PRESERVATION FOR STOCK FOOD 7S7 



the beans arc well filled in the pod. But as the velvet-bean CHAP. 

 is a slow-growing crop, it is often rather late in coming to xv - 

 maturity, and it is sometimes necessary to cut it in the flower- 

 ing stage. 



The hyacinth-bean {Dolichos Lablab) is another admirable 

 fodder crop. 



Peanuts or monkey nuts {Arachis hypogcea). When grown 

 for the "nuts" the peanut straw can be used in the silo, but 

 the crop is too light to be grown especially for silage. 



Soybeans {Glycine hispidd) are being grown in the Trans- 

 vaal and Natal for rotation crops, and can be used for silage. 

 In some localities they are considered less satisfactory as re- 

 gards yield than either velvet-beans or cowpeas. 



Sugar-beans {Phaseolns vulgaris) can be grown for silage; 

 the running sorts are preferable as they give a greater yield 

 of fodder. 



Lucerne {Medicago saliva) can be cut green and used to add 

 nitrogenous matter to the maize silage ; if the weather is not 

 suitable for making lucerne hay, this is a convenient way of 

 utilizing the crop. Lucerne is considered to be in the best 

 condition for ensiling when it is beginning to flower. 



729. Kinds of Silage. — Silage may be either "sour" 

 ("green") or "sweet" ("brown"). The difference depends 

 on the degree and kind of fermentation, and this, again, is 

 regulated by the temperature of the mass. If the temperature 

 is allowed to rise above 1 30 P., sweet silage results; if it 

 reaches 150 P. it becomes "brown" ; if it gets to 160 P. 

 and over, it becomes what is known as "burnt" silage, which 

 is undesirable. If the temperature does not exceed 120° P. 

 the silage will be green or sour. Sour silage is found to keep 

 better than sweet, after the silo or stack has once been opened 

 for use. When the stock have been fed on sour silage for a 

 few clays and have become accustomed to it, they are said to 

 prefer it to "sweet". But "sour" silage is apt to leave an 

 unpleasant odour about the premises. "The best silage is 

 probably that which is intermediate between the sour and 

 sweet stages " {Holm, 7). 



730. Composition of Maize Silage.— Russell (1) has studied 

 the chemical changes taking place during the ensiling of maize, 

 and finds that the main groups of compounds found in maize 



