165 
The canvas should overlap the ring by about an inch all round. An ordinary boiler, 
such as is found ou every farm, is filled with water and heated to the boiling point. 
Two vessels of sufficient size are placed near it. These may be designated 1 and 2. 
Supposing the boiler to contain 35 gallons of boiling water, if 12£ gallons of cold and 
the same quantity of boiling water be put into each vessel, we shall have 25 gallons of 
water at 132° F., in both of them. The exact temperature may be readily obtained 
by adding a little more hot or cold water, as the thermometer shows to be required. 
A basket containing three-quarters of a bushel of grain, which must not be more 
than 8 inches in depth, is now dipped into No. 1 four times; this will take rather 
more than half a minute, and will reduce the temperature of the water 8 or 9 de¬ 
grees. It is now to be rapidly dipped five or six times into No. 2, which will take 
about one minute, and then dip once per minute for three minutes longer, i. e., five 
minutes altogether in the two vessels This will reduce the temperature of the -water 
in No. 2 from 132° to 129° to 130°. If steeped barley be used the original tempera¬ 
ture of the vessels should be 129° to 130°; but with unsteeped grain, for oats, wheat 
or rye, it does not matter if the original temperature be 133° to 136°. 
The seed must now be cooled. This is best done by placing the basket on the top 
of a third vessel and pouring a couple of buckets of cold water upon the grain in it, 
taking care that the cold water falls not only upon the center, but round the edges, 
so that the corn may be uniformly cooled. The basket is now emptied on the floor 
and the seed spread out in a thin layer, so that it may cool completely. The water 
used in cooling the grain will have its temperature raised and may be employed in 
replenishing the boiler. The requisite temperature (132° F.) of vessels Nos. 1 and 2 
must be maintained throughout the process by adding from time to time boiling 
water from the boiler and transferring from them a similar amount back again to the 
boiler. The temperature must be regulated by a thermometer, which when used 
must be plunged deeply into the water. 
The basket must be completely immersed each time, then lifted quite out of the 
water so as to allow it to drain for four or five seconds before it is dipped again. 
The above process in practice will bo found simple and easy enough to perform, 
although its description is necessarily somewhat complicated. 
REVIEWS OF RECENT LITERATURE. 
Arthur, J. C. Smut of Wheat and Oats. Bulletin of the Agricultural 
Experiment {Station of Indiana, No. 28, September, 1889. 
While containing little or nothing uew, this little bulletin is full of 
practical matter and will be an invaluable aid to those whose crops are 
attacked by these diseases. 
Most of the bulletin is taken up with Tilletia foetens , or u stinking 
smut,” as Professor Arthur calls it, to distinguish it from black smut. 
The fungus is described, and some space is devoted to early opinions 
as to the origin of smut. In the discussion of the name the author says 
that the name Tilletia Icevis should be changed to T. foetens , Rav., since 
Ravenel was the first to describe and name it. 
Under the heading u attack and spread of the disease” the following 
questions are prop’osed and answered: “Will the smut spread from 
field to field while the crop is growing, as rust does ? Will there be any 
danger of introducing it on one’s farm by sowing seed wheat from a 
farm known to be smutted ? Can the disease be introduced by the ap- 
