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perature, with an occasional misting
with water to keep the sand moist but not soaking wet.
After about a month in the terrarium, the ergot begins to sprout. In
the case of ergot, sprout means to grow a bunch of the little mushrooms
mentioned before. They grow towards the light, starting out short and
fat, and becoming increasingly thin as they grow. The heads of these
mushrooms will be covered with what appear to be warts when they are
ripe. Misting with water must be continued during the sprouting of the
ergot to keep it growing.
When the mushrooms sprouting from a particular grain of ergot are
ripe, they should be harvested. The individual grains will not all sprout
or ripen at the same time, so this is a harvest one-grain-at-a-time
operation. The ripe grain is carefully scooped out of the sand with a
spoon, and the sand is then dilute-bleach-water-misted away to leave the
bare grain covered with mushrooms. Care must be taken when handling
the sprouted ergot, as rough handling will cause the ripe heads of the
mushrooms to explode and spew forth their load of spores.
From this point onward, best results are going to be had using
sterile-culture technique. The next objective is to remove the spores
from the heads of the mushrooms growing out of the ergot, and put
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them into a sterile culture medium made from diluted malt extract,
where they will grow for a week or so producing a culture broth
loaded with germinated spores which can be sprayed onto the
blooming heads of rye, yielding a heavy infection rate of ergot in your
patch of rye.
I have some helpful observations to share on the matter of home
sterile-culture technique, based upon my own experiences. It has been
my observation that keeping one's cultures free from contamination by
freeloading wild germs is often considerably more difficult in the
kitchen than it is in a biology lab. The typical university lab is
supplied with filtered air from the central heating and air conditioning
unit. The amount of dust particles and animal dander floating in the
air is much smaller than usually seen in the home. This is especially
true if your housekeeping is bad, like mine. The threat from wild
contamination is most severe if you live in a warm, moist area, like the
eastern half of the US in the summer. When doing home cultures, the
sterile transfers should be done in an air-conditioned room with an
effective air filter.
To begin the sterile culture portion of ergot farming, a series of
2000 ml conical flasks are filled about one inch deep with nutrient
broth made by diluting malt extract with 5 volumes of water. Malt
extract is found at stores and outlets catering to the home brewer. It
comes in cans, and is a very thick liquid. Avoid the crystalline version of
malt extract. The tops of the conical flasks are loosely plugged with
cotton, and then sterilized in a pressure cooker at 15 Ibs. pressure for a
little over l/2 hour.
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