The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1870-09-10
Keeping Sweet Potatoes the Whole Year
Round.
METHOD OF PACKING, TREATING, ETC.

In the early part of summer, gather
leaves from the woods, old leaves that have
laid upon the ground during the winter,
and spread them i'll the sun to dry. After
they are dried, place them in a dry room
for keeping until the time arrives for pack
ing the potatoes.
Have barrels ready to pack them into,
cover the bottom OF barrel inside with
leaves, one inch deep, then lay in the pota
toes carefully on top of the leaves, packing
them closely together, then put a layer of
leaves, enough to cover them, and then n
layer of potatoes-and SO continue with
alternate layers until the barrel is filled.
After they are packed, barrels may be
placed in rotation of tiers about the room
i'll which they are to be kept. The barrels
may be set on top of each other (Or over
each other by laying pieces across the top
of the barrels, six inches high, and laying
boards on top of pieces, to set the barrels
on. The space between the barrels will
make it convenient for taking out the pota-
toes as needed, and will give rehtilat,on to
each barrel, as the potatoes must be uncov-
cred at the top of the barrel, for the
heated air to escape.
They must not be closed at the top, or
they will rot. Immediately have fire
made in the room where the potatoes are
to be kept, and the stove should set in the
middle of the floor of the room, or near it
as possible. l know of many sweet potato
growers who keep them from October, up
to the middle of April, in 4 chamber over
the kitchen, by heating the room with
connecting pipe from the stove into drum
in the chamber, which is good way, when
a room can be had for the purpose, and can
be made sufficiently warm thereby.
The room should not be exposed to too
much light; have it darkened with curtains
at the windows, and it would be preferable
not to keep them in a room that has win
dows on the north and aoest sides ef the
room.
The temperature of the room should be
from seventy-five to eighty degrees, for at
least ten days after being packed, so as to
keep them warm, to dryin the usual sweat
ing process, for should the room be cool
Though not feel chilly they will become
damp and ,oet, and being kept in this chilled,
cold, wet state, they will not keep.
During the time of sweating, the room
must have air, have a window raised in the
day time, the curtain at the window should
be rolled up, as it is not SO important to
keep the room darkened during the time of
the usual sweating process, but after the
time of sweating expires then it is best to
keep the room dark, or with not too much
lowed for sweating, and at the temperature
mentioned,) then it becomes important to
keep them at uniform temperature, as they
are very sensitive to frost. From tifty-five
to sixty degrees is about the proper tenn
perature lower than forty degrees they
will not bear without injury.
The time for keeping sweet potatoes in a
warm room generally expires about the
middle of April, but they can be kept and
be good up to the first of October, when
the new crop takes the place of the old, by
a proper treatment, viz:
About the third week of April remove
the barrels of potatoes from the warm room
to a cool dry room, on the north side of the
house, and place the barrels i'll the north
side of the room. The room must be cool
in which they are kept, for if kept in
warm room during the warm months, the
potatoes will sprout and eventually have
dry achHe stredks through them, and in con-
sequence are not good. But when kept i'll
a cool dry room, as have stated, have
had them to keep good up to the first of
October which is the whole year round.
NoTE-The leaves keep the potatoes
warm and dry, and from shrinking and
with bright color. With my experience
of keeping sweet potatoes, l know of moth
ing to preserre them in such good condition
as old leaves thoroughly dry. 1t is natural
with potatoes to be in the dark, for the
reason they are grown so in the ground. A
few barrels of sweet potatoes packed in
leaves may be kept in good warm kitchen
for family use. until the middle of April.
Maryland Farmer