Courier Democrat. (Langdon, N.D.) 1891-1920, 1894-09-27
FOR THE FARMERS.
USEFUL REFORMATION ON FARM
TOPICS.
Some Pointers About Gathering ana
storing Winter Vegetables Utilining
Corn Stalks for Fecd-Poultry
Hints.

Corn Stalks for Feed-tOuAtry
Hints.
A correspondent writes in Farm and
Home:
II you raise many vegetables do not
put all of them in the cellar In the TALL,
but build 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 US when
first gathered, and beets, turnips, car
rots, etc.. will keep in a fine condition
until May.
Pull the onions as soon rs 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 1t
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 a foot on the floor
of the garrett or loft; upon this spread
the onions about eight or ten inches
deep and cover with two feet Of straw.
Onions are very wholesome food.
They are much raised as 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 q health
full and beneficial stimulant to the kid
neys; the red variety is considered
the best for this purpose.
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 con-
dition. Turnips should be kept in the
coolest part of the cellar. The flavor
Of parsnips is improved by freezing and
it is good plan to leave quantity
of them in the ground until spring to
be gathered as needed.
Celery should be taken up late in the
fall just before hard freezing. Pack
the roots in wet sand in deep box.
Celery should be kept in dark, cool
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 a supply Of them. They should
be soaked in cold water an hour or
two before using.
Pumpkins should be gathered as soon
as the first light frost has killed the
vines. If stored in cool, dry place,
where they will not touch each other,
they may be kept until the first or
middle of January.
Squashes should be carefully hand
led. If the stems are broken, or they
receive the slightest bruise, they will
rapidly decay. Pumpkins and squashes
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 dry
day, just before they come into full
bloom. Spread them in the shade to
dry; when they are perfectly dried, re-
move the stems and pack them in glass
jars and screw on the top, or they may
be kept in dry boxes.
Just before frost pull up the tomato
vines that still contain green or partly
ripened fruit and hang them in the Gel
lar, where they will ripen. Pull the
vines up carefully so that as much of
the earth as possible will adhere to the
roots