Preserving Green Forage 83 



the silo, there will be neither heat, fermenta- 

 tion, decomposition, nor foul odor. 



The theory of filling the silo slowly and 

 allowing the temperature to rise from 122 to 

 1 80, to kill the bacteria, Mr. Colcord says, is 

 a fallacy. The fermentation cannot be con- 

 trolled. The ensilage is always sour first, and 

 becomes sweet (that is, not so acid) by progres- 

 sive fermentation, with foul odor, and always 

 at the expense of the quantity as well as the 

 quality of the forage. By the system here 

 described, these changes do not occur. The 

 forage is kept in its natural condition, as 

 follows : 



" Sweet ensilage, as commonly understood, 

 does not represent preserved green forage 

 produced by this system. The term 'sweet,' 

 as originally used, was not used in a sense 

 as opposite to sour, but as opposed to putrid 

 (as sweet meat). 



" The average quantity of ensilage, as here- 

 tofore made, that can be fed daily, is about forty 

 pounds. The cattle do not care for more ; but 

 forage made by this system and device can be 

 fed sixty pounds or more daily, and all of it 

 eaten without any waste, giving the best re- 

 sults, even better than fresh-cut fodder. 



" The most interesting feature in this system 



