in Oats and Barley. 
411 
Experiments ivith Barley. 
Similar experiments were conducted with barley, but some of 
the results differed from those obtained from oats in an unex- 
pected manner. Sulphate of copper and sulphuric acid, it has 
been asserted, are very effectual dressings for barley ; but I find 
that their action as such is hardly appreciable if we keep within 
the limits usually recommended for not damaging the seed-corn. 
Undressed barley in 1,000 ears 16 were smutted. 
H per cent, sulphuric acid , . • ?> » » 13 „ 
1 per cent, sulphate of copper . . • » j> » 13 „ 
These remarkable results were corroborated by similar ex- 
periments conducted by my friends under my direction at 
Rodstenseje and Gersdorfslund. Their experiments are the 
more interesting as the quantity of sulphuric acid was nearly 
double in one series, while in the other no less than a 5 per 
cent, copper solution was employed. 
RODSrEXSEJE. 
Undressed barley . • • • amongst 2,000 ears 49 were smutted. 
1 per cent, sulphate of copper . „ 2,000 „ 38 „ 
„ quicklime 12 hours after „ 2,000 „ 50 „ 
2 7 per cent, sulphuric acid . . „ 2,000 „ 43 „ 
„ quicklime 12 hours after „ 2,000 „ 41 „ 
Geesdorfslltjd. 
Undressed barley .... amongst 2,000 ears 40 were smutted, 
1^ per cent, sulphate of copper , „ 2,000 „ 58 „ 
6 per cent. „ „ . „ 2,000 „ 13 „ 
In the first series the seed was completely immersed in the 
solution for twelve hours. The figures speak for themselves. 
The sulphuric acid of this strength killed a great deal of the 
corn, but was of little value in preventing the smut ; and the 
same is true of the 5 per cent, sulphate of copper, which, 
although it killed much of the corn, did not completely prevent 
smut. 
Lime and Salt did not appreciably diminish the blight. 
Heating. — A quantity of the seed-barley heated for five 
hours to 127° F. did not produce a single smutted ear, and the 
vitality of the seed was not materially damaged, whUe a similar 
quantity of oats so treated lost half its germinative faculty. 
The samples were moistened, put into two bottles, and heated in 
a water bath. Possibly this difference may have arisen from the 
barley not having been quite so much wetted as the oats ; at 
any rate, subsequent experiments showed that, like oats, barley 
soon loses its vitality if heated too long or too much. Dry- 
heating did not diminish the smut. Heating in water to 127° 
F. and 133° F. for five minutes was also without effect. 
