Abstract
THIS well-known little book, now in its third edition, contains an extraordinary amount of information within a small compass, though necessarily in a condensed form; in fact, the whole range of subjects included under the term “Bacteriology” is covered by it. Migula's classification of the Bacteria now replaces that of Heuppe, and as regards bacterial mutability, the authors remark that this is largely of academic interest, and that in practice species tend to crop up fairly true to type. Antibodies, apparatus, culture media and methods of examination are surveyed, and all the principal pathogenic bacteria and protozoa are described. In addition, the moulds, yeasts, fermentation, and enzymes are dealt with as well as the bacteriology of water, milk and other foods, air, soil and sewage, and disinfection and disinfectants; little seems to have been missed and few errors occur. It is a pity that B. perfringens as a synonym for B. Welchii is not mentioned, for it is so commonly used now. Agricultural bacteriology has two or three pages devoted to it, including nitrogen fixation, nitrification and sterilisation of soil. The filterable viruses are dealt with, and some recent work on the meningococcus and other topics is referred to in a brief appendix. Altogether we may congratulate the authors upon having compiled an exceedingly comprehensive and useful little book.
Aids to Bacteriology.
By C. G. Moor William Partridge. Third edition. Pp. viii + 278. (London: Baillià re, Tindall and Cox, 1916.) Price 3s. 6d. net.
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Aids to Bacteriology . Nature 98, 89 (1916). https://doi.org/10.1038/098089a0
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DOI: https://doi.org/10.1038/098089a0