It is the same process that makes sour kraut outa cabbage. Little bit different than fermentation, the fresh chopped corn goes through an "ensiling" process where the aerobic (oxygen loving) bacteria use up all the o2 and then the anerobic bacteria takes over and finished the process. If the seal is not broken to let air into the finished product it will keep 3-4 years. Best used that fall, although we did ocassionally carry some over into the next winter. Best feed around if the dollars work out. We liked to wait till the ears were in about soft dough stage. You can get silage too dry and have to add water as you fill the silo. Hope I remembered all my biology term correctly.
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Today's Featured Article - The Nuts and Bolts of Fasteners - Part 2 - by Curtis Von Fange. In our previous article we discussed capscrews, bolts, and nuts along with their relative hardness and thread sizes. In this segment we will finish up on our fasteners and then work with ways to keep them from loosening up in the field. Capscrews, bolts and nuts are not the only means of holding two parts together. When dealing with thinner metals like sheet tin, a long bolt and
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