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13.— EYE. 



Nat. Oed. — Graminese. 



Secale cerceale. 



Rye bread of black bread, as it is called, 

 is an important food in some northern countries, 

 but its use in this country is very limited. In 

 this country the use of Rye is practically confined 

 to green producing fodder for cattle. 



Rye, among the grasses, is specially liable to 

 the attacks of a fungus which entirely alters the 

 character of the grain, which becomes blackened. 

 It is then known as erggt, and is used somewhat 

 extensively in medicine. Ergoted grain is quite 

 unfit for human food. 



The microscopic appearance of Rye Starch 

 presents the same general characters as that of 

 Wheat and Barley, but the large grains are larger 

 than in either, and the position of the hilum is in 

 a few of the granules occupied by an irregular 

 cross. These characters are sufl&ciently distinct 

 to render the detection of a mixture of Rye with 

 Wheat Flour quite possible. 



