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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 29


     In storing sweet potatoes the important points to be kept in mind are that the potatoes must be well matured before they are dug; they must be handled with extreme care; they must be allowed to dry or cure thoroughly before storage, and they must be kept at an even temperature. A test for maturity is to cut or break a sweet potato and expose it to the air for a few minutes. If the surface of the cut or break dries the potato may be considered mature, but if moisture remains on the surface it is not properly ripe. In sections where frosts come early digging should take place about the time the first frost is expected, without regard to maturity. Care in handling is necessary to prevent bruising and subsequent decay. Curing is done by keeping them at an even temperature of 80 to 85 degrees F. for a week or ten days after harvesting, to dry off the moisture. The room in which this is done must be ventilated in order that the moisture-laden air may escape.
     For storing sweet potatoes on a large scale a specially constructed house is desirable. For home storage the roots may be kept near the furnace in the cellar or near the furnace chimney in a vacant upstairs room or in the attic. The room should be kept fairly warm. After curing the temperature should be maintained around 55 degrees F.
     Care should be taken not to store sweet potatoes which are infested with the sweet potato weevil or root-weevil, one of the most serious pests of the Gulf region. This pest practically confines itself to destruction of the tubers after harvesting. [content edited] All badly affected roots should be burned..


     Apple storage is simple and is desirable not only for those who grow their own apples but also for those who depend on the market for their supply. The one essential is that the fruit be kept in a cool, dry place and so stored as to be in no danger of absorbing odors from vegetables stored nearby.
     Families raising no apples, but having a good storage place, meeting the requirements as to temperature, will find it advantageous to buy a winter's supply in the fall, when prices are low. The cost of purchases thus made will be considerably less than if apples are bought as needed during the winter.
     To store, sort apples carefully, removing and using at once all fruit which is bruised or shows signs of decay. The best results are secured by wrapping each apple in half a sheet of newspaper and storing in barrels, boxes, crates or bins. The wrapping prevents the apples from touching each other and thus prevents the spread of decay which may start. It also protects the apples from odors if vegetables are stored nearby. Apples absorb odors freely from potatoes, onions, turnips and other vegetables and should never be stored, unwrapped, in the same room with vegetables of any kind. In addition to wrapping the individual apples it is desirable to line the barrel or other container with a half inch thickness of newspapers, on the bottom and sides, and then cover the top with newspapers and either nail a cover on or tie the papers securely with strings. This will deep odors out. The lining and covering give full protection and make it possible to store apples in the general cellar storage room.
     Remember that the cellar or other place in which they are stored must be cool. A temperature of 32 degrees F. is ideal, and the temperature should not be allowed to go above 40 degrees if it can be held this low.
     Apples may be stored unwrapped in barrels, boxes, crates or bins if proper attention is paid to sorting, to providing a cool place for storage and to occasional sorting during the winter, for the removal of possible decayed fruit. If any of the fruit in any container is found to have begun to decay all the apples in all the containers should be sorted at once and decaying fruit removed. Apples stored unwrapped must not be kept in the room with vegetables.


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