Digging And Storing

Is full half the labor of growing and securing a crop of potatoes. Digging is a long, laborious task. Many small fortunes are sunk yearly by inventors in experimenting with and constructing "potato-diggers;" but, so far, no machine has done the work properly



except under the most favorable circumstances. Stones, vines, and weeds are obstacles not yet fully overcome. Many tubers are left covered with earth, and so lost; and besides, some machines so bruise the potatoes in digging as to injure their appearance and keeping qualities. Undoubtedly, the day will come when the great bulk of potatoes will be dug well and rapidly by horse-power; but until that day does come, the potato-hook must be used. Much of the back-ache and general unpleasantness incident to digging is avoided, or greatly mitigated, by having the potatoes large and sound, turning out a peck to the hill, especially if the digger is the owner of the crop. Digging should be done only when the ground is dry, that the potatoes may come out clean and bright. A small plow, to turn a light furrow from each side of the rows, is some help. Pull up the vines, and lay them down so that they will be covered by the dirt dug from the hill. Commence on one side of the hill; press the hook or hoe down, so that it will reach a trifle below the potatoes, and draw the implement firmly toward you. Repeat the operation, each time placing the tool a few inches further in or across the hill, until the whole hill is dug. By this method the potatoes will not be bruised; whereas, if the digging be commenced in the centre of the hill, many potatoes will be sacrificed and much injured. Potatoes should be picked up as soon and as fast as dug; and immediately covered with straw or other material, to protect them from the light. A few hours' strong sunshine will ruin the best potato ever grown. Light changes the natural color to green, and renders the potato so bitter and unpalatable as to be wholly unfit to eat. Owing to the inconsiderate way in which potatoes are often dug, and the light to which they are exposed while being transported to and while in market, the denizens of our cities seldom, if ever, taste this vegetable in its greatest excellence. If to be stored in the cellar, the potatoes should be left in the field, in heaps covered with straw, until the sweating is over, and then be removed to the cellar and lightly covered with dry sand, or earth, just sufficient to exclude the light. If to be buried in the field, choose a dry, sideling place; scrape out a slight hollow, by merely removing the surface soil with a hoe; into this, pile ten to twelve bushels; place the potatoes properly, and cover them carefully with clean straw, six inches deep; cover over the straw with four or five inches of earth, except a small opening at the top; over this opening place a board or flat stone, elevated a little on one side, to lead off the rain. Let them remain so until the sweating is completely over, or so long as prudence will permit; and when cold weather fairly sets in, add more earth to keep from freezing, leaving only a wisp of straw protruding through to carry off any foul air that may be generated. Where the winters are intensely cold, it is best to cover but lightly with earth, say five or six inches deep; and when freezing is becoming severe, spread over the heap buckwheat straw, or coarse manure, to the depth of six inches. There is danger in covering very deep at first, especially if the autumn should prove warm. If kept too warm, rot is sure to ensue. Experience shows that any vegetable keeps better buried in pits that contain not more than ten or twelve bushels each. Where large quantities are to be buried, it is advisable to open a long, shallow, broad trench, leading up and down a hill, if possible, to secure good drainage. Commence, at either end, by placing a desirable quantity of potatoes as soon as dug; next to these put a little straw; against the straw place about six inches of earth; then more straw and more potatoes; and so keep on until the trench is full. A few furrows plowed on each side assist in covering; and make a drain to lead off the rains, which is a matter of the first importance. By this method each lot of potatoes is kept separate; and any section can be opened at any time to be taken to market, without endangering the others. Potatoes buried properly are usually of better flavor in the spring than it is possible for potatoes to be which are kept in a common cellar. And here let me add that, if leaves from the woods be used instead of straw, to cover potatoes to be buried, such potatoes will be of better flavor; and further, if nothing but dry earth comes in contact with them, they will be better still. Straw is used for the twofold purpose of securing an air-chamber to keep out frost, and to prevent the earth from mingling with the tubers on opening the pits.

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