340 



Gardening 



FIG. 184. Preparing root crops for storage. Only the sound vegetables should 

 be selected for storage, and these should not be cut or otherwise injured. Proper 

 selection and preparation often determine the keeping qualities of vegetables 

 stored as much as the conditions of storage themselves. 



clinging earth. All vegetables should be stored before 

 they are frozen, and carefully handled to prevent 

 bruising. 



(2) The temperature under which they are stored should 

 not vary suddenly or greatly. For most vegetables it 

 should not go above 50 F. and of course should not fall 

 below the freezing point. 



(3) Ventilation must be provided. More vegetables 

 are lost in storage through failure to provide ventila- 

 tion than from any other cause. Especially during the 

 warm weather of autumn and spring, vegetables are 

 likely to " heat " and decay if they are shut up without 



air. 



(4) For all vegetables except onions, sweet potatoes, 



