wciomi r i.i. 



THE SILO 



11 



In canning: fruit or vegetables for our own use, we heat to 

 kill the germs of fermentation and then seal to keep other 

 germs of molding, fermentation, and decay from getting in. 

 The silo enables us to preserve green corn in the stalk so that 



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if will keep quite as good as fresh for months or years. In- 

 deed, we may, if we choose, preserve it in years of plenty to 

 feed out in years of dearth. The silo even enables us to make 

 into good food coarse grass and weeds which are not naturally 

 tit to feed to cattle. Many things like the vines of peas., beans 

 and hops, and the tops of beets, turnips, carrots, etc., which 

 cannot be dried and fed as hay, mav be made into excellent 



