USEFUL MOLDS SI 



of it. Indeed, Stilton cheese, Gorgonzola (Fig. 19), and 

 Roquefort cheeses owe their delicious flavors to molds. 

 If a large quantity of moldy material is taken at once, it 

 is possible that a slight poisonous effect may be produced ; 

 but this practically never occurs in the consumption of 

 moldy food. It is well to remember, therefore, that molds 

 are not unhealthful. It is not always necessary to throw 

 away moldy food ; much of it may be used. Moldy 

 cheese is by no means ruined, for the moldy surface may 

 be scraped off and the center will be found as good as 

 ever. Many samples of preserves or jellies which are 

 beginning to mold may be utilized if we simply stop the 

 growth of the mold and preserve the food from further 

 molding. It may be that the mold has developed a slight 

 musty odor and taste, which would, perhaps, injure the 

 value of the food from the standpoint of the palate, but 

 they will not materially have injured its ease of digestion or 

 its value as a food. 



It is, however, the desire of the housewife to prevent 

 molding so far as possible, and to check it quickly if it 

 begins, in order that she may thus preserve the valuable 

 foods. To understand the methods by which we may best 

 prevent the growth of mold, or check it if it once begins, 

 we must next consider the conditions most favorable for 

 mold growth. 



