are so light that a breath of wind blows them away, and they float off in the air in search of new food material. Mucor, another mold commonly found on bread, is coarser than penicillium, so that the threads are seen more easily. When it is ready to form spores, the vertical From Conn's " Bacteria, Yeasta, and Molds In the Home." PENICILLIUM, COMMON MOLD, AS SEEN UNDER THE MlCEOSCOPE 10 FOOD STUDY threads, instead of branching, form on their ends small round knobs or sacs, and inside these balls are formed thousands of spores, which, when the sac bursts, are sown broadcast. These knobs on the mold look like small black specks. Another mold, aspergillus, instead of form- ing the spores inside the sac, forms them as beads on the outside. During the process of growth, all these molds may send their branch- ing threads deep down into the food on which they are growing so that more than the surface Spores in an older colony From Conn's " Bacteria, Yeaats, and Molds In the Home." SPORES OP PENICILLIUM SPROUTING GROWTH FROM Two SPORES, Two DAYS LATER may be affected. As a result of their .growth, they soon change not only the appearance of the food, but the flavor and odor as well. If the mold is allowed to go on growing, the food may be entirely spoiled. On the other hand, some molds produce delicious flavors, and many of the distinc- tive flavors of our different cheeses are produced in this way. Fruits are particularly subject to decay as a result of mold action. If the skin of fruit is broken, the molds MOLDS 11 have an especially good chance to get at the food material inside and begin the process of decay. A tempera- ture as hot as boiling, or even a little lower, will soon kill a plant, and molds are no ex- ception to this rule. When fruit is canned, then, it is boiled not so much to rnnk thp fruit From Conn's " Bacteria, Yeasts, and Molds in the Home." MUCOR, ANOTHER MOLD FOUND ON BREAD as to be sure that it contains no live spores; and then it must be put away air tight so that no new spores can blow in. Spores . •$ V 'J- '.' From Conn's " Bacteria, Yeasts, and Molds In the Home." ASPERGILLUS, SHOWING MYCELIUM AND SPORE CLUSTERS 12 FOOD STUDY This is one of the things accomplished in canning, al- though the plants to be guarded against may be bacteria and yeasts as well as molds. REFERENCES CONN. "Bacteria, Yeasts, and Molds in the Home." Section I, Molds. Cornell Reading Course for the Farm Home. "The Preservation of Food in the Home," Part I. U. S. Farmers' Bulletin No. 426. "Canning Peaches on the Farm." U. S. Farmers' Bulletin No. 359. "Canning Vegetables in the Home." U. S. Farmers' Bulletin No. 203. "Canned Fruits, Preserves, and Jellies." Ohio State University Extension Bulletin, Vol. VI, Supplement 2, No. 2. "The Canning of Fruits and Vegetables." QUESTIONS 1. After sterilizing, why must the fruit be kept covered and air tight? 2. After a jar is sterilized why should it not be wiped out with the dish cloth ? Why must care be taken not to touch the inside of the jar with the fingers? 3. Why is the rubber dipped in boiling water, and why is it not boiled with the jar and cover ? 4. How can the jar be tested before using ? If leakage is due to a poorly made jar and not to a poor rubber, what uses may be made of the jar ?

AI-modernized reading of the original text

are so light that a breath of wind blows them away, and they float off in the air in search of new food material. Mucor, another mold commonly found on bread, is coarser than penicillium, so that the threads are seen more easily. When it is ready to form spores, the vertical From Conn's " Bacteria, Yeasta, and Molds In the Home." PENICILLIUM, COMMON MOLD, AS SEEN UNDER THE MICROSCOPE threads, instead of branching, form on their ends small round knobs or sacs, and inside these balls are formed thousands of spores, which, when the sac bursts, are sown broadcast. These knobs on the mold look like small black specks. Another mold, aspergillus, instead of forming the spores inside the sac, forms them as beads on the outside. During the process of growth, all these molds may send their branching threads deep down into the food on which they are growing so that more than the surface Spores in an older colony From Conn's " Bacteria, Yeasts, and Molds In the Home." SPORES OP PENICILLIUM SPROUTING GROWTH FROM Two SPORES, Two DAYS LATER may be affected. As a result of their .growth, they soon change not only the appearance of the food, but the flavor and odor as well. If the mold is allowed to go on growing, the food may be entirely spoiled. On the other hand, some molds produce delicious flavors, and many of the distinctive flavors of our different cheeses are produced in this way. Fruits are particularly subject to decay as a result of mold action. If the skin of fruit is broken, the molds MOLDS have an especially good chance to get at the food material inside and begin the process of decay. A temperature as hot as boiling, or even a little lower, will soon kill a plant, and molds are no exception to this rule. When fruit is canned, then, it is boiled not so much to rnnk thp fruit From Conn's " Bacteria, Yeasts, and Molds in the Home." MUCOR, ANOTHER MOLD FOUND ON BREAD as to be sure that it contains no live spores; and then it must be put away air tight so that no new spores can blow in. Spores . •$ V 'J- '.' From Conn's " Bacteria, Yeasts, and Molds In the Home." ASPERGILLUS, SHOWING MYCELIUM AND SPORE CLUSTERS This is one of the things accomplished in canning, although the plants to be guarded against may be bacteria and yeasts as well as molds. CONN. "Bacteria, Yeasts, and Molds in the Home." Section I, Molds. Cornell Reading Course for the Farm Home. "The Preservation of Food in the Home," Part I. U. S. Farmers' Bulletin No. 426. "Canning Peaches on the Farm." U. S. Farmers' Bulletin No. 359. "Canning Vegetables in the Home." U. S. Farmers' Bulletin No. 203. "Canned Fruits, Preserves, and Jellies." Ohio State University Extension Bulletin, Vol. VI, Supplement 2, No. 2. "The Canning of Fruits and Vegetables." 1. After sterilizing, why must the fruit be kept covered and air tight? 2. After a jar is sterilized why should it not be wiped out with the dish cloth ? Why must care be taken not to touch the inside of the jar with the fingers? 3. Why is the rubber dipped in boiling water, and why is it not boiled with the jar and cover ? 4. How can the jar be tested before using ? If leakage is due to a poorly made jar and not to a poor rubber, what uses may be made of the jar ?

Food study