Storing; Roots and Tubers. 
BY JOHN M. STAHL. 
When it is understood how to so store 
sweet potatoes that they may be kept, they 
will become very popular and always will 
be a profitable crop. There is a very brisk 
demand for them even in the height of their 
season and this demand increases as winter 
advances. They must be dug on some dry, 
warm day when but little soil will adhere 
to them and when they may be rapidly 
cured. They should be allowed to dry 
somewhat in the sun, and then be removed 
to some dry, moderately warm, airy room 
to season for a couple of days. Be careful 
not to bruise them. Line the baskets with 
several thicknesses of cloth and drop them 
carefully. When they have seasoned, they 
may be packed closely in barrels, if they are 
to be kept only till mid-winter; but if they 
are to be kept longer pack them in a box 
which is filled with perfectly dry earth. 
Do not allow the potatoes to touch one 
another in the box, and keep the box away 
from frost and moisture. It will be neces¬ 
sary to gather the earth in the fall; and it 
may be kept for this purpose from year to 
year. I have known sweet potatoes to be 
kept throughout the winter by packing 
them in old rags in a box or barrel; but 
dry earth is more plentiful than even old 
rags and answers the purpose fully as well, 
if not better. I have seen this method rec¬ 
ommended, but have not tried it: Make a 
pit sufficiently large and in the bottom place 
a layer of straw six inches deep. Upon 
this place the potatoes, cover lightly with 
straw and then leave them for three or four 
days. Then put on more straw and a light 
covering of dirt. As the weather grows 
colder increase the covering, always having 
enough on to keep them warm. Do not 
allow the potatoes to touch the earth: keep 
straw and chaff tucked around the sides of 
the pit. When so managed they will keep, 
it is claimed, in good condition till spring. 
Carrots are more difficult to preserve than 
many other roots. They should never be 
stored in great bulk; and they should be 
kept at as low a temperature as possible, so 
they do not freeze. They must be harvested 
before they are frost-bitten. Cut off the 
tops and expose them to the sun for a day 
or two, until the moisture is evaporated. 
Then they may be stored in the cellar, or 
in pits out of doors, like Irish potatoes, and 
will keep very well. If stored as recom¬ 
mended for sweet potatoes they will keep 
yet better.. But always they must be put 
in small lots. They will be very apt to 
sprout on the approach of warm weather, 
and if you desire to keep them longer you 
must cut off the crown and spread the roots 
in a cool, dry place. 
Turnips and rutabagas require substan¬ 
tially a like treatment. A slight frost while 
either is in the ground will ndt injure it; 
therefore the work of harvesting may be 
deferred till late. If either is to be kept 
only until mid-winter, the roots may be 
placed in a heap on some dry spot and cov¬ 
ered with enough litter and earth to keep 
them from freezing. However it is better 
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HANCE & BORDEN, 
Introducers t RUMSON NURSERIES , 
|22 DEY STREET, I RED. BANK, 
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8s7yl JOHN PERKINS, Moorbstown, N. J. 
