THE POTATO 133 



not freeze potatoes when in large quantities. In 

 a cold country some means for providing artificial 

 heat should be provided. In the spring of the 

 year, when the weather becomes warm, the cellar 

 doors are kept open at night and closed in the 

 daytime. 



The plans submitted give a general idea of a 

 satisfactory cellar, and can be modified to suit 

 conditions. In planning the size of the structure 

 it is safe to estimate one bushel at one and one 

 fourth cubic feet. 



In a small cellar built with a driveway this 

 space need not be wasted but filled with potatoes 

 or other vegetables after the bins at the side have 

 been filled. 



One important point in the storage of potatoes 

 is to reduce the temperature to as low a point as 

 possible directly after the product is stored. Put 

 about one foot of potatoes on the cellar floor, and 

 by the time the entire floor is covered to that 

 depth the heat from those potatoes is pretty well 

 carried off by the air currents. Then add another 

 layer, thus properly regulating the temperature as 

 the storage progresses. Ordinarily, when the cel- 

 lar is filled, the potatoes are piled about five feet 

 deep. 



There are many types of potato cellars, each 

 suited to individual conditions and factors which 

 control size, material used, and construction. In 

 Maine, steam-heated, double-wall stone masonry 

 warehouses are used. In some sections of the 

 West poles and timbers are used largely in con- 

 struction and the storage space is largely under 

 ground. Cellars built entirely under ground are 

 used in some other localities. 



Pits, covered with straw and earth, are used 



