Excerpt from The Wing Seed Co., 1920

The vegetables adapted to this form of storage are beets, cabbage, carrots, celery, parsnips, potatoes, salsify and tur nips. If the house is heated by a cellar furnace, this method is particularly good.

A small room should be partitioned Off as far as possible from the furnace. Two sides at least of this room should be outside walls, and there should be at least one outside window. A small hole should preferably be cut at the bot tom of the window, an elbow inserted, and a pipe inserted in the elbow, extending practically to the floor of the room. This pipe, if possible, should have a damper in it which may be turned so as to shut Off the air. By turning this damper so that it is Open, the cold air from the Outside will enter at the elbow, flow down the pipe to the floor, cir culate through the room and, as it becomes warmed, it will rise to the top and escape through cracks at the top of the window, or a small Opening which should be made near the top Of the outside window. If this is impossible, fair storage can be made simply by having the window so that it can be adjusted with an Opening depending upon whether the days are cold or warm. Though an earth floor is desirable a concrete floor is usual, and this will prove entirely satisfactory, though it can be made even more so by sprinkling with a few inches of sand and moistening this with water every few days. The vegetables may be put in bins, baskets, boxes, slat crates or barrels. The containers should not hold more than two or three bushels each, as otherwise the vegetables are likely to heat and decay, and there should be full protection from mice. Movable containers and small ones are better. It is also best to harvest the vegetables when the ground is dry, otherwise let them lie out Of doors for a day until dry, and then place them in a rather warm part of the cellar with a good circulation of air for a day or. So.

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