226 The Principles of Vegetable -Gardening 



agents. Usually it is well to keep the temperature 

 relatively near the freezing point; but there are some 

 vegetables, as squashes and sweet potatoes, which are 

 injured by a low temperature. Products which are 

 either over -ripe or markedly under-ripe usually do not 

 keep well. It is essential to any success in the storing 

 of vegetables that the specimens be perfectly sound 

 when put in storage, and in the proper state of ma- 

 turity. No doubt some of the loss in the storing of 

 cabbages, for example, is due to the infection of the 

 plants with the rot fungus before the heads are put 

 in storage. Onions that have been seriously attacked 

 by the smut or rust may not be expected to keep well, 

 however good the storage. 



The following essentials apply to the storing of 

 most vegetables: (1) Protect from frost. (2) Keep 

 them cool in order to prevent decay. (3) Keep them 

 relatively moist in order to prevent excessive evapo- 

 ration and wilting. (4) Avoid a wet and stagnant 

 atmosphere, as this is likely to engender rot, particu- 

 larly when the temperature is too high. (5) Protect 

 from heating, for heating is the natural result of the 

 accumulation of much fresh vegetable matter. 



For home use, it is well to store roots and tubers in 

 moist sand or in sphagnum moss (such as nurserymen 

 and florists use). Beets, carrots, parsnips, and pota- 

 toes stored in this way will keep plump and fresh for 

 a twelvemonth or more, if the temperature is kept low 

 enough to prevent sprouting. The reason for this 

 good result is that the sand or moss prevents evapora- 

 tion and maintains uniformity of conditions. 



