THE VALUE OF GREEN FORAGE CROPS. 



51 



It will be seen that the American samples of green corn and ensi- 

 lage compare very favorably with the European. European feeding- 

 stuffs generally show higher percentages of nutritive elements than 

 the American. The sample of American ensilage is richer than the 

 French in albuminoids. In both the value of the process is clearly 

 shown in the increased richness of the food. 



It is contended by some, that the process of ensilage cannot change 

 the character of the material used, or make corn richer. But such a 

 change really occurs. All persons acquainted with chemistry know< 

 that, of two substances identically alike in composition, one may b<? 

 nutritious and the other not. Crude cellulose, like the lint of cotton, 

 cotton or woollen rags, saw-dust, paper, etc., are rather unpalatable, 

 as well as indigestible, articles of food for man ; and yet their treat- 

 ment with sulphuric acid converts then into glucose, or molasses, an 

 article in daily use on our tables. Such transformations take place 

 in the corn subjected to ensilage, according to Grandeau : parts of the 

 starch and celullose are transformed into sugar, and the albuminoids 

 are increased at the expense of the carbo-hydrates. The subsequent 

 fermentation on exposure to air imparts to the corn an acidity or 

 alcoholic taste very acceptable to animals. Any thing sour is not 

 only more relished, but, such is the part played by the imagination 

 in digestion, also more nutritious. Again, the softness of the food 

 saves the muscular exertion in mastication. 



The French committee already referred to in their report dated 

 April, 1875, observe that the cows of Goffart had been fed exclu- 

 sively on ensilage during the winter. " We were struck by the healthy 

 appearance of the twenty-eight or thirty cows : their eyes were 



