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Show Storing Vegetables Is Good Practice Can Save Home Garden Crops Quicker, Cheaper Than Canning. By A. E. Hutchlnn. Vegetable Specialist. Horticulture Dlvlsinn, Unlvorslty Farm, St. Paul. WNU Service. Many home-grown vegetable crops can be stored successfully for a considerable length of time. This Is especially true If the home garden gar-den has been so planned as to provide pro-vide the right products at the right time. Storage pays In money saved, in satisfaction, nnd In convenience Where applicable, storage is a quicker, easier, and cheaper process proc-ess than canning or drying, and Is the only method of keeping certain vegetables. To Insure reasonable success, however, storage must be properly done. Proper storage conditions for the various crops Is Important and persons per-sons expecting to store vegetables should begin well In advance to prepare pre-pare a place that will furnish the right conditions. In general, Vegetables Vege-tables may be divided Into four classes on the basis of their temperature, tem-perature, humidity, and air circulation circula-tion requirements: 1. Those requiring low temperatures, tempera-tures, moist conditions, with ample air circulation: celery, rhubarb, kohl-rabl, leek, brussels sprouts, parsley," endive.. 2. Those requiring low temperatures, tempera-tures, moist conditions, with little air circulation: potatoes, beets, carrots, car-rots, horseradish, parsnips, winter radish, rutabagas, turnips, salsify, and cabbage. 3. Those requiring low temperatures, tempera-tures, dry conditions, and ample air circulation : onions and garlic. These should be stored In shallow trays or slatted crates. 4. Those requiring warmer temperatures, tem-peratures, dry conditions, and ample air circulation: sweet potatoes, squashes, and pumpkins. |