loo D I S T E M P E R S O F C O R N. Part I. 



M, Delu boiled two pounds of fait of tartar in a quantity of 

 water fufficient to fteep an hundred pound weight of wheat, which 

 he put into it while the lye was warm, and afterwards fprinkled it 

 with quick-lime. 



This grain was fowed the nth of Odober 1755, in part of 

 a field of three acres. The reft of the field was fowed with 

 Ibme of the fame whe:it, only fteeped in lime-water. No difference 

 appeared in the plants of thefe grains, during their growth ; but 

 fome days before they were reaped, M. Delu, with an experienced 

 farmer, examined them very carefully, and found a good deal of 

 burnt grain in the part fowed with the wheat, which had beem 

 fteeped in the lime v/ater ; but much lefs in the other part where 

 the grain fteeped in the lye was lowed. This confirms M. Tillet's 

 experiments. 



Of the dijiemper in rye, called Ergot. 



A S we know no word in our language anfwering to what is meant 

 •*^ here by the French word ergot, we muft retain it. 



According to M. Aimen, the ergot in rye is the fame diftemper 

 as the charbon in wheat. If there be any difference, it is owing to 

 the different organization of the two grains. 



1 . The diftempered grains of rye are larger and longer than the 

 found, and come out of the chaft", appearing fometimes ftrait, 

 and at other times more or lefs crooked. 



2. Externally, they are dark coloured and black : their furface 

 IS rough, and frequently three furrows may be perceived in them, 

 which run from end to end. Their outward end is always larger 

 than that which adheres to the chaff. That larger end is fometimes 

 fplit into two or three parts. It is not unufual to perceive fome 

 cavities on their furfaces, which look as if made by infects. 



3. When the diftempered grain is broke, there is in the middle 

 or centre of it a whitifh flour, which is covered with another kind 

 of flour of a rcdifti or dark colour. This diftempered flour falls 

 to pieces between the fingers. M. Aimen has fometimes found it 

 almoft as black as the powder of fmutty wheat. 



4. Thefe grains being put into water, fwim at firft, and after- 

 wards fall to the bottom. If chewed, they leave a bitter relifh on 

 the tongue. 



5. The chaff appears found, though what is outmoft is of a 

 dirker colour than when the grain is found. 



2 6. All 



