The Potato Industry oe Colorado. 55 
other ways. A clever hard working farmer can put up such a cellar 
for a cash outlay of about $900; or if he omits the doors, vestibule, 
and bulkheads at one end, as he may very well do on a cellar of 
this size, his expenditure need not exceed $750.00. He may erect 
such a cellar and add a permanent water tight roof for about $900 
cash out of pocket. 
It Pays Best even with present prices of material to build 
strongly but cheaply, expecting to build over again when required. 
This is the business view: but a permanent structure like the station 
cellar appeals to the man who can afford it as a part of his farm 
home, for his own and his family’s satisfaction. 
Ventilation of Cellars is important, but is usually secondary to 
correct temperature and is ordinarily sufficiently accomplished in 
connection with air movement secured in proper temperature control. 
The Cellar is for Cold Storage, and should be regarded as a 
place for maintaining proper and even temperatures. In the fall the 
ground is warmer than the night air, and this night air is our source 
of cold. In the spring, the ground is colder than the air except in 
the cool of the night and early morning, and at these hours we must 
get what ventilation and increase of coldness we can. 
Late Evening and Early Morning attention is a requisite. 
On many fall and winter days doors need to be left open or ajar un¬ 
til, bedtime, and in the spring, doors must be kept tightly shut all day 
and cannot be opened until bedtime, and should be closed soon after 
sunrise. 
Potato Cellars Close to the House are therefore much better 
than cellars in the field. The house, where possible, should be at 
the point nearest the shipping station, which is usually the trading 
town, in order to save any back haul of the heavy tonnage per acre 
produced by potatoes. The saving in time of grower and workmen 
in going back and forth to the cellar in the winter and spring, and 
the better control of temperature thus possible, more than offset in 
most cases the economy of team labor at harvest time effected by 
field cellars. 
Correct Temperature for a potato cellar is just above freezing. 
Good management can hold it within two degrees above or below 
a standard of 34° F. all the main part of the winter; can get down 
to this standard quickly in the fall, if the cellar be close to the house; 
and can fight off the spring rise in temperature for a long time, but 
late evening and early morning attention are indispensable. 
Thermometers Correct at 32 0 F. by test in slush of snow or 
chopped ice and water are required for this work, and should be 
tested before purchasing. The cheapest makes are all right, if so 
tested and found correct. Three at least are needed—one or more 
