About this Book

For most people,
the term “root cellar” evokes an image of a brick or stone masonry subterranean
structure tunneled into a hillside. These classic root cellars are only one of
a number of different types of structures used to preserve root crops,
vegetables and fruits over the past 400 years. The other structures include
subfloor pits, cooling pits, house cellars, barn cellars, field root pits &
trenches, and root houses. Root Cellars
in America provides a history of all the structures, discusses their design
principles, and details how they were constructed. The text is accompanied by
period illustrations from the agricultural literature along with archaeological
photographs.