Evening star., 1942-10-03

dry temperature and those that re.
quire a cool temperature with high
humidity to prevent dessication. In
the first class are pumpkins, squash,
and sweet potatoes; in the latter,
cabbage and the root crops. Onions,
however need a dry and cool tenn
perature.
Basement May
Be Utilized.
The ordinary open basement Of
furnace heated houses, where the
temperature Is fairly constant be-
tween SO and 60 degrees F. provides
about ideal conditions for storing
pumpkins, squash and sweet pota-
on open shelves, or at least off
the floor Sweet potato vines should
be cut off Immediately following a
frost and the roots dug They need
to be cured at high temperature
$50 or 80 degrees) for two weeks
in order to keep well. This can
be done by placing the roots in
shallow boxes and setting them on
the hot-water pipes. After they
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piled near the furnace where the
potatoes will keep until the follow
ing summer. Some provision must
be made for ventilation to keep
these vegetables from sweating"
Windows on two sides of the cellar
can usually be opened for a few
hours each day during the first
month of storage.
A deep cold frame is suitable
place in which to store cabbage,
endive, Chinese cabbage, broccoli,
caullfiower, egg plants, leeks, and
peppers for a few weeks if they are
pulled up, closely packed, and the
roots covered with moist earth.
The frame should, of course, be
covered with boards or with sash
and mats during freezing weather.
Tomato plants may be pulled and
nung IN the cellar where many Of
the fruits will ripen gradually.
6eets, cabbage, carrots, and tur-
nlps should be harvested before the
ground freezes. Kale, parsnips and
satisfy are improved by freezing
ana may be harvested as occasion
requires. Some gardeners leave
part OF the parsnips and salsify in
the ground until spring.
Concrete Floors
Present Problem.
A suitable storage room for root
crops is seldom provided in the new
er houses. but corner of the cellar
may be walled off and thoroughly
insulated. Preferably it should have
an earthen or brick floor throuph
which moisture can penetrate and
window or two is needed for yenti-
lat1on. A concrete floor is the worst
possible kind as moisture cannot 90
through it, but it may be improved
oy covering 1t with sand or peat
moss and sprinkling occasionally.
Cabbage may be pulled and stood
up, the roots being covered with
moist earth, or the heads may be
cut, the outer leaves trimmed off
and placed on shelf one layer
deep. Beets, carrots, rutabagas,
turnlps and potatoes may be stored
In bins or boxes. Potatoes are COM
monty kept in bags or barrels, the
latter being preferable. Where
there are small quantities of the
other root vegetables and storage
conditions are drier and warmer
than desirable, they may be placed
In tight wooden boxes or metal cans
and covered with sand, earth or
peat moss.
The storage of cabbage and root
crops IN pits is an old-time custom,
having been used by farmers and
gardeners for centuries. It NAV
we'll be used by suburban gardeners.
A pit is excavated l or feet deep
on a well-drained, sloping spot
where water will not accumulate,
lined with straw and the vegetables
placed thereon. They are then COW
cred with several inches of straw
and then with sufficient earth to
keep out the frost. The one great
objection to this method of storage
is the difficulty of getting out small
quantities as needed. A modifca-
ton Of this method may be fol-
lowed by obtaining a few nail kegs
and placing few quarts of the diff
ferent vegetables in each, then bury
ing the kegs and covering deep
enough to keep out the frost. A keg
can be taken up as needed during
the winter.