The Jasper news. [volume] (Jasper, Missouri) 1898-1924, 1917-09-27
VEGETABLES FOR WINTER CONSUMPTION

Natural storage is the simplest and
least expensive method of keeping veg
etables for fall and winter consump-
ton. Wherever practicable, this meth
cd should be made use of, especially
this season when the conservation of
food and the keeping down of food ex-
penses is peculiarly important. Own
ers Of home gardens are, In general,
best situated for storing vegetables
since they probably have surpluses of
vegetables In the fall. 1t often is pos
sible, however, for other householders
to buy vegetables cheaply enough In
the fall to justify the preparation and
stocking of storage places.
Storage is especially successful with
the root, tuber, and bulb crops such as
carrots, potatoes, onions, etc. Cab
bage, celery, pumpkins also winter
squash, mature beans and peas, and
number of other vegetables also may
be stored.
The successful storage Of vegetables
is not at all difficult; In fact, good
storage facilities already exist In most
homes, 1t being only necessary to make
use Of the cellar, the attic, large
closet, or other parts of the dwelling,
depending upon the character of the
product to be stored.
Storage Room In the Basement Of the
Dwelling.
A cool, well-ventilated cellar under
the dwelling offers good conditions for
the storage of vegetables. Many cell
lars are not well suited for storing veg
etables because of poor insulation or
lack of ventilation. Cellars contain
Ing furnace for heating the dwelling
the storage Of root crops. 1t Is often
possible, however, to partition off
room either in one corner or at one
end Of the cellar where the tempera-
ture may be controlled by means Of
outside windows. At least one win
dow Is necessary, and two or more are
desirable for admitting light and for
ventilation.
Construction Of the Storage Room.
The size of the storage room should
be determined by the space available
and the amount of material to be
stored. Natural earth makes a better
floor than concrete or brick, as GER
tain amount Of moisture Is desirable.
The walls of the storage room should be
parallel to the walls of the cellar. Lay
2-by-4-inch scantling fiat on the floor
and secure them with pegs driven in
to the floor or by mailing them to the
top Of short posts set in the ground.
Set 2-by-4-inch studding from this
sill to the ceiling, spacing them 10
inches apart from center to center.
Locate the door to the storage room
at the most convenient point, making
1t large enough to admit barrels,
than 9 inches wide.
boxes, etc., 2h feet wide by 6h feet
high being good size. Set the studs
on either side Of the door 80 inches
apart, which will allow for the door
and the frame. Put header over the
door, allowing / inch for the frame
and B Of On inch for the sill at the
bottom. Set the studs against the
walls where the cellar walls and stor-
age-room walls meet. Care exercised
in making the frame square and plumb
will enable the builder to get the struc-
ture tight with minimum of labor.
A good room Is made by covering the
studding on the outside with tongue
and-groove material, but better way
Is to sheathe the outside with plain
lumber, tack building paper on this,
and side with tongue-and-groove ma
terial. This construction In connec-
ton with lath and plaster or wall
board on the inside makes an excel
lent room.
Ventilation may be secured by open
ing one or more windows. An air
duct constructed Of wood, metal, or
terra Gotta and fitted In one of the
windows, as illustrated In figure 4, Is
desirable, as 1t permits the cool air
to enter at the bottom of the room.
Two or more joints of 6-inch stovepipe,
one with damper, and an elbow may
be used. "A piece Of board with hole
the size of the pipe Is fitted in the