490 On the Chemistry of Ensilage. 
1883, when I submitted it to complete analysis with the 
following results : — 
CoMPOsiTroN of Green Maize-Silage from Canada. 
Natural 
Dried at 
State. 
212° F. 
Water 
. 
85-69 
•50 
3 'so 
Acetic, butyric, and other volatile acids 
111 
(15^88) 
•11 
1^05 
•93 
6-66 
•44 
3^35 
•48 
370 
4^94 
37^41 
•68 
5^18 
•42 
3-20 
4^70 
35-65 
100-00 
100-00 
■07 
•53 
t 
•11 
•83 . 
It will be noticed that this sample in its natural state con- 
tained over 1 per cent, of acetic, butyric, and other volatile 
acids, and only 0"11 per cent, of lactic acid ; calculated for the 
dry substance, nearly 16 per cent, of volatile and 1 per cent, of 
non-volatile lactic acid were present. 
The silage tasted strongly acid, and had an agreeable aromatic 
acid smell, somewhat resembling that of pickled cabbage. It 
was sent me in an ordinary pickle-bottle, and reached me in a 
perfectly sound condition. 1 have kept it ever since in the 
loosely-covered jar in which it was sent over from Canada, and 
up to the present date (August 8th, 1884) it shows no signs 
whatever of mouldiness or of decomposition, and is still as 
sound and well preserved as when it reached me in January 
1883, and has apparently lost none of its strongly acid taste. 
This is a remarkable instance of well-made sour silage keeping 
in a sound condition for more than eighteen months, without 
any care having been taken to exclude the air from it. In this 
case it can scarcely be doubted that the large percentage of 
acids and aromatic compounds generated during the process 
of ensilage has had a material influence in the preservation of 
the silage. 
9 and 10. Maize and Rye-grass Silage, from Boston, Mass. — 
Mr. Fowler, M.P. for Cambridgeshire, in March 1883 sent me 
two large barrels, one filled with rye, and the other with green 
