I.—BACTERIA AS PLANTS
Historical.—Form of bacteria.—Multiplication of bacteria.—Spore formation.—Motion.—Internal structure.—Animals or plants?— Classification.—Variation.—Where bacteria are found.
II.—MISCELLANEOUS USES OF BACTERIA IN THE ARTS.
Maceration industries.—Linen.—Jute.—Hemp.—Sponges.—Leather.
—Fermentative industries.—Vinegar—Lactic acid.—Butyric acid.—
Bacteria in tobacco curing.—Troublesome fermentations.
III.—BACTERIA IN THE DAIRY.
Sources of bacteria in milk.—Effect of bacteria on milk.—
Bacteria used in butter making.—Bacteria in cheese making.
IV.—BACTERIA IN NATURAL PROCESSES.
Bacteria as scavengers.—Bacteria as agents in Nature's food cycle.—Relation of bacteria to agriculture.—Sprouting of seeds. —The silo.—The fertility of the soil.—Bacteria as sources of trouble to the farmer.—Coal formation.
V.—PARASITIC BACTERIA AND THEIR RELATION TO DISEASE
Method of producing disease.—Pathogenic germs not strictly parasitic.—Pathogenic germs that are true parasites.—What diseases are due to bacteria.—Variability of pathogenic powers.— Susceptibility of the individual.—Recovery from bacteriological diseases.—Diseases caused by organisms other than bacteria.