188 HOW TO' MAKE SILAGE. 



vent evaporation of water from the corn below, and will pre- 

 serve all but a few inches at the top. The method can be recom- 

 mended in cases where the corn or clover goes into the silo in 

 a ' rather dry condition, on account of drouth or extreme hot 

 weather, so as not to pack sufficiently by its own weight. While 

 weighting of the siloed fodder has long since been done away 

 with, it may still prove advantageous to resort to it where very 

 dry fodder is siloed, or in case of shallow silos. Under ordinary 

 conditions neither weighting nor application of water should be 

 necessary, but where the corn has become too mature and dried 

 up, on account of drouth, or delay in building the silo, it is a 

 great relief to know that good silage can be made from such 

 corn by an application of considerable water. Water is now 

 generally added by running a stream into the blower as the 

 cut corn is elevated into the silo or in the silo itself after each 

 load or half a day's run. Frosted corn can also be made into a 

 good quality of silage if a liberal amount of water is added as 

 directed. 



There is only one way in which all of the silage can be pre- 

 served intact, viz., by beginning to feed it within a few days 

 after the silo has been fllle'd. This method is now practiced by 

 many farmers, especially dairymen, who in this manner supple- 

 ment scant fall pastures. 



By beginning to feed at once from the silo, the siloing system 

 is brought to perfection, provided the silo structure Is air-tight, 

 and constructed so as to admit of too unnecessary losses of 

 nutrients. Under these conditions there is a very considerable 

 saving of food materials over silage made in poorly constructed 

 silos, or over fleld-cured shocked fodder corn, as we have already 

 seen. 



Red Mold in Silage. — Missouri reports the appearance in many 

 parts of the state of a red mold in silos. Investigation by the 

 Missouri Station indicates that it is a fungus known as Monascus 

 purpureus, generally appearing in small areas near the surface. 

 but sometimes two or three feet square and quite deep. It has 

 a carmine-red pigment and thrives vigorously in a lactic or 

 acetic acid medium, and especially where sugars are present. This 

 particular mold is' probably not poisonous as it is used In China in 

 preparing a beverage and in Java for coloring small fish as a 

 table delicacy. Like other molds, oxygen is absolutely necessary 



