. Our farm and building book. . nd the flavoringoils which add the appetizing qualityknown to feeders as palatability. Beefcattle and milch cows like it, and sayso by their actions in willingly forsak-ing good pasture when offered a feedof silage in summer. They improvein flesh and milk flow when givensilage even in summer. This is a newrecommendation for silage. Hereto-fore, its popularity was based upon itssuperiority as winter feed. When green corn is chopped fineand forced by the air blast over thetop and down into the silo, it ischopped corn or corn salad. In afew hours time, fermentation
. Our farm and building book. . nd the flavoringoils which add the appetizing qualityknown to feeders as palatability. Beefcattle and milch cows like it, and sayso by their actions in willingly forsak-ing good pasture when offered a feedof silage in summer. They improvein flesh and milk flow when givensilage even in summer. This is a newrecommendation for silage. Hereto-fore, its popularity was based upon itssuperiority as winter feed. When green corn is chopped fineand forced by the air blast over thetop and down into the silo, it ischopped corn or corn salad. In afew hours time, fermentation com-mences, which causes development ofheat. This heating process cooks andripens the corn hash and makes itinto a homogeneous mass calledsilage. During the change, it is par-tially digested, something after # themanner of ripening cheese. This iscaused by the activities of certainkinds of bacteria. Some kinds of bac-teria develop pleasant flavors, otherkinds develop moulds and bad are friends and some To encourage friendly bacteria, thesilage must be made when the corn isjust right and put into an air-tightsilo that is right in every way. Thisplan furnishes conditions best in-tended for the activities of flavor-producing bacteria. The .fermentation is caused bymicro-organisms which convert partof the sugar into acetic acid. Aboutone and one-half per cent of the en-tire corn plant is sugar. It is thesugar and acetic acid that preservethe silage in good condition for feed-ing. Value of Silos In Saving theCorn Crop When the ears of corn are left onthe stalks to ripen, the bleachingprocess soon robs the leaves andstalks of the greater part of the nu-trition that formerly belonged tothem, so that about the only realvalue of the corn plant over theroughage is in the kernels. Roughlyestimated, the grain is about one-half of the real feeding value of thecorn plant when both grain and stalksare handled to the best advantage. When corn is ripened and husked,th
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Keywords: ., bookcentury1900, bookdecade1910, booksubjecthousepl, bookyear1915
