Storage in the earth: Another thing
Daddy used to do in the early fall was build a kiln. This was done by digging a
hole in the ground, approximately four by four feet, maybe 18 to 20 inches deep
— not too deep because water could spring in. The pit would be lined with old
boards or old tin, tin being best because that would help keep the rodents out.
After this was done, you would line the kiln really well with pine shats. After
this was done, you would store your cabbage, turnips, and potatoes — usually red
skins for they kept better. Cover the top with more boards, leaving a opening
in the side for a small door so you could reach in and take out your vegetables
as needed. You would pile dirt on your kiln, approximately 1 to 2 feet deep,
surrounding all of it except for your little door. This would keep your
vegetables from freezing in the winter. You would usually build your kiln near
the house so if the weather turned bad with snow, ice, or extreme cold — you
never had to walk too far. Other parts of the country have more elaborate
systems than this, and are often called root cellars. We kept sweet potatoes,
sometimes apples, in a vacant room upstairs near the chimney.
The building of these hole in the ground root cellars at time were quite complex and each person seem to have their own technique and opinion as to what was the best way.
below is a method suggested by the National war Garden commission (1918)
and this article from abt 1903 explains the same principles
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