OPENING OF THE SILO. 3 i 



The neat stock were not so eager for it at first; but mos of them 

 seemed after a while to acquire a taste for it, and soon manifested a 

 desire for more. 



" There were spots where the fodder was not so sour ; but it was evi- 

 dent that it did not come out the sweet, fresh, and palatable fodder 

 which has been secured in the French Silos. 



" The reasons which may be ascribed for this are various. Mr. Brown 

 thought it was due to the maturity of the fodder when cut. 



" It may be that being just at the upper corner, near the door, the 

 preservation from oxygen was less perfect than will prove to have been 

 the case farther down in the mass. 



" The numerous dry and dead leaves caused by the drought and frost 

 may possibly have something to do with it. We shall know more about 

 this as the Silo is emptied. 



"One thing is certain thus far: the fodder is so well preserved that 

 the cattle will eat if, and there is no question but that they will thrive 

 on it. 



" Since writing the above we have received a note from Mr. Bailey, 

 dated Dec. 5, in which he says, 



" ' Yesterday morning we fed what Ensilage was taken from the Silo 

 while you were here. All of the animals but four ate it all, licking out 

 their mangers clean. The four finally ate theirs up before noon. This 

 morning we fed about a bushel to each grown animal, and a proportionate 

 feed to younger ones. I am pleased to state that they have all eaten it 

 up clean. The acidity appears to be much less than when first opened, 

 and there is emitted as there should be a strong alcoholic odor. I 

 think that under the circumstances we can claim it as a perfect suc- 

 cess.' " 



There can be no doubt that the cause of this acidity, 

 and the alcoholic odor in the Ensilage, is on account of 

 the stalks being too mature before cutting. 



Professor Goessmann Writes that " acetic acid had 

 formed in the stalks before they were cut." 



If cut at the period of blossoming, but very little 

 acetic fermentation will take place in the Silo, and no 

 alcoholic fermentation until after it has been exposed in 

 a large pile to the action of the atmosphere. 



I think there is always more or less acidity present. 



