In debatable climates, like Ohio, Illinois, Kansas and southward, it is conceded that a great point would be gained by the discovery of some plan—­not too expensive—­that would make it safe to put away potatoes in the summer, as soon as ripe, so that they would go through the winter without sprouting and preserve their eating qualities till potatoes come again.  As it is, digging must be deferred till late, for fear of rot; the fields of early varieties grow up with weeds after they are “laid by.”  In the spring a long interregnum is left between old potatoes fit to eat and the new crop, and the seed stock of the country loses much of its vigor through sprouting in cellars and pits.  Most farmers have had occasion to notice the difference between the yield from crisp, unsprouted seed potatoes and that from the wilted, sprouted tubers so often used.  Some years ago Professor Beal made a test of this difference.  I speak from recollection, but think I am right in saying that, according to the published account which I saw, he found one sprouting of seed potatoes lowered the yield 10 per cent.; each additional sprouting still further reduced the crop, till finally there was no yield at all.  Even a 10 per cent. shrinkage in all that portion of the annual potato crop grown from sprouted seed would result in an aggregate loss of millions of bushels.  The question how to store potatoes and not have them sprout I have seen answered in the papers by recommending a “cold” cellar, of about 40 degrees temperature.  If there are cellars that are cold in warm weather, without the use of some artificial process, I have not seen them.  The temperature of well water is about 45 degrees only, and anybody knows how much colder a well is than a cellar.  But the greatest difficulty comes in from the fact that potatoes are such a prolific source of heat in themselves.

If a 40 degree cellar could be found and be filled with potatoes, the temperature would at once begin to rise, and the later in the season, the faster it would go up.  I repeat that a cellar filled with potatoes will have a much higher temperature than the same cellar would have if empty.  This I have learned as Nimbus learned tobacco growing—­“by ’sposure.”  I hope I won’t be asked “why.”  I don’t know.  The reason is unimportant.  The remedy is the thing.  The only help for it that I know of is to give the cellar plenty of ventilation, put the potatoes in as clean as possible, and then shovel them over every month or two.  This will keep the sprouting tendency in check very largely; but it won’t make it practicable to begin storing potatoes in July or cause them to keep in good flavor till June.