CONTENTSo 



CHAPTER I. 



PAGE 



Introduction . - - - 1-23 



Growth of Subject — Place of Bacteria in Nature — Pure Cultures 

 — Morphology — Physiology-^Protoplasm governed by same 

 laws whether in higher or lower Plants or Animals — Relation 

 of Bacteria to everyday Processes — Fermentations, Butyric, 

 Lactic, Colour, &c. — Brewing — Baking — Kephir making — 

 Flax preparation — Digestion — Putrefaction ^ Nitrification, 

 Mineralization — Relation of Bacteria to Water Supply — Fil- 

 tration — Sewage — Modes of Transference of Pathogenic Bac- 

 teria from Patient to Patient, or from Water or Earth to 

 Patient. 



CHAPTER n. 



What are Bacteria? - - 24-48 



Structure — Myco-prolein — Limiting Membrane — Gelatinous 

 Capsule — Special Cell Contents — Oxide of Iron — Sulphur — 

 Colouring Material — Flagella — Modes of Multiplication and 

 Development — Division — Rate of Vegetative Multiplication 

 — Endospores — Arthrospores — Classifications of Cohn, Van 

 Tieghem, Zopf, Winter and Rabenhorst, De Bary and 

 Hueppe, FlUgge, Baumgarten, &c. 



CHAPTER IIL 



The History of Bacteriology - - 49-74 



Earliest Workers — Kircher's Contagium Animaium — Bacteria in 

 Fermentation, Putrefaction, and Disease — Early Classifica- 

 tions — Miiller — Abiogenesis — Needham — Biogenesis — 

 Bonnet — Spallanzani — Schultz's Experiments — Schwann — 

 Later Experiments — Pasteur — Bastian — Colour and Fer- 

 mentation — Cohn and Naegeli's Classification — Henle's 

 Researches and Postulates — Pasteur's Researches on Fer- 



