CUTTING AND PREPARING THE SEED TO PLANT 49 



water upon a small quantity of the lime. If there is any 

 heat whatever, the lime is not well slaked. 



Most potato growers, in the handling of their crops, use 

 kerosene oil cans. The tops are taken out, the edges ham- 

 mered down so the potatoes will not be cut or bruised, and a 

 handle is easily fitted in at the top. These make a very 

 handy can in the handling of potatoes. I use them alto- 

 gether. 



In cutting the seed potatoes, have ready a pan of air 

 slaked lime, and a paddle that will hold about two or three 

 tablespoons of lime. Cut about one-half of a can of potatoes 

 and then sprinkle a paddle of lime over them, shaking the 

 can at the same time. This distributes the lime well over 

 the seed. That which does not stick to the potatoes will 

 drop to the bottom of the can. When the can is full, 

 sprinkle another paddle of lime and shake as before. When 

 the cans of cut seed are emptied into the sacks, the lime that 

 has fallen to the bottom of the cans will reach all sides of 

 the seed. 



After the seed has been cut and limed, they are put into 

 sacks partially full. The sacks should not be piled or the 

 cut seed bruised in any way. Let them stand with an air 

 space between the sacks of about three or four inches, so 

 that fresh air might circulate around and through them. 

 Always keep them in a cool, shady place. 



When seed potatoes have been harvested in September 

 and October, and are to be planted in December or January 

 or February, the seed must be cut two weeks before plant- 

 ing. If, however, this same seed is not planted until March, 

 they should not be cut over two or three days before plant- 

 ing. Such seed would be considered old. They do not have 

 the vitality at that time and would lose considerable strength 

 if kept longer. When the seed that has been harvested in 



