Report on the Agricultural Experiment Stations, 1932 Page: 33
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PRACTICAL BENEFITS OF IECENT EXPERIMENT STATION WORK 33
Comparing the table quality of three process caused large losses of both
well-known varieties of potatoes vitamin A and vitamin B1.
(Irish Cobbler, Green Mountain, and A method of curing and storing alRural
Russet), grown under different falfa hay, recommended by the Iowa
conditions of fertilization, the Rhode station, isIsland
station found that the Green to allow the cut hay to remain in the
Mountain scored highest for color and swath until it is well wilted but not dry,
the Rural Russet for flavor, and the then windrow and leave undisturbed until
tGreen Mountain slightly higher than tu sufficiently cured for placing in the mow.
Green Mountain slightly higher than sthe event tthtte hay becomes wet by
In the event that the hay becomes wet by
the others for mealiness, and that high rains or heavy dews the windrow may be
fertilizing with potash salts increased turned to advantage.
mealiness of the boiled, mashed, or The station found it safe to store the
baked potatoes, the muriate (chloride) hay in the mow when the moisture conof
potash being more effective in this tent was reduced to 27 percent.
respect than the sulphate. There was With the advent of the mechanical
no significant difference in mealiness drier for curing hay, considerable inof
the three varieties tested. Appar-terest in its effect on the dried product
ently there was no direct relation be- as well as its economic efficiency has
tween mealiness and starch content. been aroused. The New Jersey staPotatoes
stored in a cellar for sev- tion found the vitamin A content of
eral months at temperatures ranging artificially cured hay to be greater
from 38 to 42 F. were found by the than that of hay cured on the ground
Wyoming station to be of very poor during rainy, cloudy weather. Momenquality
on account of the sweetish tary exposures of hay to high temperaflavor.
However, they reached a nor- tures resulted in no loss of vitamin A
mal state of palatability when stored when compared with the same hay
from 20 to 40 days in a dry basement cured under good haying conditions.
where the temperature range was 50 The Indiana station found that artito
60. This suggests that potatoes ficial drying tends to preserve the vitathat
have deteriorated through being min A content of alfalfa, while field
kept in storage at temperatures that curing is rather destructive of this
were too low can be reconditioned by vitamin.
storing them for 3 to. 6 weeks in a The Pennsylvania station found that
moderately cool warehouse or base- a mixed timothy and clover hay of apment.
In comparative cooking tests patently high quality can be produced
of the Bliss Triumph and Irish Cob- by artificial drying. The drier used
bler, the latter ranked higher in meal-by the station, when working efficientiness
when first dug and in standing ly, reduced the moisture content of
up under storage conditions in moist green material from 70 to 75 percent
potato cellars. After storage from to 7 to 10 percent. Heifers fed the
early fall until late in June, the dry- mechanically dried hay, however, did
land Bliss Triumph potatoes scored not grow as rapidly as those fed a
lower than the irrigated Irish Cob- similar sun-cured hay and were less.
blers. The New York Cornell station thrifty. The Vermont station has obhas
found that potatoes kept better tained a highly nutritious feed by artiand
suffered less loss from rots if ficially drying young grass.
stored at a temperature of about 65 The nutritive value of the dry matfor
the first 10 days instead of at 40 ter, protein, and calcium was found.
as is customary. The higher initial by the Wisconsin station to be as high
temperature tends to cause thickening in artificially dried alfalfa as in hay
and toughening of the skin, thus af- completely or partly field cured.
fording added protection of the tubers. Best stage of maturity for marketing
After the first few days at the higher fruits.-Producers of apples, pears, and
temperature the usual low tempera- plums, especially for distant markets,
ture should be maintained. have been seriously handicapped in
Hay.-Curing and storing hay pre- the past by a lack of reliable methods
sents many difficulties, especially in for determining when the fruit should
humid regions. Appearance and nutri- be picked to secure the best market
tive quality are frequently impaired quality. If gathered too early, fruits
by untimely rains or undue exposure may keep satisfactorily but never atto
sunlight. For example, the Colo- tain desired quality; gathered too late,
rado experiment station found that a they soften and decay before reaching
heavy rain during the curing process the consumer. The subject has been
reduced the vitamin A content of al- investigated by the Department of
falfa hay as much as 50 percent and Agriculture and a number of experithat
the action of sunlight during the ment stations, including those of
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United States. Office of Experiment Stations. Report on the Agricultural Experiment Stations, 1932, book, July 1933; Washington D.C.. (https://digital.library.unt.edu/ark:/67531/metadc4992/m1/35/: accessed April 25, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; crediting UNT Libraries Government Documents Department.