APPENDIX VII 



719 



2. Green, conidial fructiikations rather compact, odor definite, "mouldy." 

 P. commune (Fig. 258). 

 Hi. Fruiting surface velvety of simple conidiophores, or conidiophores borne 



so close to surface of subtratum as to appear simple. 

 j. Conidial mass a dense column of conidial chains. 



1. Column from a single verticil of sterigmata. P. spimilos'itm (Fig. 259). 



2. Column from a verticil of branchlets with verticillate cells and chains. 

 P. nibrum (Fig. 260). 



jj. Elements of conidial fructifications not in a column. 

 k. Conidiospores smooth. 



I. Green, broadly spreading, ripe conidia globose, 4 to 5^1. P. Roqiicfoiti 

 (Fig. 244). 



I CI 



Fig. 261. — Penicillium purpurogenum. a, h, c, Conidial fructifications; d, e,f, g, 

 conidiiferous cells and conidiospores; h, j, k, I, m, sketches of whole fructifications. 

 {After Thorn.) 



2. Green, less spreading, conidiospores elliptic, uredium commonly purpled. 

 P. purpHrogcnum (Fig. 261). 



3. Gray or olive-green, conidiospores 5 to 7 by 3 to 5/u. P. digitalum 

 (Fig. 262). 



kk. Conidiospores delicately rugulose. P. rugulosum (Fig. 263). 



2. Key of Species Determinable from Substrata. (After Buchanan.) 

 Cheese (Camembert and Brie). 



1. Floccose, white unchangeable, no odor. P. Camemberti var. Rogeri. 



2. Floccose, white to gray-green, no odor. P. Camemberti (Fig. 245). 



3. Powdery, yellowish-white, spores smooth, ammoniacal odor. P. 

 brcvicaule var. glabnim. 



