236 



STATE BOARD OF AGRICULTURE. 



first in tlie silo coutaining steamed alfalfa most probal)ly because of 

 the steaming. Both silos in time, however, gave off a most offensive 

 odor, showing that the steaming was not successful in controlling the 

 organisms producing bad odors, contrary to the experience of a farmer 

 who tried this method last year. 



At the end of June, hoAvever, the fermentation in the unsteamed al- 

 falfa had progressed so far that to a considerable depth no bad odor was 

 evident while in the steamed silage the fermentation had progressed so 

 slowly that bad smelling silage was uncovered two to three inches be- 

 low the surface. The silage in the last two to three feet in each silo 

 had the odor of hay that has lain on the ground for some time while 

 damp, or, as it Avas "scored" by another person, like cow manure — not 

 a putrid odor. It was not acceptable to cattle. 



Sixteen smaller experimental silos (2,000 cc. glass cylinders) were 

 prepared Aviih results as follows: 



Inoculation for the silage was prepared by treating a pailful of good, 

 fresh corn silage with tap water, and using the infusion iluis obtained. 



Salt was added to the silage in the i)roportion of 1 lb. of salt to 100 

 lbs. of cut alfalfa. Tliis addition was nia(h' for llio purpose of favoring 

 the lactic fermentaiion as is (U)ne in sauerlcraut and brine i>i(kh' manu- 

 facture. 



Althougli tlie amounis of silage put np in Ihese small e.\i)erimenlal 

 silos was not jtraclical from llie feeding standpoint, so'ine indication is 

 given of the type of fermentation occurring under the given conditions 



