AMERICAN AGRICULTURIST 
l October, 
•reduced engraving, and, when full-grown, an inch 
or more long. This grass seems to be but little 
known abroad, at least we do not find it men¬ 
tioned ir. the recent works on perennial plants. A 
-clump of this grass in rich garden soil gathers 
strength from year to year, and when well estab¬ 
lished is a beautiful object. The loose, drooping 
panicles have a wonderfully graceful expression 
when living, and this is not lost when added to a 
winter bouquet. The grasses named here are all 
perennials of the easiest culture; for the annuals 
we refer to the seed catalogues. Those who make 
bouquets and other winter decorations of grasses, 
should not neglect those native species which every 
locality affords. If pleasing while growing, they 
are likely to be equally so when dried. In collect¬ 
ing, observe that one is more likely to err in col¬ 
lecting the grass too late than in gathering too 
•early. If they are too near maturity, the spikelets 
are, as a general thing, likely to very soon fall 
.apart and drop, thus becoming useless when dried. 
Spurred Eye or Ergot. 
The heads of Rye, and several others of the 
•Grass Family, often present a peculiar growth of 
some of the grains. Instead of remaining of the 
ordinary size and appearance, 
they become much enlarged, 
horny in texture, and of a 
purplish color. From the resem¬ 
blance of these grains to a cock’s 
spur—being hard and pointed— 
and being most frequently found 
upon Rye, it has long been known 
as Spurred Rye. In medicine it 
is known as Ergot, and some¬ 
times as Secdle cornutum, the 
Latin for “ Horned Rye.” This 
peculiar growth is caused by a 
small fungus( Clavicepspurpurea), 
which attacks the grains while 
still young, changing their soft, 
growing substance,rich in starch, 
into the hard “spurs,” which 
contain no starch, abound in 
poisonous matters, and possess 
a heavy and disagreeable odor. 
Ergot contains a great amount of 
oil—about 30 per cent.—to which 
the odor is in part, at least, due. 
Figure 1 represents a head of rye, 
one half the natural size, with a 
number of the grains of Ergot in 
position. In figure 2 two spike- 
lets of Couch or Quack-Grass 
(Triticum repens) are represented, 
one of which is “ Ergotted,” and 
•the other not. The specimens from which these 
engravings were made were brought to our office 
along with other destructive fungi. A separate 
grain is shown in figure 3. During the young 
■stages of the affected grain its tissue is soft, and its 
surface is covered by a sweet substance, in which 
there is an abundance of miuute spores formed 
upon the tips of the fungus filaments exposed upou 
the surface of the grain. A thin cross section of a 
grain in this state, is shown in figure 4, with the 
small spores—some loose and 
others attached—about the out¬ 
side. The hard state of the fun¬ 
gus is common to many other 
species. Fungi, like all other 
plants, prepare for a period of 
rest—a winter season it may be 
called—and they do it in several 
different ways, one of which is 
to form a hard mass of some lit¬ 
tle size, which is able to retain its 
vitality during a trying time of cold or dryness. 
The Ergot fungus remains as these hard grains 
from autumn until the following spring, when, 
under favorable conditions of warmth and moist¬ 
ure, the grains soften, and a number of stalks 
grow out from each one, upon each of which a 
small head is finally formed. This state in the 
growth of the Ergot plant is seen in figure 5. In 
these heads the spores are borne, but in a particu¬ 
lar manner, and to make this arrangement of the 
spores understood, three illustrations have been 
provided. In figure 6 is shown a sectional view of 
one of the heads. It will be observed that there 
are numerous pear or bottle-shaped pits in a semi¬ 
circle, near the surface. In 
these, the spores are borne; 
but we are not at the end yet. 
A single pit, or cavity, is shown 
much enlarged in figure 7, 
where the wall is seen to be 
made up of threads twisted 
and intertwined, while within 
there is a number of long sacs. 
In these sacs are the spores, 
which are long, slender, and 
needle-like, as can be seen in 
figure 8, where a sac is re¬ 
presented as broken at one 
end, and the spores are shown 
as escaping. These spores 
germinate, and the fungus is 
established upon the young 
grains of rye, and the cycle of 
changes is completed. Ergot 
possesses remarkable medi¬ 
cinal properties, and in proper 
hands is a valuable remedy. 
The L T nited States imported 75,550 pounds of Ergot 
during the fiscal year 1876-1877, which shows that 
it is used quite extensively. Ergot is a dangerous 
poison. In some countries of Europe, where rye 
forms a large part of the food, most disastrous 
results have followed from eating it in bread and 
other foods made from rye containing Ergot. In 
some very moist seasons the fungus is unusually 
abundant, and following such t lie re is frequently 
Fig. 4.— NAKED SURFACE SPORES. 
an epidemic of this Ergot-poisoning or Ergotism. 
Those who are poisoned are taken with convul¬ 
sions, followed, in some cases, by gangrene and 
loss of limbs, and sometimes by death. Whole 
families and some villages have been exterminated 
by this poison. In this country there is little to 
fear, as we arc not a rye-eating people. As Ergot 
appears on several of the pasture grasses, there 
is danger that cattle may feed upon it when abun¬ 
dant, and sustain injury. It is considered a promi¬ 
nent cause of abortion in cows. 
Easpberries—Old and New Varieties. 
BY W. C. BARRY, JIT. HOPE NURSERIES, ROCHESTER,N. Y. 
The varieties of the Raspberry are now very 
numerous, and as each one is represented to pos- 
Fig. 5.— branches Fig. 6.— section of 
WITH HEADS. ' HEAD. 
sess some special merit, the amateur, as well as 
fruit-grower, Is often puzzled to determine which 
are the best. For the purpose of giving the rnauy 
kinds a thorough trial, we planted, a few years ago, 
in our private garden, a complete collection, add- 
Fig. 7.— SECTION OF CAVITY. 
ing the novelties as they appeared. The plants 
have borne an abundant crop this season, and af¬ 
forded an opportunity to judge of their merits. 
Philadelphia.— The parent of several varieties 
superior to it in size and quality, is still esteemed 
in some localities as a market variety. The fruit is 
too poor to render it of any value for the garden. 
Reliance. —A seedling from the Philadelphia, 
and of recent introduction, is of stocky habit, with 
dark, heavy foliage, vigorous, productive, and ap¬ 
parently perfectly hardy; fruit large, roundish, 
dark red, firm, with a sprightly, acid flavor, and 
remains in good condition sometime after it is 
ripe. Promising for either field or garden culture. 
Early Prolific. —Another comparatively now 
variety of the same parentage, is also of stocky 
habit, vigorous, hardy, and very pro¬ 
ductive ; fruit large, dark red, mod¬ 
erately firm, and of a brisk, vinous 
flavor, not rich. Its productiveness 
will make it desirable for the garden 
and home market, but the fruit is 
too soft for shipping. 
Herstine.— Said to be a seedling 
from the Allen, is a vigorous grower, 
abundant bearer, and quite hardy; 
fruit large, roundish conical, mod¬ 
erately firm, sweet and rich, valuable 
for family use and home market. 
Saunders. —Claimed also to be a 
seedling from the Allen, is a strong 
grower and good bearer, but as the 
fruit is only of fair quality, it hardly 
deserves a place in a collection. 
Highland Hardy, which origin-, 
ated in Ulster County, N. Y.. is 
vigorous, hardy, and productive; 
fruit of medium size and inferior quality. It Is the 
earliest of all the raspberries, and on that account 
may be included to some extent in every collec¬ 
tion, while its hardiness, productiveness, and good 
shipping qualities render it profitable for market 
Turner. —A Western variety, is said to excel all 
other kinds in hardiness. It is a very strong 
grower, quite productive ; fruit moderately firm, 
juicy, and sweet. It remains to be seen whether it 
will be valuable for market. In our opinion the 
fruit lacks the requisite firmness. Its entire hard¬ 
iness renders it valuable for cold climates, but for 
this locality we have better sorts. 
Brandywine or Susqueco, cultivated exten¬ 
sively in Delaware for market, is a good grower, 
hardy, and productive; fruit large, firm, bright 
scarlet, but lacks flavor, bears transportation 
well, and is regarded as a profitable market sort. 
Thwack, introduced recently, is said t.o bo a 
cross between Brandywine and Herstine, and re- 
Fig. 2. 
Fig. 8. 
