MANUAL OF OATTLE-FEiSBING. 



319 



and in tliat of the sour haj, 24.0 per cent. Consequently 

 100 pounds of tlie dry matter of tlie unfermented fodder 

 yielded the following quantities of nutrients in the three 



cases : 





Dry 



matter. 



Protein. 



Fat. 



Crude 

 fibre. 



Nitrogen- 

 free 

 extract 



Ash. 



Fresh (pounds). 

 Brown hay ' ' 



Loss (pounds). 

 Loss (per cenfj.) 



100.0 

 81.5 

 18.5 

 18.5 



100 

 76 

 24 

 24 



18.56 



16.86 



1.70 



9.2 



■ ■■"■ 



18.56 



15.53 



3.03 



16.3 



2.89 

 3.97 



+1.08 



+37.4 



2.89 

 4.57 

 + 1.68 

 + 58.1 



33.93 

 26.39 



7.54 

 22.2 



38.60 



28.57 

 10.13 

 26.3 



6.02 

 5.72 

 0.30 

 5,0 



Fresh (pounds). 

 Bourhay ** 



Loss (pounds) . 



Loss (per cent.) 



33.93 



26.74 

 7.19 

 21.2 



38.60 

 23.47 

 15.13 

 39-2 



6.02 

 5.69 

 0.33 

 5.5 



These results render it evident that the preparation of 

 brown hay, and still more that of sour hay or ensilage, in- 

 volves a much greater loss of substance than is ordinarily 

 to be feared in drying in the field. It is possible that the 

 losses would be smaller with maize than with a highly ni- 

 trogenous fodder like clover or esparsette ; but they are,, 

 doubtless, considerable. The apparent increase in the fat 

 during fermentation appears to be due to the fornaation of 

 lactic acid aiid other substances soluble in ether. 



A certain advantage may perhaps be gained by ensilage 

 in so far as the resulting fodder contains a larger propor- 

 tion of protein, and therefore does not require so large an 

 addition of bye-fodder. Corn being a comparatively 

 cheap crop, the losses of material during the fermentation 



