---- concentration of salts in, 47 ---- Dermiforma, 189 ---- Eberle’s patent, 221 ---- Erodin, 179 ---- Esco, 192 ---- examination of bacteria in, 87 ---- glucose, 179 ---- Lederer’s, 196 ---- Nordlinger’s, 195 ---- Norris’s, 194 Bate, Nowak’s patent, 194 ---- Oake’s, 195 ---- Oropon, 140, 186, 219 ---- phosphates in, 43 ---- pigeon dung, 103 ---- Phosphorbutyralin, 195 ---- Popp and Becker’s patent, 197 ---- Puerine, 190 ---- Purgatol, 192 ---- reducing action of, 152 ---- Röhm’s patent, 219 ---- Simon’s, 195 ---- solid matter, influence of, 176 ---- soluble matter of, 176 ---- Sucanine, 191 ---- Tiffany’s, 179 ---- Wood’s American patent, 210 ---- ---- English patent, 205 ---- Zollikoffer’s, 178 Bayliss, Dr. W. M., 127 Béchamp, 280 Betulase, 132 Becker’s patent, 227 Bibliography, 282 Bile, 31 ---- action of, 159 ---- colouring matters, 30 ---- salts, effect on puer, 46 ---- ---- ---- ---- lipase, 142 Bird dung bate, 52 ---- excreta, composition of, 53 Boehringer’s patent, 194 Bone meal, 196 Books of reference, 89, 282 Bran bacteria, 240 ---- ---- pure cultures of, 269 ---- composition of, 257 ---- drench, 233 ---- ---- non-volatile bodies in, 254 ---- ---- products of fermentation, 247 ---- ---- sweet, 263 ---- ---- volatile bodies in, 249 ---- ferments, action on starch, 258 Brown, Adrian J. Prof., 274 Butyric acid, 11 ---- ---- fermentation, 111 Calcium in enzymes, 136 ---- phosphate, 45 Carlsberg vessel, 170, 214 Caroubinase, 132 Casease, 132 Castor-oil seed, 188, 232 Catalysts, 127 Cellulose fermentation, 110 Cerealin, 245, 260 Chemical composition of puer, 24 ---- deliming, 5 Chloroform, use of, in pancreatin solution, 151 Cholesterol, 30 Collagen, 56 Colloidal state, 57, 137 Concentration of salts in bate, 47 Condenser, Abbe’s, 87, 88 ---- dark ground, 87 Conductivity of puer liquors, 80, 81 Copenhagen conference, 180 Cultivation of bating bacteria, 199 Culture medium, 105, 207 Cytase, 132 Deliming, chemical, 5 Density of skin, 60 Dermiforma, 189 Dextrin, 259, 261 Diastase, 128, 131, 132 ---- Krawkov’s method of preparing, 135 Diastatic enzymes, 235 Digestive ferments, 148 ---- juices, 230 Dog dung, analyses of, 26, 150, 152 ---- bacteria in, 89, 98 ---- detecting adulteration of, 144 ---- fresh, bacteria in, 102 ---- influence of food on, 28, 95, 153 ---- method of analysis, 25 Dog dung, separating enzymes from, 134 ---- trypsin in, 134 Doerr and Reinhardt’s laboratory, 32 Drench, acid “turning” of, 237 ---- acids in, 156