Preserving Green Forage 157 



I have not yet made any experiments for the 

 quality of milk, cream, and butter;* but I have 

 no reason to doubt a corresponding advance in 

 both quantity and quality. The quantity we 

 are sure of, and the large amount of hydro- 

 carbons that go to make cream and fat are to 

 be found in corn, bran, cotton and flax seed. 

 Cows fed with this forage in proper quantities 

 (not large) will give very rich and yellow milk, 

 cream, and butter. There is not any objection- 

 able odor in this preserved forage, from the 

 silo to the second stomach of the cow ; but it 

 may lack the fine flavor of clover or new-mown 

 hay. 



PROGRESS MADE IN PRESERVING GREEN 

 FORAGE IN SILOS. 



Men make progress in any direction when 

 they keep their eyes open in all directions, 

 with the mind in an affirmative state, and the 

 will ready to receive the truth and act upon it, 

 when found. I have had good and abundant 

 reasons for pursuing this course in these in- 

 vestigations, and have found occasion to mod- 

 ify and change my opinions in much of the 

 detail of my work, abandon much that I sup- 



*See p. 138 for recent experiments on milk and cream. 



