O DEPARTMENT OF AGRICULTURE BULS. 1201-1225 



Page 

 Department Bulletin No. 1210. — Summary of Literature on Bunt, 

 or Stinking Smut, of Wheat: 



Introduction 1 



General historical retrospect 2 



The pre-Tillet period 2 



The Tillet-to-Kuhn period 4 



The Kuhn or modern period 7 



Physiologic factors affecting the development of bunt 9 



History 9 



Physiologic response of spores of Tilletia to temperature 13 



Control of bunt 13 



History of seed treatment for the prevention of bunt 13 



Varietal resistance to bunt 18 



Summary 20 



Bibliography 21 



Department Bulletin No. 1211. — Sources of Supply and Conditions 

 of Employment of Harvest Labor in the Wheat Belt: 



Scope and method of investigation 1 



Sources of harvest hands 1 



Regular occupations of harvest hands 3 



Amount of unemployment 9 



Experience in harvesting 10 



Methods of transportation to place of work 11 



Objectionable aspects of travel on freight trains 12 



Methods of obtaining employment 14 



Difficulty in obtaining reemployment 15 



Wage rates in the harvest 16 



Net earnings of harvest hands 16 



Extent and direction of migration 21 



Conclusions 22 



Appendix 24 



Department Bulletin No. 1212. — The Woolly-Pod Milkweed 

 (Asclepias Eriocarpa) as a Poisonous Plant: 



Description of the plant 2 



Experimental work 4 



Typical case of sheep 691 4 



Results of experimental work and conclusions 6 



Symptoms 6 



Delay in development of symptoms 9 



Duration of sickness 10 



Autopsy findings 11 



Microscopic changes in tissues 11 



Toxic and lethal dosage 13 



Comparative toxicity of leaves and stems 13 



Animals affected 13 



Summary 13 



Department Bulletin No. 1213. — Digestibility of Raw Starches 

 and Carbohydrates: 



Experimental method 2 



Experiments with raw cornstarch 4 



Experiments with raw wheat starch 5 



Experiments with raw rice starch 6 



Experiments with raw potato starch 7 



Experiments with raw patent flour 8 



Experiments with raw graham flour 10 



Experiments with raw farina 11 



Experiments with raw white corn meal 12 



Experiments with raw waxy maize meal 13 



Summary 15 



