Pine Bluff daily graphic., 1918-11-13
DO NOT LET YOUR
 VEGETABLES R0T
We Must Avoid This Tremendous Loss .---Arkansas VIII Need Food Be.
 fore Another Season,
By j. R. Cooper, Horticulturist, Cot
 lege of Agriculture. '. Of A.

etables Of all kinds have been pro duced in abundance and there is enough for our people until anothes crop can be grown providing We take care of what we have. Investigations show that twenty-five per cent of the produce in Arkansas gardens never . reach the table. We must avoid this tremendous loss this year It. remains for each individual to save his share 3ust as it was necessary for him to produce it. To say that there is not enough of a certain vegetable to pay to bother with it or that there is an 'oyerprOduction of another vegetable and consequently no demand for it is Ao excuse for letting our products go Co waste. We will be very glad to have them before. another season be. gins.
 Farm housewives everywhere have been canning vegetables during the summer, but there are 8 number of vegetables Of which every family should have sufficient supply to last over winter, which do not lend them selves to preserving by either can ming or drying. Some vegetables are much more palatable if they can be had fresh during the winter and it is true that practically all of the con- mon vegetables will store well if we only employ the proper kind of stor- age. Every farmer must store not only apples and potatoes, but other surplus vegetables which he can sell at high price during winter months or use for the family.
 Temporary Storage.
 Anyone can store temporarily with very little trouble and practically no expense, in this way lengthening the season of such commodities as pota- toes, onions and cabbage for many weeks. Many other crops can also be stored very satisfactorily in this way until the first of December Thus the grower not only lengthens the season of the crop, but can wait until the rush is over and dispose of his sur- plus vegetables at a good price, be- cause he avoids competition.
 ASAAPcAci oeoiuso SoiA O0 p1OFlu- cd by using a few boards to make a pen, little straw to act as an in- sulator to keep the temperature low and something to put over the top which will shed the rain Boards nail- ed together or held together by barb- ed wire, a strip of canvas stretched over the top will do if there are no suitable boards convenient, make a cheap and efficient cover. If very large quantities are to be stored one or two troughs with open ends, bored full of small holes, and inverted in the bottom will assist in ventilation. The ends of these ventilators should pro- trude on the outside of the pen but should be covered by the straw. If only small quantities are stored the vegetables may be placed in boxes or heaped on the ground and covered with heavy layer of straw or some other coarse material which will keep them cool and shed rain. If the weather is not too wet, the latter method affords a very good temporary storage: The piles must necessarily be made narrow and not too high, oth- erwfse the vegetables may heat, and decay will set in.
 Permanent Storage.
 For winter storage many vegetables may be given similar treatment even though they belong to distinct classes and resemble each other very little in general appearance. For instance, potatoes, beets, carrots. parsnips, kohl rahi, celery, winter. radishes, ruia- bagas. salsify, turnips and cabbage have practically the same storage re- quirelnents. These vegetables require cool, moist conditions with little or no circulation of air after the first. few weeks of storage. < Il 4
 Such vegetables may be stored in caves, underground cellars. root eel lare, or outside pits, but never in basement cellars beneath the house or in furnace rooms where it is hot and more or less dry.
 The sweet potatoes require condi- tions just the reverse of the preceding group. They must be kept warm, dry with plenty of air at all times. They should never be stored in cool moist cellars or pits. A furnace room be- meath the house furnishes an excel lent storage for these crops.
 Onions and garlic pumpkins and squash belong to third group which requires cool, dry conditions With plenty of air.
 Cellar storage is the most conven- ient in that easy access can be had to the vegetables at any time. It isl easy to regulate the temperature and humidity in a well made caller and there is NO danger of frost. However. N costs considerable to construct 8 desirable cellar, and one cellar will not answer for all purposes unless it contains separate rooms or compart- ments. Onions must be kept dry and cool. Sweet potatoes must be kept dry and warm Potatoes must be kept