7o8 



ADDITIONAL EXERCISES 



draining, the cheese is frequently turned and in two or three days, it is carried to a 

 well-ventilated room where the ripening process begins. Here it remains fifteen 

 to twenty days when the surface becomes covered with Penicillitim Camemberli, 

 which gradually breaks down the casein. 



Pig. 247. — Penicillium iialicum. a, b, c, d, e, f, g, types of branching in verticils 

 and chains of conidiospores; j, k, sketches of conidial fructifications; I, m, n, swelling 

 and germination of conidiospores. (After Thorn.) 



Penicillium stoloniferum (Fig. 246) grows on decaying fungi, Boleti, Polypori and 

 in cultures from milk and ensilage. It has been collected repeatedly at Storrs, 

 Conn., and once upon decaying Boletus scaber at the Jardin des Plantes in Paris, and 



