76 On Smut in Wheat. 



The first is our recticularia segetian^ or smut, and 

 which in England, is called dust brand, smut, or burnt 

 corn, a species common to wheat, oats, barley, and rye; 

 is scentless, and consumes not only the farinaceous part 

 of the grain, but even the chaff. 



The second is called peppe?- brand, or bladders; this 

 species consumes only the farinaceous part of the grain, 

 which assumes a deep and dingy hue, and, being crumb- 

 led, emits a very foetid scent, like putrid fish, which 

 distinguishes it from the former; it is considered as 

 ver}' prejudicial to the farmer. 



The third is that known to agriculturists by the name 

 oi red glim (acidumj which throws forth a powder of 

 a bright or?inge colour — this minute mushroom does 

 not appear to be so materially injurious to the grain. 



The fourth is very common on wheat, the uredo fru- 

 rnenti, (Sowerby 140) grows on the ears, straw, and 

 chaff, bursting in longitudinal streaks from under the 

 epidermis, or skin; this is represented as the blight of 

 tlie wheat, and which in certain soils and seasons, is so 

 ver}' injurious to that grain.'* 



The fifth is the one, by which the wheat, in certain 

 pai'ts of England, in the j^ear 1797, suffered very consi- 

 derably, which the farmers call blight or mildew, and by 

 far the worst enemy to wheat; the ears injured by it, were 

 distinguished at a considerable distance, by their black- 

 ness, and on closer examination, they appeai^ed as if soot 

 or some smutty powder had been throwni upon them; 

 the chaff appeared covered with small black dots, very 

 different in appearance from the uredo frumenti, on the 



* Sowerby on British fungi. Vol. 2. Table 139 and 140. 



