storage 



449 



seriously attacked by the smut or rust may not be ex- 

 23ectecl to keep well, however good the storage. 



The following essentials apply to the storing of most 

 vegetables: (1) Protect from frost; (2) keep them cool, 

 to prevent decay; (3) keep them relatively moist, to 

 avoid excessive evaporation and wilting; (4) avoid a 

 wet and stagnant evaporation, as this is likely to engender 

 rot, particularly when the temperature is too high; (5) 

 protect from natural heating or fermentation; (6) pro- 

 vide change of air, without exposing the products to such 

 draughts that they shrivel. 



Several kinds of storage are illustrated in earlier chap- 

 ters, for potatoes, sweet potatoes, onions, cabbage, celery. 

 The more general-purpose forms are shown herewith, in 

 enough detail to suggest the essential points. 



For home use, it is well to store roots and tubers in 

 moist sand or in sphagnum moss (such as nurserymen 

 and florists use). Beets, carrots, parsnips, and potatoes 

 stored in this way keep plump and fresh for a twelvemonth 

 or more, if the temperature is kept low enough to pre- 

 vent sprouting. The reason for this good result is that 

 the sand or moss prevents evaporation and maintains uni- 

 formity of conditions. 



The house cellar is commonly 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 vegetables shrivel and tend 

 to start into growth, or to decay quickly. Cellars that 

 contain much vegetable-matter are likely to make the 

 house unwholesome unless there is ample ventilation and 

 pains is taken to pick over the vegetables from time to 



