The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1917-08-03

usually made partially under ground.
although in the southern portion OF
the country they are usually entirely
above ground. In sections where Sc
we're freezing occurs it is well to have
the cellad partially under ground. In
order to avoid steps down to the level
of the floor, with the consequent extra
labor in storing and removing the
vegetables, a sidehill location is de-
sirable for the cellar. An excavation
is made into the hill of the approx
mate size of the cellar. The dirt from
this excavation may be used for v
ering 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 uni
form 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 a space
for a door in one end. The whole
structure, except the door, is covered
with dirt and sod. The thickness of
the covering will be determined by the
location. The colder the climate, the
thicker the covering. The dirt GOV
ering MAJ be supplemented by a layer
of manure straw, corn fodder, etc,
in winter time. Outdoor cellars are
usually left with dirt floors, as a GER
tain amount of moisture is desirable.
These cellars may also be made of
concrete. brick, stone, or other ma
terial. Such cellars are to be found
in many sections of the country, and
provide almost ideal storage facilities
for potatoes, beets, turnips, carrots,
parsnips, satisfy. and celery.
Irish Potatoes.
Irish potatoes a be stored in pits,
root cellars. or above-ground, fros-
proof storage. warehouses. Small
quantities. or even carload lots of po-
tatoes are often placed in pits in the
field when other storage facilities are
not available. Immature potatoes can
not be successfully stored for any
considerable period, ever in the best
Of storages. and should never be pit
ted or buried. Well matured tubers
Of either early or late sorts, if sound
and in a dormant condition upon the
advent Of freezing weather in the au-
tunan 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, fros--proof buildings. The
commercial storage of Irish potatoes
Potato Storage and Storage Houses
Is discussed in Farmers Bulletin SAT
Sweet Potatoes.
Sweet potatoes should be thorough
~ narured before harvesting, dug
while the ground is dry, carefully
handled, and thoroughly cured by
holding them at a temperature of 81
% S. degrees F. for a week or II
days after harvesting. After thi;
they should be stored in a place wher'
the temperature remains in the neigh
borhood Of So degrees F. Such a 10
cation is usually near the furnace in
cellar, or neal the furnace chimney O.
the second floor of the house. Their
is little merit in wrapping them i
paper or burying them in sand. Swee
potatoes are stored in outdoor pits O
banks, but this method is not to b
recommended except where no othe
facilities are available. Sweet pc
tatoes stored in pits are not as goo
in quality as those stored in house,
For further information on STORM
sweet potatoes write for Farmer
Bulletin 58.
Onions.
! Onions should be we'll matured b,
fore harvesting, and should be a
q lowed to become thoroughly dry b.
fore being stored. They may be p,
q up in baskets, crates, or bags, ar
o placed in a cool, dry place. The att
+ is better than the unheated cellar f,
storing onions. Temperatures slight
below the freezing point do not inju
. them, provided they are not moved
f handled while frozen. The CONNIE
cial storage of onions is briefly di
J. cussed in Farmers Bulletin 354.
Beans, Peas and Other Dried Produc
N Such vegetables as may be kept
q the dry state should be grown to
4. great an extent as possible. Vario
,e kinds of beans, including Lima bea1
in should be allowed to dry on the vim
Is Lima beans should be gathered
they mature, and placed in a war
er dry place until dry enough to she
to Navy beans and kidney beans are
w ually harvested when a maxim,
70 number of pods are mature and beft
or the ripest pods open and the wiz
2 cured like hay, after which they
threshed or shelled. Peas are hand
in the same way as navy beans. !
ter the beans and peas are threshed