There are several things to be remembered by farmers when putting fodder into the silo, if they want to have perfect silage to take out. One of the main things is to see that the silage is cut to proper lengths, which would be about half-inch or one-inch pieces. It should also be well packed, especially next to the wall of the silo. It should have a certain amount of moisture, which it naturally would have if put in at maturity. Good silage is a result of proper cutting, proper packing and a correct amount of moisture, because when the silage is stored it begins to ferment. Heat is generated in the process of fermentation. If the heat is lost through the silo wall, the fermentation is not correct. If the silage is not packed properly and tightly, especially next to the wall, it does not settle in a compact mass and air is admitted that spoils the silage; or if the silo wall is porous this is apt to occur. All these things must be guarded against or a great loss to the owner is probable.

* Illustrations by courtesy of the McClure Co.

A Modern Redwood Silo with Steel Dome Roof.