I50 THE POTATO 



vent sagging, the studding of one side is braced to that 

 on the other side by J^ x J^-inch iron strips, which 

 are placed three feet apart each way, and nailed to the 

 studding on each side. These are left in the wall, and 

 the ends cut off when the boards are taken down. 

 Apertures through which to shoot the potatoes should 

 be left at inter\^als. One satisfadtory cellar of which I 

 know has a driveway through the center and bins on 

 each side. The bins are about lo feet wide and are 

 filled 4 to 6 feet deep. Divisions are put in as desired. 



Ventilation and Temperature are most impor- 

 tant. The potatoes must be kept cool, about 33° F. 

 being a favorable temperature. If possible, lead air 

 through a deep underground drain-tile into the cellar; 

 the length of the tile should be suflBcient to warm the 

 air a little in winter, and the outside end of it should 

 be covered to prevent the entrance of vermin. A 

 ventilator on the roof will remove warm air. Have a 

 raised board floor in each bin and a ventilator running 

 from it up through the tubers at inter\'als. Have 

 double doors at the entrance and the shoots, and keep 

 the place dark. Darken the windows if there are anj-. 

 A small cellar can be made if desired, but make the 

 roof high enough to work in — say, 8 feet. Purchase a 

 reliable thermometer and hang it in the cellar, an oil- 

 stove and radiator, and, if the temperature is going 

 down too low, warm the place. It is folly to have 

 potatoes freeze to save ten cents worth of kerosene. 



The advantages of a cellar are: 



1 . You can see how the crop is keeping. 



2. The conditions can be controlled. 



3. The potatoes can be sold at any time. 



