THE HANDLING OF THE PLANTS 



159 



the storage process, but is really the work of diseases with which 

 the materials are infected before they are put into storage. 

 For example, if potatoes and cabbages are affected with the 

 rot, it is practically impossible to keep them any length of time. 



Apples, winter pears, and all roots, should be kept at a tem- 

 perature somewhat near the freezing point. It should not 

 rise above 40° F. for best results. Apples can be kept 

 even at one or two degrees below the freezing point if the tem- 

 perature is uniform. Cellars in which there are heaters are 

 likely to be too dry and 

 the temperature too high. 

 In such places it is well 

 to keep fresh vegetables 

 and fruits in tight re- 

 ceptacles, and pack the 

 roots in sand or moss in 

 order to prevent shrivel- 

 ing. In these places, 

 apples usually keep better 

 if headed up in barrels 

 than if kept on racks or 

 shelves. In moist and cool cellars, however, it is preferable for 

 the home supply to place them on shelves, not piling them more 

 than five or six inches deep, for then they can be sorted over as 

 occasion requires. In case of fruits, be sure that the specimens 

 are not over-ripe when placed in storage. If apples are allowed 

 to lie in the sun for a few days before being packed, they will 

 ripen so much that it is very difficult to keep them. 



Cabbages should be kept at a low and uniform temperature, 

 and water should be drained away from them. They are 

 stored in many ways in the field, but success depends so much 

 on the season, particular variety, ripeness, and the freedom 

 from injuries by fungi and insects, that uniform results are 

 rarely secured by any one method. The best results are to be 



188. Lean-to fruit cellar, covered with earth. 

 The roof should be of cement or stone 

 slabs. Provide a ventilator. 



