in cans or moisture-proof containers, they should be emptied from the
original packages and placed in jars that can be tightly closed, so that
they will not deteriorate by being exposed to the air or moisture. For
convenience and economy, these jars or cans should be labeled. Sugar and
salt absorb moisture and form lumps when exposed to the air, and they,
too, should be properly kept. A tin receptacle is the best kind for
sugar, but for salt an earthenware or glass vessel should be used. It is
not advisable to put these foods or any others into cupboards in paper
bags, because foods kept in this way make disorderly looking shelves and
are easily accessible to vermin, which are always attracted to food
whenever it is not well protected.

Canned goods bought in tin cans do not need very careful storage. It is
sufficient to keep them in a place dry enough to prevent the cans from
rusting. Foods canned in glass, however, should be kept where they are
not exposed to the light, as they will become more or less discolored
unless they are stored in dark places.

Flour, meals, and cereals stored in quantities develop mold unless they
are kept very dry. For the storing of these foods, therefore, wooden
bins or metal-lined boxes kept in a dry place are the most satisfactory.


STORING OF SEMIPERISHABLE FOODS

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