734 Journal of AgricuUure. [lo Dec, 1908. 



repeatedly mentioned as the secret of successful ensilage making. The 

 f^ist result of close packing or heaping together of green fodder is the 

 generation of heat within the material, which is caused by the chemical 

 activity of the still living microscopic cells in the plants. As this action 

 diminishes, if the material has been properly packed, the heat subsides ; 

 and the fodder is consolidated mainly by its own weight, and is preserved 

 U'definitely. If from any cause air is allowed tO' remain within, or after- 

 wards gain acces.s, to any portion of the silage, the process of heating 

 through oxidization continues. It it cannot be checked the oxidation or fer- 

 mentation process will continue to develop until a state of putrefaction or 

 rottenness is reached. Air is necessary for the continuance of this increased 

 fermentation ; and it will take place wherever and whenever air has access 

 to the material. Where the surface of any ensilage is thus exposed for a 

 few days the material putrifies or becomes rotten, and moulds form to the 

 depth the air has reached. Such damaged material is of inferior quality 

 and is unsafe for horses. When a silo^ is filled, or is to be left untouched 

 in the process of filling for more than two days it should be at once covered 

 in some way to check this fermentation. A layer of almost anv damp 

 materia] such as weeds, chaff, or bagging wetted, will serve this purpose 

 if sufirciently deep, or weighted to prevent the admission of air. 



While the science of ensilage making has so far developed that the 

 process under ordinary conditions presents very little uncertaint) , there are 

 still some variations in the general quality obtained in the product that call 

 for some comment. The making of sweet and sour ensilage in various 

 degrees, and the loss in some cases of a small i)ortion of the fodder that 

 is adjacent to the silo wall, have both given rise to much difference of 

 opinion. This science of ensilage making has developed during the last 

 decade to such an extent that the terms sweet and sour silage as we know 

 them now have not at all the same significance as they formerly possessed. 

 I'l the early years of ensilage making there were only two kinds of silage 

 recognised, sour and sweet; and of these only the sour was suitable for 

 fodder. What was then known as sweet silage was the discoloured and 

 partly decomposed material which from exposure to the atmosphere had 

 lost its acidity, and its usefulness as fodder. More advanced knowledge 

 of this work has however resulted in the making of a much better quality 

 of ensilage at this present date; and that even to the extent of rendering 

 tne one-time best or sour silage now only a second class product. There 

 ;ire now three definite stages recognised in ensilage making, and the quality 

 of the product varies in accordance therewith. These are malting, 

 acid fermentation, and decomposition,. Silage fermented only to a stage 

 short of souring or acid formation is known as sweet ensilage. When 

 acidity has developed the product is classed as sour ensilage. The decom- 

 posed material (the old-time sweet .silage) is recogni.sed as such, and should 

 be regarded as of inferior quality. A farmer producing silage of this 

 de.scription should make up his mind to do better next year. 



A crop in its most suitable stage — that is when it is approaching 

 maturity — if it is properly dealt with, will make into a first class ensilage. 

 Both its flavour and aroma will \y^ such that it is easily disthiguished as 

 sweet silage; for in it fermentation has not developed to the stage of 

 acidity. Dr. Cherry definitely states, in the article previously referred 

 \o, that the lower the maximum temperature obtained the better qualitv 

 will the ensilage be. A minimum of heat from fermentation will be 

 obtained when the crop being dealt with is approaching maturitv ; for there 

 is then a smaller proportion of the plant cells in the active or living stage ; 



