. Agricultural bacteriology; a study of the relation of germ life to the farm, with laboratory experiments for students, microorganisms of soil, fertilizers, sewage, water, dairy products, miscellaneous farm products and of diseases of animals and plants. Bacteriology, Agricultural. 22& ALCOHOL, VINEGAR, SAUER KRAUT, TOBACCO, SILAGE, FLAX variety of ways, but may best be considered under two heads- (i) The agency of microorganisms in preparing the crop. (2) The methods of protecting the crop from the attack of mis- chievous organisms To a certain extent the two subjects over-. FiG 45—Showi
. Agricultural bacteriology; a study of the relation of germ life to the farm, with laboratory experiments for students, microorganisms of soil, fertilizers, sewage, water, dairy products, miscellaneous farm products and of diseases of animals and plants. Bacteriology, Agricultural. 22& ALCOHOL, VINEGAR, SAUER KRAUT, TOBACCO, SILAGE, FLAX variety of ways, but may best be considered under two heads- (i) The agency of microorganisms in preparing the crop. (2) The methods of protecting the crop from the attack of mis- chievous organisms To a certain extent the two subjects over-. FiG 45—Showing natures method of preserving seeds by diymg The lower figures are dried and the upper are fresh seeds lap, since in several cases the methods adopted for preserving the material furnish it with flavors or other characters which distinctly add to its value THE ALCOHOLIC FERMENTATION The fermentation of sugar into alcohol and carbonic acid is due to yeast. Among the various aspects of farm life there are quite a number based upon this type of fermentation We have seen that yeasts are especially related to sugars, and that any product which contains much sugar is more likely to undergo alcoholic fermenta- tion than putrefaction. Yeasts, when dry, may remain alive for a long time and float around in the air. The air at all times and in almost all places is, therefore, sure to contain these living yeast plants, ready to begin to grow and produce a fermentation when- ever they fall into a sugar solution. These air yeasts are some- times called wild yeasts in distinction from the cultivated yeasts that are now articles of commerce. But whether from the air or from a package of commercial yeast, the organisms are essentially the same and their action the same. The chief products of our farms which are liable to direct al- coholic fermentation are the fruit juices. Alcoholic fermentation. Please note that these images are extracted from scanned page images that may have been digita
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbacteriologyagricult
