360 On the Origin of Ergot. 
The field of rye in which I made my cbservations, was 
within fifly yards of my house, which afforded me an oppor- 
tunity of examining it daily for many weeks. It was of that 
species, which, in this part of the country, is usually denom- 
inated the Norway or White Rye, and which has ever been 
observed to be far more productive of ergot, than the Eng- 
lish spring rye, or that which is said to be a native of the 
island of Candia. But it is not recollected, that during any 
former season, the e:got has been found so abundant, in 
this vicinity, as during the last. 
7. orway rye is in blossom about as early in the sea- 
son. as the English spring rye ; but is two weeks later at har- 
vest. From this circumstance, one reason may be assigned, 
why the former isso much more productive of ergot, than the 
latter. The longer the grain coatinues in the pudpy or milky 
state, the more favourable is the opportunity presented for 
the operation of the cause which produces the ergot. Tha 
such is the fact, experience clearly demonstrates. 
eld of rye which | very frequently examined, was in 
full blossom, about the 30th of June ; but I discovered no 
ities iat i 
——— 
ingin a healthy state. ‘This led me to conjecture that a 
diseased state of the rye, was the primary cause of the ergot. 
To ascertain the fact, I repaired to the rye-field, where I 
discovered groups of flies collected, upon the heads of rye, 
apparently in the pursuit of something within the glume. On 
opening the valve of the glame, where the flies were thus 
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