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principle of management exactly the same as that 

 described for the house cellar. A room of the 

 desired dimensions is dug out of the soil and usually 

 walled with brick, stone, concrete or block. The 

 roof is made of heavy timber, or still better, with 

 iron girders and reinforced concrete and covered 

 over to the depth of from two to four feet with soil. 

 A ventilator for every lo feet the room extends 

 backward from the entrance should reach from the 

 roof to the surface of the ground. The ventilator 

 may be very easily constructed out of ordinary drain 

 tile or sewer pipe from three to five inches in 

 diameter. The top of the ventilator should be cov- 

 ered in such a way as to prevent the rain falling into 

 the opening, yet allow ready escape of the warm air 

 from the room below. The entrance door should, 

 of course, be double, as described for the cellar. In 

 a storage of this kind, moisture and temperature 

 conditions are usually more uniform than in the 

 cellar. 



The outdoor cellar may be constructed entirely 

 above ground if desired by making both walls and 

 roof of well-insulated construction. Directions for 

 building such houses can easily be secured from 

 architects or from publications dealing especially 

 with these types of houses. 



Pits are available methods of storage worthy of 

 consideration by the vegetable gardener under all 

 conditions. Many vegetables, and especially those, 

 the edible portion of which grew in the soil, can 

 usually be stored in a very satisfactory manner by 

 this method. In the construction of the pit for the 

 storage of potatoes, beets, carrots, parsnips, tur- 

 nips, etc., a well-drained location should be selected. 

 If the soil is decidedly gravelly or sandy in char- 



