GBOWTR OF ANIMALS; ANIMAL FOOD. 149 



Green Fodders. — Green fodders are watery in char- 

 acter, though they contain the same proportion of food 

 compounds as the hay made from them, provided no loss 

 occurs in making the hay. The disadvantage of handling 

 the large amounts of water contained in green fodders is 

 frequently balanced by a decreased loss in dry matter, due 

 to handling in a green state, and by an increased palata- 

 bility and succulence. 



Ensilage. — Ensilage is fodder corn, clover, rye, or other 

 green food, preserved in such a manner — usually in air- 

 tight buildings called silos — as to retain in large part 

 all of the qualities of the original product. It is highly 

 regarded, particularly on dairy farms, where succulence 

 in a fodder is a matter of importance. The losses due 

 to fermentation occurring in the silo or pit are con- 

 siderable, and fall chiefly upon the class carbohydrates; 

 though, according to experiments already conducted, the 

 total loss is less by this method than by curing in the field. 



Tubers and Roots. — These all contain large amounts 

 of water, ranging from seventy-five per cent in potatoes 

 to over ninety per cent in turnips. Their value as food 

 depends, perhaps, quite as much upon their succulence, 

 palatability, high rate of digestibility, and good effect upon 

 the animal system, as upon the food constituents, which 

 consist almost entirely of carbohydrates. 



Cereal Grains. — The grains or seeds of the cereals are 

 the most important of the feeds. They are especially 

 suited for all kinds of farm animals, and for the various 

 purposes of feeding. They are rich in the three groups 

 of food compounds described, are reasonably constant 

 in composition, and possess a high rate of digestibility. 



