148 AGRICULTURE. 



It is by preserving green forage in a silo* (see 

 Fig- 35). on the same principle that green fruits 

 are preserved for winter use by canning — that 

 is, by cxchiding the air. 



The advantages of silage are stated as fol- 

 lows by Professor H, J. Waters, Director of 

 the Missouri Agricultural Experiment Station : 



'\a) Green and succulent food is thereby 

 provided for the winter months. 



"(^) The green plant is more palatable, the 

 coarser parts of the stalk being much more com- 

 pletely consumed when made into silage. 



"(r) A large quantity of material may be 

 stored in a comparatively small space. 



"(rt^) The harvesting is done during the pleas- 

 ant weather in the early fall, and the drudgery 

 of handling dry stover in winter is obviated. f 



'\e) It is cheaper, on the whole, than to be 

 at the expense of husking and grinding the ears 

 and cutting and shredding the stover. It does 

 not appear to affect the digestibility of the ma- 

 terial either favorably or unfavorably." 



If the silage is not all used during the winter 

 months, it can be fed when needed in the sum- 

 mer to take the place of soiling crops. 



* For full discussion of silo and silage, send for a book on 

 silage, by F. W. WoU, Silver Manufacturing Co., Salem, Ohio. 



f Since the forage used for silage is put into the silo as soon 

 as cut, there is no occasion for loss by unfavorable weather, as 

 is so often the case with hay. 



