414 



THE WHEAT CTJLTTJEIST. 



abundant, and especially this season. The ergot now 

 present in the wheat fields will, of course, damage the 

 sample of grain by blackening, and render the flour to 

 a certain extent unwholesome, if not separated. For- 

 tunately, the ergoted grains being much larger in size 

 than the uninfected ones, there is no great practical 

 difficulty in separating them during the cleaning of the 

 grain. The wheat ergot has no disagreeable taste, in 

 fact no decided taste of any kind, only a slight flavor of 

 mushrooms is perceptible, after chewing for some time. 

 When we reflect on the energetic physiological action 

 of ergot, it will be seen how important it is that the 

 ergoted grains should be carefully cleaned out, not only 

 to improve the sample, but to render the grain and flour 

 wholesome. Bad grain is apt to be given to pigs and 

 other domestic animals. Ergoted grain cannot be used 

 with impunity in the preparation of food for either man 

 or beast." 



Whatever may be the cause of ergoted wheat, the 

 remedy is effectual and practicable, which is this : pro- 

 cure hardy and proliflc varieties of wheat ; save the 

 seed from year to year as directed in this book ; culti- 

 tivate thoroughly on rich ground ; and put the seed 

 through a pickle, as directed on preceding pages. If a 

 man sows the wind he reaps the whirlwind. If he sows 

 smutty or ergoted wheat, the product will be smut and 

 ergot, just as certainly as he mil be able to raise good 

 grain when superior seed is employed. 



Rust in Wheat — the Remedy. 



Without occupying space in attempting to tell what 

 rust is, and how it is produced, I shall endeavor to point 



