26 



HOME STORAGE 



of the contents as a result of exposure to the 

 light. 



Wide fluctuations of temperature should 

 be avoided. The ideal temperature is 40 

 degrees F. The root cellar should be kept 

 at not less than 32 degrees and not over 

 50 degrees. 



PIT STORAGE 



Beets Potatoes 



Carrots Turnips 



Cabbage Salsify 



Celery Parsnips 



For outdoor storage one of the best forms 

 is a mound shaped pit. To prepare for this 

 remove two or three inches of earth and 

 line this shallow excavation with hay, straw, 

 leaves or similar material. Place the vege- 

 tables on this in a conical pile. Cover the 

 vegetables with several inches of the material 

 used in making the lining. Cover this with 

 3 or 4 inches of earth. As severe weather 

 approaches the outer covering should be 

 increased. An additional layer of hay or 

 similar material may be placed over the 

 layer of earth and on top of this another layer 

 of earth. In extremely cold climates the 

 total thickness of earth layers should be as 

 much as 12 inches. Over the outer layer of 

 earth pile manure or corn stalks for added 

 protection. To give ventilation have the 

 inner layer of straw project through the outer 

 covering and extend to the top of the cone. 

 For protection from rain and snow this 

 opening should be covered. A board laid 

 over the top and weighted with a stone is 



Fig. 2 For storage in cellar without heater celery 

 should be set in two or three inches of sand or light 

 soil and the plants then banked with soil. The soil 

 must not be allowed to become dry. 



suitable for this purpose. An idea of the 

 construction is given in Fig. 5. 



It is well to make several small pits rather 

 than one large one, for the reason that when a 

 pit has been once opened the entire contents 

 should be removed. This form of storage is 

 used for potatoes, beets, carrot, turnips, 

 parsnips, cabbage and salsify. It is well to 

 store several varieties of vegetables in one 

 pit so that the opening of a single pit will 



afford a supply of all of them. In following 

 this plan it is desirable to separate the various 

 crops by the use of straw or leaves. 



When a pit has been opened it is impossible 

 to give adequate protection to vegetables 

 therein. For this reason those not required 

 for immediate use should be removed, placed 

 in the basement storage room, or other cool 



Fig. 3 Shallow bins or shelves with board sides, for 

 storing root crops in cool cellar. The air of the room 

 must not be allowed to become too dry, as this will 

 cause the vegetables to shrivel. Potatoes must be 

 protected from light. 



place, and used as needed. This emphasizes 

 the importance of making small pits, each 

 one holding not more than two to six weeks' 

 supply. 



Instead of making a dirt pit, barrels may 

 be used in which to place vegetables. (Fig. 

 8.) Make a slight depression the length of 

 the barrel and put in a thick layer of straw or 

 leaves. On this place the barrel. Cover the 

 barrel with successive layers of straw or 

 leaves, and dirt. As the weather grows colder 

 put on more dirt until there is from 14 to 18 

 inches of covering. For ease in opening 

 make a door at one end, against which pile 

 earth and manure of sufficient thickness to 

 prevent freezing. 



Cabbage 



For late varieties of cabbage the pit should 

 be long and narrow. The cabbages are placed 

 in rows with heads down and covered with 

 dirt. No other covering is needed. The 

 removal of a portion of this supply does not 

 disturb the remainder. (Fig. 6.) 



Cabbages may also be stored by placing 

 the whole plants in a trench, roots down and 

 plants close together. The roots should be 

 covered with dirt. A frame should be built 

 around the trench by driving stakes at the 

 corners and placing boards against these to 

 form the enclosure. The construction of 

 such a trench is shown in Fig. 7. The boards 

 are banked with earth and across the top of 

 the trench boards or poles are placed, sup- 

 ported by the frame. These should be cov- 

 ered with straw, hay or corn fodder, for pro- 

 tection of the contents of the trench. Two 

 feet of the straw or similar material will be 

 required in cold climates. 



Mature heads of cabbage of long-keeping 

 sorts, such as Danish Ball Head, may be cut 



