The Opelousas courier., 1890-03-15

dispense with it-but cover with the
clean, fresh earth that lies at hand, and
u cabbages come from this dirt cover
ing firm, crisp and bleached white and
tender as celery. Of course it must be
understood that in all these out of door
storing the cabbages are to be taken up
by the roots and the leaves, except de
cayed ones, left on.
Celery may be similarly treated. For
family use a very good way to store them
is to stew the roots compactly in deep,
narrow trenches on rising ground in the
garden. Make the trench the width of
the spade and deep enough to nearly
take in the entire plants, roots and all,
the tops remaining just above the surface,
Take up the plants, leaving some earth
adhering to the roots, and put them
closely together in the trench. Slope
the earth from the edges of the trench SO
that the water will flow from it. A
temporary covering of boards should be
placed over the trench to keep out rain
and snow. And as the severity of winter
approaches cover over the roof we'll with
straw. So stored, it is an easy matter to
open at either end of the trench and take
out a supply and again replace the cover.
Or, if it is preferred, celery may be kept
in deep, narrow boxes, the plants put
into them firmly, as directed for the
trench, and the boxes stored in the cellar.
In putting away in this manner keep con-
siderable soil about the roots that the
plants may growing, and then
blanching takes place. On the other
hand, if there be not enough soil about
the roots to promote growth, there will
follow a gradual whitening of the stalks,
and no blanching which is so essential.
Beets, carrots and turnips can be safely
kept in cellars Or in mounds in the open
air, as they can be so well covered with
straw and earth that frost cannot reach
them, and if it should it would thaw out
gradually with but little, if any injury.
Dig the roots carefully and cleanse
them, and let them dry in the shade,
throwing out all imperfect or decayed
roots when storing. We find that they
keep very well piled up in cone shaped
mounds, without sand or dirt used as be-
tween layers; then cover with dry straw,
then with earth till secured against freez-
ing. Then over all put a shelter OF
boards. Even where there are cellars for
storing such products it is in some re-
spects better to pile them out doors and
cover with fresh earth; it prevents wilt
ing and keeps them plump and fresh.
Indeed, all roots and tubers preserve
their natural taste and freshness much
better if covered with earth than If e.
posed to a drying atmosphere.
As to storing apples, we put boxes
common goods boxes will do-of one size
into others of a little larger size, filling
the space between them with dry dirt, OF
anything that will serve to keep out frost.
Then sort the apples well, handling care
fully, and put them into the inner boxes,
which we line with old papers, if
new pine boxes, to prevent t~ainting
the apples with a piney odor, then cove
with anything that will serve to keep t1sf;
apples from freezing. We find, how.
ever, fewer decayed apples in our bins
when we go to the additional trouble of
setting up in the middle of the boxes a
frame of Stats nailed together, by which
the apples are ventilated and better pre-
served. The methods here pointed out
are simple and convenient, and are
adapted to the wants of most families
where more expensive arrangements are
inexpedient or not necessary.-American
Rural Home.