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.
A Modern Redwood Silo with Steel Dome Roof