51. While a refrigerator simplifies the preserving of cooked foods and
those subject to quick decay, there are many communities in which it is
not possible to procure ice conveniently, thus making it necessary to
adopt some other means of keeping food. Then, too, there are generally
quantities of foods, such as winter vegetables, apples, etc., that
cannot be stored in a refrigerator, but must be taken care of properly.
In such cases, the method of storing depends to a certain extent on
conditions. On many farms there are spring houses in which foods may be
stored in order to keep them cool during very warm weather; but in the
majority of homes, the cellar, on account of its being cool, is utilized
for the storage of large quantities of food and even for keeping the
more perishable foods when ice cannot be obtained.
[Illustration: Fig. 14]
52. STORING FOODS IN CELLARS.--In order that a cellar may furnish a safe
place for keeping food, it must be well built and properly cared for. If
it is dug in wet ground and is not well drained, it will become musty
and damp, and fruits and vegetables stored in it will be attacked by
mold. A small part of the cellar should be without a floor, as many
winter vegetables seem to keep better when placed on dry ground, but the
remainder should have a flooring of either well-matched boards or cement
that can be kept clean and dry. Ventilation must also be supplied;
otherwise, odors will be retained that will taint the food kept in the
cellar. To allow the passage of air and light from the outside and thus
secure proper ventilation, the cellar should be provided with windows.
These will also assist very much in the cleaning and airing of the
cellar, processes that should never be overlooked if good results are
desired. In addition to the cleaning of the cellar, constant attention
should be given to the foods kept there. Foods that have spoiled or are
beginning to spoil should be disposed of quickly, for decayed food that
is not removed from the cellar will affect the conditions for keeping
other foods and may be injurious to the health of the family.
[Illustration: Fig. 15]
53. All foods likely to be contaminated by dust and flies in the cellar
must be carefully covered. A screened frame fastened to the wall with
brackets, like the one shown in Fig. 14, is excellent for this purpose,
because it prevents the attack of vermin and permits of ventilation. If
canned goods are to be stored, a cellar cupboard like that shown in Fig.
15 is a very good place in which to keep them. Separate bins should, if
possible, be provided for fruits, potatoes, and other winter vegetables,
and, as shown in Fig. 16, such bins should be so built as to allow air
to pass through them.
[Illustration: Fig. 16]
54. WINDOW BOXES.--The woman who lives in an apartment where there is no
cellar and who does not wish to keep ice in the refrigerator through
the winter will find a window box a very good device in which to keep
food. Such a box is also a convenience for the woman who has a cellar,
but wishes to save steps. A box of this kind is built to fit a kitchen
or a pantry window, and is placed outside of the window, so that the
opening comes toward the room. Such an arrangement, which is illustrated
in Fig. 17, will make the contents of the box easily accessible when the
window is raised. A box for this purpose may be made of wood or
galvanized iron, and it is usually supported by suitable brackets. Its
capacity may be increased by building a shelf in it half way to the top,
and provided it is made of wood, it can be more easily cleaned if it is
lined with table oilcloth.
[Illustration: Fig. 17]