This book addresses the storage of vegetables in cellars without refrigeration. It uses imperial units and Fahrenheit temperatures, which give it a very dated feel, and american names for vegetables, which hamper understanding. Its main problem is that it deals with the construction of actual cellars under your house or outbuildings. Unless this is done at the same time as other work, the bureaucratic costs of Building Control and possibly Planning Permission would be prohibitive. In many areas a high water table precludes cellars. I had hoped that this book would deal with the construction of above ground insulated sheds for the storage of produce, which is more practical for many people.