170 BRITISH HUSBANDRY. [Ch. XI. 



quite free from disease ; and, at all events, grain should never be sown 

 unless it be in a perfect state of soundness and maturity. The disease to 

 which it is peculiarly subject, is called the ergot. It is of the same nature, 

 in some degree, as smut, and is a great drawback on the value of the corn. 

 Farmers on the Continent attribute its prevalence to a certain moist state of 

 the atmosphere at seed-time ; and an acute observer in this country thinks 

 that it is sometimes occasioned by late frosts, which occasionally affect the 

 plants so as to cause a malformation of the grain. The general opinion 

 is, however, that it is really a fungus, which, seating itself within the husk, 

 changes the meal into grey powder*. It chiefly prevails in damp places, 

 or in wet seasons, and is an excrescence projecting from the ear of a dark 

 violet colour : if taken in a fresh state, it is liighly injurious to animals ; 

 and, if mixed in large quantities in the flour of which bread is made, it has 

 been known to have the most pernicious and even fatal consequencesf. 



The jjeriod of Jlower in g is more decisive of the prospect to be enter- 

 tained regarding the success of rye than any other corn ; and, until it be 

 passed, no opinion can be correctly formed upon the subject. A white frost 

 attacking it whilst it is in flower may so injure it as to destroy the crop, 

 though it frequently only suff'ers in the borders of the fields, or in parts 

 much exposed to the influence of the wind ; in which case, it is sometimes 

 seen that only that side of the ear on which it has blown is affected. A 

 rainy season is also prejudicial ; for, if not accompanied with frequent 

 breaks of dry and sunny weather, the anthers do not come to perfection, 

 the ears lose their colour, and it is not improbable that the ergot is thus 

 engendered. 



The ripening of the grain is earlier than that of wheat ; and is denoted by 

 the straw losing somewhat of its bright yellow colour, becoming paler, and 

 when the knots of the stem no longer continue green. The corn then sheds 

 easily from the ear, and should be reaped and carried without delay. When 

 allowed to stand until very ripe before it is cut, a small shower of rain will 

 also occasion it to sprout. 



PRODUCT AND QUALITY. 



The prodtict of Rye is nearly the same as that of moderate crops of wheat, 

 but seldom amounts to those which are very large ; about three quarters per 

 acre being considered the average : the weight is from 50lbs. to 561bs. per 

 Winchester bushel. The quantity of straw is, however, greater, and not 

 unusually vields as much as nearly two tons per acre. It grows to a greater 

 height than that of wheat, and though thinner in the stem, is stronger ; 

 but being hard and wiry, is not esteemed for fodder, and the chief use 

 made of it is for thatch. It is also in great request by brick-makers, who 

 not uncommonly buy it at the rate of three pounds per load J. 



Some of the grain obtained from Yorkshire was found, according to an 

 analysis made by Sir Humphry Davy, to contain the following proportions 

 of nutritive matter in 1000 parts of vegetable substance, namely : — 

 645 parts of mucilage ; 



38 do. of saccharine matter ; and 

 109 do. of albumen, or gluten. 



* Main's Illustrations of Vegetable Physiology, p. 286. 



f There is an account in the " Philosophical Transactions,"' No. 130, of a dreadful 

 malady which raged at Sologne, in France, among those who lived upon rj'e-bread. It 

 is probable, however, that the effect was deduced from a wrong cause ; for we know, 

 from long experience, that its qualities are far from being insalubrious : it is aperient 

 and cooling, and is, therefore, to some constitutions, more wholesome than any other 

 species. 



X Five pounds per load have been paid for it by brick-makers in the neighbourhood 

 of London, during the winter of 1834-5. 



