Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1917-07-17
IOWA FARM NEWS AND NOTES

I the approximate size Of tho cellar. The
dirt from this excavation may be used
for covering the roof and for banking
| against the sides OF the structure. A
! frame should be erected by setting
posts in rows In tho bottom OF the pit
near the dirt walls, saving these OF
at uniform height placing plates on
top Of the posts, and erecting rafters
on these plates. The whole should be
boarded up on the outside Of the posts,
| with the exception OF space for
door In one end. The whole structure.
except the door Is covered with dirt
! and sod. The thickness OF the cover
! ing will he determined by the location.
! The colder the climate, the thicker the
covering The dirt covering may be
supplemented by u layer OF manure,
straw. corn fodder, etc, ip winter time.
outdoor cellars are usually left with
dirt floors as a certain amount of mois-
ture Is desirable. These cellars may
also be made Of concrete. brick. stone,
or other material Such cellars are
TO be found in many sections of the
country, and provide almost ideal stor-
age facilities for potatoes beets. tur-
nips, carrots, parsnips, satisfy, and cell
cry.
Irish potatoes can be stored in pits,
root cellars, or above ground, frost
proof storage warehouses. Small guam
titles or even carload lots of potatoes
are often placed in pits in the Held
when other storage facilities are NOT
available. Immature potatoes can not
be successfully stored for any consid-
era BILE period even in the best OF stor-
ages and should never be pitted or
buried. Well matured tubers Of either
early or late sorts. If sound and in
dormant condition upon the advent OF
freezing weather in the autumn. may
be kept until required for table use
or for planting by pitting storing In
potato cellars. Of which there are many
designs. or in above ground, FROST
proof buildings.
Sweet potatoes should he thoroughly
matured before harvesting. dug while
the ground is dry. carefully handled.
and thoroughly cured by holding them
at temperature of so to 50 degrees
r., for week or ten days after har-
vestng After this they should De
stored in n place where the tempera-
turc remains in the neiShborhood OF
- degrees +. Such location is usu-
ally near the furnace in the cellar. or
near the furnace chimney on the Sec
ond floor of She house. There is little
merit IN wrapping them in paper or
burNirg them in sand. Sweet potatoes
arc stored in outdoor pits or banks put
this method IL not to be recommended
EXCEPT where no other facilities are
available. Sweet potatoes stored III
pits are not as good in quality as those
stored in houses.
Onions should be we'll matured be-
fore harvesting. and should be allowed
to become thoroughly dry before be-
ing stored. They may be put up in
baskets. crates. or bags, and placed in
a cool. dry place. The attic is better
than the unheated cellar for storing
onions. Temperatures slightly below
the freezing point do not inJure them,
provided they are not moved or ham
died while frozen.
Such vegetables as may be kept in
the dry state should be grown to as
great an extent as possible. Various
kinds of beans, including lima beans.
should be allowed to dry on the vines.
Lima beans should be gathered as they
mature and placed In a warm dry
place until dry enough to shell. Navy
beans and kidney beans are usually
harvested when maximum number or
pods are mature and before the ripest
pods open and the vines cured like
hay. after which they are threshed or
shelled Peas are handled in the same
way as navy beans. After the beans
and peas are threshed or shelled they
should be placed in bags and hung In
some dry place, such as closet or at
tic
Dried corn. dried apples. peaches,
apricots, raspberries. etc, may be
stored In the same manner. All dried
products should be protected against
insects. rodents. and dirt.