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oe STORRS AGRICULTURAL EXPERIMENT STATION. 
Keport of the Mycologist. 
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Lo the Director of the Storrs Agricultural Lixperiment Station: 
SIR:—The mycologist of the soft cheese investigation has 
continued the work outlined in the first report. The special 
studies upon the mycology of Camembert have been already 
briefly reviewed in Bulletin 35 of this Station. A detailed 
paper covering the technical part of the work done is now 
nearly completed. This will present the results of the work 
already done upon Roquefort cheese as well as upon Camem- 
bert. There will also bea brief review of mycological examina- 
tions of the other types of soft cheese found upon the American 
market. These and related lines of experiment and study are 
being continued. The study of the dairy molds in general has 
led to the proposal of methods of description for this type of 
organisms based upon their relation to standard culture media. 
This series of studies was reviewed before the meeting of the 
American Mycological Society at the December meeting, 1904. 
The study and collection of the species of the genus pentcillium 
has brought out many interesting forms, but the work is still 
too far from completion to present it for publication at this 
time. 
Respectfully submitted, 
CHARLES THOM. 
