th the house. This
cellar must have windows or some method of ventilation, must not be
too warm and not so cold that food will freeze. If there is proper
ventilation there can be some dampness without injury to the
vegetables. If your cellar or basement floods easily or has water
standing in it anywhere it should not be used for vegetable storage.

If there is a furnace in the cellar or basement a small room as far as
possible from the heating plant should be partitioned off. Do not
build a room in the middle of the cellar, for two sides of the room
should consist of outside walls.

If possible have two outside windows for proper regulation of the
temperature and for good ventilation. If you cannot have two windows
have one.

A very good arrangement for constant circulation of air consists in
having a stove-pipe inserted through one of the lower panes of the
window to admit cold air. One of the upper panes of the window can be
removed to allow for the escape of warm air. That is, of course, if
the window is made of nine or twelve small panes of squares of glass.
In severely cold weather this upper pane can be replaced or the
opening stuffed up in some way.

If you do not have an old stove-pipe you can make a wooden flue of old
boards or old discarded boxes.

Most cellars and basements are now made with concrete floors. The
ideal floor for storage purposes is an earth floor. However, we can
put two or three inches of sand on our concrete floors and get good
results. Sprinkle the sand with water from time to time.

Put the vegetables that are to be stored in boxes, baskets, barrels or
crates. Use containers that hold only two or three bushels apiece. If
larger boxes or barrels are used there is always danger of heating and
decay. Of course, proper precautions should be taken against mice.

An excellent way to prevent wilting of crops and shrinkage is to put
moist leaves, oak or maple, in the containers with the vegetables.
Moist sand is sometimes used but it is much heavier to handle than the
leaves. It is no difficult matter to rake the lawn when you are ready
to store the vegetables.

The vegetables that are adapted for cellar storage are beets, cabbage,
carrots, celery, parsnips, potatoes, salsify and turnips.

PIT STORAGE

There are two kinds of pits that may be used for storage. Those that
are not frost-proof and those which are frost-proof.

Some vegetables are not injured by being held in a frozen c