428 GARDEN FARMING 



Harvesting. The gathering of sweet potatoes, like that of Irish 

 potatoes, is a laborious operation because of the large quantity and 

 the great weight of the roots, but the harvest period is longer than 

 that for Irish potatoes. If it is desired to place the potatoes on 

 the market at once, the work of harvesting should begin as soon as 

 the roots are large enough. In the latitude of Baltimore this means 

 early in September, continuing until the last of October. Where 

 the potatoes are intended for storage purposes, however, harvesting 

 should be delayed as long as possible so as to give the roots the 

 full benefit of the growing season. In the latitude of Washing- 

 ton, D.C., such harvesting begins about October 10 and extends 

 until the first of November. The roots are plowed out with a plow 



of special design equipped 

 with two rolling colters, as 

 shown in figure 163, for 

 cutting the vines on either 

 side of the row. After the 

 roots are turned out they 

 are allowed to lie in the 



FIG. 163. Plow with double rolling colter for f ^ , 



harvesting sweet potatoes SU " f r tWO OT t!ire6 h UrS 



before being picked up. 



Small baskets, such as shown in figure 164, should be used for 

 gathering the roots. Five-eighths bushel splint baskets of the 

 Delaware type are convenient. As soon as the roots are dry on 

 the surface, they should be hauled on a spring wagon to the 

 storage house. Every operation incident to the harvesting of the 

 roots should be conducted so as to injure them as little as possible. 

 Bruised and injured roots are not suitable for storage. 



The yield of sweet potatoes varies from 200 up to 500 or 

 600 bushels to the acre when such a variety as the Big Stem 

 Jersey is grown. Other varieties, of weaker growth, do not yield 

 so much. 



The price usually ranges from 50 cents to 75 cents per bushel, 

 or from $2.50 to $3.00 per barrel, depending on the season and 

 the supply. 



Storing. Sweet potatoes can be stored and held for delivery 

 during the winter months the same as apples and other products 

 of a semiperishable character. The usual method is to place them 



