ERGOT OF RYE.
599
elevated pericarp, together with some other more external parts of fructi-fication, cemented together by the violet-whitish mass ( sporidia, Quek.)This mass, he observes, is obviously a new formation, originating fromthe already-described saccharine fluid. But Mr. Quekett has shown thebody, at the top of the ergot, to be the remains of the hairy crown of thegrain and of the stigma.
Deterioration. —The ergot of rye is fed on by a little acarus, whichI have called A. Ergot a. It is about one fourth the size of the cheese-mite. This animal destroys the interior of the ergot, andleaves the grain as a mere shell. It produces muchpowdery excrementitious matter (Quekett). In fourmonths, 7\ ounces of this fie cal matter of the acaruswere formed in seven pounds of ergot. I have someergot which has been kept for three years in stopperedAcarus Ergot a, glass vessels without being attacked by the acarus,
ugnifie(T80 times. an( j } las a p the characteristics of good ergot. It isadvisable, however, not to use ergot which has been kept for more thanUvo years.
Composition. —Ergot was analyzed, in 1816, by Vauquelin (Ann.Cftim. iii. 337); in 1817, by Pettenkofer (Buchner’s Repert. iii. 65) ; in1*26, by Winkler (Christison, On Poisons, 3d ed. 831); in 1829, by^aas (Schwartze, Pharm. Tabell. 2" Ausg. 460); in 1831, by WiggersTfiicEbus, Giftgewdchse, 102); and more recently by Chevallier (Dierbach ,^eue. Entd. in d. Mat. Med. 1837, p. 129). The results obtained byChevallier were analogous to those of Wiggers.
Vauquelin's Analysis.
hale yellow matter, soluble in alcohol,,, and tasting like fish oil.y.'Ute bland oil, very abundant.
'°let colouring matter, insoluble in, alcohol, soluble in water,y axed acid (phosphoric ?).e ffeto-animal or nitrogenous matter,P r one to putrefaction, and yieldingI. ai >irnonia and oil by distillation.re e ammonia, disengaged at 212° F.
Wigger's Analysis.
Ergotin ....
125
Peculiar fixed oil
3500
White crystallizable fat .
105
Cerin ....
0-76
Fungin ....
46-19
Vegetable osmazome
7-76
Peculiar saccharine matter
1-55
Gummy extractive, with
red
colouring matter .
2-33
Albumen ....
1-46
Superphosphate of potash .
4-42
Phosphate of lime, with trace of
iron ....
0-29
Silica ....
0 14
Ergot ....
102-20
(L^ r 9°tin was procured by digesting ergot in ether, to remove the fatty matter, and
|. 11 *n boiling alcohol. The alcoholic solution was evaporated, and the extract treated
water. The ergotin remained undissolved. It was brownish red, with an acrid
al ta ste, and, when warmed, had a peculiar but unpleasant odour. It was soluble invvh 0 1, hut insoluble in water or ether. It proved fatal to a hen. Nine grains of itPi/ 6 . e H ua l to an ounce and a half of ergot. It appears then, that though a poisonousill ° cl P' e , it is probably not the agent Which acts on the uterus, for the latter is solubleSej^ater, whereas ergotin is not. It is possible, however, that it may be rendered
■j,, - m water by combination with some other body.
e e substance called vegetable osmazome deserves further examination, as possibly
Tlf . principle from which ergot derives its influence over the uterusC„ n '‘ e extracted from ergot by means of ether is said, by Dr. Charles Hooker, of
alvv Ut affecting the uterus. Hence, to promote parturition, the watery infusion isiaii,y ,s to preferred to the powder, since it contains no oil, and, therefore, has no
But these statements require further confirmation.
us action on the child.