172 ELEMENTS OF AGRICULTURE 



grain is shredded or cut into small pieces and stored in 

 the tight silo. (See Figs. 14and 144.) 



The silo prevents much of the loss of food. It makes 

 it easier to handle the food, and makes the manure much 

 easier to handle than if fodder is used. In northern sec- 

 tions, larger varieties of corn can be grown for the silo 

 than can be matured for fodder. Silage is more palatable 

 than fodder, and the stock will eat more of it. The same 

 amount of corn in the silo will produce more milk than it 

 will if fed as fodder. The following table shows the quan- 

 tity of milk produced from equal amounts of corn made 

 into silage and fed as fodder: 1 



POUNDS OF MILK PRODUCED 



Any kind of green material may be preserved in the 

 silo. Even dried corn fodder may be put in the silo, and 

 sufficient water added to make it keep. Alfalfa, clover, 

 soy-beans, cowpeas, are used for silage to some extent, 

 but corn is the almost universal silage material. 



161. Methods of Preserving Food and the Principle 

 of the Silo. Heat and moisture are necessary for the growth 

 of the bacteria and molds that cause decay. Hence, if 

 a substance is sufficiently dried or is kept sufficiently 

 cold, it will be preserved. These principles are used in 



1 Tle word fodder is used to include the stalks and grain. Stover is 

 the stalks alone. 



2 Vermont Report, 1891. 

 3 Wisconsin Report, 1891. 



