The Barre daily times. (Barre, Vt.) 1897-1959, 1917-09-17
NATURAL VEGETABLE STORAGE
Is Especially Desirable Now That Coun.
try Is at War.

Natural storage Of late vegetables il
the home for use in fall and winter
practice which Ia advisable every season
lis especially desirable now that th'
country is at war, says the United States
department OF agriculture. Natura
storage il the least troublesome way Of
keeping food for future use it is point
ed out, and may be practieed with little
expense in most homes, either in the
country or in the city. Such storage is
| of chief value to owners of home gar
dens, but when vegetables suitable for
storage may be purchased cheaply it may
be practiced profitably by some other
householders.
The principal vegetables which may be
stored successfully are the root tnber
and bulb crops, such as late maturing
potatoes. carrots, parsnips, turnips, sal
sifv, onions, etc. Certain leaf and stalk
crops such as cabbage and celery and
few other products such as squashes,
pumpkins, etc, also may be stored nat
urally.
Natural storage Of most vegetables
that may be kept may be in a cellar un.
der dwelling, or under an outbuilding
in a special outdoor cellar, or in banks
or pits A few products such as pump
kins and winter squas, requiring dry
kins and winter squash, requiring dry.
used rooms or closets, and few products
may be kept in attics.
Cellar Storage Room.
II A cellar under dwelling or out
building is clean. cool and well ventilated
it may be used for storage without al
teration Many cellars, however. are not
well suited for storing vegetables because
of poor insulation or lack of ventilation,
and those containing furnace for heat
ing usually are too warm and dry, 1t is
often possible to partition off room
either in one corner or at one end Of such
cellar, where the temperature may be
controlled by means Of outside windows.
Outdoor Storage Cellars.
Outdoor storage cellars possess all the
advantages of the storage room in the
basement and are superior in many re-
spects II is possible to keep such a eel
lar cool and quickly reduce the tempera
ture Of the stored products by opening |
the door during the night and closing It |
in the morning before the air becomes |
warm. In regions of mild winters the |
outdoor cellars may be constructed al |
most entirely above ground Of wood or
other available materials. Straw or dirt |
may be thrown upon the roof as insula
tion during especially cold periods. In
regions of severe freezing the most popu
lar type of storage cellar is built largely
and the roof has deep COW
ering of straw and earth. manure, etc.
Such cellars may be constructed of wood,
stone or brick.
Storage in Pits or Banks.
Storage in banks or pits is the most N
primitive and least expensive method of
keeping many vegetables and is fairly 4
where the ground is well
Trained This method does not compare
n convenience, however, with storage in
ellars since in periods of bad weather
he vegetables are often accessible with
The construction of banks is
,egrn by making an excavation six or
light inches deep in well drained loca-
ion and lining it with straw. leaves or
imilar material The vegetables usual.
Y root crops are placed on this litter
n a conical pile. The sides and top are
hen covered with straw and leaves and
his with two OF three inches of earth. |
spending on the severity OF the winters
q the locality. Small pits containing
ut few bushels of vegetables will re-
Give sufficient ventilation Of the straw
etween the vegetables and the earth
overing is allowed to extend through
be latter to the top Of the pile This
yposed straw should be covered with .
GARD or piece Of tin held in place by 4
stone as a protection from rain In
Irger pits ventilation may be secured by
laeing two or three pieces Of rough
cards or stakes up through the center
I the pile Of vegetables SO that a fue is
,rmed. This fue should be capped by
i inverted trough formed by two pieces +
I board nailed together AZ right angles
here such hanks are used the best
-actice Is to constTUc. number Of
nall ones 50 that a sufficient quantity =
vegetables to last a lew days can be
stained BY opening zach pit The ni,.h- L
NAV h. modified by viaring the vege-
lies In q long ridge rather than in
nical piles, with aurth dividing the q
ige into small sections. A sertina may r.