VEGETAJiLE AND FIELD CROPS 291 



The following directions for storing are given by a person 

 of extensive successful experience. Divide the cellar into 

 slatted stalls 6 feet Avidc, 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 eacii sidi;. 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 tislit, for hot air in the cellar will condense mois- 

 ture or cause potatoi^s to become tnoist "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-constructctl houses in the above manner, 

 will not rot. 



It is well to dcstroj' all infective material, rotten roots, 

 etc., in or near the storage ])hicc, and if the house is once 

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

 disinfectant, such as Bordeaux mixture or formalin. 



Black rot {Sphceronema funhrialum (E11.& Halst.) Sacc). 

 — This is among the most destructive of all sweet potato 

 decays, causing much lo.ss in storage as well as in the field. 

 Infected potatoes are bitter and worthless. Black rot has 

 been re|)orted from Indiana, New Jersey, Ohio, Tennessee, 

 North Carolina, Maryland, and Alabama. 



The rotmay be known by its dark brown to black, irregular 

 patches ujwn the potato sm-fucc. These l)egin as points and 



