PART II 



HOME STORAGE MANUAL FOR 

 VEGETABLES AND APPLES 



No form of Food Conservation is more important than the home storage 

 of vegetables for winter use. Canning and drying are essential to the nation's 

 food supply, and should be practised to the fullest possible extent, but they do 

 not take the place of storage. To keep vegetables in their natural state is the 

 simplest form of preparation for winter needs. By taking proper precautions 

 against decay and freezing an abundant supply of certain kinds of fresh 

 vegetables may be kept at minimum expenditure of money and effort. 



STORAGE HELPS SOLVE FOOD PROBLEM 



The importance of making provision for 

 winter food needs is even greater this year 

 than it was in 1918. Every pound of food- 

 stuffs that can be spared for export will be 

 needed in Europe for feeding American 

 troops and to prevent the starvation of the 

 domestic and military populations of the 

 Allied nations. Every pound of vegetables 

 stored away for home uses will release ex- 

 portable food. A nation with a food short- 

 age is a nation in peril. For this reason 

 it is of vital importance that no vegetables 

 of high food value be allowed to go to 

 waste. To save is to be patriotic. 



The home gardening campaign conducted 

 by the National War Garden Commission 

 will this year result in the creation of a vast 

 new planting area. The output of these 

 gardens is greatly in excess of immediate 

 needs. Unless proper steps are taken to 

 safeguard the surplus the waste will be pro- 

 digious. This Commission will stimulate 

 nation-wide activity in canning and drying. 

 An important purpose of this booklet is to 

 arouse similar interest in the storage of 

 vegetables. 



WHAT AND HOW TO STORE 



There are many vegetables which can 

 be stored to good advantage. Included in 

 the list are Potatoes, Beets, Carrots, Parsnips, 

 Onions, Sweet Potatoes, Celery, Salsify, 

 Cabbage, Cauliflower, Brussels Sprouts, Win- 

 ter Squash, Turnips, Beans and Lima Beans. 

 Good results in storage depend upon: 



1 Ventilation. 



2 Regulation of temperature. 



3 Sufficient moisture. 



4 Quality of vegetables stored. 



For some vegetables satisfactory storage 

 places are afforded by the pantry shelf or 

 attic. For others the cellar is the right 

 place. For others outdoor storage is pref- 

 erable. This may take the form of pits or 

 banks, or it may be done in hillside caves 

 or cellars. 



COMMUNITY STORAGE 



Especially good results may be obtained 

 if several neighboring families will form 

 community clubs to provide storage facili- 

 ties. In this way very complete provision 

 may be made for handling winter supplies 

 at slight trouble and expense to the indi- 

 vidual household. 



Community or co-operative storage may 

 be effected in various ways. Several fami- 

 lies may join together and construct out- 

 door cellars or they may join in the use of 

 an available building conveniently located 

 in which vegetables may be stored in large 

 quantities. 



CELLAR STORAGE 



Beets 

 Cabbage 

 Carrots 

 Celery 



Parsnips 

 Potatoes 

 Salsify 

 Turnips 



In a house heated by a cellar furnace 

 vegetables may be stored to good advantage 

 in the cellar. Partition off a small room as 

 far as possible from the heating plant. Two 

 sides of this room should be outside walls. 

 There should be at least one outside win- 

 dow, for temperature regulation and venti- 

 lation. The suggested arrangement in Figure 

 1 shows ventilation afforded by a stove- 



