eo 



EXPERIMENT STATION RECORD. 



condition wlieii pat in. The sorglium was mostly Early Amber and! 

 raiijied from seeds in liard donoh to ripe eouditiou. Sami)]es of the 

 ft-reen material were analyzed wlien the silo was tilled and the eontents 

 of the bags were analyzed separately whea the silo was opened. The 

 data are tabnlated. With the exception of one bag of corn the silage 

 was in good condition when taken from the silo. The amounts of food 

 nutrients put in and taken <mt of the silo and the average percentage , 

 of loss are shown in the following table: 



Losses in ensiling corn fodder and sorghum . 



Muterial. 



Corn liiit in 



taken out 



Sorgluiin i>ut in 



taken out 



]uit in 



taken out 



Corn ])nt in 



taken out 



])ut in 



takenout 



Sorgbnm put in 



taken out 



Average amount i)ut in. . 

 amount taken 



out 



Per cent lost in silo 



Lb<!. 

 38. 24 

 3(1. GO 

 :!S. 50 

 liC. 9:j 

 ;)7. 07 

 34.14 

 34.94 

 34.40 

 36.87 

 35. m 

 35. 63 

 34.95 

 36.89 



35.45 

 3.90 



Dry 

 mat- 

 ter. 



IM. 

 11.76 

 10.93 

 11.44 

 8.34 

 12. 93 

 12.68 

 15.06 

 12.41 

 13. 13 

 12. 53 

 14.37 

 11.91 

 13.12 



11.47 

 12.60 



Lis. 

 0.60 

 0.51 

 0.56 

 0.45 

 0.53 

 0.05 

 0.48 

 0.56- 

 0.54 

 0.52 

 0.51 

 0.53 

 0.537 



0. 5\;b 

 0.400 



Albu- 



mi- 

 noid.s. 



Crude 

 fiber. 



Lbs. 



0.53 



0.80 



0.99 



0.48 



0.88 



0.64. 



0.03 



0.75 



0.95 



0.75 



0.68 



0.70 



0. 843 



0. 687 2. 630 

 18. 50 9. 800 



Lbg. 

 3.62 

 2.43 

 2.63 

 2.72 

 2.81 

 3.14 

 2.95 

 2.49 

 2.64 

 2.30 

 2.85 

 2.70 

 2.917 



Nitro- 

 jren- 

 Iree 

 ex- 

 tract. 



Lbs. 

 5.65 

 6.22 

 6.22 

 4.12 

 8.48 

 7.78 

 10.09 

 7.46 

 8.02 

 8.01 

 9.84 

 7.42 

 8.05 



6.835 

 15.100 



Crude 

 fat. 



Lbs. 

 0.01 

 0.97 

 0.56 

 0.57 

 0. 25 

 0.47 

 0.49 

 1.15 

 0.84 

 0.95 

 0.46 

 0.56 

 0.535 



0.778 

 ■f 45. 40 



Albu- 

 minoid 

 nitro- 

 gen. 



Amide Sugars 

 nitro- and 

 gen. starch. 



Lbs. 

 0.085 

 0.128 

 0. 1.58 

 0.077 

 0.141 

 0.102 

 0.165 

 i 0. 120 

 0.152 

 0.120 

 0.109 

 0.112 

 0.135 



0. 110 

 lis. 70 



Lbs. 

 0.13 

 0.04 

 0.08 

 0.04 

 0.00 

 0.05 

 0.01 

 0.05 

 0. 03 

 0.07 

 0.01 

 0.02 

 0.0J3 



0. o;5 

 +3.70 



Lbs. 

 3.54 

 3.50 

 6.24 

 1.22 

 4.70 

 2.99 

 6.17 

 5.19 

 5.51 

 5.45 

 4. AG 



4. 48 



5. IHT 



3. BOS' 

 26. 000) 



" From the preceding experiments it will be seen that as an average of the results 

 there was a loss of 12.6 per cent of the dry matter, and a loss of 18.5 per cent of 

 the albniniuoids and of 26.G of the sugars and starch -two of the most valuable food 

 constitticnts. 



" The apparent increase of 45.4 per cent of crude fat is doubtless due to the fact 

 that in the fermentation in the silo a larger percentage is rendered soluble in ether, 

 and this ' ether extract' is what is termed crude fat in the table. 



■'The degree of uniformity which exists in the triplicate samples taken from the 

 silo shows that the silo is well constructed, and, it will be observed, tliat in but a 

 single case was the silage in other than an excellent condition. . . . 



"In no other way can the corn crop be so economically harvested and both grain 

 and stalks so well prepared, almost regardless of the vicissitudes of Avcather, as in 

 placing it, when at its maximum food value, promptly in silo where, until con- 

 sumed, it retinires no further care and expense." 



Experiments on the digestibility of oats as affected by heating 

 them to 100° C, 11. Weiske {Landw. Vers. Mat., 43, iVo. 6, pp, 

 437-175). — To determine the effect of heating oats to 100° 0. on their 

 digestibility the author used 2 male rabbits, each fed 80 gm. of air-dry 

 oats daily. The first received ordinary oats, and the second oats which 

 had been heated to 100° C. in dry air for 24 hours and then at the same 

 temperature in moist air for the same time. The object of the heating 

 was not only to coagulate the soluble albuminoids, but also to kill the 

 ferment which, according to Y. Hofmeister, aids in the digestion of the 

 albuminoids and in the production of sugar. 



