The Miller press. [volume] (Miller, S.D.) 190?-current, 1917-09-06
STORING POTATO CROP.
Production of Country Placed at
100000 Bushels.
Necessary to Begin Preparation OF
Crop for Storage Before It ls
Matured-sugsestion by
Missouri Expert.

Farmers of the country have done
their share in increasing the produc-
ton Of n crop at least. The United
States department of agriculture, In
the bureau Of crop estimates report for
July, estimated the potato production
OF the country at 452, 000, 900 bushels.
The production last year was estimated
In December at 2S5,437,0O0 bushels.
This is an increase of more than 5S
per cent. Now that the potatoes have
been produced 1t is necessary to pre-
serve them for use until next years
crop is harvested. w. II. Lawrence of
the University of Missouri College of
Agriculture offers the following sug-
gestions for storing the potatoes. 1t
is necessary to begin preparation of
the crop for storage before it is ma
tured.
l. Examine the fields while the
plants are still green. If any diseased
plants are found or If any plants show
evidence that TIE tubers are diseased
they should be destroyed Immediately.
The diseased tubers are the ones
which cause trouble in storage. They
not only rot, but they transmit the dis
ease to adjoining potatoes and cause
them to rot also.
2. Delay harvest until the tops die.
This indicates that the potatoes have
matured as fully as they will.
3. Avoid bruising the tubers or
breaking the skins. Potatoes injured
thus decay rapidly in storage and u.s.
ually cause adjacent potatoes to de-
cay.
4. After the potatoes are dug they
should be allowed to dry slightly,
which will tougher the skins and elm
mate excess surface moisture.
8. Sort out all bruised, diseased, or
otherwise damaged potatoes before at
tempting to store the crop.
6. Cold storage offers the safest
means for holding potatoes. The tenn
perature of the cold storage room
should be 40 to 45 degrees Fahrenheit
when the potatoes are placed i'm 1t.
During the next four to six weeks the
temperature should be reduced to
about 35 degrees.
Z. If cold storage is not available,
pitting or banking is the next best
method of preserving the potatoes. Sc
lect a high place in the field which will
afford surface drainage of rainfall. II
possible, locate the pit near a tree or
other shelter where 1t will be shaded
during the hot hours Of the day. Scoop
out several inches of soil, down to
solid earth, from an area large enough
to receive the potatoes. Add q layer
of potatoes about enc foot deep each
day, preferably during early morning
when the temperature of the tubers is
low. Keep the pit covered from day
to day with a tarpaulin or blanket tC
exclude dew or rain. The potatoes
should not be piled more than four tc
six feet high. When the pit is finished
1t should be covered with q layer OF
straw deep enough to exclude light ant
heat. Weight the straw with boards
to prevent the wind from blowing Il
away. An opening should be left a
the top to provide ventilation and t.
permit the escape of excess moisture
and heat from the pile Of potatoes. i
is also advisable to cover the pit will
a temporary shed that will turn rain
If the location is such that surface
water will not drain away readily, dis
q shallow ditch around the pit to pro
vide an outlet so that the water which
runs into it car escape.
= s. The pit must be covered will
earth before freezing weather. Abou
IL inches of soil will be necessary t.
protect the potatoes. This soil should
be placed on top of the straw.
Mr.. Lawrence says that he has found
that well-matured potatoes harvested
in August and carefully handled &C
cording to the foregoing suggestion
will keep until midwinter or later witt
very little loss.