REPORT OF THE MYCOLOGIST. XIX 
Report of the Mycologist. 
To the Director of the Storrs Agricultural Experiment Station: 
Srr:—Numerous questions arising in our study of the func- 
tions of fungi in cheese ripening already published have been 
followed up during the past year. Among these have been 
the inoculation of cheeses with mold, the preparation of stock 
cultures, the conditions of proper mold development, the prob- 
lem of contaminating organisms and their control, and the 
whole series of questions involved in the classification and de- 
scription of the species found. ‘This latter topic has as before 
occupied all the time not demanded by the experimental work 
bearing directly upon the making and handling of the cheese. 
Under authorization from the secretary of agriculture the 
mycologist was absent from Storrs from September 29, 1905, to 
January 16, 1906. After a short visit to the dairy interests in 
England, the meetings of the International Dairy Congress in 
Paris were attended in October. Cheese markets were visited 
in every country reached. This was found a very useful means 
of determining exactly what kinds of cheese were offered for 
sale, their relative prices in different lands, and especially the 
character and quality of the varieties of cheese which appeared 
in the different markets as representing the ideals sought by 
those peoples. 
Special attention was given to the Camembert type of cheese. 
Enormous quantities of it were seen in markets and curing rooms 
of the trade. Factories in the neighborhood of Lisieux were 
visited including the one to which the origin of the name Ca- 
membert is attributed. ‘The equipment and practice of the 
makers were seen as fully as time would permit. 
Brief visits of a few days each were made to the makers of 
Stilton in England, to Roquefort in Aveyron, France, where the 
well-known Roquefort cheese is made, and to the region of 
