CONSERVATION OF FEEDING-STUFFS 127 



temperature by double walls, the space between 

 being left empty. 



When green maize is being made into silage it 

 is usual to cut it into pieces an inch or two in length 

 and then fill them into the silo. Potatoes, mangels, 

 beet, etc., are best sliced, and sometimes some chaff 

 or chopped hay is mixed with them to prevent loss 

 of the juice. It is not necessary to add any salt. 

 When filling the silo or pits, the fodder should be 

 given time in which to settle down both in order 

 to fully utilise the space and to allow succulent 

 materials to heat slightly — so that the temperature 

 rises to 104 or no° F. In the case of green maize 

 it has been found advisable only to add a layer of 

 2J-3 feet daily. Where long intervals elapse during 

 filling, it is necessary to cover up the fodder. 



The plants stored in the silo are living, and until 

 they die they respire and this means the loss of 

 nitrogen-free substances and the splitting up of 

 protein. In the silo the various bacteria and 

 yeasts soon become active and acetic, butyric, and 

 lactic acids, as well as marsh gas and alcohol, etc., 

 are formed ; at the same time the contents of the 

 silo begin to rise in temperature. Generally, the 

 lactic acid bacteria gain the upper hand and prevent 

 the activity of the other micro-organisms. This 

 is particularly the case where the^ temperature rises 

 above 120 F. Acetic and butyric acid bacteria can- 

 not withstand this temperature, whereas the lactic 



