192 HOW TO FEED SILAGE. 



experience in this country was very poor, being sour and often 

 spoilt in largo quantities, and, what may have been still more 

 important, it was sometimes fed in an injudicious manner, cattle 

 being- made to subsist on this feed as sole roughage. Under these 

 conditions it is only natural that the quality of the milk should 

 be impaired, and that manufacturers preferred to entirely pro- 

 hibit the use of it rather than to teach their patrons to follow 

 proper methods in the making and feeding of silage. There is 

 an abundance of evidence at hand showing that good silage fed 

 in moderate quantities will produce an excellent quality of both 

 butter and. cheese. According to the testimony of butter experts, 

 silage not only does not injure the flavor of butter, but better- 

 flavored butter is produced by judicious silage feeding than can 

 be made from dry feed. 



Silage in the production of "certified milk." In answer to 

 the question whether there is any objection made to the milk 

 when the cows are fed silage, Mr. H. B. Gurler, the well-known 

 Illinois dairyman, whose certified milk sent to the Paris Expo- 

 sition in 1900, kept sweet for one month without having any 

 preservatives added to it, and was awarded a gold medal, gave 

 the following information: "No, there is not. I have had per- 

 sons who knew I was feeding silage imagine they could taste it. 

 I caught one of the leading Chicago doctors a while ago. He 

 imagined that he could taste silage in the milk, and I was not 

 feeding it at all. When I first went into the business I did not 

 feed any silage to the cows from which the certified milk was 

 produced. I knew it was all right for butter making, as I had 

 made butter from the milk of the cows fed with silage, and sent 

 it to New York in competition with butter made from dry food, 

 and it proved to be the finer butter of the two. The first winter 

 I had samples sent down to my family in DeKalb from the stable 

 where we fed silage and from the stable where we were making 

 the certified milk for Chicago, and in which we fed no silage. I 

 presume I made one hundred comparative tests that winter of the 

 milk from these two stables. My wife and daughter could not tell 

 the difference between the two samples. In the large majority of 

 cases they would select the milk from the cows fed silage as the 

 sweeter milk." 



It will serve as an illustration of the general use of silage 

 among progressive dairymen in our country, to state that of 



