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"...mold or botulism toxins ..."

I am a bit confused there.  Clostridium botulinum is an obligatory anaerobe 
(it must have an environment that has little or no oxygen).  The traditional 
method of making silage, by closing plant matter in a non ventilated 
enclosure, preserves by allowing the growth of microorganisms which stop the 
further growth of microorganisms including C. botulinum*.  Not having been a 
cow person, I am a bit fuzzy on what is actually happening during the 
production of silage.  I am not sure if the organisms are yeasts, bacteria, 
or molds.  I suspect that they do make the silage acid.  I also know that 
the simple digestive system of the horse is not suited to the digestion of 
silage.

Perhaps, one of  vets can look up the whole thing and report about the 
difference between chaffhaye and silage.

Ed


Ed & Wendy Hauser
2994 Mittower Road
Victor, MT 59875

(406) 381-5527

*this is the reason that some foods (i. e. tomatoes) which are acid can be 
canned in boiling water bath, but other foods (i. e. green beans) need a 
pressure cooker.  A pressure cooker, uses a higher temperature which can 
kill the C. botulinum spores. 



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