292 Journal of Agricultural Research vo1.x,no.6 



SUMMARY 



In this paper are presented the results of two series of experiments in 

 making alfalfa silage. One was of preliminary nature, and milk bottles 

 were used as silage containers, and in the other, lo-ton experimental 

 silos were used. Conclusions presented in this paper are based on the 

 results obtained from the bottles as well as from the experimental silos. 



Alfalfa silage can be made from alfalfa alone if the containers insure 

 absolute exclusion of air and retention of carbon dioxid. Such condi- 

 tions are not practical of realization. The addition of supplements 

 insures a more rapid and plentiful production of acids. These make 

 conditions for putrefactive organisms unfavorable. 



Wilted alfalfa is more suitable for making silage than the unwilted. 

 The results show that the addition of water to unwilted alfalfa was harm- 

 ful. Water added to wilted alfalfa gave no decisive results. 



Molasses was the most effective supplement. Germinated com, pound 

 for pound, is more effective than sound com as a supplement to alfalfa 

 silage. Germinated corn produces results very similar to molasses. 

 Rye would be suitable as a supplement but for the strong odor due to 

 the rye. 



Tightness of packing is a condition of success only in that it makes 

 exclusion of air more certain. 



Alfalfa silage contains a large amount of nitrogen in amino form. In 

 good silage about one-third of the nitrogen is in this form, and in bad 

 alfalfa silage the amount is sometimes one-half of the total nitrogen. 



Most of the acids present in alfalfa silage are produced in the first two 

 weeks. The percentage of acidity may increase after that, but the in- 

 crease in comparatively slight. 



The alfalfa as it is put into the silo contains only a small amount of 

 nitrogen in amino form. Most of the change of nitrogen into amino form 

 takes place in the first 10 days. Silage from wilted alfalfa contains more 

 nitrogen in this form than that made from fresh alfalfa. 



Sugar present in the materials used in making silage disappears very 

 rapidly. Completely matured silage contains no sugar. 



