Ergot

Definition and stakes

Friedrich A. Flückiger,  Pharmacographia (1879)

“ The whitish interior is frequently laid bare by deep transverse cracks. The tissue is but imperfectly penetrated by water, even the thinnest sections swelling but slightly in that fluid.
Ergot of rye has a peculiar offensive odour, and a mawkish, rancid taste. It is apt to become deteriorated by keeping, especially when pulverized, partly from oxidation of the oil, and partly from the attacks of a mite of the genus Trombidium. To assist its preservation, it should be thoroughly dried, and kept in closed bottles.
Microscopic Structure—In fully developed ergot, no organs can be distinguished.
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Source: Gutenberg

Friedrich A. Flückiger,  Pharmacographia (1879)

“ In consequence of their somewhat glutinous consistence, they remain united even after their extrusion, and form white silky flocks; their number in the 20 or 30 heads sometimes produced from a single ergot, often exceeds a million. The heads themselves die in two or three weeks after they have begun to make their appearance. ”
Source: Gutenberg

Friedrich A. Flückiger,  Pharmacographia (1879)

“ These increase in size, whilst the outer layers of the neighbouring tissue gradually lose their firmness and become soft and rather granular, at the same time that the cells, of which they are made up, become empty and extended. In the interior of the ergot, the cells retain their oil drops unaltered. The heads assume a greyish-yellow colour, changing to purple, and finally after some weeks stretch themselves towards the light on slender shining stalks of a pale violet colour. The stalks often attain an inch in length, with a thickness of about 1⁄2 a line. ”
Source: Gutenberg

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