KEEPING VEGETABLES 



up, decay is sure to set in and it spreads 

 quickly. 



The air must be kept fresh, cool and clean. 

 Ventilation is not always an easy practice, but 

 it should never be neglected. There is con- 

 siderable heat in vegetables and steam may be 

 seen escaping from a storehouse window on 

 opening it on a cold, clear morning, this is 

 usually a good indication of the proper circu- 

 lation of air. 



Roots should be fully grown, all badly 

 bruised roots should be thrown out. The tops 

 should be cut off about an inch above the root. 

 Do not expose the roots to the air too long 

 before storing them. Never wash the soil 

 from the root crops, or cut the roots off cab- 

 bage and celery. 



Outdoor Storage Pits. (Fig. 64.) There 

 is no better way to store vegetables than in the 

 soil, out of doors, and this method of storing 

 may be practiced successfully where the winter 

 temperature does not go too low. Where the 

 temperature frequently drops to 20 degrees 



229 



