72 DEATH OF HORSES FROM OATS AFFECTED WITH FUNGI, 
Microscopic examination of the gray pulverulent deposit and 
of the horny mass. 
When microscopically examined by a quarter-inch object- 
glass, the gray pulverulent deposit upon the exterior of the 
oats, as well as the horny mass contained in them, presented 
the appearance indicated in Tig. II. These Small circular 
bodies are the spores or germs of minute fungi. By insti¬ 
tuting a more rigid search, the objects shown in Fig. Ill 
were discovered. They appear to consist of long tubes 
terminating in a congeries of minute globular bodies. These 
are the mycelium or roots of fungi belonging to the mucor 
or common mould class. 
Microscopic examination of the surface of an entire Oat. 
For this purpose it was found desirable to employ reflected 
light, and to use an object-glass, having a half inch focal 
power. A, Fig. IV, represents the surface of an oat upon 
which is standing and apparently out of which is growing a 
fully developed fungus of the most beautiful description. 
The head of this little fungus evidently resembles that 
of the common mushroom in its general appearance. It 
belongs to a species of aspersgillus. In the other parts of the 
same drawing we may easily detect some of the spores de¬ 
picted in Fig. II, the mycelium of roots shown in Fig. Ill, 
and a number of the mushroom-like fungi ( aspersgill ) referred 
to in the preceding paragraph. 
Results of experiments made with the Oats. 
A quantity of the oats under examination, and an equal 
quantity of oats of good quality were placed side by side, 
moistened occasionally, and kept at a temperature of 
80° Fahr. After three or four days, both kinds began to 
germinate. As the germination proceeded, an immense 
quantity of fibrous vegetable matter formed upon the bad 
oats, causing them to mat firmly together so that one could 
lift them up en masse, and it required the application of a 
considerable amount of force to tear them asunder. The 
good oats, although they had been exposed to the same 
influences as the bad ones, and although they had undergone 
germination, were entirely free from the fibrous vegetable 
development just alluded to. 
In another experiment, some of the oats were mixed with 
