, 1917-10-04

the top, covering them with straw, hay,
or corn fodder. Make provision for
removing portions of the stored prod
uct from one end of the pit. This type
of storage is inexpensive and gives
good results.
Fol information regarding the stOr-
age of cabbage on n large scale, see
Farmers Bulletin 433, entitled "Cab-
bage."
Celery.
Celery may be stored for a time in
the position where grown by placing
enough earth around the base of the
plants to hold them in good form. Al
low them TO remain in this condition
until just before severe freezing oc-
ours; then bank the earth up to the
very tops of the plants, almost cover
ing them, and as the weather becomes
colder cover the ridge with coarse
manure, straw, or corn fodder held in
place by means of stakes or boards.
The celery nay be removed as needed,
but this method is open to the objec-
ton that it is hard to get the celery
out when the ground is frozen.
Onions.
To keep well, onions must be ma
ture and thoroughly dry. Put them In
ventilated barrels, baskets, crates, or
loosely owe bags, as good ventila-
ton is essential to the keeping of
onions. A dry, well-ventilated place,
such as an attic, furnishes a good stor-
age space for onions, as slight freezing
does not injure them, provided they
are not handled while frozen.
For further information regarding
the storage of onions, see Farmers
Bulletin 1854, entitled "Onion Culture"
Potatoes, Irish.
The Irish potato is the most impor-
tant vegetable in the northern portions
of the United States and is stored in
large quantities for winter use. 1t
may be kept in the storage room in
the basement, in outdoor storage Gel
lars, and in banks or pits. When
stored in cellars, the potatoes may be
put into barrels, boxes, baskets, crates,
bins, or on the floor, but must be pro-
tected from the light. When stored
in banks or pits they are handled in
the same way as beets, carrots, etc.
otttotS u bt liotNNltu lioIl
ing, and before winter sets in the pit
must be covered with manure, straw,
or other material in addition to sew
eral inches of earth. 1t is n good plan
to place the major portion of the crop
in banks or pits and a small quantity
in the storage room in the basement or
in the outdoor storage cellar for imme-
diate use.
For more detailed information on
the storage of potatoes, read Farm
ers' Bulletin SAT, entitled "Potato
Storage and Storage Houses"
Potatoes, Sweet.
Sweet potatoes should be mature
when dug and should be left placed
In storage. They should be handled
carefully Mt all times, as they are
bruised easily. This crop may be kept
in pits or banks or in outdoor storage
cellars of the type shown in Fig. 5,
but a warm, dry place Is preferable.
When stored in pits or banks sweet
potatoes are handled in much the same
way as beets or other root crops.
When kept in n specially constructed
storage house, either in bulk or in
crates, the potatoes should be cured
for about ten days or two weeks at n
temperature of 70 to 80 degrees #.
After the curing period the tempera-
ture should be reduced gradually to
about So degrees f. and maintained
ut that point or us lear 1t as prac-
ticable for the remainder Of the stor-
age period.
For more detailed information on the
storage of sweet potatoes, read Farm
ers' Bulletin 54S, entitled STORING and
Marketing Sweet Potatoes"
Storage of Apples.
Apples may be kept In the storage
room In the basement of the dwelling,
In outdoor storage cellars, and in
banks or pits. Conditions suitable for
the keeping of potatoes answer fairly
well for apples. Under some condi-
tions II will be an advantage to store
part of the crop In the cellar and the
late-keeping varieties suitable for
spring use in outdoor banks or pits.
For further discussion of the stor-
age of apples, see Farmers Bulletin
$50, entitled Management of Common
Storage Houses for Apples in the Pa
cifc Northwest"