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HOME STORAGE 
Dry beans may be stored in cloth bags 
in a pantry or in any cool, dry and well 
ventilated room. The bags should be hung 
away from the floor to prevent damage by 
rats and mice. 
Onions require a cool, dry place. They 
should be cured by being exposed to the 
air for a few days in the shade. The tops 
should be removed before storing. Keep 
them in baskets, trays or other holders 
which let the air circulate. Onions are not 
damaged by temperatures slightly below 
freezing, and for storing them the attic is 
better than the cellar. If stored in the cellar 
they should be suspended from the ceiling. 
Squashes are susceptible to cold and 
moisture, and for that reason should be 
stored in a dry place where the tempera- 
ture will be between 50 and 60 degrees F. 
Squashes may be kept by placing them in a 
single layer on a dry floor and covering 
with rugs or carpets, but care must be 
taken that the stems are not broken off and 
that they do not become bruised before 
storing. Whenever it is found that any of 
the squashes or pumpkins are showing signs 
of decay, the sound portions should be 
canned. 
Tomatoes may be saved by pulling up the 
entire plant before freezing weather. The 
vines should be suspended by the roots in a 
cool cellar. The tomatoes will gradually 
ripen. If these tomatoes, when cooked, are 
found to be acid, the acidity can be over- 
come by using baking soda. 
Parsley may be saved by transplanting 
into flower pots late in the fall. These 
should be kept in windows where they will 
receive sunshine. 
Parsnips and salsify are not injured by 
remaining in the ground all winter. Enough 
for immediate needs may be dug in the 
fall and the others harvested as required. 
Fig. 6 — Cabbage stored, roots up, in a bank of earth. 
The place must be well drained. The cabbages are 
covered with earth, but this need not be as thick as for 
some vegetables, as slight freezing does no harm. 
POTATOES 
As one of the staple vegetables, potatoes 
are entitled to special consideration for 
winter storage. If you have raised a sur- 
plus crop in your own garden save as many 
as possible for your winter’s supply. If 
you have none of your own raising it is well 
to buy them early in the fall, at the time 
of greatest supply and lowest prices, and 
store them for the winter, making yourself 
independent of the market during the time 
of highest prices. 
Potatoes may be stored in cellars, pits 
and outdoor cellars, as already described. 
Before they are stored they should be al- 
lowed to dry. This is done by digging 
Fig. 7 — This shows cabbage, pulled with roots, stored 
in a shallow trench, with roots down. The roots are 
covered with earth. The stakes, projecting 2 feet 
above the surface of the earth, serve as supports for 
boards or 'poles which make an enclosure. This frame 
should be banked with dirt (b). Across the top place 
poles or plank and cover with straw, hay or corn 
fodder (a). Make the trench as long as necessary and 
any width up to 8 feet. 
them on bright days, if possible, and allow- 
ing them to lie alongside the rows for a few 
hours. Before storing sort them carefully 
as to size and soundness. The smaller pota- 
toes and those which show signs of threatened 
decay should not be stored, but should be 
used early. 
The success of potato storage depends on 
the exclusion of light, proper ventilation, 
the proper amount of moisture, the size of 
the pile or container and the type of the 
tubers stored. 
In storing potatoes it should be remem- 
bered that the purpose is to protect them 
from great changes of temperature and 
from light. Even a small amount of light 
changes the food value of potatoes. There 
should be enough moisture to keep the pota- 
toes from wilting, but not enough to cause 
moisture to gather on the surface. 
If potatoes are stored in a place where 
there is moisture in the air, provision should 
be made to permit free circulation of air 
through the containers. Barrels, boxes and 
bins may be ventilated by boring holes in 
sides and bottoms. Barrels, boxes and crates 
should be set on slats to hold them off the 
floor and allow the air to circulate underneath. 
If the storage place is light a blanket, several 
thicknesses of paper, or old sacks should be 
placed on top of the containers. 
If the air of the storage place is dry it 
should not be allowed to circulate freely 
through the containers, as dry air will 
cause withering of the potatoes. In such 
storage places the potatoes should be put 
