A storeroom is expected to be a source of comfort, security, and economy; but if it proves to be so, it must be properly managed, as well as wisely arranged. This room should be kept dry, cool, and dark. Light should be furnished by a window which can be shaded when neces-sary, and opened, when needed, to admit light and air. This room should have many shelves, and a step-ladder of convenient size for use here. The shelves should be made so they can be thoroughly and easily cleaned. Anything spilled on these shelves should be wiped up at once, and the entire room should be cleaned often enough to prevent dust accumulating.
Pantry and storeroom shelves may be covered with oilcloth or paper, which should be renewed often for cleanliness. Oilcloth is more satisfactory than paper,, because a soiled place caused by an accident when the covering is clean can be cleaned without removing everything from the shelf. Paper has the merit of cheapness. In this room should be kept all provisions bought in quantities, except those having a strong odor, as codfish, bacon, etc. These should be kept alone in an airy place.
The room where milk and butter are kept must be dry, well-ventilated, and light. Usually the cellar will be found most desirable for this purpose, because there the temperature is more even than in a place above ground. Perfect cleanliness and frequent airing are indispensable in this place. If vegetables and milk are both kept in the same cellar, they should be put into separate rooms which do not communicate with each other, for milk and butter will readily absorb any odor which is in the air about them.
The cellar should be ventilated when the outside air is cool, for warm air which is admitted is liable to contain moisture, which, on meeting the cool air of the cellar, will be condensed, and render the cellar damp, as well as warm. In order to avoid this, the windows should be opened late at night, and closed before sunrise, when the air is the coolest one can obtain.
References: Parloa's Kitchen Companion, pp. 9-17, 31-42, 56-62; Elements of Cooking - Williams & Fisher - pp. 31-33, 39-49.