140 



THE BOOK OF CORN 



kind attached to the end of the carrier, direct the mate- 

 rial to all parts of the silo. If this is carefully done, 

 and it is tramped down compactly, the results will be 

 most satisfactory. In many cases, in fact, in almost 

 all, it is desirable to fill about half full, allow to settle 

 for a day or two, then fill to the top, allow the silage to 

 settle for several more days, then refill. This may be 

 accomplished easily where two or more silos are being 

 filled on the same farm. Work one or two days on 

 one, then move to the other and work a day or two. 

 Do the greater part of the tramping around the edge. 



Covering — The matter of covering the silage is 

 still in dispute. Some cover with hay or straw, others 

 with some kind of cloth, still others with boards or 

 straw, wet down well, while a few cut several loads of 

 very green corn very fine, put on top and sprinkle with 

 water. A mold soon develops and forms a dense mass 

 which completely excludes the air. In many places no 

 covering at all is used. The upper eight or ten inches 

 molds and seals the silo, and in this way prevents the 

 entrance of air. 



Handling Stalks Uncut — In some neighborhoods 

 corn is put into the silo without cutting. Those who 

 practice this method claim that silage is sweeter and 

 much more palatable, especially for horses, than when 

 the stalk is cut. The ear, being left undisturbed in its 

 husk, retains its natural flavor and aroma. Air gets 

 into the interior of the stalk and ear when it is cut up 

 into small pieces and more or less decomposition re- 

 sults. This is not so apparent when the stalk is pre- 

 served whole. The objection to the system is that it is 

 more difficult to compact the whole corn so as to ex- 

 clude all the air. As a consequence there is considerable 

 more danger of loss. Another objection is the greater 

 difficulty in handling the stalks when putting them 

 into the silo and when they are to be taken out. This, 



