7o8 



ADDITIONAL EXERCISES 



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

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

 to twenty days when the suriace becomes covered with PeniciUium Camembertt, 

 which gradually breaks down the casein. 



Fig. 247. — PeniciUium italicum. a. b, c, d, c, /, g, types of branching in verticils 

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

 and germination of conidiospores. {After Thorn.) 



PeniciUium sMoniferum (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 Flantes in Paris, and 



