On the Chemistry of Ensilage. 
495 
dition. It contained about 1 per cent, of total acids, and had 
an agreeable aromatic smell, and was much relished by cattle. 
A portion of it put in a glass bottle has kept up to the present 
time as sound as on the 20th of March, the date of its arrival in 
the Laboratory. 
No. 3 sample was received on February 16th, 1884, from 
Mr. W. P. Boghurst, Prating Abbey, Colchester, and had like- 
wise a strongly acid taste, as it contained nearly 1 per cent, of 
non-volatile and 'Si of volatile acids, and, like the preceding 
sample, it remained quite sound for more than three months. 
No. 4 sample was sent to Mr. Jenkins on February 16th, 1884, 
by Vicomte Arthur de Chezelles, Domaine de Boulleaume, pres 
Chaumont-en-Vexin (Oise). It consisted of clover, which had 
been put in long, owing to an accident to the chopping- 
machine, and was compressed by about 12 inches of earth, no 
boards or other weights being used. It had a very aromatic 
agreeable smell. The box containing it was placed in the 
Laboratory without any covering, and did not become mouldy 
for over a fortnight. This silage was much more succulent 
than the three other clover-silages, and, although it contained 
only traces of acetic acid and "36 of lactic acid, it kept well for 
a reasonable length of time. 
19 and 20. Grass-silage, sent by the Rev. C. H. Ford, Bishop- 
ton, Ferry Hill, Durham, received December Ath, 1883, and 
Silage received December bfh, 1883, from Mr. J. N. Edwards, 
of Westminster Lodge, St. Albans. — On analysis of these two 
samples the following results were obtained : — 
Kev. C. H. 
Mr. Edwards's 
Ford's Silage. 
Silage. 
73-70 
51 
-10 
2-30 
2 
-57 
93 
1 
•12 
Soluble carbo-hjdrates 
3-75 
5 
•86 
16-77 
33 
66 
1-59 
4 
60 
•96 
1 
09 
100-00 
100 
00 
•51 
59 
•17 
Xon-volatile acids (lactic acid) 
•76 
57 
The differences in the amount of water in the two samples, it 
will be seen, is very great. The grass from which Mr. Edwards's 
silage was made was over-ripe and woody. The sample ana- 
