Publisher's Synopsis
The Biology of Ensilage, originally published in 1889, delves into the scientific principles underlying the preservation of green forage through the process of ensilage. Authored by Thomas Forsyth Hunt and Thomas Jonathan Burrill, this foundational work explores the biological and chemical transformations that occur during the ensiling process, offering insights into the factors that influence the quality and nutritional value of silage. The book covers the microorganisms involved in fermentation, the role of acids in preserving fodder, and the practical methods for constructing and managing silos.
This treatise is invaluable for agricultural scientists, farmers, and students seeking a comprehensive understanding of ensilage from a historical perspective. "The Biology of Ensilage" remains a relevant resource for those interested in the evolution of agricultural techniques and the science behind sustainable farming practices.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
