FOR YOUR Vegetatles 
A good, sensible old time plan 
that’s coming back in style again. 
For war-time food conservation there’s 
no better method than the good old- 
fashioned winter storage for vegetables. 
Any home that has a cool, moist place 
for storage can use this easy, inexpen- 
sive plan, 
It is often cheaper and easier to store 
than to can them and, with some vari- 
eties, the stored quality is better than 
that of the canned product. Successful 
storage depends upon (1) selecting 
vegetables of good quality; (2) picking 
them at the proper stage of maturity; 
(3) having the proper temperature and 
the right degree of humidity in the 
storeroom. 
WHEN TO STORE 
The desirable stage of maturity varies 
with the crop. Cabbage, onions, squashes 
and pumpkins will not keep well unless 
fully matured. Beets, carrots, parsnips, 
turnips and salsify should not be allowed 
to become fully matured, as they are 
likely to become woody. 
HOW TO STORE 
Best storage conditions can be summa- 
rized thus: cool and moist—beets, car- 
rots, salsify, turnips, winter radishes 
and celery; cool and moderately moist— 
cabbage and potatoes; cool and dry— 
onions and dry beans; warm and dry— 
squashes, pumpkins and sweet potatoes. 
All these except dry beans, onions, 
squashes, pumpkins and sweet potatoes, 
may be kept in the same storage room 
if the cabbages are on shelves and the 
potatoes are in slatted crates or bins. 
The best temperature for most vege- 
table crops is just above freezing, i.e., 
32° F, If potatoes are included, the 
temperature should not go below 34°. 
A basement without a furnace heat is 
necessary. 
TEMPERATURE AND HUMIDITY 
Temperature can be maintained in a 
storage cellar by opening and closing 
windows. A dirt floor is best and, if 
humidity is low, water can be sprinkled 
on the floor. Root crops can be stored 
in boxes of sand or soil in the basement 
and kept just moist. 
OUTDOOR STORAGE 
Small quantities of vegetables can be 
stored outdoors. A handy way is to 
sink a box or barrel about half its depth 
in the ground. Put the vegetables in 
and put on top of them a mattress cover 
made of burlap bags stuffed with straw. 
Cover over with a 6-inch layer of clean 
straw or leayes and then cover this with 
dirt to hold in place. 
“€ Natural color photograph by courtesy of 
POPULAR PHOTOGRAPHY 

Grow Your Own VITAMINS! 
This nation has the finest food supply in the world. Yet nutrition 
experts have proved that most of us are poorly nourished. As we 
all know now, even our “three good squares a day” often do not 
give us certain minerals and vitamins that we need... now 
more than ever. 
These necessary elements may be bought at the drug store. But 
they can also be home grown, at far less cost! Garden fresh 
vegetables can provide nearly all of them, in ample quantity. 
Here, in a few words, is complete data on the health miracle your 
garden can perform: 
Vitamins 
VITAMIN A 
Promotes growth, appetite, digestion, 
resistance to infection, necessary 
for proper formation of teeth. Lack 
of it can cause nerve degeneration, 
night blindness, diarrhea, sterility. 
VITAMIN B, 
(Thiamine Hydrochloride) 
Promotes appetite, digestion, growth. 
Essential for proper nerve function 
and for reproduction and lactation. 
Lack of it can cause impaired growth 
of breast-fed babies, loss of weight 
and vigor, subnormal temperature, 
sterility. 
VITAMIN B, 
(Riboflavin, G) 
Promotes growth. Prevents lesions 
of the lips, cracks at the angles of 
the mouth and other facial lesions. 
Prevents eertain abnormal changes 
in the eyes which result in failing 
vision. 
NICOTINIC ACID 
(Nicotinamide) 
Effective against the deficiency dis- 
ease, pellagra, in which the digestive 
and nervous systems are affected. 
VITAMIN C 
(Ascorbic Acid) 
Protects body from scurvy. Required 
for normal tooth and bone formation 
and maintenance, and for proper 
healing of wounds. Lack of it may 
cause loss of weight, fatigue, loss of 
appetite, sallow complexion, tooth 
decay, pyorrhea, certain gum condi- 
tions, and hemorrhage. 
Sources 
Excellent vegetable sources—carrots, 
collards, escarole, green lettuce, green 
peas, spinach, turnip greens. 
Good vegetable courses—green beans, 
green cabbage, chard, yellow corn, 
kale, green peppers, pumpkin, squash, 
tomato. 
Other sources—Fish liver oils, liver, 
eggs, milk, butter, apricots, yellow 
peaches, oranges and bananas. 


Excellent vegetable sources — Ripe 
beans, ripe peas. 
Good vegetable sources—asparagus, 
beans, cabbage, earrots, cauliflower, 
celery, collard, lettuce, onions, pars- 
nip, potato, spinach, tomato, turnips, 
turnip greens, watercress. 
Other sources—Yeast, whole grains 
(germ and outer layers of seeds), 
pork, liver, organs and muscles of 
many animals, nuts, eggs, milk. 

Excellent vegetable sources — beet 
greens, kale, potato, spinach, turnip 
greens, watercress, lima beans, peas. 
Good vegetable sources—heets, cab- 
bage, carrots, cowpeas, soybeans, 
lettuce, onions, tomato, turnips. 
Other sources — Liver concentrates, 
yeast, milk, liver, wheat germ, eggs, 
cheese, and many meats. 



Sources—Yeast, liver, wheat germ, 
milk, certain fish, organs and mus- 
cles of many animals, and several 
leafy green vegetables. 

Excellent vegetable sources — cab- 
bage, tomato, celery, onions, green 
peas, green peppers, rhubarb, turnips. 
Good vegetable sources—hbeets, cab- 
bage cooked, carrots, cauliflower, col- 
lard, cueumber, endive, lettuce, peas 
cooked, potato, pumpkin, spinach 
cooked, string beans, sweet corn, 
sweet potato, turnip greens, water- 
melons. 

VITAMIN D 
Prevents rickets in infants and sof- 
tening of bones in adults. Important 
in formation of teeth and mainte- 
nance of their normal structure. Es-. 
sential for proper utilization of eal- 
cium and phosphorus. 
VITAMIN E 
(Alpha-Tocopherol) 
Required for normal reproduction and 
prevention of muscular weakness. 
Sources—Cod liver oil and some other 
fish liver oils, salmon, sardines, her- 
ring, eggs, butter, milk and liver, 

Excellent vegetable sources—lettuce, 
watercress. 
Good vegetable sources—barley, 
beans, whole corn, oats, rice, wheat, 
peas, peanuts. 
Other sources—Wheat germ oil, cot- 
tonseed oil, certain vegetable oils. 

21 
