having the air intake serve as a drain for surplus water that might
get into the cave. The floor is cement or concrete. Such a cave is
expensive but is a permanent structure and a good addition to any farm
or estate. If properly made it is possible to maintain a temperature
of 34 to 38 degrees without much fluctuation during the winter months.
This kind of storage is not only adapted for vegetables but apples as
well. It is better adapted to the Northern, Eastern and Western States
than to the Southern States, where it is likely to be warm at the time
the vegetables are ready for storage. When making the cave, have it as
near as possible to the kitchen door. Sometimes caves are made so that
they can be entered from the house, cellar or porch.

ATTIC STORAGE

Some vegetables such as onions, squashes, sweet potatoes and pumpkins
can be stored in the attic in crates which allow free circulation of
air. They must be absolutely free from bruises and must be well
ripened and cured. To cure the vegetables expose them to the air for a
few days in the shade. Remove the tops of onions before storing. The
attic is much better for storing onions than the basement. Squashes
are susceptible to cold and moisture, so are suitable for the attic.

Be very careful in handling the squashes to prevent breaking the
stems off. Watch pumpkins and squash carefully and at the first sign
of decay, use immediately or can.

SAND BOX STORAGE

Sand boxes in cellars, pits or caves are desirable for beets, turnips,
kohl-rabi, carrots, winter radishes and rutabagas. The sand keeps them
cold and prevents evaporation. Kohl-rabi should be tender when stored.

PANTRY STORAGE

Where there is no attic or where it is inconveniently reached, the
products that are adapted to a very dry place can be stored on the
pantry shelves or in a dry cellar near the furnace. They are onions,
squashes, pumpkins and sweet potatoes.

The keeping qualities of all these vegetables, no matter what storage
is used, depends chiefly upon their condition when placed in storage.
All products to be stored must be mature, but not overgrown. Root
crops should be dry while the ground is in good working condition. All
vegetables should be allowed to become surface dry before placing them
in storage.

White or Irish potatoes, especially, should not be exposed to bright
sunlight any length of time. Only vegetables free from disease or
injury should be stored. Any that are d