ON FEEDING EXPERIMENTS. 3G5 



protein). The nutritive properties of the corn fodder had 

 been greatly modified in consequence of its treafment in the 

 silo; its nutritive ratio (i. e., relation of nitrogen-contain- 

 ing food constituents to non-nitrogen-containing constitu- 

 ents) had been raised to that of our better grasses. 



This result is not an exceptional one in character; it is 

 only marked in degree, judging from well-endorsed observa- 

 tions in competent hands elsewhere, and is cooperated in the 

 case of all kinds of ensilage. Yet these changes in quality 

 are accompanied by a considerable destruction of valuable 

 organic matter. The fact that the nitroj^enous constituents 

 (crude protein) resist better the destructive influences in the 

 ordinary silo, than the non-nitrogenous plant constituents, 

 as starch, sugar, cellulose, etc., is the real cause of the al- 

 teration in the nutritive character of the fodder, in conse- 

 quence of our present management of the silo. An analy- 

 sis of the liquid, which, under a partial pressure upon our 

 ensilage, accumulated upon the cleaned floor of the silo, 

 admits of no other explanation. 



The investigation of the production of a good ensilage, 

 together with a determination of cost as compared with hay, 

 will be resumed at an early date. 



Liquid of Ensilage taken from the Bottom of the Silo. 

 Specific gravity at 20° C, 1.025 ; 102.5 grams of solution 

 required \ gram of carbonate of soda for its neutralization. 



Moisture at 100<= C, 81.52 



Dry matter, 18.38 



100.00 

 Analysis of Dry Matter. 



Sesquioxide of iron, .04 



Calcium oxide, .85 



Magnesium oxide, 1.07 



Phosphoric acid, .20 



Potassium oxide, .81 



Sodium oxide, .16 



Nitrogen, .59 



Of the nitrogen found in the liquid .246 parts was present 

 in form of soluble albuminoids and .344 parts in form of 

 ammonia compounds. The liquid contained from three to 

 four per cent, more of solid matter than the original corn 

 fodder. 



