1 3 12 The Cornell Reading-Courses 



Certain fundamental principles apply to the storage of all sorts of 

 vegetables under a variety of conditions. The important factors to 

 consider are temperature, moisture, and ventilation. A temperature 

 too high favors decomposition; if it is too low, freezing occurs, with the 

 subsequent breaking down of vegetable tissue. A dry atmosphere results 

 in drying out and shriveling of fruits and vegetables ; while undue moisture, 

 especially when combined with high temperature, favors the growth of 

 destructive fungous and mold organisms on them. Ventilation is not 

 only a means of regulating these conditions, but it is also important in 

 itself in removing gaseous products that may be more or less injurious. 



No factor is m.ore potent in favoring successful storage than proper 

 condition of the produce when it is stored. A reasonable degree of matu- 

 rity is necessary, but overripeness is to be avoided, as it favors early decay. 

 Ripening processes continue, though slowly, after storage, and due allow- 

 ances must be made for these in determining the maturity of the vegetable 

 to be stored. 



Only the very finest specimens should be selected — those that are 

 firm and of good size and shape. It is at injured spots that decay begins, 

 and even bruises that can be found only by careful examination are serious : 

 hence the necessity for the greatest care in selecting and handling the 

 material that is to be stored. 



There are wide differences among varieties of vegetables in their adapt- 

 ability to storage. In general, the late-maturing sorts are the most 

 suitable. 



STORAGE IN THE HOUSE CELLAR 



Many methods of providing the conditions necessary for successful 

 storage have been devised. The first place to suggest itself is the base- 

 ment of house, barn, or outbuilding. The house cellar may be open to 

 serious objection; it is likely to be too warm and dry, particularly if the 

 house is heated by a furnace. It is likewise undesirable to have a large 

 amount of vegetable matter beneath the dwelling. However, in a measure 

 these objections may be overcome. Small quantities of fruits or vegetables 

 may be stored in a corner of the cellar away from the furnace, and may 

 be protected from drying out by moss or by soil, preferably of sandy 

 type. If a large quantity is to be kept, a separate compartment may 

 be boarded off by a double partition, the space between the partition 

 walls being filled with some nonconducting material. This compart- 

 ment should be ceiled, and should be ])rovidcd with ventilating openings 

 or flues so that it may be quite indci:)endent of the rest of the house. Vents 

 should be arranged at both ceiling and floor. Remembering that warm 

 air rises and cold air falls, it is possible to control the temperature by means 

 of these vents. While the weather remains warm in the fall, the flues 



