22 H. It. STEVENS ON ENSILAGE. 



grass, the sprinkling with salt, the heavy packing down, the impor- 

 tance of succulent, un wilted grass, the board covering, the continuous 

 descending pressure of the weight of earth, which Goffart calls the 

 grand secret of the process and the most indispensable element of 

 success, discovered only after repeated experiments on his part, 

 the refilling of the pit after short intervals of time in order to econo- 

 mize space, the appearance of the preserved grass (ensilage), the 

 acid taste, are all points especially noticed in this old account, written 

 nearly half a century ago. 



From all this we must conclude that the process, even in its most 

 essential features, is undoubtedly an old one, revived after lying dor- 

 mant and unnoticed for years. But, as the merit of the perfecter is but 

 slightly inferior to that of the inventor, great praise is certainly due 

 to those gentlemen who have by their labors in recent years brought 

 again into prominence a system which is so full of promise. In this 

 connection, the committee appointed by the Central Agricultural 

 Society of France to report upon the subject of ensilage of maize, 

 very properly observe, " The world is so old, necessity has so long 

 compelled the efforts of human beings, that we find precedents in 

 every line of improvement. But all experienced men who know the 

 great difference which separates a happy suggestion, or even a suc- 

 cessful attempt, from a practice well enough confirmed to become the 

 base of a regular business, will admit that these precedents do not 

 destroy the merit of any man who, like Monsieur A. Goffart, has 

 accomplished a continued success." 



Whatever question, however, may arise as to the origin of the pro- 

 cess, there can be none as to the name. This is undoubtedly French ; 

 the term being compounded of the two words, "en" (in) and 

 " silo " (a pit). In adopting and developing the old process, known 

 in different countries under various names, the French re-christened 

 it by applying the term " ensilage," both to the act (or mode) of 

 preservation and its product, using the term necessarily both as a 

 verb and a noun. This name to American ears is pretentious, 

 unmeaning, and confusing. Our farmers would far more readily 

 understand English terms more descriptive of the process and its 

 product, terms similar to " canning" fruits or vegetables, " pre- 

 serving," " pickling," etc., and " canned " fruits, '* preserves," 

 " pickles," etc. They would all be more attracted by the terms, " to 

 pit corn," " pitting corn," " pitted corn," " to pit clover," " pitting 



