ERGOT is name bestowed upon a pecu liar state of the seed of several cereal grains, but most frequently of the rye, which resem bles a Simi) or horn ; hence, likewise, termed Secale coinutuni, or Spurred Rye. The spur is of variable length, from a fraction of an inch to two inches, and is from a sixth to a fourth of an inch in thickness ; when large, only a few grains in each ear are affected ; when small, in general all of them are diseased. In Colour the exterior or husk is of a blueish black or violet hue, with two or three streaks of dotted gray; the interior is of a dull whi tish or giay tint. It is specifically lighter than water, which affords a criterion for dis tinguishing sound from tainted grain. When fresh it is tough and flexible, but brittle and easily pulverised when dry. The powder is apt to attract moisture, which impairs its properties ; and tithe destroys them.
Spurred rye occurs more frequently in some countries and districts than in others, and more abundantly in some seasons than in others. Rye raised in poor soil, and in a
humid close air, such as that of the district of Sologne in France, is most liable to be infected ; but, according to the experinients of Willde now, it may be brought on at any time, by Sowing the rye in a rich damp soil, and watering the plants freely in warm weather. A. very rainy season, such as was that of 1816, is apt to produce it.
Bread prepared from grain which has a Large admixture of the spur, occasions very distressing and often fatal effects, which are shown more or less rapidly according to the quantity present in the food, and the circum :3tances in which those who use it are placed. Ergot of rye is sometimes employed in medici sal practice. The Ergot is produced by a fungus.