VEGETABLE AND FIELD CHOPS 291 



The following directions for storing are given by a person 

 of extensive successful experience. Divide the cellar into 

 slatted stalls 6 feet wide, 3 to 4 feet- deep, with a foot 

 between stalls. If the stalls are one above another, 

 leave 6-inch spaces between them. In a large cellar 20 

 or 30 by 50 or 75 feet, leave a 3 or 4 foot hall and 

 build bins on each side. Take the sweet potatoes directly 

 from the field to the cellar and put in bins 3 or 4 feet deep. 

 If the ground is wet, sun for a time, so that the dirt will fall 

 from the potatoes. Whenever the thermometer registers 

 40° F. above zero, especially at night, keep all ventilators 

 wide open ; but should it rise above 65 ° F. outside, close all 

 ventilators tight, for hot air in the cellar will condense mois- 

 ture or cause potatoes to become moist "sweat." Keep the 

 inside temperature between 45 ° F. and 60 ° F. Never allow 

 any part of this cellar to stand open when the air outside 

 is 15° F. warmer than inside. Potatoes carefully sorted, 

 then stored in well-constructed houses in the above manner, 

 will not rot. 



It is well to destroy all infective material, rotten roots, 

 etc., in or near the storage place, and if the house is once 

 infected, to spray its walls and floors thoroughly with a good 

 disinfectant, such as Bordeaux mixture or formalin. 



Black rot (Sphceronema fimhr latum (Ell. & Halst.) Sacc). 

 — This is among the most destructive of all sweet potato 

 decays, causing much loss in storage as well as in the field. 

 Infected potatoes are bitter and worthless. Black rot has 

 been reported from Indiana, New Jersey, Ohio, Tennessee, 

 North Carolina, Maryland, and Alabama. 



The rot may be known by its dark brown to black, irregular 

 patches upon the potato surface. These begin as points and 



