98 STORRS AGRICULTURAL EXPERIMENT STATION, 
aerial mycelium. So dependent is the Camembert mold upon 
abundance of moisture that it has been found difficult to secure 
a rich growth upon the surface of a cheese which has been 
drained for two or three days before inoculation. Contrary 
to directions commonly given for ripening these cheeses, which 
call for a particular degree of humidity, cheeses have been 
ripened successfully in our cellars at the saturation point as 
well as at the various degrees of humidity below that. A good 
illustration of a mold which has adapted itself to changes of . 
moisture is found in a mold numbered 198.* Upon a fresh 
cheese in a moist room, this organism forms a circular ring-like 
colony of floccose hyphae standing often eight millimeters high 
upon the surface of the cheese. Ina drier situation, or when 
the cheese is nearly ripe and the rind becomes harder and dried, 
the same mold produces conidiophores which barely rise above 
the substratum so that the surface of the cheese is covered by 
a white powdery layer which is practically pure spores. ‘The 
mucors are so sensitive to moisture that they scarcely develop 
upon the cheese, except sometimes during the first few days 
when the surfaces are very wet. They appear to be unable to 
withstand the rate of surface evaporation in the ripening cellars. 
INOCULATING MATERIAL. 
The problem of propagation of the Camembert Penicillium 
for inoculation purposes presents some difficulties. This species 
bears spores only upon the surface of the culture medium used, 
in contrast to the Roquefort species which develops spores in 
every air space when grown upon bread as well as on the sur- 
face. To produce spores in quantity, therefore, material must 
be capable of sterilization and must present the largest possible 
amount of free surface in proportion to the space occupied. 
For the preparation of such material quart fruit jars have been 
used. Various styles of crackers have been tried. Most of 
these were not successful. The most suitable appears to be the 
hard, dry ‘‘ water cracker.’’ ‘The jar is filled with crackers, 
and dry sterilized at 140° to 160° C. for an hour or more, bet- 
ter twice on successive days. ‘The spores may be added directly 
* Comparison with exsiccatae in Harvard University Herbarium identified this with 
specimens labeled Monilia candida. But this is not M. candida as understood by 
Hansen. 

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