Contribution to the knowledge of the different kinds of brand in the cereals and blight in grain . re distinguished from all the kindred fami-lies to which they are allied, in their internal organic texture, bythe single characteristic that they have solely one-celled spores orseeds. The species of this family, most important for our consid-eration, are the Wheat Brayid, the Oat Brand, the Barley Brand,the Maize and Millet Brands. All these species habitate onlyin the family of the grasses, and of our cultivated grasses rye isonly to be distinguished as that species on which, up to this time,t
Contribution to the knowledge of the different kinds of brand in the cereals and blight in grain . re distinguished from all the kindred fami-lies to which they are allied, in their internal organic texture, bythe single characteristic that they have solely one-celled spores orseeds. The species of this family, most important for our consid-eration, are the Wheat Brayid, the Oat Brand, the Barley Brand,the Maize and Millet Brands. All these species habitate onlyin the family of the grasses, and of our cultivated grasses rye isonly to be distinguished as that species on which, up to this time,there has with certainty been found no true species of brand, anobservation which was first made by Prof. Kunze of Leipsic, andwhich I have thus far found confirmed in almost all parts of Cen-tral Europe, although many writers speak of the rye brand asone of the most common appearances. In the level country ofGermany and Austria, besides the red stalk rust ( Uredo rubigo)and the stalk brand {Puccinia graminis), no brand is found onrye; and it is only in the mountainous regions which are cloucJy. tNt l_-^^ rry!(t(> s,r<^M!a Dittmar F:,, UreaeAv^^rKp. Corda Brand in the Cereals. 3 and moist, that there is a fungus of the family of the fibrous fungi,{Trichovel Hyphomyceies Jluct.)w\\\c\\ lodges in the ears of rye,and which fungus the common people very incorrectly call therye brand or smoke brand, and which I shall consider particularlyhereafter. I shall lilfewise take for grantetl many explanations of thedefinitions of particular organs and phraseology; for, as such ex-planations could only be very short in a periodical journal, theymust hence be also imperfect, and the reader may accjuire accu-rate and minute knowledge of the terms here applied to :he or-gans, in my Guide to the Study of Mycology, pages 21-36. Iwill therefore omit the same, and proceed at once to the descrip-tion of the structure of the various species of brand. I. Of the Wheat ok Smut BRA^^), {Ured
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