The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1883-09-14
Harvesting and Storing Potatoes,

1t IA great mistake to allow pota
toes TO remain in the ground until late
in the fail, as the generality of farm.
ers do. Hence they are exposed to
rains and are liable to rot, or at least
to get so thoroughly impregnated with
water that it takes u long time for them
to dry aud become in proper condi-
ton for winter storage. Then the po-
tatoes near the surface being exposed
10 the sun and weather, turn green and
are totally unfit for use. Then after
being dug they are often carelessly
left in heaps, and exposed to the action
of winds and the sun. 1t is not gener-
ally known that potato exposed to q
keen wind for legth of time without
any sun will greatly injure its eating
qualities. To retain its proper flavor
it should be excluded from the light as
much as possible. Fer the want of
proper management in harvesting and
storing, a great percentage of the po-
tatoes in the country are spoiled every
year.
The whitening of the stalk tells that
the tubers are fit for the harvest, and
when the soil is dry the potatoes come
from the ground clean and bright if
gathered in rainy weather much soil
adheres, which injures both appearance
and consequently the market value.
We have noticed in London markets
that people, especially women, prefer a
clean, bright-looking potato.
In digging hilled potatoes fork or
potato hook is easier and faster than a
hoe--a fork loosers up the dirt, yet
leaves it behind when the potatoes are
drawn out. In drills there is uniform
depth of planting, and as the potatoes
will be found at about the same, a
plough along each of the rows to loos-
en- the dirt, then, with the plough set
little deeper than the seed bed, plough
over the rows to throw them to the
surface. All in sight can be picked up,
and if any be covered a light harrow
ing will expose them. They should
be gathered up and put under shade at
once, for, as we said before, the light
turns the surface green aud renders the
potato bitter and unwholesome. AT
the same time they must be spread
where the air can circulate freely and
dry them, least moisture in the bin
should reduce rot A cool shed, barn
floor, or covering of straw, brush or
boards, if the air has access to them,
will any of them answer the purpose,
but don't let a sharp frosty wind strike
them. 1t often happens that a farmer
carries his potatoes directly from the
field to the cellar, and they winter
through without harm, yet it is riskingI
somewhat considering their liability to
disease.
In storing potatoes there is great
loss in shrinkage from evaporation
from ten to twenty per cent from the
the time eff storing till the following
spring, a larger waste than from any
other crop, and hence taking it all
around, farmers will make more to sell
their potatoes in the fall than to keep
them in the winter Because less eyap-
oration takes places in pits than in Gel
lars and bins, many prefer this method.
If 80, select dry sloping space, or on
well-drained land, where there will be
no danger of standing water. Dig a
shallow trench six or eight inches deep,
four feet wide, and as the quantity to
be protected demands. A furrow each
side this trench is an additional safe
guard against moisture Ridge up the
potatoes about as steep as the roof Of
house cover with straw sufficient to
keep the fine earth frow sitting through,
and oyer this throw a thin layer of
soil leave an opening at the top of
every five feet and insert stove-pipe
or cover the opening with a slanting
board to shed the rain. This will al
low the heat to pass off rapidly. When
frost comes remove the ventilators and
fill the openings with wisp of hay or
straw. When settled cold weather sets
in, cover sufficiently with earth to pre-.
vent freezing, This trench could be
portioned off with layers of straw and
earth so that the potatoes could be
opened up in sections as wanted with.
out exposing the whole.
If potatoes are intended to be kept
in cellar, it should be dry and free
from frost, capable of being made per-
fectly dark, and of being ventilated
quickly and thoroughly. In such
cellar potatoes might lie on the floor in
heaps without injury but in the ma
jority of cellars the floor is no place
for them. Store rather in bins or bar
rels raised foot or to from the floor.
In bins board partitions may separate
varieties, and there may be three or
four rows of bins one above another.
There is much less danger OF rot in this
arrangement, and greater opportunity
is given to pick them over in case of
disease. However, temperature is one
OF the factors in keeping potato. The
terminating power of a potato is in-
jured, if not destroyed, when exposed
to temperature below thirty degrees,
and it commences to grow at a temper
ature above fifty degrees Then Gel
lar that could be kept within this range
or better till from thIrty-two to forty,
five degrees, ought to furnish sound
potatoes until spring, and that would
sprout freely. A light sprinkling of
lime upon potatoes when stored is a
preventive against rot. POTATO rot is
parasitic fungus, and the lime DESTROYS
the germ.-EdrDler's Ad,ocate