Sweet ensilage and the quest for sour or sweet fodder
A New York Sun summary notes experiments in England and Ireland on making ensilage with controlled temperatures to produce sweet hay-like fermentation. Dr Voelcker and Mr Fry report that maintaining 125 to 150 degrees Fahrenheit during storage fosters sweet fermentation, reduces acidity, and yields fodder relished by livestock, suggesting a practical path to versatile silage pricing and wider adoption.
MENTIONED IN THIS ARTICLE
Wil
Voelcker
Journal
The
Royal Agricultural Society
George Fry
Chapham
Eng
Fry
Mr. Kry
Liebig
Pasteur
N.Y. Sun
Origin of Mustard Name and Labels Across Markets
A 19th century anecdote traces the mustard word to a French motto linked to the Duke of Burgundy and Dijon troops. As manuscripts note, armorial bearings over gates faded, while the motto appeared on jar labels sent worldwide. Also mentions adulteration shifts in lard and cheese toward cottonseed and peanut oil.
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Burgundy
Dijon
Chicago Tribune
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