26 STORRS AGRICULTURAL EXPERIMENT STATION. 
Report of the Mycologist. 

To the Director of the Storrs Agricultural Experiment Station: 
Srr:—The mycologist of the cheese investigation began work 
March 7, 1904. ‘The problem of the relation of fungi to the 
making and curing of cheese has developed several necessary 
lines of study. Primarily it was necessary to isolate and culti- 
vate all fungi found upon the imported cheeses in question, and 
to do this from a sufficient number of specimens to establish a 
reasonable certainty that we had cultures of all forms concerned. 
To carry on experimental work upon the making of cheese it 
became necessary also to isolate, cultivate, and identify all 
forms occurring in connection with the dairy and the labora- 
tories in which the investigation is pursued. ‘This has brought 
into pure culture about thirty-five species of mold, which must 
be figured and described and identified as far as possible. ‘To 
these have been added a few related forms occurring elsewhere, 
but tending by comparison to assist 1n our task. 
The more important work, however, has been the study by 
many carefully devised and accurately recorded experiments, of 
the physiological effects upon milk and curd of the new forms 
always present 1n Camembert and Roquefort cheese. ‘These 
studies are still in progress. 
Respectfully submitted, 
CHARLES THOM. 
