The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1872-10-10
WINTERING VEGETABLES.

less. the fact that more vegetables are in
iured by heat in winter than by cold, be-
cause most persons crowd such things to-
gether in large quantities, and then cover
deeply to keep out the frost. When placed
in cellars, the windows are closed, and in
the more Northern States banked up with
perhaps, fresh manure from the stable.
OF course it is necessary to keep potatoes
tarnlps, 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,
II particular, are very liable to heat, and
become spoiled if large quantity is
placed together; and potatoes are often
injured by being stored in large bins, in
stead of being put in barrels or spread
thinly on shelves in dark cellar. When
buried in the ground, small heaps, say
twenty to thirty bushels in each, is best.
CELERY-Celery that is not sufficiently
blanched when cold nights come on, and
there is danger Of frosts, should be bank
ed 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 q narrow trench, in some dry
and convenient place, where it can be
protected from frost and still. got at when
wanted for use. Pure sand is better than
soil to pack in among the roots and stems
for winter preservation.
PARsNIPs AND SALsIFY.-As these roots
are benefited by freezing, or at least not
injured by it, they may be dug and placed
in trench and only slightly protected;
just sufficient to admit of taking out what
are wanted for use during the winter. If
they are only wanted for use in the spring,
then they may be allowed to remain where
grown.
Onions will withstand far more cold
than is usually supposed. If packed dry
in tight barrels, and all interstices filed
with chaf, 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 any
thing but an agreeable odOr.
The too general custom IN the country,
Of putting ali kinds of vegetables in the
cellar under the dwelling 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 temperature. It. is far better
plan to store the different kinds separate,
or at least place them where ventilation
can be given when necessary. Potatoes
and carrots are about TIE only roots that
can be preserved in a cellar which IS not
well Yetilated in winter; and then no very
large quantity can be safely placed to-
gether.
CABBAGEs.-Thisi is one Of the quickest
decaying vegetables, if kept in q warm
place; and the usual practice in this vicini-
ty is to set the heads in furrow, with the
roots up, and then cover very lightly with
earth. In snch a position they remain
frozen nearly all winter, and come out in
spring almost as fresh as when gathered
in autumn. We cannot say how this plan
would answer farther North or South; but
it answers every purpose here, and New
York City market is supplied in winter
and spring from the open fields.
We believe chat as rule farmers fail
IN preserving their vegetables, simply be-
cause they try to keep too many kinds
together, and ali in far too warm o TEN
Peraturo.
WEAVING LAmBs.-It is very frequent
ly the case that lambs are let run with
their dams too long, which has an iDjuri'
Oas effect upon both So long as they run
together the lamb will depend on the
milk drawn from It's mother for susie
nance, WI ich often does not amount to
much, consequently, both are The worse
for not being separated. Persons who
have had large experience in sheep rails.
ing generally agree that four months is
the properage to wcan lambs Of all breeds.
An idea prevails to considerable ex-
tent that it will not DO to separate lambs