Kossel, Dr. A., 170 ---- and Dakin, 133 Kral, Prof., xv Kühl, Dr. H., 236 Laccase, 133, 135 ---- manganese in, 135 Lactase, 132 Lactic acid, 10 ---- ---- from _B. furfuris_, 272 Lamb, M. C., 9 Law’s volumenometer, 61 Lecithin, 141 Lederer’s bate, 196 Lime in sheep grains, 23, 37 ---- in puer liquors, 36, 40, 44 ---- soaps, 16 Limed skin, 5, 7 Lion’s dung, 29 Lipase, 132, 141 ---- effect of bile salts on, 142 Lipolytic enzymes, 145 Liquor pancreaticus, 189 Malase, 133 Maltase, 132 Manganese in enzymes, 136 Mastering, a term for puer, 3 Mercaptans, 46 Measuring truck, 8 Meggitt, Loxley, 171 Metchnikoff, 93 Mineral matter of dung, 153 Minot, Prof., 81 Mixed cultures, 173 Molecular weight of gelatin, 56 Monads, 123 Morocco leather, 3 Moulds, 114, 126 Müller, 72 Muscle, contraction of, 73 Myrosin, 132 Myxomycetes, 116 Nencki, 107 Nitrogen from fermentation, 279 ---- in bran, 234 ---- in puer liquors, 48 Nitrites, use of, in bating, 193 Non-electrolytes, influence of, 72 Nördlinger’s bate, 194 Nowak’s patent, 194 Nuclein, 114 Oake’s bate, 195 Oenoxydase, 133 Olease, 133 Organic acids, use in deliming, 13 ---- ---- in puer, 155 Oropon, 140, 186, 219 Osmosis, 58 Osmotic pressure, 59, 167 O’Sullivan, J., 244 ---- and Thompson, 128 Oxalic acid fermentation, 111 “Oxidizing” skins, 193 Oxydin, 133 Oxylytic ferments, 133 Paddle, 14 Pancreas, 220 Pancreatin, action on skin, 138, 151 Papain, 132 Parker, Dr. Gordon, xv, 11 Pectase, 132 Pentoses, 125 Pepsin, 132 ---- action on skin, 138 Peptolytic ferments, 119 Peptonized gelatin, 168 Phosphates in the bate, 43 Phosphorbutyralin, 195 Pigeon dung, 103 “Pinholey” drench, 238 Plasmase, 132 Plate cultures, 103 Popp and Becker’s patent, 197 Precipitin, 144 Pribram, Dr., 73 Procter, Prof. H. R., 10, 55, 205, 210 Proteolytic enzymes, 145 ---- ferments, 119 _Proteus_ bacteria, 118 Puer, amido compounds in, 156 ---- chemical composition of, 24 ---- fat in, 25, 30 ---- organic acids in, 155 ---- quantity used, 15 ---- reactions of, 31 ---- wheel, 13 Puerine, 190 Puering, solution of skin substance in, 47 Pure cultures of bran bacteria, 269 Purgatol, 192 Purin bases, 30 Putrefaction, 116 ---- _See_ Nos. 58 to 78 of Bibliography, 282 ---- mechanism of, 107 ---- of meat, 120 Putrefactive bacteria, 107 Putrid “turning” of drench, 237 Reaction of puer, 31 Rennet, 128, 132 Rhamnase, 132 Rogers, Dr. Allen, 195 Röhm’s patent, 219 Ruge, 281