57. Practically all vegetables and fruits with skins may be regarded as
semiperishable foods, and while they do not spoil so easily as some
foods, they require a certain amount of care. Potatoes are easily kept
from spoiling if they are placed in a cool, dry, dark place, such as a
cellar, a bin like that shown in Fig. 16 furnishing a very good means
for such storage. It is, of course, economical to buy potatoes in large
quantities, but if they must be kept under conditions that will permit
them to sprout, shrivel, rot, or freeze, it is better to buy only a
small quantity at a time. Sweet potatoes may be bought in considerable
quantity and kept for some time if they are wrapped separately in pieces
of paper and packed so that they do not touch one another.
Carrots, turnips, beets, and parsnips can be kept through the winter in
very much the same manner as potatoes. They deteriorate less, however,
if they are covered with earth or sand. Sometimes, especially in country
districts, such winter vegetables are buried in the ground out of doors,
being placed at a depth that renders them safe from the attacks of
frost. Cabbage will keep very well if placed in barrels or boxes, but
for long keeping, the roots should not be removed. Pumpkin and squash
thoroughly matured do not spoil readily if they are stored in a
dry place.
Apples and pears may be stored in boxes or barrels, but very fine
varieties of these fruits should be wrapped separately in paper. All
fruit should be looked over occasionally, and those which show signs of
spoiling should be removed.