=Fruit and Vegetable Storage=: With a cool, dry, airy cellar have movable bins of slats with firm, low legs, whitewashed yearly inside and out. Store in them apples, potatoes, sweet and Irish, turnips, carrots, beets, what not. Lay grapes, choosing perfect bunches only, upon swinging slat shelves and cover with cheese cloth. In a temperature around forty degrees there will be no rotting nor drying up, provided only sound things have been brought in. =Canning Things=: The secret of success in canning things is perfect sterilization. Do the work if possible in bright, windy weather, out doors if you can; if not, in a kitchen very clean and well aired. Bring into it no specked or rotten things—decay is a ferment the same as yeast, and spores of it spread through the air. It is better to prepare things outside. Drop apples, pears, or peaches in water as pared or hulled, and keep them covered until ready to cook. Have two kettles of syrup, one bubbling, the other barely simmering. Have a boiler of boiling water for the jars. Empty a jar just at the moment of using, fill it running over with boiling-hot fruit and seal instantly. The simmering-kettle is for filling up the other. Keep the bubbling-kettle filled with syrup to capacity, drop in barely fruit enough to fill a jar, cook for five minutes, then seal. A few cloves and a blade of mace in the top of each can improve flavor. Use at least half weight of sugar to fruit—three-fifths is better. Invert after sealing and screw tops harder when cool. If a can leaks, empty it, reheat, fill, and seal securely. Set hot jars away from draughts until cool. Remember, though, the fruit which comes out of your cans will be just as good and no better than what went into them. Therefore spend your time and strength only on good fruit, ripe, but not over-ripe. =Outdoor Pantries=: Save in the very hottest weather edibles, cooked or raw, keep better in fresh air than in a refrigerator. An outdoor pantry can be set on a back porch or on legs in a shady yard, or even made fast to the wall. A goods box, whitewashed, set firmly about waist high, furnished with shelves inside and a door of screen wire, will hold meat, milk, cakes, pies, bread, surplus fruit, raw or cooked, and keep them to the queen’s taste. Have clean bags with drawstrings to slip over dishes of meat, as hams, roasts, a fowl in wait for Sunday dinner. Lay raw meat upon lumps of charcoal, put other lumps over it, and wrap tight in clean cloth, then lay upon a rack or slat shelf. Put milk in a bright tin bucket with a tight cover, stand it in a pan, put in half inch of water, then wrap the milk bucket with a thick cloth, letting it touch the water. It will keep damp and, by evaporation, cool the milk.