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Excerpt from The Aspergillus Glaucus GroupAerial hyphae encrusted with yellow to orange or red granules are abundant in perithecial areas Of most Of the strains of the group. Both cultures and naturally moldy specimens frequently show this as the most conspicuous character, one which is readily recognized with the hand lens.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenb...

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve ...

Excerpt from Telegraphic Connections: Embracing Recent Methods in Quadruplex TelegraphyIt has been the aim to make plain the working details of the different forms of apparatus rather than fill the pages with pictures of instruments, with the general appearance of which the telegrapher is already familiar.It sometimes happens that if one undertakes to trace the wiring on a diagram he soon finds himself in a maze of cross-connections, or, if he...

Excerpt from Cultural Studies of Species of PenicilliumIn a previous paper 25 two species of Penicillium were shown to secrete the proteolytic enzyms which ripen certain varieties of cheese. The effort to identify these organisms necessitated the culture and comparison of numerous other species and a study of the literature of nomenclature for the whole of the genus Penicillium. The difficulties encountered in deciding whether to discuss these...

Excerpt from Fungi in Cheese Ripening: Camembert and RoquefortIt has been shown in a previous bulletin that certain fungi are the active agents indispensable to the ripening of Camembert cheese. The general results and the data upon which they rest are there dis cussed, but the more special mycological studies, involving several lines of work, remained to be brought out in greater detail. These fall naturally under two heads: (1) The physiolog...

Excerpt from Camembert Cheese Problems in the United StatesSir: I have the honor to transmit herewith, and to recommend for publication in the bulletin series Of this Bureau, a manuscript entitled Camembert Cheese Problems in the United States, by Dr. Charles Thom, mycologist in cheese investigations of the Dairy Division of this Bureau. The paper describes the latest phase of the cooperative work in connection with European varieties of soft ...

Excerpt from The Book of CheeseSuch a discussion should be useful to the student, to the beginner in cheese-making, as a reference book on many varieties in the hands of makers who specialize in single varieties, and to the housekeeper or teacher of domestic science. The material has been brought to gether from the experience of the writers, supplemented by free use of the literature in several languages. Stand ard references to this literatur...

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This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience. Carefully selecting the best articles from our collection we have compiled a series of historical and informative publications on the subjects of cheese making and dairy products. The titles in this range include "A Guide to English Cheeses" "Testing in the Cheese Making Process" ...

This is a pre-1923 historical reproduction that was curated for quality. Quality assurance was conducted on each of these books in an attempt to remove books with imperfections introduced by the digitization process. Though we have made best efforts - the books may have occasional errors that do not impede the reading experience. We believe this work is culturally important and have elected to bring the book back into print as part of our cont...

Excerpt from The Book of Cheese Certain products we associate with the manufactures of the household, so famiUar and of such long standing that we do not think of them as requiring investigation or any special support of science. The older ones of us look back on cheese as an ancient home product, yet the old-fashioned hard strong kind has given place to many named varieties, some of them bearing little resemblance to the product of the kitch...

Excerpt from Fungi in Cheese Ripening: Camembert and Roquefort Sir: I have the honor to transmit herewith the manuscript of an article entitled "Fungi in Cheese Ripening: Camembert and Roquefort, " by Charles Thom, Ph. D., and to recommend its publication as Bulletin No. 82 of the series of this Bureau. This is the second paper dealing with the cooperative experiments in soft-cheese making undertaken by the Dairy Division of this Bureau in co...

Excerpt from Camembert Cheese Problems in the United States Sir: I have the honor to transmit herewith, and to recommend for publication in the bulletin series of this Bureau, a manuscript entitled "Camembert Cheese Problems in the United States, " by Dr. Charles Thom, mycologist in cheese investigations of the Dairy Division of this Bureau. The paper describes the latest phase of the cooperative work in connection with European varieties of ...

Excerpt from Cultural Studies of Species of Penicillium Sir: I have the honor to transmit herewith and to recommend for publication as a bulletin of this Bureau a manuscript entitled "Cultural Studies of Species of Penicillium, " by Dr. Charles Thom, mycologist in the cooperative soft-cheese investigations carried on at Storrs, Conn., by the Storrs Agricultural Experiment Station and the Dairy Division of this Bureau. A previous paper of this...