298 SWEET POTATOES 



while the potatoes are curing. As long as moisture condenses during 

 cool nights on the roof or walls of the warehouse, good ventilation 

 should be provided, but when the potatoes have been well cured, the 

 house may be shut up reasonably tight, and they will generally keep 

 for several months. Disturbing the potatoes causes them to rot, 

 so that a bin should be marketed as soon as it is opened. 



The following statements quoted from Farmers' Bulletin 

 No. 970, United States Department of Agriculture, are very clear 

 statements of the best method of handling and curing sweet potatoes 

 in a modern curing house. The Bulletin, which contains details 

 for the construction of curing houses, can be obtained by writing 

 the United States Department of Agriculture, Washington, D. C. 



Filling the Bins. In filling the storage house, the workmen 

 should begin at the back end of the bins and pour a layer of sweet 

 potatoes about 2 feet deep in all of the bins rather than fill one bin 

 at a time. If the bins are 8 or 10 feet long, it is a good plan 

 to divide them into two parts. By nailing cleats to the middle 

 support of the bins, the partition can be raised as the bins are filled. 

 The partition boards should have some space between them to allow 

 free circulation of air. A' 1-inch block between the boards will be 

 satisfactory to separate them. By dividing the bins in this way, 

 the back of the bin can be filled without climbing over the potatoes 

 in the front part. When taking the potatoes out, those in one 

 section of a bin can be removed without disturbing the remainder. 

 This is very important where they are sold in small quantities. 



Curing Sweet Potatoes. While the newly dug sweet potatoes 

 are being brought in, a fire should be kept up in the storage house 

 to dry off the moisture. A temperature of 80 to 85 F., with 

 plenty of ventilation, should be maintained for 10 days or 2 weeks, 

 depending on weather conditions and the variety of potatoes. 

 Ventilation is absolutely necessary, and even if it is not possible 

 to keep the temperature up to 80 F., it is necessary to leave the 

 doors, windows, and ventilators open, so as to drive out the moisture- 

 laden air. The doors and windows may be closed at night, and 

 should be kept closed on cloudy days. Some of the ventilators 

 in the floor and through the ceiling should be kept open throughout 

 the curing period, even in cloudy or rainy weather. The air inside 

 the house should be kept warmer than the outside air during the 



