from attack of these micro-organisms.  The method is extremely simple in theory.  It is nothing more than heating the material to be preserved to a high temperature and then sealing it hermetically while it is still hot.  The heat kills all the bacteria which may chance to be lodged in it, and the hermetical sealing prevents other bacteria from obtaining access.  Inasmuch as all organic decomposition is produced by bacterial growth, such sterilized and sealed material will be preserved indefinitely when the operation is performed carefully enough.  The methods of accomplishing this with sufficient care are somewhat varied in different industries, but they are all fundamentally the same.  It is an interesting fact that this method of preserving meats was devised in the last century, before the relation of micro-organisms to fermentation and putrefaction was really suspected.  For a long time it had been in practical use while scientists were still disputing whether putrefaction could be avoided by preventing the access of bacteria.  The industry has, however, developed wonderfully within the last few years, since the principles underlying it have been understood.  This understanding has led to better methods of destroying bacterial life and to proper sealing, and these have of course led to greater success in the preservation, until to-day the canning industries are among those which involve capital reckoned in the millions.

Occasionally bacteria are of some value in food products.  The gamy flavour of meats is nothing more than incipient decomposition.  Sauer Kraut is a food mass intentionally allowed to ferment and sour.  The value of bacteria in producing butter and cheese flavours is noticed elsewhere.  But commonly our aim must be to prevent the growth of bacteria in foods.  Foods must be dried or cooked or kept on ice, or some other means adopted for preventing bacterial growth in them.  It is their presence that forces us to keep our ice box, thus founding the ice business, as well as that of the manufacture of refrigerators.  It is their presence, again, that forces us to smoke hams, to salt mackerel, to dry fish or other meats, to keep pork in brine, and to introduce numerous other details in the methods of food preparation and preservation.

CHAPTER III.

Relation of bacteria to the dairy industry.

Dairying is one of the most primitive of our industries.  From the very earliest period, ever since man began to keep domestic cattle, he has been familiar with dairying.  During these many centuries certain methods of procedure have been developed which produce desired results.  These methods, however, have been devised simply from the accumulation of experience, with very little knowledge as to the reasons underlying them.  The methods of past centuries are, however, ceasing to be satisfactory.  The advance of our