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 damaged can be used immediately, or can be canned or dried.

Further particulars for the storing of fresh vegetables are given in the following tables.

TABLE FOR VEGETABLE STORAGE

VEGETABLES
|HOW BEST STORED
|    |PREPARATION FOR STORAGE
|    |    |AMOUNT FOR FAMILY OF TWO
|    |    |    |REMARKS
|    |    |    |
Irish Potatoes
|Must be kept cool with a slight degrees of moisture.  Use
|either cellar or cave methods.  No potato should be more than
|four ft. from air if stored in barrels, boxes, crates or
|bins.
|    |Potatoes must be dug before the ground is crusted with
|    |frost.  Frosted potatoes will spoil, one after another.
|    |Impossible to sort out frosted potatoes.
|    |    |10 to 15 bus.
|    |    |    |Remember Irish potatoes are ruined by
|    |    |    |freezing.  Potatoes should be kept absolutely
|    |    |    |dark to prevent greening by light.  Never buy
|    |    |    |potatoes in sacks that show wet places due to
|    |    |    |a frosted potato.
|    |    |    |
Sweet Potatoes
|Require warmth and dryness.  In crates or on shelves in warm