To get good results in any kind of storage, you must observe four things: 

1.  Proper ventilation. 2.  Proper regulation of temperature. 3.  Sufficient moisture. 4.  Good condition of vegetables when stored.

There are six different ways to store vegetables.  They are:  cellar storage, pit storage, outdoor cellar or cave storage, attic storage, sand boxes and pantry storage.

CELLAR STORAGE

We will first of all consider cellar or basement storage.  One of the most convenient places for the storage of vegetables is a cool, well-ventilated and reasonably dry cellar underneath the house.  This cellar must have windows or some method of ventilation, must not be too warm and not so cold that food will freeze.  If there is proper ventilation there can be some dampness without injury to the vegetables.  If your cellar or basement floods easily or has water standing in it anywhere it should not be used for vegetable storage.

If there is a furnace in the cellar or basement a small room as far as possible from the heating plant should be partitioned off.  Do not build a room in the middle of the cellar, for two sides of the room should consist of outside walls.

If possible have two outside windows for proper regulation of the temperature and for good ventilation.  If you cannot have two windows have one.

A very good arrangement for constant circulation of air consists in having a stove-pipe inserted through one of the lower panes of the window to admit cold air.  One of the upper panes of the window can be removed to allow for the escape of warm air.  That is, of course, if the window is made of nine or twelve small panes of squares of glass.  In severely cold weather this upper pane can be replaced or the opening stuffed up in some way.

If you do not have an old stove-pipe you can make a wooden flue of old boards or old discarded boxes.

Most cellars and basements are now made with concrete floors.  The ideal floor for storage purposes is an earth floor.  However, we can put two or three inches of sand on our concrete floors and get good results.  Sprinkle the sand with water from time to time.

Put the vegetables that are to be stored in boxes, baskets, barrels or crates.  Use containers that hold only two or three bushels apiece.  If larger boxes or barrels are used there is always danger of heating and decay.  Of course, proper precautions should be taken against mice.

An excellent way to prevent wilting of crops and shrinkage is to put moist leaves, oak or maple, in the containers with the vegetables.  Moist sand is sometimes used but it is much heavier to handle than the leaves.  It is no difficult matter to rake the lawn when you are ready to store the vegetables.

The vegetables that are adapted for cellar storage are beets, cabbage, carrots, celery, parsnips, potatoes, salsify and turnips.