124 Transactions British Mycological Society. 
VI. TABLE OF DIFFERENCES BETWEEN STRAINS OF 
CLADOSPORIUM HERBARUM, 
The various strains included in the table on the opposite 
page are arranged as far as possible as intermediates between 
the two extremes, S and Z. Many other strains are not included, 
on account of their extreme ‘“woolliness”’ on all media, which 
rendered it difficult to group them in this series. The table 
illustrates the wide range of the single species C. herbarum. The 
classification is based upon the following points, which were 
selected as the most definite criteria: 
(1) colour and texture of colonies on Dox’s medium, 
(2) se 2 ra steamed potato, 
(3) length of conidiophores, 
(4) branching of “stalk” of conidiophore, 
(5 
) 
) whether “‘heads”’ of conidia are dense or not (i.e. an index 
of the relative amount of budding of conidia), 
) temperature relations, 
) reaction to light. 
III. SPOROTRICHUM CARNIS n.sp. 
This fungus was more frequently found upon all kinds of 
meat in cold storage than any other. It occurs in the form of 
innumerable white, slightly woolly patches, small in extent, and 
is the commonest form of “white mould”’ known to the meat 
trade. The growth of this fungus on meat is entirely superficial. 
It was present to some extent at any rate upon practically every 
sample of mouldy meat examined, although “Black Spot” 
caused by Cladosporium herbarum was sometimes more abun- 
dant. Talayract(:8) mentions the occurrence of Sporotrichum 
upon chilled meat, but does not say what the species was. 
Many slightly-differing strains were isolated from contami- 
nated meat, but it is considered that all these belong to one 
species, anew one, Sporotrichum carnis. For comparison, cultures 
of S. bombycinum and S. globuliferum were obtained from the 
Centraalbureau voor Schimmelcultures, Amsterdam. 
A form of Sporotrichum, indistinguishable from S. carnis, has 
recently been found to be of fairly common occurrence in slime 
fluxes of trees by Mr L. Ogilvy working at Cambridge, and one 
of us working in a Danish laboratory a short time ago encoun- 
tered this fungus as a laboratory contamination. 
