The weekly clarion. [volume] (Jackson, Miss.) 1863-1882, 1872-12-19
WinIering Vegetables.


1t is one thing to raise a goor crop of
vegetables, but quite another to keep
them safely through the winter. 1t is,
doubtless, the fact that more vegetables
are injured by heat in winter than by
cold, because most persons crowd such
things together in large quantities, and
then cover deeply to keep out the frost.
When placed in cellars, the windows are
close, and in more northern states, bank
ed up with perhaps fresh horse-manure
from the stable. Of course it is neces-
sary to keep potatoes, turnips, beets, and
similar roots from freezing; still they
would be Of far better quality if kept as
cold as possible, and not actually frozen.
Turnips and beets, in particular, are very
liable to heat, and become spoiled if Il
large quanty is placed together; and po-
tatoes are often injured by being stored
in large bins, instead of being put in bar
rels, or spread thinly upon shelves in
dark cellar. When buried in the groundin
small heaps, say twenty or thirty bush
els in each, are best. Celery that is not
sufficiently blanched when cool nights
come on, and there is danger of frosts,
should be banked up to the topmost point
of the leaves; then cover with straw or
boards. When the ground begins to
freeze, dig up, and place all in narrow
trench, in some dry and convenient place,
where it can be protected from frost, and
still be got at when wanted to use Pure
sand is better than soil to pack in among
the roots and stems for winter preserva-
ton As parsnips snd satisfy are bene-
fitted by freezing, or are at least not in
jured by it, they may be dug up and
placed in a trench and only slightly pro-
tected, Just sufficient to admit of taking
out what are wanted for use during win
ter If they are only wanted for use in
the spring, then they may be allowed TO
remain where grown. Onions will with
stand far more cold than is usually sup
posed. If packed dry in tight barrels,
and all interstices filled with chaff, they
may be kept in barn, or where they will
freeze quite hard, and not be injured,
provided the barrels are closed tight and
not opened until the onions are again
thawed Onions stored in a warm cellar
are very likely to sprout in winter, and
then decay, emitting anything but an
agreeable odor. The too general custom
in the country, Of putting all kinds of
vegetables in the cellar under the dwell
ing house, is not conducive to the health
of the inmates, at least besides, it is
scarcely possible to keep all kinds equally
we'll preserved in the same temperatare
1t is far better plan to store the differ
ent kinds separate, or at least place them
where ventilation can be given when ne
eessary. Potatoes and carrots are about
the only roots that can be preserved in a
cellar which is not well ventilated in
winter and then no very large quantity
can be safely placed together. Cabbages
are the quickest decaying vegetable, if
kept in a warm place; and the usual
practice in this vicinity is to set the heads
in a furrow, with the roots up, and then
cover very lightly with earth, In such
a position they remain frozen nearly all
winter, and come out In the spring al
most as fresh as when gathered in au-
tumn. We cannot say how this plan
would answer further north or south; bul
it answers every purpose here. and the
New York city market is supplied in win,
ter and spring from the open fields.
a Chimney that will mot smoke,
The Scientific American gives the fol
| lowing hints to those who would ''build
I a chimney which will not smoke" The
chief point is to make the throat not les:
than four inches broad and twelve long
then the chimney should be abruptly en-
| larged to double the size, and so contin
ued for one foot or more, then it NAV b.
gradually tapered off as desired But
the inside of the chimney, throughout it
whole length to the top, should be plast
cred very smooth with good mortar
which will harden with age. The ares
of chimney should be at least half /
square foot, and no fues less than sixty
1 E.