The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1894-09-20
FOR THE FARMERS.
USEFUL INFORMATION ON FARM
TOPICS.
Some Pointers About Gathering md
Storing Winter Vegetables Utilizing
Corn Stalks for Feed-Pou1try
Hints,

A correspondent writes in Farm and
Home:
II you raise many vegetables do not
put all of them in the cellar in the fall,
but build a dry, frost-proof pit for
part Of them. One can be cheaply
made and with but little trouble. Cab
bage will come out as brittle as when
first gathered, and beets, turnips, car
rots, ETC., will keep in fine condition
until May.
Pull the onions as soon as the tops
die down, and leave them on the
ground exposed to the sun. Onions re
quire cool, dry place, well ventilated.
Most cellars are too warm. II 1t is
necessary to keep them in the cellar
make a shelf Of narrow boards with
space enough between the boards to
allow the air to circulate; place it
against the north wall Of the cellar.
Spread the onions on this shelf about
six inches deep.
One of the best methods to preserve
onions in fine condition is to spread
clean straw about foot on the floor
of the garnet or loft; upon this spread
tuG oulOuS CiS3uI VI ICA AAASAACo
deep and cover with two feet of straw.
Onions are very wholesome food.
They are much raised as a domestic
remedy in case of colds, coughs and
lung trouble. Physicians in front rank
claim that free use Of them will pre-
vent ia grippe" They are a health
full and beneficial stimulant to the kid
neys; the red variety is considered
the best for this prlrDOSe
Beets are very tender and are injur-
ed by frost. They are usually fully
matured by the middle Of October
About ten days before you wish to
gather them cut off the tops. They
may be plowed out, if care is taken not
to bruise or injure them. Store them
in boxes or barrels in the cellar and
cover with damp sand or soil to keep
them from whiting.
Turnips, carrots, vegetable oysters
and parsnips, should be packed in bar
rels and covered with damp sand or
soil. This is the only sure method to
preserve these vegetables in good CO..
dition. Turnips should be kept in the
coolest part Of the cellar. The flavor
of parsnips is improved by freezing and
it is a good plan to leave a quantity
of them in the ground until spring to
De SaulereQ as neeueu.
Celery should be taken up late in the
fall just before hard freezing. Pack
=, the roots in wet sand in a deep box
Celery should be kept in a dark, COO
cellar Should the plants begin to wilt
water the roots without Wetting the
stalks or leaves, and they will revive
Winter radishes should be pulled be
fore severe frost and packed in damp
sand or soil. They are mild but effec
tive diuretic, and every family SHOULD
have supply of them. They should
be soaked in cold water an hour Of
two before using.
Pumpkins should be gathered as soor
as the first light frost has killed the
vines. If stored in a cool, dry place
where they will not touch each other
they may be kept until the first o.
middle Of January.
Squashes should be carefully hand
led. If the stems are broken, or the,
receive the slightest bruise, they will
rapidly decay. Pumpkins and squashe
are mild cathartics and should be fire
quently used. An infusion of pumpkin
or squash seeds is an effectice diuretic
Herbs should be gathered on a DIR.
day. just before they come into full
bloom. Spread them in the shade t
uIy, WHICH, Iuey are pellcCLly uIlcu, 1t
move the stems and pack them in slas
jars and screw on the top, or they ma
be kept in dry boxes. r..
Just before frost pull up the tomat
vines that still contain green or partl
ripened fruit and hang them in the ce
lar, where they will ripen. Pull tn
vines up carefully so that us much c
the earth as possible will adhere to til
roots.
Utilizing Corn Stalks for Feed.
My way Of utilizing corn stalks fc
feed is to begin cutting the corn as 500
as the stalks and lover half Of til
blades begin to turn brown, says
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