In the North. - Dig the potatoes on a sunny day, and allow them to dry thoroughly in the field. Sort out the poor ones, and handle the remainder carefully. Never allow them to become chilled. Then pack them in barrels in layers, in dry sand, and store in a warm cellar. They are sometimes stored in finely broken charcoal and wheat-chaff.

Sometimes they are kept in small and open crates, without packing-material, the crates being stacked so as to allow thorough ventilation. The Hayman or Southern Queen keep well in this way.

A warm attic is often a good place in which to store sweet-potatoes. A tight, warm room over a kitchen is particularly good.

In the South (Berckmans). — Digging the tubers should be delayed until the vines have been sufficiently touched by frost to check vegetation. Allow the potatoes to dry off in the field, which will take but a few hours. Then sort all those of eating size to be banked separately from the smaller ones. The banks are prepared as follows: Make a circular bed six feet in diameter, in a sheltered corner of the garden, throwing up the earth about a foot high. Cover this with straw and bank up the tubers in shape of a cone, using from 10 to 20 bushels to each bank. A triangular pipe made of narrow planks to act as a ventilator should be placed in the middle of the cone. Cover the tubers with straw 6 to 10 inches thick, and bank the latter with earth, first using only a small quantity, but increasing the thickness a week or ten days afterwards. A board should be placed upon the top of the ventilating pipe to prevent water from reaching the tubers. Several banks are usually made in a row, and a rough shelter of boards built over the whole. The main point to be considered in putting up sweet potatoes for winter is entire freedom from moisture and sufficient covering to prevent heating. It is therefore advisable to allow the tubers to undergo sweating (which invariably occurs after being put in heaps) before covering them too much; and if the temporary covering is removed for a few hours, a week after being heaped, the moisture generated will be removed and very little difficulty will follow from that cause. If covered too thickly at once, the sweating often endangers rapid fermentation, and loss is then certain to follow. Sand is never used here in banking potatoes. Some varieties of potatoes keep much better than others. The Yellow Sugar yam and the Pumpkin yam are the most difficult to carry through; while the Trinidad potato keeps as readily as Irish potatoes, only requiring to be kept free from frost and light by a slight covering of straw, if the tubers are placed in a house. Next in keeping quality come Hayti yam, Red-skinned, Brimstone, Nigger Killer; and last of the potato section is the Nansemond.