4<D Colcord^s System of 



great deal of it is taken out, through the 

 governor, in a gaseous or vapor state. When 

 this acid remains in a silo that has had no 

 heat or fermentation in it, it is quite pure, and 

 renders the - food more palatable ; but, when 

 fermentation is present, it becomes decom- 

 posed, loses its acidity, and assists in produc- 

 ing foul odors, with a nauseous, putrid smell 

 and taste. This state of things, more or less 

 pronounced, is what constitutes the difference 

 in the quality of ensilage ; and its effects are 

 noticed in the taste and smell, the foul odor 

 imparted to the silo and barn, and upon the 

 hands and clothing. Even the small quantity 

 which the cattle can eat of it produces a 

 nauseating effect ; and the bad effect produced 

 by it in milk, cream, and butter, especially 

 when fed to delicate children, is positively 

 unhealthy, not only to them, but to man or 

 beast. Such a condition may be easily and 

 entirely avoided in the preservation of green 

 forage, and never exists where there is no 

 heat or fermentation, or where the governors 

 are used, in a good silo, to prevent it. 



With good smooth walls, held up with iron 

 rods built into them, with the governor to take 

 out the air and gases, we have but little lateral 

 pressure ; and yet we bring immense vertical 

 pressure to bear directly and uniformly, which 



