Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1901-10-21
How to Store cabbages.

The conditions requisite for storing
cabbage successfully are dry, cool,
well-ventilated place. If an outdoor
cellar can be we'll ventilated and kept
cool, and yet above the freezing point,
there is no reason why it cannot be
used for storing cabbage. Cabbage,
however, must not be stored in large
bins or in large masses, but must be
SO placed that the air can percolate
through between the cabbage heads.
To secure these conditions. vertival
bins should be, constructed in the
cellar, so that the cabbages may pe
piled up in bins not more than two tc
three feet in width. Between the bins
a passageway of perhaps Is inches
should be left for air circulation
Were the cabbages to be piled in the
cellar in large bins, as potatoes are
usually stored, they would probably
decay, but if they can be put into
vertical narrow bins as above de-
scribed, there is no reason why the
outdoor cellar should not furnish
ideal conditions.
II they are stored in this way, it
must not be expected that they will
keep until late spring, but they must
be disposed of during the winter.
Where cabbages are to be kept in
small way for family use they may
be placed on the ground, heads down,
and covered over with straw of stalks.
The covering will keep them from
freezing and they can be removed at
any time during the winter. Cabbage
should not be covered over with earth
and should not, under any conditions,
be put where free ventilation cannot
be secured We have received the
following advice from J. S. Bull an ex-
perienced cabbage grower of Cortland
county. N. Y:
In regard to storing cabbage, this
is done in about every conceivable
way from standing them on their
heads On meadow lands or in woods
without any covering, or sometimes 4
little straw or snow, to Easements Ct
barn and to quite elaborate store
houses. When stored on meadows or
woods, in some instances they keep
better and shrink less than in any
other way, but they should be placed
on sloping ground, so that drainage
will be good; and covering has to be
watched So that they do not get too
warm, as there is little or no ventila-
ton that way, and sometimes they all
rot
IN Easements of barns bins are
usually built like potato bins of Stats,
leaving about 3 inches opening be-
tween them, commencing about a foot
above the ground and another, say
three feet above that, and so on up to
the ceiling This applies to regularly
built storehouses as we'll as old base
ments, but there is a space left about
two feet wide all around between walls
and bins, and cabbage is piled in care
fully, not exceeding two and one-half
feet deep in bins, so that there is plen-
ty of air to circulate all around the
bins. The bins may be made as wide
as convenient to place cabbage in, say
about four or five feet, and any length
If there is plenty of air.
There should be plenty OF windows
and they should be kept open all the
time when there is no danger of freez-
ing-the best results being obtained
where they have best ventilation and
are not allowed to get chilled. All mod
ern store-houses have large ventilators
on the top of the building to carry off
the damp yapors that arise, and to
make circulation. Your inquirer can
keep cabbage very nicely in his out
door cellar, provided he gets plenty of
air in and around his cabbage. opening
them up to the air every warm day
All there is of the whole inter is plen-
ty Of fresh air and low temperature.
Lay for Him.
A man claiming to be French
chemist has been travelling through
the country in central Wisconsin SELL
ing preparation which he claimed
was his own discovery, and which
would on application exterminate the
Canadian thistles. The preparation
as being sold for 60 cents per gallon.
and as many of the farmers in that
vicinity are troubled with the thistles,
it is thought that the swindler found
his work very probable Upon inves-
tigation it was found that the prepare
ton was nothing but cheap grade of
gasoline to which was added a quan-
tity of lampblack for coloring pur-
poses.
faint In Milk.
Nearly every cheese-factory, says
the Toronto Globe, is at some time
bothered with bad milk. which in turn
produces poor cheese and brings loss
to patrons. Prof. Connell of Queens
University, Kingston, was recently
cSlled on to Investigate a trouble in
Glengarry county factory-a ropy con-
dition in the whey. The factory was
found perfectly kept, the surround
ings all in good order, but the whey
tank was not so well kept, and further,