What is a Silo?
A silo is a place or receptacle for storing green feed to preserve it
for future feeding on the farm. In this way green fodder, such as corn
and similar crops, are preserved in a green state to be fed in the
winter or next summer during an extremely dry season. The silo has the
same relation to cattle feed as the glass fruit jar that mother uses has
to the food she preserves in it.
The First Silo.
Silos have been used since very early times in one form or the other,
and probably the first we have ever heard of are traceable back in
ancient history to the Syrians, who had pits in the ground for the
storage of animal feed. These pits have been used in various parts of
the Old World ever since and have also been used in the United States.
The pit does not give the best results.
In order to overcome these defects we soon began to see silos erected
above ground. Cement, brick, tile and wood were used as building
material, with various results. The industry developed rapidly and soon
demonstrated what was necessary to keep the silage pure, sweet, clean
and succulent. Science and research have helped, until now we can
produce silos that will keep this green fodder in a sweet and succulent
state until the owner is ready to use it.
What is Put in the Silo?
The principal silage crop is corn, but in different parts of the country
there are other crops which can be used to great advantage as
substitutes for corn. Among these are kaffir corn, sorghum, alfalfa,
clover, millet, cowpeas, soy-beans, sugar beets, oats and even weeds and
thistles. All of these make good silage when properly harvested and
stored. Any green fodder can be mixed with the above to make quantity
and secure good results. The main point to be remembered is that the
crops to be put away in the silo must contain a certain percentage of
sugar and starch in every combination.
Elements of Success or Failure.
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.
[Illustration: A MODERN REDWOOD SILO WITH STEEL DOME ROOF]