262 LACTIC ACID BACTERIA. IN FODDER. 



product. A more suitable appellation has latterly been bestowed 

 on it, viz., green pressed fodder. 



This process originated in England in 1885, under the name 

 of sweet ensilage, but through the explanatory treatise written by 

 Q. FRY (I.) became known on the Continent, where it was at first 

 styled Fry's ensilage. The numerous investigations to which 

 it "was there subjected led to important conclusions, both of a 

 chemical and practical nature, which were fully reported by FR. 

 ALBERT (II.). Nevertheless, from the Fermentation Physiologist's 

 point of view, no advance has been made beyond the general 

 information already given by Fry. On account of this deficiency 

 we are obliged to dismiss this process (important though it is to 

 agriculturists) with merely a very few remarks. 



: As the name itself implies, green vegetable substances, such as 

 waste beet leaves, clover, green maize, &c. are used for the pre- 

 paration of green pressed fodder. Silos are unnecessary, the materials 

 being stacked in the form of a straw- thatched cottage, tightness 

 of packing being an important feature. By suitable means (e.g. 

 horizontal beams with weighted ends, or similar stack presses) a 

 continuous heavy pressure is exerted on the stack, the amount of 

 the pressure being a predominant factor influencing the degree of 

 spontaneous heating produced. Should the temperature not rise 

 quickly enough, then the pressure is moderated to admit air more 

 freely to the thermogenic bacteria. On the other hand, if the 

 temperature rises immoderately (beyond 70 C.), then the pressure 

 is increased, the access of the air restricted, and the oxidising 

 activity of the said organisms consequently diminished. The 

 state of the internal temperature is observed by means of an 

 ensilage thermometer designed by E. Meissl, the scale of which 

 projects from the side of the stack. In a word, the stack is 

 regulated in such a manner as to ensure the predominance of the 

 lactic acid bacteria, whereby, under normal conditions, a product 

 of a green to olive-green colour, and of an aromatic sweet flavour, 

 is obtained. The structure of the vegetable matters employed is 

 still distinguishable. A sample of this fodder, prepared from 

 crimson clover, contained (according to Bohmer) 71 per cent, of 

 water and about 0.36 per cent, of total acids, of which 0.27 per 

 cent, was lactic acid, and the remainder consisted of butyric acid, 

 acetic acid, valeric acid, &c. In the researches recorded by Fr. 

 Albert the total acids (calculated to dry matter) in a sample of 

 green pressed fodder, prepared from meadow grass and containing 

 68.4 per cent, of water, amounted to 2.49 per cent., of which 

 1.89 per cent, was composed of non-volatile acids (lactic acid). 



With regard to the losses of matter inherent in this process, 

 that consisting of carbohydrates need not be further dilated upon, 

 since it is evidently unavoidable, being intimately connected with 

 the production of heat on the one hand, and on the other with 

 the formation of lactic acid. Greater importance attaches to the 



