RYE. 291 



When the color of the straw changes, and the kernel passes out of the milk state, as is 

 the case with wheat, it is ready to be cut, which may be done with the reaper and self-binder, 

 or it may be cradled by hand, though, of course, the latter is a very slow and laborious pro 

 cess, and can only be practicable where there is a small quantity to be harvested. &quot;When 

 quite free from weeds, the grain will usually be sufficiently dry, in a day or two of clear 

 weather, to be put under shelter; but if the weather be wet and many weeds have been har 

 vested with it, it is better to set the bundles up in stacks of from ten to twelve each, until 

 dry. The practice of some farmers of leaving it in the field until they are ready to thresh 

 it, is not one to be recommended, as it is far better to have it securely under cover free from 

 exposure to rains, being often seriously injured in this manner. It is threshed the same as 

 wheat, although in some localities a special rye-thresher is used, which separates the grain 

 from the straw, without injury to the latter, and which is considered an advantage in sec 

 tions where the straw is used for making paper, or where it is put up in bales for shipment. 



The previous cut represents such a thresher, manufactured by the Wheeler & Melick 

 Co., Albany, N. Y., and is said to be an excellent machine for the purpose. 



Diseases of Bye. The diseases and casualties to which rye is subject are fewer than 

 those of wheat, the principal being ergot, or what is sometimes termed cockspur. Like rust 

 and smut, this is a fungoid growth or parasitic plant, most common in a hot, wet season. 

 It grows in the heads of rye, causing them to turn black and send out long spurs, which are con 

 sidered quite poisonous for man or beast, when eaten in sufficient quantity, and are also supposed 

 to be the cause of serious disease, several fatal epidemics in Europe having been traceable to 

 the use of rye when thus affected. 



The sloughing of the hoofs and horns of cattle has been attributed to ergot eaten with 

 grass and grain. Emaciation and debility, sometimes resulting in the death of animals, is 

 often occasioned by it. It also has a tendency to produce miscarriage in pregnant animals. 

 The oil extracted from these spurs or fungoid growths is sometimes used in medical practice. 

 When this condition of the grain exists, it is commonly called &quot; spurred rye,&quot; and was long 

 supposed to-be occasioned by diseased kernels of the grain; but microscopic examination has 

 caused the present prevalent opinion, that it grows originally from the ovary of the grain, 

 that the spores of the plant are taken up by the roots of the rye, and that they germinate 

 there, having been deposited in that part of the grain by the sap. 



The spurs grown on the rye-heads are generally of a violet black or dark purple exter 

 nally, and are whitish, with a pink tinge within. They grow from a third of an inch to one 

 and a half &quot;inches in length, and have an unpleasant rancid taste. The mills for grinding are 

 so arranged that most of this poisonous substance is separated from the grain by the grinding 

 process, and largely prevented from mixing with the flour; still, there is risk in using rye that 

 is affected by ergot. There is no remedy known, when it attacks the grain, hence prevention 

 is the only means to be used in avoiding it. If possible, the seed sown should be from a field 

 unaffected by it, and only the largest and most perfect grains selected for the purpose. Before 

 sowing, it is a good plan to put the seed into hot brine, stirring thoroughly and skimming off 

 all that rise to the surface, and afterward to spread it and dust with lime. This is the best 

 preventive of the evil known. Rust, like that which attacks wheat, is also known to rye, and 

 when thus affected it should be harvested as soon as possible. 



