CHAPTER II 

 FUNDAMENTALS OF SILAGE PRESERVATION 



Nature of the Process. In the silo the corn or other fod- 

 der undergoes a slight chemical change quite similar to that 

 which occurs in making sauerkraut. The latter is such a 

 well known process and is so similar to the preservation of 

 silage that the comparison is oftentimes used. In the forma- 

 tion of silage, the action of two principal kinds of bacteria 

 determines its quality. These are the bacteria that form 

 lactic acid and those that form acetic acid. 



In the early development of the silo, it was common to 

 cut the corn quite green, which condition favors the formation 

 of acetic acid. Acetic acid is very much stronger than lactic 

 acid, and silage containing much of it is what is ordinarily 

 considered sour silage. 



Time for Cutting. The present practice is to permit the 

 corn to become as ripe as possible without losing much mois- 

 ture. That is, the corn should become well dented and glazed, 

 but should not be given opportunity to harden or dry out. 

 When a few leaves near the bottom of the stalk have dried 

 and the same with the husks, that indicates about the proper 

 time for filling the silo. The silage made from such corn 

 will be what is known as sweet silage. The acid formed will 

 be principally lactic. Within a very few hours after the 

 corn is placed in the silo it begins to heat. Only a certain 

 percentage of acid can form, as it kills the bacteria and thus 

 automatically controls acidity. The rise of temperature 

 also aids in the destruction of the bacteria. 



Quality of the Silage at the Wall. At the wall of any 

 silo the rise in temperature due to fermentation is interfered 



