113 
Translations and Reviews of Continental 
Veterinary Journals. 
By W. Ernes, M.R.C.V.S., London. 
Annales de Medecine Veterinaire , Bruxelles, Dec., 1861. 
ON ERGOTISM. 
By M. S. Verheyen. 
Ergotism is an affection caused by the use of ergotised rye, 
as aliment. It makes its appearance under two forms, viz., 
gangrenous or necrotic, and convulsive or spasmodic. The 
ergot ( Clavus secalinus ) is considered by the majority of 
botanists as a variety of fungus which occupies the space of 
one or more grains in the ear. In oats ergot makes it ap¬ 
pearance soon after the blossom. At first it constitutes a soft, 
yellow, grayish mass, of filamentous cells, which expands its 
envelope, becomes more prominent, hard, and of a dark purple 
colour (Tulasne). It is surmounted at its superior extremity 
by a small yellow, or grayish body, which forms but slight 
adhesion with it and is shed after a while; this is the Spha- 
celia segetum of Fee and Leveille, the Ergotostia aborti- 
faciens of Quekett. The ergot itself taken as a fungus is a 
transitory or preliminary organ of vegetation, which consti¬ 
tutes the stroma of a mycelium and gives birth to the 
conidies organes of multiplication, for they do not carry true 
spores, except under very rare conditions (Tulasne). Having 
acquired its full development, the ergot constitutes an elon¬ 
gated curved body, fixed by one end in the centre of the 
flower; the other, of a truncated conic form, extending beyond 
the floral envelopes. It is frequently split lengthways and 
covered with ridges. The colour varies from purple to dark 
blue or black; the inside is of a dull white with a tinge of 
purple, which becomes more marked towards the outside; its 
odour is disagreeable when whole, reduced to powder it is 
nauseous, its taste is insipid, leaving an acrid metallic flavour 
behind it. As a therapeutic agent the preference is given 
to that which has been collected in the same year, as it 
loses its virtues when old; and being very hygroscopic, it 
should be kept in bottles hermetically closed, and only pow¬ 
dered when about to be used. Ergot is not exclusive to rye; 
it is found, though less frequently, on wheat, barley, oats, 
xxxv. 1 8 
