The Nevada County picayune., 1918-11-28
We Must Avoid This Tremendous Loss --Arkansas Will Need Food Be-
 fore Another Season.
By J. R. Cooper, Horticulturist, Cd
 lsEs of Agriculture, U of A.


 for each individual to save his share just as it was necessary for him to produce 1t. To say that there Is not enough of a certain vegetable to pay to bother with 1t or that there is an overproductNn of another vegetable and consequently no demand for it is no excuse for letting our products 20 to 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 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 1t is true that practically all of the com mon vegeta bles will store we'll 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 lcngthening the season Of such commodities as pota- toes. onions and cabbage for many 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 q good price, be- cause he avoids competition.
 Temporary storage can be provid- cd by using a few boards to make a pen. little straw to act as an in- sulator to keep the temperature low which will shed the rain Boards nail ed together or held together by barb ed wire, 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 wo troughs with open ends, bored full cf small holes. and inverted in the bottom will assist in ventilation. The 'nds of these ventilators should pro rude 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 hcaped on the ground and covered with a 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 clcthod affords . very good temporary s'orage The piles must necessarily be made narrow and not too high, oth- erwise the vegetables may heat, and decay will set in.
 Permanent Storage.
 For winter storage many vegetables ray be given similar treatment even 'E'uSl NItS DtlohS hO hloAitltA CifioaF and resemble each other very little in neral appearance. For instance, ''tatoes. beets, carrots. parsnips. kohl hi. celery, winter radishes, ruta- bagas, salSify. turnips and cabbage we practically the same storage re- rements. These vegetables require cool, moist conditions with little or ap circulation of air after the first " weeks of storage.
 Such vegetables may be stored in caves. underground cellars, root eel ;are, or outside pits. but never in nsement cellars beneath the house 9r N furnace rooms where it is hot nd more or less dry.
 The sweet potatoes require co1dI- [ ons just the reverse of the preceding e~oup They must be kept warm. dry eith plenty of air at all times. Tkey 5l!ould never be stored in cool, moist cellars or pits. A furnace room be- reath 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- lent in that easy access can be had to the vegetables at any time. It 's easy to regulate the temperature and humidity in a we'll made caller and there is no danger of frost However