CHAPTER II 

 PRESERVATION OF FORAGE 



THE principles and methods of preserving forage are 

 quite different from those employed with other crops. 

 This is necessitated largely by the bulky nature of forage, 

 crops and the comparatively low value of the product. 

 One method of preservation silage is perfected to a 

 degree which makes it comparable with a factory process. 

 The making of hay, however, is still dependent almost 

 wholly on favorable weather conditions, and in the ab- 

 sence of this condition the crop is often lost or greatly 

 damaged. 



16. Preservation of forage crops. Herbage may be 

 preserved as forage in one of three ways, hay, brown 

 hay and silage. The form in which it is preserved depends 

 partly on the particular crop, partly on climatic conditions 

 and partly on the special purpose for which it is required. 

 Grasses and legumes with fine stems are mostly harvested 

 as hay. Under adverse climatic conditions, however, 

 such crops are often saved as brown hay, but never if 

 bright hay can be cured. Coarse fodders, like corn and 

 sorghum, are more and more being preserved as silage, as 

 this avoids both the difficulties of curing and the loss from 

 leaching if left unprotected, and besides, furnishes a 

 succulent feed. The finer grasses and legumes may also 

 be preserved as silage, but this is seldom done, except when 

 weather conditions prevent drying, and a silo is available. 



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