124 DISEASES OF RYE. 



ORGANIC ANALYSIS OF RYE. 

 Raised near Hoosic Falls, Rensselaer county. Full bearing^. 



Specific gravity 1'282. 



pnopoBTioim. 



Per centum of water - . . . . 5}2'400 



dry matter - - - - 87-600 



" ash 1-030 



" ash calculated dry ... 1-175 



" organic matter calculated dry - 98-825 S. 



Calcnlaied dry. 



Starch 63-93 60-737 



When dry, translucent, horny; fracture Titreous. 



Dextrine 2-10 2-367 



Albumen 2-61 2-828 



Casein 0-40 0-450 



Matter dissolved out of epidermis and other bodies 

 insoluble in water, by boiling alcohol : it resem- 

 bles gluten 1-17 1-318 



Matter dissolved out of kernels by digesting them 



for some time in boiling ether : mostly oil - 6-68 7-415 



It has a slight empyrcumatic taste, with an odor of warm rye flour. 



Matter dissolved out of epidermis and other bodies 

 insoluble in water and boiling alcohol, by a weak 

 solution of caustic potash : albumen - - 2-34 8-638 



Epidermis, after treating it with boiling alcohol and 

 a weak solution of potash - 



Water 



Extractive matter, sugar, and other bodies not de- 

 termined : has a pungent, slightly bitter taste 



Diseases of eve. 



Rye is a hardy plant, and resists the attacks of disease and insects to a great extent. 

 A fungous plant, or a degeneration of the kernel, well known as ergot, is, however, 

 common to almost every field of rye, but some seasons favor its production more than 

 others. 



Various opinions have been expressed of the substance, known as ergot. Some writers 

 maintain that it is a distinct plant; others, that it is a degeneration of the rye kernel. 

 CoKDA, who is probably the best authority, maintains that the tissues of the kernel are 

 crowded out, and replaced by those of the ergot, and hence that it is a plant. 



