Evening Republican, Volume 21, Number 271, Rensselaer, Jasper County, 19 November 1918 — Careful Storage Saves Vegetables. [ARTICLE]

Careful Storage Saves Vegetables.

Sweet potatoes may be kept until January if cleaned, dried, and packed In chaff so that they will not touch one another. Potatoes are kept without difficulty In a cool, dry, and dark place. Sprouts should not-be allowed to grow In the spring. . Carrots, parsnips, and turnips, etc., remain plump and fresh If placed in earth 'dr sand-filled boxes on the cellar floor. , Pumpkins and squash must he thoroughly ripe and mature to keep well. They should be dried from time to time with a cloth and kept, not on the cellar floor, but on a shelf, and well separated. Cabbages should be placed In barrels, with the roots uppermost Celery should, be neither trimmed nor washed, but packed, heads up. In long, deep boxes, which should then be filled with dry earth. Tomatoes may be kept until January if gathered just before ffrost dry, and placed on straw-covered racks In the cellar. They should be firm and well-grown specimens, not yet beginning to turn. As they ripen they may be taken out for table use, and any soft or decaying ones must be removed. Apples, if for use during the autumn. may be stored In barrels; but If they are to be kept till late winter or spring they must be of a variety known to keep well and they must be hand-picked and without blemish or bruise. They should be wiped dry and placed with little crowding on shelves in the cellar. As a further precaution they may be wrapped separately In soft paper. Pears may be kept for a limited time In the same way. or packed in sawdust or chaff, which absorbs the moisture that might otherwise cause molding. Oranges and lemons are kept In the same way. Wrapping hi soft paper is essential, ns the uncovered skins If bruised offer good feeding ground for mold. Oranges may be kept for a long time In good condition if stored where it Is very' cold but where freezing is not possible. Lemons and limes are often kept In brine, an old-fashioned household method. Cranberries, after careful looking over to remove soft ones, are place<l in a crock or firkin and covered with water. A plate or round board placed on top and weighted serves to keep' the berries under water. The water should be changed once a month.