Preserving Green Forage 155 



pounds ; 2 more, 3 pounds daily each, and so 

 on, all during the last 30 days, with about 

 half my former rations of grain and about one- 

 quarter ration of hay for a change. 



The juice from this forage is odorless, 

 agreeable to the taste, and changes but very 

 little upon exposure to the air. It settles clear, 

 and loses much of its acidity. At a tempera- 

 ture of 60 to 80, it will gradually turn to 

 pure, odorless, weak corn vinegar. 



The year previous to building this silo, I 

 fed at the rate of 140 bushels of shelled corn, 

 in the shape of a mixture of cob-meal and 

 oats, to eleven cows, with good results; but I 

 thought I was feeding too much corn for the 

 health of the cattle. This year, I think I am 

 feeding mature corn in full milk that, if allowed 

 to glaze and ripen, would yield about 500 

 bushels of shelled corn. This has been and is 

 being fed to 19 head of cattle, 17 being milch 

 cows giving 20 cans of milk, 17 pints each, 

 the milk increasing at about the same rate as 

 of flesh, as stated above, in the past 30 days. 



This amount of corn goes into the cows as 

 juice, or extract of corn, as between 60 and 70 

 per cent, is contained in the forage as free 

 juice, held there by absorption; and, fed in this 

 way, I do not consider that it acts in digestion 



