30 THE BOOK OF ENSILAGE. 



Letters were also received from the agricultural edit- 

 ors of the " New York Tribune," " New York World," 

 " Land and Home," and other journals, asking for infor- 

 mation as to the experiment ; and also from Professors 

 Stockbridge, Goessmann, and Maynard, Richard Good- 

 man, Esq., H. H. Commins, Esq., William H. Bowker, 

 Esq., T. G. Huntington, O. A. Hillman, S. C. Stone, and 

 many others interested in agricultural developments. 



Mr. J. B. Brown, President of the " New York Plough 

 Company," and translator of M. Goffart's book, was pres- 

 ent ; and there were quite a large number of gentlemen 

 from New York and the New England States. 



After briefly looking at the Berkshire swine, Oxford- 

 shire-down and Cotswold sheep, and Jersey and short- 

 horn cattle, the company repaired to the Silos ; and to 

 say that there was a good deal of anxiety felt while the 

 stones and spruce plank were being removed for the 

 space of about three feet at one end of the Silo, would 

 be stating no untruth. 



The top and edge of the Ensilage next the door for 

 two or three inches, was somewhat musty, and in places 

 almost rotten. But directly below this the fodder came 

 out cool, soft, moist, and wholesome looking, with a 

 strong alcoholic odor, and quite acid. It was evident 

 that fermentation had been going on until acetic acid had 

 been formed. 



The following from the report of the editor of " The 

 Lowell Journal," who was present, will describe the im- 

 pression received by those present at the " opening : " 



" There was, however, no unpleasant taste, except the acidity, and no 

 unpleasant smell. 



" There were twenty or thirty head of cattle on the farm, as well as 

 sheep, swine, and horses. They were all given some of the Ensilage. 



" The hogs ate it greedily. The sheep also seemed very fond of it. 



