, 8-9 



Open-kettie method of canning, 200 

 Organic substances, bacteria and, 29 



Parasites, 140, 228 



Pasteur, 8, 9, 10-18; anthrax and, r4; 

 chicken cholera and, 15; fermen- 

 tation and, 1 1 ; immunity and, 

 16 ; Liebig and, 1 2 ; p^brine and, 

 13 ; rabies and, 1 7 ; spontaneous 

 generation and, 10 



Pasteur's flasks, 10 



Pasteurization of milk, 215-220; ap- 

 paratus for, 216 



Pathogenic bacteria, 26 



Peaches, canning of, 199; decaying 

 on tree, 68 ; munimified by fungi, 

 67 



Pears, canning of, 199 



P6brine, Pasteur and, 13 



Pemmican, 161 



Penicillium, 33 ; spores of, 35 



Pickles, 185 



Plague, bubonic, bacillus of, 246 



Pneumonia, cocci of, 263 



Poisoning from ice cream, 225 



Poisons, bacterial, 224, 225, 227 



Preservation, by canning, 189-201 ; 

 by drying, 159-166 ; by low tem- 

 peratures, 166-176; by salting, 

 184; of eggs, 220; of food, 157- 

 202; of food, heat for, 176, 213; 

 of food, microorganisms and, 22 ; 

 of milk, 206-220; sugar and, 182; 

 vinegar and, 185 



