124 
DISEASES OF RYE. 
ORGANIC ANALYSIS OF RYE. 
Raised near Hoosic Falls, Rensselaer county. Full bearing-. 
Specific gravity .... 
1 
CM 
00 
Cl 
PROPORTIONS. 
Per centum of water - 
- 
22-400 
“ dry matter 
- 
87-600 
k ‘ ash .... 
* 
1-030 
“ ash calculated dry - 
- 
1-175 
organic matter calculated drj 
r - 
98-825 S. 
Calculated dry. 
Starch -------- 
53-93 
60-737 
When dry, translucent, horny; fracture vitreous. 
Dextrine ....... 
2-10 
2-367 
Albumen ....... 
2-51 
2-828 
Casein ....... 
Matter dissolved out of epidermis and other bodies 
0-40 
0-450 
insoluble in water, by boiling alcohol : it resem¬ 
bles gluten ------ 
1*17 
1-318 
Matter dissolved out of kernels by digesting them 
for some time in boiling ether : mostly oil 
6-58 
7-415 
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 
2-636 
Epidermis, after treating it with boiling alcohol and 
a weak solution of potash - - - - 
11-44 
12-890 
Water -------- 
Extractive matter, sugar, and other bodies not de- 
12-40 
termined : has a pungent, slightly bitter taste 
8-28 
9-329 
101•15 S. 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. 
