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spring, the smut spore germinates just as the oats are 

 sprouting, and its delicate germ tube is able to pierce the 

 soft tissue of the young oat sprout. The mycelium of the 

 fungus now grows with the growing oat plant, and it makes 

 no outward sign until the heads are formed, when instead 

 of oats they are found to contain only the worthless smut 

 spores. Fortunately the fungus cannot damage the oat 

 plant after it has had time to harden. Many careful ex- 

 periments show that infection only takes place through the 

 freshly sprouting seed. For this reason any treatment 

 that will thoroughly disinfect the seed by killing the smut 

 spores adhering to it, will effectually protect the crop. 

 The importance of treatment will be apparent when we 

 know that the average loss in untreated fields is over ten per 

 cent, of the entire crop. Treating the seed with copper 

 sulphate (blue stone), has long been known as a preventi- 

 tive of smut. It is still often recommended for wheat, but 

 for oats either of the two following treatments are pre- 

 ferred.* 



Potassium sulphide treatment. — Dissolve one and one-half 

 pounds of potassium sulphide (liver of sulphur) in 25 

 gallons of water in a barrel. Add three bushels of seed 

 oats, stir thoroughly at intervals to insure thorough 

 wetting of all the grain, and allow to stand for twenty-four 

 hours. Strain off the liquid and spread the oats to dry. 

 The solution will answer for three lots of seed. Of course 

 a tank should be used for treating large quantities. 



Hot water treatment. — Provide two kettles, tubs or 

 barrels holding at least twenty gallons each. Fill one 

 with hot water at 110 to 120 degrees, the other with 

 scalding water at 132 to 133 degrees. Have plenty of 

 boiling water and cold water at hand with which to main- 

 tain these temperatures. Put one-half bushel of oats in a 

 coarse loosely woven gunny sack. Plunge it in the vessel 

 of warm water and lift it up and down several times to 



*For a full discussion of this subject, see "The grain smuts ; their 

 causes and prevention," by W, T. Swingle, in the Yearbook of the 

 Department of Agriculture for 189-1. 



