out as a loss 011 each farm aggregate a colossal national loss. Toor house cellars, 

 and lack of attention and ignorance in preparing products for storage, probably 

 result in the loss of 20 per cent, of all that is stored in this manner. 



In using the house cellar for vegetables the presence of a furnace must be taken 

 into consideration ; the furnace must be partitioned off. Even if the heat of the 

 furnace is avoided, the drying effect that it has upon the air is ruinous to fruit and 

 vegetable storage. On the other hand, damp cellars with no air-circulation cause 

 heavy loss from mould and decay, besides making the products unfit for domestic 

 use. To prevent this, provide drainage; store the vegetables in crates well spaced 

 apart and up from the earth floor; and build air-ducts from the lower half of the 

 (filar windows to the space beneath the rack upon which the crates are stacked. 

 Keep the walls whitewashed with lime and all refuse removed from the cellar, so 

 as to keep the air as sweet and pure as possible. 



When cellar conditions are made fit for storage, attention must be shown in 

 storing the home supply of winter's produce. Select only varieties of fruits and 

 vegetables that are known to keep well for the desired length of time. Place apples, 

 pears, pumpkins, squashes, <and other similar produce consisting of the fruits of 

 plants in storage as soon as harvested, and keep in a low temperature by opening 

 the cellar windows or ventilators during the night and closing them during the day. ^ > 

 Handle all storage produce carefully, so as not to inflict bruises or injuries, whether 

 they consist of the fruit, leaves, stems, or roots of plants. Onions, celery, cabbage, 

 potatoes, and other odoriferous vegetables should be stored in a separate room from 

 the apples. 



Barn cellars, when properly built, may be used admirably for vegetable storages, 

 and the advances made in the growing of root-crops, such as mangels, beets, etc., to 

 make succulent feed for the stock during the winter is calling for more and more 

 <>f thi.s type of cellar. In building these the same methods should be employed as 

 are used in the construction of the basement of the commercial fruit-storage house; 

 ample walls and ceiling to prevent freezing, good drainage, and a floor that provides 

 air-circulation are important features. In the case of roots stored for stock-feeding, 

 the prevention of frost is not important unless the roots are to continually freeze 

 and thaw out. A succession of freezing and thawing will be ruinous to the roots and 

 must be prevented. However, roots need to be free from frost at feeding-time, and 

 it is advisable to provide a frost-proof storage for them. 



On the farm there are often very convenient places to build storages, rendered 

 so by their natural surroundings. One of these that is used more often on the dairy- 

 farm than on the fruit-farm is the cellar underneath the drive-bridge approaching 

 a basement-style barn as is shown by the diagram in Fig. 14. These cellars are made 

 with a trap-door in the concrete roof, so that the roots may be dumped in from above. 

 Then by having a door between the cellar and the basement the roots are very 

 handily cut and carried into the basement stables or pens. These make most 

 excellent root-cellars and are used to a great extent on eastern dairy-farms. 



