X. Amos and G. Williams 325 



The resulting silage over a period of years and in several silos has been 

 of a yellowish-brown to brown colour with an acid though quite pleasant 

 smell. The silage has been readily eaten by all classes of stock, which 

 have invariably thriven upon it. 



This is much the most common type of silage now being produced in 

 the Eastern Counties of England and appears to be universally produced 

 in tower silos from a mature crop which is reasonably dry when ensiled. 



2. In two silos belonging to Mr F. W. D. Robinson, Beccles, Suffolk, 

 1919-1920. 



The crops in this case were oats and tares grown upon hght land. 

 They were cut in a medium condition of maturity, the oats being in 

 milk and the tare pods full-grown in length but with immature seeds. 

 The crops were ensiled immediately after cutting. The resulting silage 

 possessed a green colour with a smell which was neither "sweet" nor 

 "sour"; it can best be described as "fresh" and "fruity.'" Stock ate 

 it greedily and throve upon it. 



It would seem highly probable that M. Goffart's " crops of every kind 

 which had scarcely changed colour after 8 or 10 months of ensilage" 

 must have been of this character. 



3. On Mr Arnold Oliver's farm at Bures in Suffolk. 



In two successive years 1919 and 1920 the silos were filled with oat 

 and tare crops cut in a medium condition of maturity, and under con- 

 ditions very similar to those prevailing in Mr Robinson's silos. 



In each case the crop was ensiled immediately after cutting and 

 produced a green silage with the same "fruity" smell observed with 

 Mr Robinson's silage. In 1920 a maximum thermometer was inserted 

 about the middle of the silo and this recorded 30'^ 0. 



4. On General Adlercron's farm at Culverthorpe, near Grantham. 

 In 1920 the silo was filled dTiring September and October from a 



late-sown oat and tare crop which was badly laid. The crop had grown 

 to a great length and was semi-rotten close to the ground. Much rain 

 fell during the ensiling process. The resulting silage was dark brown 

 almost black in colour and possessed the most objectionably sour 

 pungent smell. So tenaciously did this smell chng to anything touching 

 it that the writer, who had occasion to handle some, was unable to get 

 the taint from his hands for 36 hours. This silage was eaten by cattle 

 but without rehsh. 



It is satisfactory to record that in the season 1921-22 beautiful silage 

 has been produced on this farm by ensiling under conditions similar to 

 those adopted by Mr J. Thistleton Smith. 



