Northfield, Worcestershire,
November, 1902
CONTENTS
| PAGE | |
| Bacteriology in the Victorian Era | [1] |
| What We Breathe | [34] |
| Sunshine and Life | [65] |
| Bacteriology and Water | [93] |
| Milk Dangers and Remedies | [118] |
| Bacteria and Ice | [149] |
| Some Poisons and Their Prevention | [168] |
BACTERIA IN DAILY LIFE
BACTERIOLOGY IN THE VICTORIAN ERA
A little more than sixty years ago the scientific world received with almost incredulous astonishment the announcement that "beer yeast consists of small spherules which have the property of multiplying, and are therefore a living and not a dead chemical substance, that they further appear to belong to the vegetable kingdom, and to be in some manner intimately connected with the process of fermentation."
When Cagniard Latour communicated the above observations on yeast to the Paris Academy of Sciences on June 12, 1837, the whole scientific world was taken by storm, so great was the novelty, boldness, and originality of the conception that these insignificant particles, hitherto reckoned as of little or no account, should be endowed with functions of such responsibility and importance as suggested by Latour.