. Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada. Agriculture -- Canada; Agriculture -- United States; Farm produce -- Canada; Farm produce -- United States. SWEET-POTATO SWEET-POTATO 621 saw-horse and a sack or two filled with straw, the potatoes can be piled in the bins to a height of eight or nine feet with very little bruising. The storage house should be thoroughly heated and dried out for two or three days before the first potatoes are put in it. The weather is usually warm at that time, so that the temperature may easily be r
. Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada. Agriculture -- Canada; Agriculture -- United States; Farm produce -- Canada; Farm produce -- United States. SWEET-POTATO SWEET-POTATO 621 saw-horse and a sack or two filled with straw, the potatoes can be piled in the bins to a height of eight or nine feet with very little bruising. The storage house should be thoroughly heated and dried out for two or three days before the first potatoes are put in it. The weather is usually warm at that time, so that the temperature may easily be run up to 80° or 90°, or even 100°. While the potatoes are being put into the house, it should be heated to about 90°; any temperature from 80 to 100° will do. Considerable ventilation should be allowed. Under no conditions should the house be heated above 90° for long periods without rather free ventilation. With temperatures above 80° the newly dug potatoes undergo a sweating process and give off much moisture, which often condenses on their own surfaces. The air of the room becomes extremely damp, and if not removed the house soon reeks with moisture. The purpose is to warm the house by passing currents of warm air over the potatoes and out through the ventilators. A tem- perature of about 90° should be maintained day and night while the potatoes are being put into the house, and for ten days to two or three weeks after the last potatoes are in. When the house is thor- oughly dried the air feels dusty and dry and the potatoes feel soft and velvety, when they are said to be kiln-dried. Whatever bruises may have been given them and the broken ends where they were snapped from the vines are thoroughly dried and healed over, and they are then in a condition to keep through the winter. As a result of this dry- ing they have shriveled slightly and undergone some physiological change not fully understood. The young or immatured roots sometimes shrivel seriously, but well-mat
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