THE POTATO 113 



in thin layers. These layers gradually become 

 thicker as the cellar is filled, but it is best not 

 to fill any one part of the cellar too deep at one 

 time. 



Sometimes potatoes are run over a sorter in the 

 field and the marketable ones either taken direct 

 to the shipping point or stored separately in the 

 cellar. Potatoes marketed from the field weigh 10 

 per cent, more than those taken to the cellar and 

 rehandled. If weather conditions are urgent, and 

 help scarce, this can often be done to better ad- 

 vantage in the cellar. 



A machine digger will handle four to six acres 

 a day. 



Irrigated districts, where there is no rain during 

 the growing and digging season, have a consider- 

 able advantage in the ability to turn out a product 

 free from mud. This is emphasized by a study of 

 the potato bulletins of the Eastern States and 

 Europe, where the grower is admonished to ''lift 

 early," and in dry weather if possible. 



Potatoes should always be dug when the vines 

 die — frost conditions must indicate how long be- 

 fore that time. As long as the vine is green, the 

 tubers are growing. One experiment shows that 

 one third of the merchantable part of a crop was 

 made (developed) in the last thirty of the 120-day 

 period from planting to digging. 



Careful handling pays at every stage of the 

 harvesting process. A cut or badly bruised po- 

 tato decays readily and every tuber lost reduces 

 the profits. 



While the toughening described is beneficial — 

 especially as regards bruising in handling — the 

 potato must not be left too long in the sun or it 

 will turn green and be unfit for food. 



