396 



CORN 



COST PER TON OP PUTTING UP SILAGE. 



LOSSES OF SILAGE IN THE SILO. The losses in the silo are 

 due to fermentation — the action of bacteria on the proteids and carbo- 

 hydrates. The effect is to reduce the more valuable carbohydrates, as 

 starches and sugars, and to change a part of the albuminoid nitrogen 

 into the amide form, which is indigestible. 



Accompanying this reduction and changing, is the formation of 

 acids, causing a sourness. The greener and more watery the silage 

 is, the greater the percentage of loss, both in dry matter and in feed- 

 ing value. 



The following table, taken from Henry's "Feeds and Feeding" 

 shows the changing of the several constituents in the green fodder and 

 silage : 



