The Bridgeport evening farmer., 1917-07-20

yet give uniform and low tempera- ture during the entire year. They possess practically all the advantages of the bank or pit, yet may be- enter ed at any time during the winter for the removal of any portion of the ma terial that remains. The storage eel lars are usually made partially under ground In order to avoid steps down to the level of the floor, with the con- sequent extra labor in storing and re- moving the vegetables, a side hill To- ation is desirable for the cellar. An excavation is made into the hill of the approximate size of the cellar. The dirt from this excavation may be used in covering the roof and for banking against the sides of the structure. A frame should be erected by setting posts in rows in the bottom of the pit near the dirt walls, saving these off at a uniform height, placing plates on top of the posts. and erecting raft CTS on these plates. The whole should be boarded up on the outside of the posts, with the exception of a space for door in one end.> The whole struc- dirt and sod The thickness of the
 
 cation The colder the climate. the thicker the covering. The dirt cover ing may be supplemented by layer of manure. straw, corn fodder, etc, in winter time Outdoor cellars are usually left with dirt floors as a cer- tain amount of moisture is desirable. These cellars may also be made of concrete brick, stone or other mate ,,;o fo hn n many sections of the country, and pro- potatoes, beets, turnips, carrots, pars- nips, salsify and celery.
 Irish Potatoes
 Irish potatoes can be stored in pits, root cellars, or above ground, frost proof storage warehouses. Small quan- titles or even carload lots of potatoes are often placed in pits in the, field
 when other storage facilities are not available. Immature potatoes can not be successfully stored for any consid- erable period even in the best of stor- ages and should never be pitted or buried. We'll matured tubers of eith- CT early or late sorts, if sound and in a dormant condition upon the advent of freezing weather in the autumn. may be kept until required for table use or for planting by biting, stor- ing in potato cellars, of which there are many designs, or in above-ground frost-p proof buildings. The commer- cial storage of Irish potatoes is dis
 cussed in Farmers Bulletin SAT, en- titled, Potato Storage and Storage Houses.''
 Sweet Potatoes
 Sweet potatoes should be thorough ly matured before harvesting, dug while the ground is dry, carefully handled, and thoroughly cured by holding them at a temperature of 80 1 to S5 degrees F., for week or ten days after harvesting. After this they 1 should be stored in a place where the temperature remains in the neighbor- hood of 55 degrees F. Such 1oca- l ton is usually near the furnace in the cellar, or near the furnace chimney on [ the second floor of the house. The | is little merit in wrapping them in | paper or burying them in sand. Sweet potatoes are stored in outdoor pits or banks but this method Is not to be recommended except where no other facilities are available. Sweet pota- taes stored in pits are not as good in quality as those stored in houses. For l further information on storing sweet potatoes write for Farmers Bulletin No. 548.
 Onions
 Onions should be well matured be- fore harvesting, and should be allowed