The Greeley tribune., 1909-12-16
Useful Bacteria

In their relation to man, bacteria
may be said to be both harmful and
useful. Our attention has been re-
peatedly called to the hostile ones,
but almost nothing has been said
about the immense good we derive
from others. In terms of dollars and
cents, it would be practically impos-
sible to estimate the value of germ
life to the agricultural world. Soil
bacteria are largely responsible for
the Increased fertility which results
from resting land, or what is known
as fallow cultivation.
The complex organic substances
foulidain the soil, together with the
green crops and the stable manure
which are plowed under. would all
remain, for the most part. unchanged
and Of no use as plant food. were u
not for the decomposing action OF
bacteria. When the soil is supplied
with the requisite moisture and the
proper temperature, the millions OF
germs which make this their home
utilize the complex substances pres
ent for food and incidentally chahSG
the composition of this manure ana
other material so that it becomes
available for the use OF plants
In this way thousands of pounds OF
nitrogen are returned to the heIus
every season. which. without the aiu
Of The soil organisms, would remain
locked up forever so far as growing
crops are concerned.
Again, there are those bacteria
which, both independently and when
ISOLATED with our lesumlhous
lriauts, are able to take nitrogen IRON,
the air and incorporate it IN the sou
where 1t can be of some Deneh' to
vCgptation. ..
Nitrogen is not the only substance
with which soil bacteria are con
cerued, for by their activities many
ipsoluble compounds of potash ana
! pNosphoric acid are made soluble 20
That the feeding roots of plants can
utilize them. ,. o,a
We're i. not for bacteria ana
rouIds there could be no such thing
ms decay, and there would be nun
dreds of dead plants and anliha's
about us on every side. and IT Woulu
, he only question of time untli the'e
; would be no room for the liNiis'
The acetic acid germ is the prln-
,f,oI constituent of "mother of vine
oar" and II is this germ that we IN
, trpauce when we add mother 10
IEard cider to change the alcohol INTO
! aoetc acid. ~ a.,
pnre cultures of germs, known as
sfarters, are added to cream no" uas
10 1--WE the butter which IS 'hauS
from it grassy or other aes'ra'''
: favor. 49,. .is,rs
The leavening agent of salt rlsl',N
{ brpad is a germ which is commonls
fpund in corn meal and mluu NJ
and the characteristic odor OF w
y bread comes from the fermenta''o"s
- of his organism. .,,,,r
4 We're it not for the germs VIZ, .p
! ore either introduced by the chees,
. maker, or which naturally M" -,
! yr1v into milk, cheese would heN
linen. but would always reuhulu
y toueh. rubbery and without nav,
Many of the fermented neNSrasIrs
. pot1bly the fermcnted milk urlhn7
10 owe their pleasant and peculiar N'
.v1rs to certain micro-orSanlSius -,
" kll vaccines aud antitoNlns VII
ora employed in treating aiu'l ~
leases are produced by the use o.
N yfrus or pure culture of spe''"'
.. germ. do,ht buI
+ r,8f many of the bacteria. when "''
faren into the stomach with the ''""
:. -iH very materially in digestion
]. WAJ1.R G. SACKETT'
" colorado Agricultural College w
Collins.