26 HOME STORAGE 
of the contents as a result of exposure to the 
light. 
Wide fluctuations of temperature should 
be avoided. The ideal temperature is 40 
degrees F. The root cellar should be kept 
at not less than 32 degrees and not over 
50 degrees. 
PIT STORAGE 
Beets Potatoes 
Carrots Turnips 
Cabbage Salsify 
Celery Parsnips 
For outdoor storage one of the best forms 
is a mound shaped pit. To prepare for this 
remove two or three inches of earth and 
line this shallow excavation with hay, straw, 
leaves or similar material. Place the vege- 
tables on this in a conical pile. Cover the 
vegetables with several inches of the material 
used in making the lining. Cover this with 
3 or 4 inches of earth. As severe weather 
approaches the outer covering should be 
increased. An additional layer of hay or 
similar material may be placed over the 
layer of earth and on top of this another layer 
of earth. In extremely cold climates the 
total thickness of earth layers should be as 
much as 12 inches. Over the outer layer of 
earth pile manure or corn stalks for added 
protection. To give ventilation have the 
inner layer of straw project through the outer 
covering ajid extend to the top of the cone. 
For protection from rain and snow this 
opening should be covered. A board laid 
over the top and weighted with a stone is 
Fig. 2 — For storage in cellar without heater celery 
should be set in two or three inches of sand or light 
soil and the plants then banked with soil. The soil 
must not be allowed to become dry. 
suitable for this purpose. An idea of the 
construction is given in Fig. 5. 
It is well to make several small pits rather 
than one large one, for the reason that when a 
pit has been once opened the entire contents 
should be removed. This form of storage is 
used for potatoes, beets, carrot, turnips, 
parsnips, cabbage and salsify. It is well to 
store several varieties of vegetables in one 
pit so that the opening of a single pit will 
afford a supply of all of them. In following 
this plan it is desirable to separate the various 
crops by the use of straw or leaves. 
When a pit has been opened it is impossible 
to give adequate protection to vegetables 
therein. For this reason those not required 
for immediate use should be removed, placed 
in the basement storage room, or other cool 
Fig. 3 — Shallow bins or shelves with board sides, for 
storing root crops in cool cellar. The air of the room 
must not be allowed to become too dry, as this will 
cause the vegetables to shrivel. Potatoes must be 
protected from light. 
place, and used as needed. This emphasizes 
the importance of making small pits, each 
one holding not more than two to six weeks’ 
supply. 
Instead of making a dirt pit, barrels may 
be used in which to place vegetables. (Fig. 
8.) Make a slight depression the length of 
the barrel and put in a thick layer of straw or 
leaves. On this place the barrel. Cover the 
barrel with successive layers of straw or 
leaves, and dirt. As the weather grows colder 
put on more dirt until there is from 14 to 18 
inches of covering. For ease in opening 
make a door at one end, against which pile 
earth and manure of sufficient thickness to 
prevent freezing. 
Cabbage 
For late varieties of cabbage the pit should 
be long and narrow. The cabbages are placed 
in rows with heads down and covered with 
dirt. No other covering is needed. The 
removal of a portion of this supply does not 
disturb the remainder. (Fig. 6.) 
Cabbages may also be stored by placing 
the whole plants in a trench, roots down and 
plants close together. The roots should be 
covered with dirt. A frame should be built 
around the trench by driving stakes at the 
corners and placing boards against these to 
form the enclosure. The construction of 
such a trench is shown in Fig. 7. The boards 
are banked with earth and across the top of 
the trench boards or poles are placed, sup- 
ported by the frame. These should be cov- 
ered with straw, hay or corn fodder, for pro- 
tection of the contents of the trench. Two 
feet of the straw or similar material will be 
required in cold climates. 
Mature heads of cabbage of long-keeping 
sorts, such as Danish Ball Head, may be cut 
