Show I Outdoor Banks 1 for Vegetable Storage Well Drained Well V Drained Location Is of f Great Importance Prepared d by the United States Department of ot Agriculture Outdoor banks hanks or pits offer a cheap means of ot storing e vegetables The conical conical coni coni- cal pit Is used commonly for such ve vegetables as ns potatoes e carrots beets heets turnips parsnips and heads of cabbage When such vegetables are arc to tobe tobe tobe be stored In outdoor pits they should be prepared 1 In the same manner as nR asIf If f to be placed In a n basement stora storage e room or an outside storage cellar It Itis Itis Its well-drained well location loca- loca is s Important that a n Ion tion be chosen The TheE E vegetables to lie he stored fUa may be he piled on the surface of the he ground or n a circular excavation six or eight Inches Incites deep mn may be mince made or tor them There should he be left around the he base of or the pit a n shallow trench with nn un outlet for carrying off oft the wn- wn tel ter er Time The excavation should h be he lined on the he bottom with straw or 01 similar ma- ma materiaL On this litter the vegetables should be placed In lit n a conical or tapering tapering ta tn- ta- ta pile and covered co with straw or 01 like Ike material A layer Iner of dirt two to three Inches thick should hould then be he added With the approach of winter the he dirt covering should l be Increased to o a n thickness of several se Inches Its the of depth depending upon severity se the he winter During extremely cold weather a supplementary covering of straw corn fodder or manure should be n added Small pita pits may be J ly y ventilated by allowing ln the straw between the tho vegetables and the dirt to o extend through the dirt at the top of the pile This should be covered co with a board or piece of tin held In place ilace by a stone to protect It from rain Ventilation of the lar larger er pits may be secured b by placing two or three pieces of rough boards or stakes up ip through the center of the pile of vegetables so that a n flue Is formed This flue Is capped by n a trough formed of f two pieces of board nailed together at right angles In finishing the pit the he dirt should be he firmed with the thA b k t tl th h 1 l 1 t. t tn d 1 t C 1 1 a c o VI Lilt me stove uta er LU mn e eIt U UIt It t as nearly waterproof as ns possible On account of the difficulty In gettin getting get- get tin ting Ing vegetables out of a pit In winter particularly when the ground Is frozen several everal small pits Alts Instead of ot a n sin single le lelarge large arge one should be used It Is well also alsoto to o store a 8 small quantity of ot several kinds of vegetables In the time same pit separating them with straw leaves or sImilar material Under this arrance arrance- ement e- e ment It is possible at one operation to o empty an entire pit and provide a temporary supply of ot several bles les bles These may be kept in a basement basement base- base ment nent storage room or other suitable until used |