n. [ F. ergot, argot, lit., a spur. ] 1. A diseased condition of rye and other cereals, in which the grains become black, and often spur-shaped. It is caused by a parasitic fungus, Claviceps purpurea. [ 1913 Webster ]

2. The mycelium or spawn of this fungus infecting grains of rye and wheat. It is a powerful remedial agent, and also a dangerous poison, and is used as a means of hastening childbirth, and to arrest bleeding. [ 1913 Webster ]

3. (Far.) A stub, like soft horn, about the size of a chestnut, situated behind and below the pastern joint. [ 1913 Webster ]

4. (Anat.) See 2d Calcar, 3 (b). [ 1913 Webster ]

a. Pertaining to, or derived from, ergot; as, ergotic acid. [ 1913 Webster ]

n. (Med.) An extract made from ergot. [ 1913 Webster ]

(Chem.) A powerful astringent alkaloid extracted from ergot as a brown, amorphous, bitter substance. It is used to produce contraction of the uterus. [ 1913 Webster ]

n. [ From Ergot, n.; cf. F. ergotisme. ] (Med.) A diseased condition produced by eating rye affected with the ergot fungus. [ 1913 Webster ]

n. [ F. ergotisme, fr. L. ergo. ] A logical deduction. [ Obs. ] Sir T. Browne. [ 1913 Webster ]

a. Affected with the ergot fungus; as, ergotized rye.