26 



Closely connected with the fonnation of a great number of 

 conidia in the sphacelial state is the abundant , secretion of "honey dew" v^icn 

 holds in suspension liberated spores and carries them out of the sphacelial 

 growth. Since the production of "honey dew" on the rye heads is facilitated 

 by the moist weather (heavy fog, etc.) the farmers have been inclined to 

 think that ergot was caused by v^eather conditions. Because of the peculiar 

 odor of this exudate, which is aocentii&*ed by moist atmosphere so that it is 

 noticeable for long distances, it has been said that the "stinking fogs" v/ere 

 the cause of ergot fornation. 



There exists a great difference of opinion concerning the 

 nature and origin of the honey dew. Bonorden (26) noticed, on heads in- 

 fected with ergot, the secretion "honey dew" vJiich he says is withoufe doubt 

 secreted by the nectries as a result of the stimulation catieed by the fungus. 

 In hit later work (27) he says "The spores are covered by a liquid having a 

 sweetish taste," but he does not discuss the origin of the same, EUhn con- 

 sidered it as having no connection vdth the host and pointed to the fact 

 that the liquid persists after the parasite has destroyed the internal parts 

 of the flower, and that at that time the secretion is even richer than at the 

 beginning. It keeps pace with the progressive growth of sphacelial hyphae 

 and only begins to decrease after the latter has reached its highest point 

 of development and the formation of the sclerotium has begTin. It seems, 

 therefore, that the hyphae of the sphacelial stage have the property of 

 secreting a special substance before the beginning of sclerotium formation. 

 This slimy secretion of the hyphae appears at the same time as the fornation 

 of spores. . ■. i 



