The Outside Cellar 227 



The house cellar is likely to be one of the poorest 

 places in which to store vegetables, particularly if it 

 contains a heater for the residence. In such case it 

 is likely to be too warm and too dry. The vegeta- 

 bles shrivel and tend to start into growth, or to decay 

 quickly. Cellars that contain much vegetable matter 

 are likely to make the house unhealthy unless there is 

 ample ventilation and pains is taken to pick over the 

 vegetables from time to time and remove all unsound 

 specimens. If the house cellar is used for the storing 

 of vegetables, it is well to have a special vent or chim- 

 ney. This may be a cheap board affair extending up 

 the back side of the house as high as the roof. This 

 flue carries off the foul and warm air, and thereby 

 keeps the cellar pure and at a relatively low tempera- 

 ture. In some cases an extra flue may be provided in 

 the house chimney when the house is built, and the 

 warmth of the chimney will cause a strong draft. 



The old-fashioned "outside cellar" usually gives 

 better conditions for the storing of vegetables than the 

 house cellar. It is likely to be quite as uniform in 

 temperature, and more uniform in the moisture condi- 

 tions. The "outside cellar," with various modifications, 

 is used largely by market -gardeners for the storing 

 of roots, leek, celery and other products that do not 

 require a dry air. This cellar is little more than a 

 pit sunk to the level of the ground with a gable roof 

 covered with soil and sod so that frost cannot enter; 

 or if the ground is likely to be moist, the pit is built 

 partially above the ground. If an outside cellar is to 

 be permanent, the walls may be laid of stone or brick. 



