SILOS, ENSILAGE AND SILAGE. 15 



the temperature, but even much more rapidly. There- 

 fore when the grain is wet, the airing produces an effect 

 very much opposed to that which is commonly looked 

 for.' The results of the experiences of Doyere show that, 

 in the grain containing less than 16 per cent, of water, 

 there is only produced an alcoholic fermentation, exces- 

 sively weak, without developing odor or taste, and only 

 to be perceived by the most delicate processes of chem- 

 istry. 



" In other cases even this fermentation is stopped in 

 closed vessels. After the oxygen of the air, which is its 

 primitive cause, has completely disappeared, no other 

 acid but carbonic acid is formed ; the starch and gluten 

 undergo no change. Towards 16 per cent, of humidity, 

 or a little beyond it, the alteration in the grain begins 

 to show itself, in the course of time, in the closed ves- 

 sels. Its relative activity in corn of various degrees of 

 humidity, increases with the proportion of water, but 

 much more rapidly than the humidity itself. It is due 

 to fermentation, called by the chemists lactic, butyric, 

 and gaseous. Consequently, whatever may be the means 

 employed, it is impossible to preserve grain wet, as it 

 generally is in France. The excessive humidity of corn 

 in our country ought not, however, to be attributed 

 only to the climate, and climatic influences, in which 

 the grain has been harvested. Agricultural customs 

 have much to do with ifc. In the greater part of France 

 the wheat is cut half green, and is hastily put into the 

 granary, or made into ricks, where it immediately begins 

 to ferment. If, as we think, the observations of Doyere 

 are correct, it is evident that the corn intended to be 

 preserved must be dried, in the first instance, if it con- 

 tains 16 per cent, of humidity, or more. As to the 

 place where it is best to keep it, the silo appears to us 

 infinitely preferable to the granary, for the latter is open 

 to the outer air, and exposed to all variations of tem- 

 perature. 



