Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1913-11-28

'D NV4 tuS the entire
winter The task OF storing is not
difficult if one has knowledge OF
the conditions best suited for STORAGE
and IS willing to perform small
amount of labor.
a arg, we'll aired. not too dark
tTost-proof room, cellar or sodhouse
viii serve the purpose. The most
favorable temperature is not over so
degrees f. Celery, cabbage and
sweet potatoes should be stored in
the coolest part of the room Racks
should be adjusted on which to place
the storage boxes or barrels. This
avoids the danger of oyerheating. ex-
cess moisture and prevents decay
All vegetables should be gathered be-
fore the frost, sorted, dried thor
oughly before packing. For long
winter storing reserve those of most
perfect formation and firm texture.
Each root or tuber should be placed
few inches apart in alternate Law
ers with clean, dry sand. In remov-
ing those for use, care should be
taken each time to recover any that
may be exposed. The earth for pack
ing should be clean and dry and
should be collected in dry summer
season rather than after the heavy
fall rains, Carrots, sweet potatoes.
beets, turnips, parsnips. cabbage,
satisfy, celery keep we'll stored by
this method.
Vegetables less perfect in form,
less firm in texture should be re
served for immediate use. These
may be stored in barrels or boxes
with latticed bottoms.
Sweet potatoes should be we'll
dried, wrapped in paper, packed in
sand as indicated, and kept in coolest
part of store room. Celery should be
taken from ground on a clear day
transferred to boxes of clean, dry
sand. The tops and leaf portions
should not be covered, but the
bleached part should be well packed
in the sand and placed in the coolest
part of the storage room. Cabbage
and cauliflower will keep for long
time if gathered and stored with the
head and roots intact. The large
outside leaves should be removed.
Each head should be surrounded
with clean dry straw and placed
downward f1w inches apart. Pack
and store the same as celery.
If desired, parsnips and satisfy
may be allowed to remain in the
ground all winter. They should be
covered in the fall with clean straw.
After the early spring thaw they may
bG removed, washed and stored in
cool place.
Parsley and watercress may be
transplanted to flower pots or boxes
and kept in good growing condition
t roughout the winter.
Tomatoes may be stored very late
IN the fall if the entire vine is care
fully pulled Up and hung over racks
in the coolest part of the frost-proof
room or the fruit may be picked from
the vines and placed on racks several
inches apart. By these methods a
large portion of the green tomatoes
Will ripen and keep indefinitely.
If frost-proof storage place is not
available, the trench method is sat
isfactory for storing cabbage, tur-
nips, carrots, parsnips, satisfy, beets,
etc. A we'll drained location should
he selected and the trench should be
about seven feet deep. Clean straw
should be filled in to the depth of
about one foot. The trench may be
divided in sections for each variety
OF vegetables. The cabbage should
e arranged as previously mentioned.
In filling the trench the earth should
he firmly packed and well heaped.
Two boards nailed together length
wise to form a sloping roof should De
placed over the top to shed rain and
snow. Vegetables stored in a trench
Iaay freeze in a severe winter and
remain frozen until the spring thaw.
The gradual extraction of the frost
leaves the vegetables uninJured, but
Il sudden thaw will greatly impair
the texture and flavor.
The cost Of vegetables grown out
Of season in greenhouses and avail
able in all markets during the winter
and early spring months is so high
as almost to prohibit their use by
aople of moderate means, except as
luxury. Therefore, if more atten-
ton were paid in each home to the
storage of a generous supply of Win-
tel vegetables the daily meals would
be more easily planned, the daily diet
me made more wholesome and one
of the problems in the high cost OF
food supply would be practically