The Montgomery advertiser., 1904-01-17
Bacteria, Teasts and Molds in The
 Home.


 This book will be helpful in every home as well as in the school room. Especially should 1t find place in every girls indus. | trial school.
 For the old arts in which Southern wo men were especially adept in the old days should not now be lost to our households the arts of making jellies. cordials. acids of fruit juice, wines and preserves. These arts are slipping out of our home l life and are rarely taken up in our schools, and yet they are very necessary very beautiful and greatly inducive tc comfort and health.
 of biology in Wesleyan University at Mid dleton, Conn. He is author of "Agricul- tural Bacteriology," Bacteria in Milk,' | '"The Story of Germ Life" and other 1 books upon like subjects. | Professor Conn is recognized authority | on baCteriology. and he has the gift for translating science into popular terms.
 His essays are thoroughly practical. and he brings forward facts that bear upon the problems of everyday life. | The extraordinary advances which have been made within the past few years in knowledge of the nature and workings of bacteria. and of the degree in which they enter into many of the commonest agricultural and domestic processes. make | it necessary for every farmer and every housewife to acquire at least an elemen- | tary knowledge of the subject. This book of Professor Conns will prove of great help in keeping the home in a sani- tary condition and in the preparation of foods.
 Prof Conn's opening chapter treats of molds and the conditions which favor their growth. He distinguishes between f,,I ov,I t,,t, tolI Ino why of the old how that We were taught in jelly-making and keeping. Why the papers are cut for the top of the jelly, why thew are dipped in alcohol before laying on the jelly and of all the rest of the processes. These processes, if ad- hcred to will prevent moldy jelly.
 The smell "musty'' is nothing more than the odor that emanates from molds.
 Any food left in a room grown nusty by having moldy substances left therein will be sure to mold in a short time, catching as it were, the seed of the mold growthS
 It is well to know that while moldS cause decay and are eventually dostruc- tive they arc not always unwholesome, unless taken in large quantities.
 When for instance cheese begins to mold the molding surface may be scraped off and the rest will be in good condition. Some of the pest or cneeSeS, dS IS we'll known. like the Roquefort. Stillon and Gorgonzola chooses. owe to mold their especial faVors.
 But in most cases molds are undesirable and Prof. Conn gives methods by which tho growth may be prevented.
 Food that can be kept thoroughly dried may be easily protected
 In wet weather if mold starts artificial drying must be resorted to.
 Fresh air and good currents of pure air prevent molds and mustiness.
 Boiling and freezing are both efhcacious in preventing mOds.
 Fruit should be often wiped dry and kept clean to prevent molding. The fruit grower we'll as the fruit seller will find much useful information in Prof. Conn's pages.
 Prof. Conn warns against the use of any preservative drugs sold for keeping meats, fruits, butter, etc. He writes of these