STORAGE 



As a rule, a storage place for foods must be dry, cool, dark, 

 and well ventilated. 



Canned and dried goods should be labeled and stored on 

 shelves. Dried foods should be stored in small containers 

 such as paper bags, pasteboard boxes, and glass jars. See 

 that each container is sealed with parafl&n. Melt the 

 paraffin and use a small brush to cover all openings. 



The best place to store most vegetables, such as potatoes, 

 beets, carrots, parsnips, salsify, turnips, cabbage, celery, 

 onions, and sweet potatoes, is in a part of the cellar parti- 

 tioned off so that it cannot be overheated by the furnace. 

 A small quantity of vegetables may be stored in boxes ; for 

 a larger quantity make wooden bins about 6 to 1 2 inches 

 deep and 30 inches square, and set them on racks built with 

 shelves^ one above the other. 



The vegetables should be dry when placed in the bins. 

 See that only perfect and unbruised vegetables are stored. 

 The others may be used while fr.esh, fed to animals,' or 

 thrown on the compost pile. Handle stored vegetables 

 and fruits as little as possible. 



Sweet potatoes and winter squash will keep best in 

 baskets in the furnace room. Potatoes, beets, carrots, 

 parsnips, and turnips will keep better if covered with sand 

 or earth to prevent their drying. Put a thin layer of earth 

 or sand in a box, and add a layer of vegetables. Then fill 

 the spaces between them with earth or sand, add another 

 layer of vegetables, and continue until the box is full. 



Parsnips should be left to winter in the ground, as freez- 

 ing improves them. Green tomatoes if not injured by 

 frost will ripen in the cellar. 



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