Butler citizen. [volume] (Butler, Pa.) 1877-1922, 1901-03-21
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AGARMeF eFogGD
aAn GARDEN
PREVENTING oAT SMUT.
The Hot Ai1 Treatment of Seed-AR
LIP to Date Iden Tested.

The Hot Aia Treatment of Seed-An
Up to Date Idea Tested.
One Of the most discouraging fea-
lures Of farming is the partial loss of q
trop through agencies which cannot be
remedied after the crop has begun
growing. 1t is unnecessary here to go
into the details of the life history of
the parasitic fungus which causes the
very destructive smut on oats. But 1t
Is n point of interest to every wide
awake farmer to know that n new or
at least a comparatively unused and
undiscussed method of combating it is
now suggested.
At the Oregon station an experiment
in treating seed oats to destroy smut
spores was conducted last year. 1t in
cluded soaking the seed in hot water
and in various chemical solutions and
exposing it to hot air in a sterilizer. In
the hot air treatment several degrees Of
heat were tried in range, from 132
degrees f. to 200 degrees. ALI this Of
course is based on the idea that smut
is not contagious disease transmit
ted from one plant to another, but one
produced by spores which are present
on the seed grain or in the soil ut the
time of sowing. When spores occur
only in seed they may be readily de-
stroyed, but when they are in the soil
other crops should be grown to eradi-
cate them, as treatment in the soil is
impracticable. Z. +. Pernot in report
ing this experiment says:
This terminating test, although made
on a small scale, would indicate that
the hot air process admits of q wide
range without injuring the terminating
quality of the seed.
The treatment of seed oats for smut
with sulphatc of copper, sulphate of
zinc, formaldehyde and hot water has
long been known and practiced, but
there is a serious drawback in using
treatment which requires liquid for
several reasons.
First.-The oat kernel Is inclosed in
husk, and beneath this husk 1t Is cover
ed with small hairs. Either one or both
of these prevent the liquid from COM
ing in contact with the minute spores
of the fungus, which may be lodged
among the hairs or beneath the husks,
so that there are more or less spores
which escape being destroyed.
Second.-Oats which are dipped into
solution are difficult to dry, especially
in rainy or damp weather, and they are
liable to germinate or become moldy
before being sowed.
Third.-It requires large floor space
to dry them and considerable time
and apparatus to perform the operation
Of dipping successfully, especially In
the hot water treatment, where barrels,
kettles, thermometers, furnaces and
other appliances are needed.
The hot water method, IL properly
performed is very effective, but IL i'm
properly or carelessly done there Is
danger of simply alternating the
spores instead of destroying them. The
water In this method is simply We
hlcle to convey heat. 1t has no other
virtue. So In order to obviate the ne
cessity of so much apparatus and trou-
BILE In drying the seed one sample was
treated with hot air In laboratory
hot air sterilizer. The temperature
was raised to 200 degrees +. and main
tanned for ten minutes. Although this
temperature was too high, the table
shows that the sample germinated 90
per cent of the seed. The plot sown
with this seed contained only one head
Of smut, which may have come from
Ir1x Af onnfIanfoItu tnfraQ tod
seed. In the Willamette valley there
are many hop and fruit driers which
could be used for treating seed grain
by this hot air method with good ad-
vantage and at slight cost. The seed
could be treated at any time and stor-
ed until seeding season, but 1t must be
remembered that seed which is treated
for smut should not be returned to the
sacks again without their having been
treated In like manner because the
meshes Of the fabric offer an excellent
place for spores to lodge, so that II the
sacks were not treated reinfection or
the grain would occur.
In treating the oats they should be
spread In thin layers on the drier trays
In order that all may receive the same
exposure to the heat. IL they were
placed In the heater in sackfuls, those
In the center would receive little or no
heating, or IL they were placed In the
heater In large piles 1t would be neces-
sary to stir them continually, as In
roasting coffee or peanuts, In order
that they receive equal exposure to
the heat.
1t is well recognized fact In all
archaeological work that there Is moth
ing known to be more efficient In de-
stroying germs and spores than dry
heat, so that the advantages OF the
hot air methods are:
First.-That 1t completely destroys
spores.
Second.-That 1t penetrates to all
parts of the grain.
ThIrd.-That the seed is ready for
sowing Immediately after treatment.
Fourth.-That there is no danger OF
injuring the seed through termination,
mold or decay, as in the wet method.