PRESERVATION FOR STOCK FOOD 75, 



is reached ; this makes room tor subsequent work. After this CHAP 

 a portion not less than 2 inches thick is removed from the xv - 

 exposed surface every day, and no more is uncovered than can 

 be treated in this way. Chopped silage may be filled into 

 bags and is then easily carted to the place where it is re- 

 quired. 



Care should be taken when the feeding of silage is begun, 

 for if fed indiscriminately at first it may cause scour. The 

 quantity should be small for a few days, and should be in- 

 creased gradually. Chopped silage can be conveniently mixed 

 with the maize grain and bran when these are also used. If 

 silage is fed in the open, it is well to put out each day only 

 so much as will be consumed during that day, as it is likely 

 to deteriorate if exposed to the atmosphere for any length of 

 time 1 Holm, 7 ). 



The character of silage is such that, though cows seemingly 

 thrive on it, even when fed alone, some dry roughage should 

 be supplied with it {Henry, I ). This should preferably be a 

 nitrogenous food such as lucerne, cowpea, velvetdnean, or pea- 

 nut hay; even teff hay, though not as rich in protein as these, 

 may be used with advantage. 



Good maize silage should contain a liberal supply of ears, 

 and the amount to be fed will depend directly on the propor- 

 tion of ears to forage. From 30 to 50 lbs. is the usual daily 

 allowance for a cow (Henry, 1 ). 



725. Silage Feeding Table. — Thefollowing table (C XX VI II; 

 given by King (l), shows the inside diameters of silos 24 feet 

 and 30 feet deep, which will permit the surface to be lowered in 

 feeding at the mean rate of 12 to 2 inches per day, assuming 40 

 lbs. of silage to be fed to each cow. 



726. Importance of a "Balanced" Ration. — Ingle (2 and 3) 

 has pointed out the danger of feeding draught animals upon 

 an exclusive diet of cereals, because such a diet does not 

 adequately supply the needs of animals with respect to bone- 

 forming materials, especially lime and phosphoric acid. The 

 value of foodstuffs is usually based on the proportions present 

 of the three following classes of constituents : — 



(1) Proteids or albuminoids (i.e. nitrogenous substances;; 



(2) Carbohydrates (e.g. starch and sugar); and 



(3) Ether extract or fatty substances. 



48 



