244 



FUNGOUS DISEASES OF PLANTS 



XXXVI. ERGOT 

 Clavkeps purpurea (Fr.) Tul. 



De Bary, A. Comp. Morphology and Biology of the Fungi, Mycetozoa and 



Bacteria, I.e., pp. 35-39, 220-221, 227-228. 

 Fisch, C. Zur Entwickelungsgesch. einiger Ascomyceten. Bot. Zeitg. 40 : 



851-870, 875-897, 899-906. pis. io-ii. 1882. 

 Heald, F. D., and Peters, A. T. Ergot and Ergotism. Neb. Agl. Exp. Sta. 



Press Built. 23 : 1-7. 1906. 

 Salmon, D. E. Enzootics of Ergotism. U. S. Dept. Agl. Rept (1884): 



212-252. pis. 5-8. 

 Stager, R. Infectionsversuche mit Gramineen-bewohnenden Claviceps-arten. 



Bot. zeit. 61 . 111-158. 1903. 

 Tulasne, L. R. Memoire sur l'Ergot des Glumacees. Ann. d. Sci. Nat. 20 



(Sen 3): 5-56. pis. 1-4. 1853. 



The ergot-producing fungus is of more or less 

 common occurrence as a disease of rye and other 

 grasses. It has never proved a pest of any seri- 

 ous importance so far as its effects upon the 

 host plant are concerned, but it deserves special 

 consideration from the interesting morphological 

 characters of the fungus as well as from the na- 

 ture and importance of the officinal and toxic 

 extract, commonly known as ergotine, which may 

 be obtained from a certain stage of the fungus. 

 The ergot grains may be accidentally eaten by 

 cattle or horses, and no great amount is required 

 to cause dangerous poisoning or uterine con- 

 traction, paralysis, etc. The fungus is widely 

 distributed throughout the United States and 

 Europe, and it has been known botanically more 

 than half a century. It is probably considerably 

 affected by climatic or seasonal conditions, since, 

 as will be seen, it must effect an entrance to the 

 host plant at a particular time, and the spores 

 must therefore be produced in abundance in 

 advance of this period. The principal grasses 

 affected by the species here discussed are Secale 

 cereale (rye), Lolium perenne (rye grass), Gly- 

 ceric/, nervata, Elymus virginicus, and other grasses of more or 

 less economic importance. 



Fig. 104. Ergot 

 of Rye 



