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The bowels are generally constipated, or there is diarrhea of the fermentative type. The amount of urine excreted is generally insufficient and likely to be concentrated and show various signs of imperfect kidney elimination. Therefore hot sponge baths, with perhaps warm alcohol rubs, are daily necessary. Gentle massage, generally in the direction to aid the circulation, will benefit the skin.
His processes are those which experience has taught produce desired results, but, nevertheless, his dependence upon bacteria is none the less fundamental. We may notice, first, several miscellaneous instances of the application of bacteria to various fermentative industries where their aid is of more or less value to man.
The tobacco, after being first dried in a careful manner, is subsequently allowed to absorb moisture from the atmosphere, and is then placed in large heaps to undergo a further change. This process appears to be a fermentation, for the temperature of the mass rises rapidly, and every indication of a fermentative action is seen.
Nevertheless, from the moment when the tobacco is cut in the fields until the time it is ready for market the curing is very intimately associated with bacteria and fermentative organisms in general. Some of these processes are wholly brought about by bacterial life; in others the micro-organisms aid the process, though they perhaps can not be regarded as the sole agents.
In other methods of filling the silo, the food is very quickly packed and densely crowded together so as to exclude as much air as possible from the beginning. Under these conditions the lack of moisture and air prevents fermentative action very largely. Only certain acid-producing organisms grow, and these very slowly.
An important fact about animal smells is that many which we might be inclined to attribute to the animal which diffuses them, are really due to the fermentative or putrefactive action of bacteria which swarm on the skin and in the intestines of animals.
It is, however, probable that in so far as the flavours that distinguish the high and low grades of tobacco are due to the character of the fermentative processes, they may be in the future, at least to a large extent, controlled by the use of pure cultures in curing processes.
They are dangers which must be guarded against. In former years the troubles from these sources were much greater than they are at present. Since it has been demonstrated that the different imperfections in the fermentative process are due to bacterial impurities, commonly in the yeasts which are used to produce the fermentation, methods of avoiding them are readily devised.
If imperfectly chewed, it is not readily acted upon by the gastric juice, and often undergoes fermentative changes which result in sour stomach, gastric pain, and other digestive disturbance. If we take too much drink with our meals, the flow of the saliva is checked, and digestion is hindered.
It has been commonly regarded as simply a slow chemical change, but its general similarity to other fermentative processes is so great that we can have little hesitation in attributing it to micro-organisms, and doubtless to some forms of plants allied to bacteria.
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