494 
On the Chemistry of Ensilage. 
14. Green Oats and Dills. — Mr. C. Gumming, of Derby, sent 
me a specimen of silage made with chopped green oats and dills 
on the 20th of March, 1884, which was composed as follows : — 
Water 66-01 
* Albuminous compounds 4"31 
Soluble carbo-hydrates 3 "50 
Crude fibre 21-20 
Mineral matters (ash) 4-93 
• 100-00 
* Containing nitrogen -69 
Volatile acids, calculated as acetic acid . . .. -39 
Non-volatile acids, calculated as lactic acid .. -61 
This silage was strongly acid to the taste, was of a brown 
colour, and had an agreeable aromatic smell. A portion of it, 
kept in a loosely stoppered bottle up to the present time 
(August 10th), has remained perfectly free from mould, and 
is in as good a condition as when received on ]\Iarch 20, 1884. 
15, 16, 17, 18. Clover Silage.— The following is the compo- 
sition of four samples of clover-silage : — 
1. 
2. 
3- 
4. 
65-20 
56-80 
61^40 
70^80 
*Albuminou8 compounds 
3-62 
6-37 
6-37 
4-31 
Soluble carbo-hydrates 
7-49 
2-43 
2-87 
2-12 
20-75 
30-01 
26-20 
20-43 
2-94 
4-39 
3-16 
2-34 
100-00 
100-00 
100 00 
100-00 
•58 
1-02 
1-02 
•69 
-63 
•26 
•34 
-07 
Xon-volatUe acids, lactic 
1-26 
•72 
•87 
•36 
No. 1 sample was received on December 13th, 1883, from 
Mr. W. H. Wills, M.P., Coombe Lodge, Blagdon, Somerset : 
the silo from which it was taken having been filled on 
July 3rd, 4th and 5th with a second year's crop of clover after 
wheat, cut when ripe, and chopped to 1^ inch in length; no 
salt or other material was mixed with it. The silo was opened 
on November 4th, just four months after it had been filled and 
closed. This silage, containing 1^ per cent, of lactic acid and 
0^63 of butyric and other volatile acids, was very acid to the 
taste, and did not get mouldy on exposure to the air. 
iVb, 2 sample was aftermath-clover, grown by Mr. C. Gumming, 
of Derby, and was put in the silo chopped, and in a ripe con- 
