121 



DISEASES Of RYE. 



OKGANIC ANALYSIS OF RYE. 



Raised near Hoosic Falls, Kensselaer county. Full bearing-. 



Specific gravity ..... 1-282. 



PROPORTIONS. 



Per centum of water 22-400 



dry matter .... 87-600 



ash - 1-030 



ash calculated dry - - - 1-175 



organic matter calculated dry - 98-825 S. 



Starch 63-93 



When dry, translucent, horny; fracture vitreous. 



Dextrine 2-10 



Albumen 2'51 



Casein 0-40 



Matter dissolved out of epidermis and other bodies 

 insoluble in water, by boiling alcohol : it resem- 

 bles gluten 1-17 



Matter dissolved out of kernels by digesting them 



for some time in boiling ether : mostly oil - 6'58 

 It has a slight empyreumatic taste, with an odor of warm rye flour. 



Matter dissolved out of epidermis and other bodies 

 insoluble in water and boiling alcohol, by a weak 

 solution of caustic potash : albumen - - 2 -.34 



Epidermis, after treating it with boiling alcohol and 



a weak solution of potash - 11 "44 



Water 12-40 



Extractive matter, sugar, and other bodies not de- 

 termined : has a pungent, slightly bitter taste 8 - 28 



101-15 S. 



Calculated dry. 



60-737 



2-367 



2-828 

 0-450 



1-318 

 7-415 



2-636 



12-890 



9-329 



100-000 



Diseases of rye. 



Rye is a hardy plant, and resists the attacks of disease and insects to a great extent. 

 A fungous plant, or a degeneration of the kernel, well known as ergot, is, however, 

 common to almost every field of rye, but some seasons favor its production more than 

 others. 



Various opinions have been expressed of the substance, known as ergot. Some writers 

 maintain that it is a distinct plant; others, that it is a degeneration of the rye kernel. 

 Corda, who is probably the best authority, maintains that the tissues of the kernel are 

 crowded out, and replaced by those of the ergot, and hence that it is a plant. 



