1316 



INDEX OF SOURCES AND HABITATS 



Foods and Foodstuffs (continued) 

 Fish conserves ' 



Clostridium, 821 

 — , herring, rusty 



Pseudomonas, 110 

 — , salted 



Bacillus, 658 



Ristella, 576 

 ■ — , semi -dried 



Flavobacterium , 69-4 

 Food conserves 



Bacillus, 741 

 Gelatin, spoiled 



Bacillus, 756 

 General 



Serratia, 481, 482 

 Grapes, Spanish dried 



Bacterium, 624 

 Ham, salted 



Euhacterium, 367 

 — , sour 



Clostridium, 784 

 Horseradish, ground 



Bacillus, Ibl 

 IMargarine 



Bacillus, 662, 667 



Bacterium, 681, 685, 689 

 Meat 



Bacterium, 678 



Micrococcus, 258, 272, 281 



Streptococcus, 338 

 - — , extract 



Bacillus, 648, 651, 740, 745, 746, 749 



Bacterium, 678, 760 



Micrococcus, 255, 267 



Streptococcus, 339 

 — ■, pies 



Salmonella, 531 

 — , spoiled 



Bacillus, 749 

 Milk, see Milk and Cream 

 Mincemeat, canned 



Bacillus, 757 

 Oranges 



Butylobacter , 825 

 Oysters 



Inflabilif, 823 

 Pickles 



Bacillus, 648, 754 



Salmonella, 519 



Plum preserves 



Bacillus, 753 

 Pork 



Clostridium, 802 

 Potato, cooked 



5acz7Z7is, 664, 741,748 

 Rice, cooked in chicken broth 



Serratia, 484 

 Salad dressing 



Lactobacillus, 363 

 Sausage 



Bacillus, 749, 751, 752, 816 



Clostridium, 778, 779 



Salmonella, 530 

 Sugar, also see Sugar 



Bacillus, 742, 745, 747 



Leuconostoc, 347, 348 



Micrococcus, 260 



Spirillum, 217 

 — , beet 



Bacilltis, 747 

 — , factories, frog spawn fungus 



Leuconostoc, 347, 348 



Spirillum, 217 

 Tomato juice 



Bacillus, 713 

 Tomato products, spoiled 



Lactobacillus, 357, 359 

 Truffles, cooked 



Bacillus, 757 

 Wiener skins 



Tetracoccus, 284 

 Wurst 



Micrococcus, 258, 272, 281 



Goats 



Cerebrospinal fluid 



Streptococcus, 338 

 Corneal or conjunctival discharges 



Colesiota, 1120 

 General 



Salmonella, 506 



Goats, Diseases of 



Abortion 



Brucella, 561 

 Agalactia 



Anulojnyces , 1292 

 Glanders 



Malleomyces, 555 



