CHAPTER IV. 



UrcJo fccliJa destroying the grain of wheat — Its disgusting 

 odour — Popular names < f this fungus — The most common on?, 

 Bunt — Appearance of bunted grains — Microscopic examination 

 of the spores of bunt— The mycelium— Pedicels by which the 

 spores are attached to it — Green colour of bunted grain before 

 ripening — M. Bauer's observations — Effect of the presence of 

 mycelium on the green colouring matter of leaves— Question 

 whether the fine contents of the spores of bunt circulate in 

 the wheat plant, and grow — Experiments tending to show that 

 they do grow — Multitude of spores in a single grain — The way 

 in which the seed wheat becomes affected by bunt — Methods 

 of dressing the seed — Alkaline ley the most effectual — Lime, 

 matters containing ammonia, potash—Objectionable substances 

 for dressing — Importance of dressing barley — Fungi attacking 

 other plants in the same way that bunt and smut attack wheat 

 ■ — Xotion of farmers respecting fungal diseases in wheat being 

 caused by the berberry plant. 



The fungus now to be described affects only 

 the grain, and is one of the most common dis- 

 eases to which wheat is subject. Unless, in- 

 deed, the precautions that will be pointed out 

 are taken to prevent it, scarcely a field will be 

 found free from its encroachments, which often 

 extend to a most injurious degree. The bota- 

 nical name of this fungus is ureclo foctida, or 

 stinking rust, so called from its most disgusting 



