The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1918-11-09
JACK FROST COMING;
STORE YOUR PRODUCE

If you have been puzzled about how
to store your wal garden products so
as to insure them most effectively
against decay the following sugges-
lions sent out by the Federal Food
Administration for New Jersey will
help:
The cellar is the best place for Dota-
toes, beets, turnips. carrots, DarSnips
and satisfy, but they should be pro-
tected from dry air and furnace heat
To provide this protection q storage
room should be made and both
OF the partition covered with felt Pr 's>N
h material in the cellar floor is I'M
portant. If 1t is cement, occasional
vegetables is desirable. An earth floor
is usually damp enough to make this
unnecessary, but if the floor Is very
damp 1t is better to provide a Slated
floor about two inches from the earth.
Excessively damp air can be reduced
through ventilation.
A few hooks in the ceiling of the
SlOl1 toOih Will NC lOuIQ uSt1ut, hlSO
some built-in bins. A load of builders
sand to cover roots like carrots and
beets and a few Stat boxes and old
bags-and you are ready to store any.
time.
What vegetables will you store in
your cellar? Potatoes, beets, turnips,
carrots. parsnips and satisfy are the
Ia@f rAr CY,ah n ~1aon C-,,aI ,I,o
kin and onions should be stored in the
attic. Cabbage Is better stored out
side in a straw-lined, we'll ventilated
pit. las the weather grows colder add
more coverings of straw and earth.
Potatoes should be dug, left In the
ground a short time and then stored
In a dark place. The ideal tempera-
ture is 33 to 80 degrees Fahrenheit.
Beets, turnips and carrots may be
stored like potatoes, but keep in better
condition II they are covered with
sand. Condition of the place of stor-
age and of the roots themselves should
determine whether to use the sand dry
or slightly moist. If they start to
shrink, moisten the sand.
Parsnips and satisfy may be left in
the ground. Freezing does not hurt.
Use Sand in Packing.
When boxes are used, a little damp
sand should be placed In the bottom of
the boxes, then alternate layers of
vegetables and sand. When piled on
the floor, a covering with sand is gen
orally sufficient. In drying beets the
tops should be twisted off and not cut
off with a knife, as this will cause
BLEEDING" loss of color and very often
decay.
Onions before being stored in the
attic should be dry and thoroughly well
cured outside. Dampness causes de-
cay They will keep we'll in Stat boxes
or shallow trays.
Squash and pumpkin require a
slightly warner temperature. Placed
in barrels or boxes and packed in
straw or excelsior and in a part of
the cellar zeal to the furnace they may
keep for some time. They should be
carefully handled so as to avoi bruis-
ing. Sort over frequently for spoiled
ones. Others may be laid out sepa-
rately and placed in the attic, as a tenn
perature of about so degrees is better
for them.
One of the best and most recent
methods of ripening green tomatoes in
the late autumn is to wrap each vege-
table in paper and place in a closed
box or drawer located in a warm room.
Another method is to pull the vine be-
fore any signs of injury from frost
and suspend from the calling of a
warm room or the cellar.