THE HANDLING OF THE PLANTS 159 
the storage process, but is really the work of diseases with which 
the materials are infected before they are put into storage. 
For example, if potatoes and cabbages are affected with the 
rot, it is practically impossible to keep them any length of time. 
Apples, winter pears, and all roots, should be kept at a tem- 
perature somewhat near the freezing point. It should not 
rise above 40° F. for best results. Apples can be kept 
even at one or two degrees below the freezing point if the tem- 
perature is uniform. Cellars in which there are heaters are 
likely to be too dry and 
the temperature too high. 
In such places it is well 
to keep fresh vegetables 
and fruits in tight re- 
ceptacles, and pack the 
roots in sand or moss in - 
order to prevent shrivel- 
ing. In these places, Se 
applesusuallykeep better igs. Lean-to fruit cellar, covered with earth. 
if headed up in barrels The roof should be of cement or stone 
% slabs. Provide a ventilator. 
than if kept on racks or 
shelves. In moist and cool cellars, however, it is preferable for 
the home supply to place them on shelves, not piling them more 
than five or six inches deep, for then they can be sorted over as 
occasion requires. In case of fruits, be sure that the specimens 
are not over-ripe when placed in storage. If apples are allowed 
to lie in the sun for a few days before being packed, they will 
ripen so much that it is very difficult to keep them. 
Cabbages should be kept at a low and uniform temperature, 
and water should be drained away from them. They are 
stored in many ways in the field, but success depends so much 
on the season, particular variety, ripeness, and the freedom 
from injuries by fungi and insects, that uniform results are 
rarely secured by any one method. The best results are to be 
