450 



Mar'keting, Storing, Drying 



time and remove all imsoTind specimens. If tlie house 

 cellar is used for the storing of vegetables, it is well to 

 have a special vent or chimne3^ This may be a cheap 

 board affair extending up the back side of the house as 

 high as the roof. This fine carries 

 ol¥ the foul and warm air, and 

 thereby keeps the cellar sweet and at 

 a relatively low temperature. In some 

 cases an extra flue may be provided in 

 the chimney when the house is built, 

 and the warmth of the chimney will 

 cause a strong draft. Fig. 239 shows 

 a simple intake shaft for cool air 

 and an open window for the out- 

 going warm air (from Cornell Eead- 

 ing-Course for the Farm Home, No. 

 113) : "Warm air should be per- 

 239. Intake and outlet for mitted to pass out at the top of the 

 house cellar. jooui through vcutilators, and cool 

 air from outside should be admitted to the room at the 

 bottom. In a cellar this can be accomplished by means 

 of a shaft leading diovro. the wall from a window and 

 opening near the floor. A few windows at the top of 

 the wall constitute the system of ventilation for most farm 

 cellars.^^ 



The old-fashioned " outside cellar " usually gives better 

 conditions for the storing of vegetables than the house cel- 

 lar. This structure has been much advised of late, and 

 many improved plans are available. It is likely to be 

 uniform in temperature and moisture conditions. With 

 various modifications these cellars are used largely by mar- 



