ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 117 



is. I cannot tell you exactly just how much difference there is 

 between green corn and dry corn, but it is nearly one-half for 

 the reason just given." 



Mr. Hostetter: "Prof. Henry and Prof. Sanborn and other 

 leading men have said that an acre of dry corn contains just as 

 much nutriment as an acre of green corn-fodder or ensilage; 

 isn't so?" 



Mr. Sawyer: "Well, in the first place, you dry the juice 

 out of the plant, and that juice cannot be replaced in any way, 

 shape or form. The nearest you can come to it is to steam it 

 and give it a very slight acidity, but you cannot quite reach it. 

 The great value of the green corn or the ensilage is that it is in 

 perfect condition to be assimilated. Some people go so far as 

 to say that ensilage is better than grass, but this probably re- 

 fers to poor pasture where a cow has to work hard all day to 

 get filled up, but where you have grass in the very best form. 

 I don't say that ensilage is better than grass, but say it comes 

 right up to it." 



Mr. Warne: "How much will ensilage shrink?" 



Mr. Sawyer: "It has been claimed by chemists who have 

 tried the experiment that only I per cent, of the moisture has been 

 lost, but that is where it is cut at once and taken immediately, 

 and placed in the silo without any curing at all, and I do not 

 believe that is the best way. You hurry it too much." 



Mr. Pape: "Suppose I was going to fill a silo, and had a lot 

 of bright wheat straw, and should put in part corn and then 

 straw, and fill with corn and straw all through the silo, what 

 would be the result?" 



Mr. Sawyer: "You would stand a very good chance of 

 losing the whole, for the simple reason that every bit of 

 straw you put in there is filled with air, and that is what you 

 want to get out of your silo. By putting it all green in there 

 together it starts to heat at once. As soon as it starts to heat 

 the hot air goes up, and you fill in some more and that stops it 

 and keeps it good." 



