amaged can be used immediately,
or can be canned or dried.

Further particulars for the storing of fresh vegetables are given in
the following tables.

TABLE FOR VEGETABLE STORAGE

VEGETABLES
|HOW BEST STORED
| |PREPARATION FOR STORAGE
| | |AMOUNT FOR FAMILY OF TWO
| | | |REMARKS
| | | |
Irish Potatoes
|Must be kept cool with a slight degrees of moisture. Use
|either cellar or cave methods. No potato should be more than
|four ft. from air if stored in barrels, boxes, crates or
|bins.
| |Potatoes must be dug before the ground is crusted with
| |frost. Frosted potatoes will spoil, one after another.
| |Impossible to sort out frosted potatoes.
| | |10 to 15 bus.
| | | |Remember Irish potatoes are ruined by
| | | |freezing. Potatoes should be kept absolutely
| | | |dark to prevent greening by light. Never buy
| | | |potatoes in sacks that show wet places due to
| | | |a frosted potato.
| | | |
Sweet Potatoes
|Require warmth and dryness. In crates or on shelves in warm
|dry room. Can be spread on the floor in the room above the
|kitchen where they will have plenty of heat, especially for
|the first 2 or 3 weeks after they are dug.
| |When the sweet potatoes are dug they should be allowed
| |to lie in the sun and wind for 3 or 4 hours so as to
| |become perfectly dry. They must be well ripened and free
| |from bruises. Can be kept on shelves in a very dry place
| |and they need not be kept specially cold. Sweet potatoes
| |keep best when they are showing just a little
| |inclination to sprout. However, if they start growing
| |the quality is greatly injured.
| | |2 to 3 bus.
| | | |If you are in doubt as to whether the sweet
| | | |potatoes are matured enough for storage, cut
| | | |or break one end and expose it to the air for
| | | |a few minutes. If the surface of the cut or
| | | |break dries, the potato is mature. But if
| | | |moisture remains on the surface, it is not
| | | |fully ripened. In places where there are early
| | | |frosts, sweet potatoes should be dug about the
| | | |time the first frost is expected, without
| | |