412 
ON  ERGOT  OF  RYE. 
The  syrup  of  phosphate  of  lime  thus  prepared  is  colorless, 
transparent,  of  an  acid  taste,  and  contains  two  grains  of  the  phos- 
phate of  lime  and  nearly  four  grains  of  phosphoric  acid  to  each 
teaspoonful,  and  has  been  found  to  be  more  acceptable  to  the 
stomach  than  the  solution  of  phosphate; of  lime  usually  prescribed. 
When  diluted  by  the  patient  previously  to  its  being  taken,  it 
forms  a  phosphoric  lemonade  not  unpleasant  to  the  taste. 
ON  ERGOT  OF  RYE. 
By  H.  L.  Winckler. 
The  author,  at  the  beginning  of  the  harvest  of  last  year,  collected 
ergot  of  rye,  which  he  has  dried  at  139°  Fahr.,  pulverized,  and 
extracted  first  with  ether  and  then  with  water. 
The  watery  extract  was  treated  with  strong  alcohol,  and  sepa- 
rated from  albuminous  matter  by  filtration.  The  spirit  was  dis- 
tilled off,  and  the  residue  brought  to  dryness.  During  this  opera- 
tion a  small  quantity  of  a  brown  powder,  (the  ergotine  of  Wiggers,) 
was  precipitated,  which  again  dissolved  in  the  concentrated  liquid. 
The  ethereal  extract  contained  the  fatty  oil,  which  was  equal  to 
34  per  cent,  of  the  ergot  of  rye.  The  residue  of  the  watery  ex- 
tract treated  with  alcohol  (Winckler's  extractive  ergotine)  dis- 
solves readily  in  alcohol  and  water  under  the  precipitation  of  a 
light  brown  powder  (the  ergotine  of  Wiggers.)  It  has  a  bitterish, 
cooling  taste,  and  afforded,  when  distilled  with  quick  lime,  a  dis- 
tillate with  the  odor  of  herrings,  containing  propylamine  or  tri- 
methylamine,  but  no  ammonia.  The  residue  consisted  of  a  compound 
of  secaline  (that  is,  the  beforementioned  volatile  base)  with  ergo- 
tine (Wiggers.)    The  latter  body  Winckler  regards  as  an  acid. 
By  treatment  of  ergot  of  rye  with  alcohol  acidified  with  sul- 
phuric acid,  the  author  extracted  a  red  ferruginous  coloring  matter, 
which  has  a  great  resemblance  to  bluthamatin. 
The  chemical  constituents  of  ergot  of  rye  are,  according  to  the 
author,  secaline  in  combination  with  ergotine,  the  red  ferruginous 
coloring  matter  with  a  base  yet  to  be  eliminated,  albumen  soluble 
in  water  and  in  a  coagulated  condition,  a  large  quantity  of  fatty 
oil,  which  in  the  normal  grain  appears  to  be  replaced  by  amylon, 
fungus  sugar  (Wiggers,)  which  disposes  the  watery  extract  of  er- 
got of  rye  so  strongly  to  fermentation,  formiates  and  phosphates. 
