IIo STORRS AGRICULTURAL EXPERIMENT STATION. 
laboratory culture, however, the development is so rapid that 
the entire surface is covered within the first few days, then 
growth ceases. The mycelium here, as in the Camembert 
mold, produces but a single crop of spores, then dies. ‘These 
spores are a bright green at first, but in a short time become 
a dirty brown color in dry culture. The spores of this fungus 
are much more resistant than those of the Camembert mold 
both to heat and to natural exposures. ‘They will retain their 
viability for months in old cultures, under the ordinary condi- 
tions of exposure in the laboratory. Upon a cheese this mold 
produces a bright green area whicli extends rapidly. Its action 
can be detected in a few days by the bitter taste of the curd 
near to the mycelium. A similar taste is, however, produced 
at least in some measure by other green forms so that it is not 
diagnostic except as between this and the Camembert species. 
A colony upon the surface of a cheese becomes brown in two 
or three weeks, but colonies growing in the cavities which are 
so characteristic of the center of this type of cheese retain their 
bright green color for long periods. 
This mold is not limited to dairy products, but is widely dis- 
tributed. It has been sent to the laboratory from the most 
distant correspondents. It has been found in silage, in labora- 
tory cultures from many substances. It has*been found to be 
the green mold of Stilton, Gorgonzola and Brinse, as well as in 
certain types of prepared cheese purchased in the market. 
Once in a laboratory it stays and seems to get into everything. 
In other words this is one of the cosmopolitan and omnivorous 
species of the genus. One character seems to differentiate this 
mold from most of the others—that is, its power of growing . 
into and fruiting normally within narrow cavities, such as 
appear in cheese. It appears that this character exerts a sort 
of automatic (perhaps we may call it a truly “‘natural’’ ) selec- 
tion which eliminates all other species from the ripening pro- 
cesses of Roquefort and related types of cheese. 
A technical characterization, based upon petri dish cultures 
in gelatin and agar, is offered: 

ae. ae! oe 
