Bonners Ferry herald. [volume] (Bonners Ferry, Idaho) 1904-current, 1909-05-01

are more popularity called,
but few people know what
they really are. Although they are
so small that 1t would take several
thousand together to make spot
large enough to be seen with the
naked eye. yet their importance to
the farmer is not measured by their
size.
Bacteria are tiny plants, each COM
posed of a single cell. These cells
are Of various shapes and sizes. Some
are round. some long and some shaped
like corkscrew Some are found
sanSHJr 2pSdl s9ape in s gr2tffn ovs so 81
twisting themselves about, and still
Others have long, tail-like fiagella by
which they move themselves along.
Bacteria are made up of a clear,
jellylike material called protoplasm.
This protoplasm is surrounded by
harder cell wall. There is a great
difference in the thickness of these
cell walls, and on this thickness de-
ponds to a large extent the ability of
the germs to withstand unfavorable
conditions. Those with thin cell walls
can be killed easily, while the thicker
walled kinds are very difficult to ex-
terminate.
Bacteria propagate themselves by
dividing. One cell divides into two.
Each of these two grows to full size
and divides again, and so on. Under
favorable conditions this process may
be repeated every half hour. At this
rate the descendants of one germ
would In ten hours number more than
a million.
At times the part Of the protoplasm
of 4 germ win gather into a round,
comparatively hard mass, called a
lspore. The rest of the cell then crum-
bles away. This spore is inactive, but
possesses much greater powers of re-
sistance than when in the active state.
These spores often remain alive to
start the infection afresh after the
active bacteria have all been killed by
disinfection.
Bacteria. like higher plants, have
definite requirements for growth. One
OF the most important of these is mois-
ture. Drying will not kill bacteria, but
1t will stop their multiplication. An
other essential to bacterial growth is
warmth. Cold, like dryness. Will not
kill them, but 1t will stop them from
multiplying. This is the reason that
prhe sourlng Of milk or the spelling OF
meat, which is caused by bacteria
goes ON much more slowly OF not at
:an when they are kept in cold place.
One of the principal foods of bacte-
ria is nitrogen. Without 1t they can
mot live. Because of this fact sugar
and lard, which contain no nitrogen
never spoil. Bacteria also require oxy
gen, though only certain species are
dependent on the air for their supply
One Of these is the kind that causes
meat and vegetables to decay. This Is
why canned fruit and vegetables dc
not spoil. The bacteria have beer
killed and the oxygen driven off by
Iheating The few germs that do get II
before the can Is sealed up cannot de
yvelop for lack Of air. If the can is mo-
sair tight. however, some oxygen will
ind its way in, the germs will multi
ply, and the contents Will spoil.
Not all bacteria are injurious. AL
though some of mans most deadly en-
emies are found among these invisible
heterogeneous, yet many of then
are his best friends. We have alread,
learned about the bacteria that live OF
THE roots of legumes and change tn
nitrogen of the air into a form II