The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1896-11-13

ephSHBs - litsds NO. Calforn13. % va.
Futures opened steady. with near and dis
Ing prices; closed steady: November, Janu-
ary. February and March. % ND.
Corn-Spof. steady: American mixed
new. - d. Futures opened steady, with
near and distant positions UNCHANGED:
closed quiet. with November I'D lower,
and other months unchanged from yes
ter1Ay's closing prices. November. s.
zNd; December. b Cd: January. February
and March. s. I'D.
Fsour-Eirm: demand. fair: freely sun
Piled; St Louis fancy winter, % Cd.
Trenching Celery ana CaAbages.
I have tried most Of the methods given
In the books. beside experimenting with
my own. and win try to describe those
which have proved the best both for fam
Hy use and the market garden
Ono OF the most valuable vegetables
which the market garden has. to store for
the winter market Is celery. Celery In
small quantities may be stored for use dur
Ing the early winter by placing ii without
blanching in tight boxes eight or twelve
inches deep. Several holes should be
bored In the side Of tho box four or i've
inches from the bottom to pour water
through. The rule to be observed In keep
ing celery is to keep the roots q little moist
and the stalks and leaves dry: 80 do not
pour water on the top Of celery when wa
tering II In the cellar. Put about two
inches OF earth in the bottom Of the box;
then Eft me celery with fork and set 1t
rather loosely in the box. a. packing II
close will cause 1t to heat and rot sooner.
II you have two boxes. put one In q dark
place In the cellar. or cover It with a
cloth. and give 1t plen&V Of water. and
you will have celery ready for use in two
or three weeks. II you wish to keep the
other box until later in the winter. keep II
In lighter place and give It less water:
for the longer you can keep It green the
longer It will keep without rotting.
II you have q moist cellar bottom you
can keep celery with less work by setting
It ON the cellar bottom In rows eight or ten
inches wide, with boards between. II the
cellar is sufficiently moist II win require
no watering. In order to blanch celery
you must cause 1t to grow In the dark. and
Il grows by forming new roots. which It
can only DO when moisture IL supplied. In
keeping celery for family use should pre-
fer to put a portion Of 1t In the cellar a.
above described. and the remainder in
trenches. according to the process will
describe later, as 1t will keep until late In
the spring and be Of better quality.
Ny plan Of storing celery in large guam
ties for the market II as follows: The part
CT II that IS wanted before Christmas for
the holiday trade place in the cellar. first
scattering an inch or two OF dirt on tho
bottom and wetting II before putting In
the celery. then carry In the unblanched
celery, and commencing on one side OF the
cellar set q row across It about foot
wide. then place board against It. and
continue In this way until the cellar Ii full.
storing from 5000 to 1000 punches, which
are sold before January. ! commence to
put II In about October Is. 80 as to get It
blanched for the Thanksgiving trade.
sometimes find II necessary to hurry the
blanching to get 1t ready for market. This
I do by elevating barrel little above
the celery. attaching q hose to 1t and lay
ing one end of 1t down on the roots Of the
celery. This plan does not wet stalks ana
start new root growth. which. when the
cellar Is made dark, causes It to blanch IN
q short time
The celery which Is marketed after Jan
uary Is trenched out Of DOORS as follows:
About the LIST Of November take up the
unblanched celery without any banking or
handling I put about six rows IN
trench. first take up the two middle
rows OF plants with a spading fork, setting
them to one SIDE. then run the plow several
times Through the place from which the
plants wefe taken, making deep furrow.
This is made deep enough with spade.
no that the tops of the plants when stand
ing upright in the trench viii be about SIX
inches above the surface. I make the
trench wide enough for four plants and
take them up with little soil on the roots
and set them rather loosely in the trench.
This allows more air TO circulate among
them and they are less liable to heat ana
rot The earth Is drawn close TO the
plants with a hoe, or II boards are at hand
narrow boards may first be set on both
sides Of the celery: these win keep the
earth from coming In contact with inc
celery and will save washing II TWO
boards are nailed together In the form OF
a trough and laid over the rows FOR roof
to keep the plants dry. A small opening
IS left at the ends and Joints for ventila-
ton. which Is filled with straw In cold
weather. It Is very important that atten-
ton he given to ventilation II the celery
IL to keep we'll Before the ground freezes
about a foot Of earth Is shoveied on the
trenches and 1t IL better to put this on
gradually.
II the celery IL properly trenched II win
keep we'll until spring, when II Will bring
q good price. For family use the trenches
may be made in sections, 30 that one Sec
ton may be taken up without exposing
the rest of f. I usually throw some ma
nure on the trenches to prevent the ground
freezing too hard The trenches are
opened on warm days In the winter ana
the celery taken to the cellar. from which
1t IL carried to warm room as Il u
wanted for market, and trimmed and
washed
The next most profitable vegetables
which are trenched out OF doors are cab
bssges. The process OF hurying cabbagcs
for winter Is very simple. A trench -
made about eighteen inches deep and the
cahbages pulled and placed In the trench,
leaving on all the loose leaves. IL the
heads are hard put the heads down ana
the roots mp IF they are loose put the
roots Down and single them In; !. G.. lean
them partly over so as TO keep the water
out OF them. Throw q little earth on them
20 hold the leaves down. and before the
ground freezes cover them about eight
inches deep. They VIII stand quite hard
freezing II allowed 20 thaw out IN the
earth. Attention should be given to ven-
ttlation. Just as with celery. The quality
OF cabbage Is improved by burying, and II
the heads are little loose they will grow
in the ground and make good heads. !
have had them grow 50 SIS 10 crack open.
have buried many thousand cabbages In
this way with very small loss. ana nisd II
the most profitable way TO dispose OF my
late cabbage. ia the spring when they are
scarce.
Cauiiaowers may be kept for some time
IN Hight cellar IL the roots are planted ia
moist soil. and some that are not fully
headed viii mature II kept In this way
IL onions are to be kept through the win
ter they should be placed on Slated
shelves. with the bottom shelf Slated 30
as TO admit OF = circulation Of air at the
bottom They should be kept cool and
dry and above zero temperature
The methods of wsnter1ng most other
vegetables are TOO well known TO need de-
scription. ". II. JENKINS.