342 FLOWERLESS PLANTS. 
all the mildews, white and black (Puccinia and Antennaria) 
which ruin wheat fields in the North, and orange groves in 
the South. Rust, or red mildew ( Uredo rubigo), which, 
however, is not so injurious as some others, but is still a 
serious evil—the smut (Urego segetum)—bunt ( Uredo 
caries), where the grain looks well, but is a mass of black 
fetid sporidia when crushed. If any one of these fungi, out 
of a thousand, would spread famine and death broadcast 
over the earth, is it of no use to investigate the subject? As 
on his rolling main no navigator, coasting its dangerous 
shores ever contemns the chartings and soundings of science, 
so let the landlubbers learn to do on theirs. 
A brief allusion to a few points in so large a field is all it 
is hoped to do: but the bald botany of the subject is only to 
aid the end in view, namely, the practical use of the knowl- 
edge; this requires that we add a few words upon the ill 
effects on men and animals, as well as the gross wealth and 
prosperity of a country. That the diseased or fungoid cere- 
als referred to are very dangerous to man and beast, no one 
of proper information will doubt or deny ; why they are less 
dreaded than the larger poisonous fungi, is sufficiently mani- 
fest. The Ergot of grasses (e.g. Agrostis, Festuca, Ely- 
mus, Dactylis, etc.), but chiefly of rye, is one of this class ; 
the fungus is perhaps better known as spurred rye —the 
symptoms of poisoning from eating it, are general weakness, 
intoxication, creeping sensation, cold extremities and insen- 
sibility ; then follow excruciating pains, and lastly, dry mor- 
tification — the fingers and toes drop off. 
I have known only one case so suddenly serious that the 
patient lost the fingers and toes; but very many instances 
where ultimate death of both men and cattle have followed 
the use of fungoid grain; and also mouldy provisions. 
Cheese, however, is supposed to be improved by it, and in 
parts of Europe they inoculate with a plug taken from a 
mouldy, and introduced into a new cheese; or the curd is 
exposed for a day or so before making up, so that the float- 
