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The War Garden Victorious - Appendix 1
Victory Edition 1919 WAR GARDENING and Home Storage of Vegetables





How the National War Garden Commission Came into Being


The Story of the War Garden


How War Gardens Helped


Types of War Gardens


Uncle Sam's First War Garden


How Big Business Helped


How the Railroads Helped


The Army of School Gardeners


Community Gardening


Cooperation in Gardening


War Gardens as City Assets


The Part Played by Daylight Saving


The Future of War Gardening


Conserving the Garden Surplus


Community Conservation


Conservation by Drying


Why We Should Use Dried Foods


The Future of Dehydration


Cooperation of the Press
  Chapter 19 - Cartoon Illustrations


  "War Gardening,"
Victory Edition, 1919
Cover / Letters / 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10 / 11 / 12 / 13 / 14 / 15 / 16 / 17 / 18 / 19 / 20 / 21 / 22 / 23 / 24 / 25 / 26 / 27 / 28 / 29 / 30 / 31 / 32
More Letters / Back

  "Home Canning and Drying," Victory Edition, 1919
Cover / Letters / 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10 / 11 / 12 / 13 / 14 / 15 / 16 / 17 / 18 / 19 / 20 / 21 / 22 / 23 / 24 / 25 / 26 / 27 / 28 / 29 / 30 / 31 / 32
More Letters / Back

Color Plates

  Sow the Seeds of Victory - Every Garden a Munition PlantWILL YOU HAVE A PART IN VICTORY?

"Every Garden a Munition Plant"

James Montgomery Flagg

  War Garden Victorious Poster - War Gardens Over The TopA Poster Spreading the Idea of Militant War Gardens

Maginel Wright Enright

  War Garden Victorious Poster - Every Garden a Peace PlantA Poster for 1919, Symbolic of Victory

Maginel Wright Enright

  War Garden Victorious Poster - Can Vegetables, Fruits and the Kaiser tooCAN VEGETABLES, FRUIT AND THE KAISER TOO

J. Paul Verrees

A Poster Which Was Used in 1918, and Which, Amended–Following Germany's Defeat–Was Also Forceful in 1919



  We can can vegetables, fruti and the Kaiser too We can can Vegetables Fruit and the Kaiser too



page 25

drawing of arrangement for storage of vegetables in cellar

Fig. 1––This suggests an arrangement for storage in a cool cellar.. An earth floor is best, as it gives off some moisture. If the floor is of concrete it should be covered with 2 or 3 inches of sand and this should be sprinkled with water occasionally. In the drawing a pane in the upper part of one window is shown to be missing. This is to allow the escape of heated air. In severely cold weather close these openings. The stove pipe fitted into the place for one of the lower panes admits cold air. Instead of a stove pipe a wooden flue, made of old boards or parts of boxes, may be used. Bins and boxes should be placed on slats to lift them from the floor and allow circulation. For this same purpose bins and boxes should be at least one or two inches from the wall. Air holes bored in sides and bottom of bins and boxes help circulation. Protect glass jars from light.

The suggested arrangement in Figure 1 shows ventilation afforded by a stovepipe inserted through one of the lower panes of the window, to admit cold air and indicates the removal of one of the upper panes of glass to allow the escape of warm air. This affords constant circulation.
     An earth floor is desirable, but this is not always possible, as most city and many town and country houses have floors of concrete. In a cellar with a concrete floor the concrete should be covered with two or three inches of sand, which should be sprinkled with water from time to time.
     In this room may be stored Beets, Carrots, Cabbage, Celery, Parsnips, Salsify, Turnips and Potatoes. (Special attention is given Potatoes on page 28.) Put them in bins or in boxes, baskets, slat crates or barrels. It is best to use movable containers and small ones. Bins should not hold more than two or three bushels apiece, as the larger bulk brings danger of heating and consequent decay. There should be full protection from mice.
     The vegetables should be harvested when the ground is dry, if possible, and should lie outdoors a few hours until any surface moisture on them has evaporated. Remove the tops, leaving an inch or so, from beets, turnips, carrots and salsify. To leave an inch or so of top prevents bleeding and drying out. Sort vegetables according to size and condition. Imperfect or bruised ones should be selected for immediate use and only sound vegetables should be stored.
In cellar storage beets, turnips and carrots may be buried in slightly damp sand to good purpose.
     Cabbages may be stored in the cellar in boxes or barrels of earth or sand, or they may be placed in a cool cellar on the floor with roots up.
     Celery, to be stored in a cellar, should be allowed to stay in the garden until there is danger of severe freezing. In order to prolong the period of keeping it outdoors the plants should be protected from frost by banking them with earth to within two or three inches of the tops. On cold nights protect the tops with paper, burlap, mats, straw or other covering. The importance of not harvesting at the first appearance of frost arises from the fact that this period is likely to be followed by warm weather, which will cause decay by creating too high a temperature in the place of storage. With the arrival of steady cool weather, which will freeze the plants, dig them, leaving some soil adhering to the roots. For cellar storage place the plants upright, covering the roots with three or four inches of sand or light soil. (Fig. 2) Earth may be banked around the stalks but this is not necessary. Water the soil occasionally, being sure to keep the leaves and stalks dry to prevent decay.

drawing of celery stored upright in sand in cellar

Fig. 2––For storage in cellar without heater celery should be set in two or three inches of sand or light soil and the plants then banked with soil. The soil must not be allowed to become dry.

     Celery may also be stored in cellar boxes, following these same directions.
     The cellar storage room may also be used for the storage of fresh fruits and for canned goods, preserves and dried vegetables and fruits. Fig. 1 shows a suggested arrangement for shelves for canned and dried articles. If the shelves are not protected from light by doors all canned goods in glass should be wrapped in brown paper, to prevent bleaching of the contents as a result of exposure to the light.
     Wide fluctuations of temperature should be avoided. The ideal temperature is 40 degrees F. The root cellar should be kept at not less than 32 degrees and not over 50 degrees.


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