COKN AND THE SORGHUMS FOR FORAGE 161 



before the kernels were in the glazing stage. Experience has shown, 

 however, that much sweeter silage is produced when corn is not ensiled 

 until the kernels have hardened and glazed. (With the dent varieties 

 when they are well dented.) The rapid storage of high-quality 

 nutrients, pointed out in Chapter I, which takes place during the 

 glazing stage and later, is an even more important reason for waiting 

 until the corn is nearly mature. The crop should, however, be cut for 

 silage while most of the leaves are yet green. 



In the North the question arises as to whether to grow for silage the 

 smaller northern varieties of corn, or the tall, late southern kinds 

 which will not mature before frost. Trials have shown that these 

 rank growing varieties will yield a larger amount of digestible nu- 

 trients per acre than the smaller ones, but such immature corn makes 

 silage which is sour and contains but little grain. The stockman with 

 plenty of hay, straw, and stover to feed will wish to fill his silo with a 

 richer feed than the southern corn yields, and will therefore use north- 

 ern dent or flint varieties which mature. To secure a large tonnage, 

 he will plant the crop somewhat more thickly than for grain produc- 

 tion, but yet so as to secure a relatively large proportion of grain to 

 roughage. He will thus secure a rich silage which will materially 

 reduce the amount of concentrates required for his stock. 



In late seasons it is best to let corn stand till after frost rather than 

 ensile it too green, for satisfactor.y silage can be made from frosted 

 corn, and the crop may mature to a considerable extent before a 

 severe frost comes. If the crop is killed by frost, it should be ensiled 

 quickly, for the storm which usually soon follows will wash out much 

 luitriment from the frosted forage, and the wind will soon whip off 

 the dried, brittle leaves. If the plants dry out before all the crop can 

 be ensiled, water should be added as the silo is filled to insure the 

 necessary fermentations that preserve the silage. 



Corn fodder or stover silage. — In recent years it has been found 

 that silage can be made from cured corn or sorghum forage. When 

 cut into the silo, thoroly moistened, and well-packed, it will undergo 

 fermentation similar to that which occurs with green material, and 

 will thus be preserved in a satisfactory manner. Tho usually less 

 palatable than silage from green fodder, this product has an aromatic 

 silage odor and is readily consumed by stock with less waste than is 

 dry fodder or stover. This method is now followed by many farmers, 

 especially in the plains region, some filling their silos three times 

 a year — in the fall with green corn or sorghum, and later with the 

 cured forage. It is necessary to add enough water so that the material 

 will pack well and then to tramp it down with especial thoroness ; 

 otherwise the mass will spoil. Tho the water may be added to the 



