Milford chronicle. [volume] (Milford, Del.) 1878-1974, 1910-04-08

1--WE hear a great deal about
NAV bacteria, or germs, as they
are more popularity called,
but few people know what
they really are. Although they ara
10 small that it would take several
thousand together to make a 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
Ike a corkscrew. Some are found
slngly and some in groups. Some
cannot move at all. some move By
twisting themselves about, and still
others have long, tail-like fiagella by
which they move themselves along.
Bacteria are made up OF a clear,
3ellylike material called prOtoplasm.
This protoplasm is surrounded by a
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 q germ will gather into a round /
comparatively hard mass, called
spore. 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
It will stop their multiplication. An
other essential to bacterial growth IS
warmth. Cold like dryness. will not
kill them, but It will stop them from
multiplying. This is the reason that
the souring of milk or the spelling Of
meat, which is caused by bacteria,
goes on much more slowly or not at
all when they are kept in a cold place.
One Of the principal foods of bacte-
ria is nitrogen. Without it they can
not 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
neat and vegetables to decay. This is
why canned fruit and vegetables do
not spoil. The bacteria have been
Killed and the oxygen driven of by
heating. The few germs that do get in
)efore the can is sealed up cannot de-
,elop for lack Of air. If the can is not {
lir tight, however. some oxygen will
Ind its way in. the germs will multi
Wy. and the contents will spoil
Not all bacteria are injurious. Al 1
hOugh some OF mans most deadly en-
miles are found among these invisible q
yet many Of them d
re his best friends. We have already d
earned about the bacteria that live on
be roots Of legumes and change the ;
itrOgen Of the air into a form in 4
n