It is now generally recognized that the pH of a silage is the best single criterion of its quality. In other words, it is regarded as the best single guide to the type of fermentation that has taken place in the mass in the silo and thus serves to indicate the degree of success achieved in the ensilage process, whatever the crop or its stage of growth. For instance, in the case of silages, made with or without molasses, where the pH is at or below 4·0, the silage would be deemed to be of ‘excellent’ quality, that at 4·0-4·5 would be designated ‘good’, that at 4·5–5·0 only ‘moderate’, and at or above the latter figure the silage would be classified as ‘bad’. To get a complete picture of the chemical changes that have taken place and to assess the feeding value of a silage is quite a different matter and is not the object of the present note.