Ensilage.—Maize.

The question of silage as a food for stock in New Zealand is one which may not, perhaps, be of great importance; but, arguing from page 82 the value which many farmers attach to ensilage-making in England, and in such districts in France as Touraine—where I have had the advantage of seeing the system as conducted by some of the most famous Frenchmen, among whom were M. Goffart, who is practically the father of the European system; by M. Lecouteux, the famous0 Professor of Rural Economy at the Paris Institute; and M. Cottu,! the French gold medallist—I believe that in those districts of the colony where the winter is most severe ensilage will be found of the greatest value in the production of milk. I should hesitate to refer to this subject did my experience not enable me to pass an opinion upon it.

I have also seen this ensilage-system conducted with great success in connection with dairying in Holland, and I had the advantage of acting as one of the judges for the Royal Agricultural Society of England in awarding the valuable prizes which were offered in 1886 for the best silo and the best silage-stack in England and Wales. These awards were made after inspections extending over a number of weeks. I annex a copy of the judges' report, which will be found of interest to those who are desirous of studying the experience of those practical men who competed for the prizes. I have also acted as judge for the Ensilage Society at their Smithfield competition and have succeeded in making sweet silage for my own stock. I believe that silage which has been made from good grass, clover, or vetches to be especially valuable for dairy-cattle, when it is what is termed "sweet," in which condition it is as fragrant as hay. Whether or not sour silage is detrimental as a food for milk-production has not, I believe, yet been absolutely determined, but it is certain that its odour is absorbed by milk, and that therefore it is objectionable on this account. Maize-silage, for example, is unfit for milk-production in this condition, the large proportion of water contains causing it to be most difficult to preserve; but as a grew food, if I may judge from a short experience of four years, in each of which I have grown a small acreage for my own cattle, I believe it to be one of the best milk-producing foods, not only promoting a large yield, but exceptionally sweet butter.