Proceedings of the Farmers Clvb. X83 



STORDTG SWEET POTATOES. 



Mr. W. J. McGowu, South Union, Kentucky. — I send you my 

 method of storiug sweet potatoes. In the first place, they should 

 be carefully handled and sheltered, so as not to bruise them more 

 than could be helped; sorting them well before they leave the 

 patch, separating the cut, brm'sed and indifierent ones, to be placed 

 in a bin to themselves, to be used first. A cellar is preferable, if 

 you have one, that can be warmed up with a stove, and should be 

 kept at a temperature of fifty to sixty degrees — never under forty 

 nor over seventy degrees. Bins should be made open, and not to 

 contain over 200 bushels; less in bulk would be better, and should 

 set clear from the wall and floor, so that the heated air can pass 

 around them fully. We used to allow them to go through a sweat 

 before leaving the patch, but when they are fired immediately 

 after cellaring, it is unnecessary, as the heat will drive out all 

 dampness and preserve the potato sound and good until late in the 

 spring. We put nothing with them, as they will keep best without 

 anji;hing. 



If you are not provided with a cellar, they will keep well in the 

 kitchen or shop, where fire is kept up during cold and damp 

 weather. Boxes or barrels will answer a good purpose for storing 

 them. The}^ may be cellared as they are dug, but should be fired 

 heavily at first to cure them. Potatoes stored in this way may be 

 accessible at any season of the year, provided that none are dis- 

 turbed onlj' those that are moved from the bin. 



We have kept potatoes, by the above method, for a number of 

 years, with continued success. They will not rot if they are han 

 died well, and the temperature is kept right. It is not too late to 

 store them in this way, if parties wish to try the experiment. As 

 for ourselves, we are perfectly satisfied. 



Mr. H. C. Hall, Jackson C. H., Ohio. — In a former report of the 

 Club, Mr. Stephen Blanchard, of Missouri, asks how to save sweet 

 potatoes. I have never failed for six years. My plan is, to dig 

 and handle carefully, lay on a dry floor and cover when the nights 

 are cool, and when it is no longer safe to keep them out, procm^e 

 perfectly dry chafi" (wheat, oats or timothy), and put up in boxes, 

 a layer of chafl" and sorted potatoes alternately, until full. Care 

 should be taken that the potatoes are not laid near enough the 

 sides to freeze. Boxes of different sizes, the small set in the larofer» 

 and the spaces filled compactly with chafl", would make them still 

 more secure. The boxes when filled should be set in a dry room. 



