640 



The hij2:lier difrestibility of the ether extract of the silaiEce, as com- 

 pared witli that of the grass from which it was made (60.94 vs. 45.65 

 per cent), is likewise attributed to the volatile organic acids in the 

 silage. 



Besides the increase in digestibility of the ether extract and the 

 wide decrease in the digestibility of the crude protein by ensiling, the 

 results show that the crude cellulose increased and the nitrogen-free 

 extract diuiiuished in digestibihty. Tliis hitter fact is in accord with 

 the changes o(tcurring in making brown or "burnt" hny (Brennheu); 

 for Weiske* found, in experiments with sheep, that the digestibility of 

 crude cellulose in burnt hay made from alfalfa was 44.6 per cent as 

 comi)ared with 34.2 per cent in carefully dried alfalfa hay, while that of 

 the nitrogen-free extract diminished from 65.3 in the dried hay to 54 in 

 the burnt hay. 



A calculation of the ])erceutage losses of crude and digestible ingre 

 dients in grass by ensiling, based on the coclhcicnts touiid anil on the 

 observed loss of total dry matter by molding, etc., gives the following 

 results : 



I'ercenlage loss of food ingredients by ensiling. 



Dry 

 matter. 



Per cent. 



Loss of cnuh- ingredients 42. 67 



I<088of (ligi'»til>leingrtMlient8.| 47. 76 



A«h. 



Percent. 

 30.77 

 28.57 



Organic 

 matter. 



Per cent. 

 44.09 

 49.08 



Crude 

 protein. 



Percent. 

 35.54 

 68.63 



Crude 

 fat. 



Percent. 



27.07 



2.35 



Crude ,^'"J^°" 

 cellaloae. J^^_ 



Per cent. 

 45.21 

 36.88 



Per cent. 

 46.76 

 53.93 



The exact eftect of feeding the silage could not be definitely deter- 

 mined, but the indications were that it was less, ]>ouud for poun«l of 

 organic matter, than that of the original grass. Thus in the picsent 

 ca.sc there was a loss by ensiling not only in total amount of organic 

 matter, but also in its digestibility and (probably) feeding value. 



Feeding value of "wet vs. dry diffusion residue of sugar beets. M. 

 Maercker and A. Morgen. — Tli('(liilnsi(»n rnctliod tor extracting sn;.Mr 

 fr»»iii beets as pr.Ktiifd in (lermany is a great imi)rovenient upon the 

 older i>rocess of expressing the.juice. It has, however, the disadvantage 

 for the farmer that the residue is very watery and less valualjle for 

 feeding than the pressed residue. 



The farmers who grow the beets and the mamifacturers who make 

 the sugar cor»perate in ways more or less analogous to those practiced in 

 this country in the making of l»utter in creameries. The beets are taken 

 lo the factory an<l the residue is carried back to the farm and used foi- 

 feeding. As it can not be fed out as rapidly as it is ]H<)dueed. it is stored 

 in pit-s or silos, where it ferments and nndergoes <'onsiderable chemi- 

 cal change. Although chemical analysis shows smaller proportions 



Beitriige zur Frage ii. Wcitlowirtbsclinft uiul Stallfattoruug. Bresluii, 1874. 



