Montpelier examiner. [volume] (Montpelier, Idaho) 1895-1937, 1913-11-28

OF Wuu STORE xneU. ne onion ~ ONE
= grown largely - winter crop.
Not all vegetables require the same
treatment, and II must be understood
that the kind of storage that is good
for one Ia fatal to another. Cab
bages. parsnips. satisfy and carrots
are not injured by freezing. Irish
potatoes. celery and apples win stand
a light freeze. while sweet potatoes
will be ruined even by frost.
have not often kept a great
amount OF vegetables in . cellar, and
prefer the outdoor pits. especially for
apples and celery and the vegetables
that are not injured by freezing.
dig a shallow trench wide enough fug
two rows of heads. pull the cabbage
by the root, bury 10 the trench and
cover with dirt. and II does not mat
ter whether they are covered deep
enough for keeping out frost, as cab
bage will thaw out again and not be
injured providing the thawing u
while In contact with the dirl
1t should not DO stored until quite
severe weather. but II 1t turns cold
suddenly so as TO freeze the heads
solid, they should be buried At once
90 that they may thaw out In the
ground. Carrots. satisfy and parsnips
are benefited by freezing in the
ground and turnips are not injured
All these are stored similar to the
cabbage. being piled in eonical
heap and covered with dirt.
In order that they may be conve-
nient to get at during the winter.
cover the dirt with straw or fodder.
30 that the ground will not freeze
more than a few inches.
Irish potatoes should be buried in q
slight depression, have straw placed
under and on top. then covered with
dirt: or. stored In the cellar. they
may be piled down in one corner. as
moisture does not hurt them. and
they should be kept as cold NJ posi-
BILE without freezing.
Apples are kept the same way az
potatoes. and It adds to convenience
In handling II the pit 10 kept dry by
q movable shed or short boards.
Apples are much better kept this
way. and only a few should be kept
In cellar for immediate use.
Celery must be stored in moist
earth whether In the cellar or pit
BY far the best method ! have ever
followed is to dig the lunches, roots
and all. and bank them on top OF the
ground or In a slight depression on a
well drained spot In a heap two feet
or less wide and as long as neces-
sary.
Set the roots in contact with the
moist earth. draw the tops together
and pull the dirt around in such
way as to completely cover without
getting any In the crown or the heart
Sufficient covering should be added
to keep out the frost. Celery should
not be stored until It IN cold enough
for thin ice TO form at night, and II
banked in the fall 70 begin blanchinR
before 1t II stored. q little covering
on top will protect It until late in No
vember. when the ground freezes
hard.
II will not thaw out in the ground,
as cabbage. and be good after q solid
freeze. II stored in tho cellar II
must be kept In q box on q barrel
with the roots in contact with the
moist earth, care being taken 70 keep
the water OF the stalks.
It 10 not . dificult matter to forcs
rhubarb during the winter, and II
properly done. people living near =
good, big market can make tlns profit
In this work
Sweet potatoes must be dug before
the frost II they are 10 be kept long
II the vines are bitten by frost, cut
them on Immediately and dig the 20
tatoss in a few days.
Il ia necessary that they be kept
above the frost point, about IS DE-
grees being the ideal temperature.
It is also essential that they be kept
dry. with q free circulation OF air, and
possibly the best building for keep
ing large quantities would be Of brick
or stone, heated by a furnace. Where
. few are wanted for home use. q boz
or barrel Of dry sand or road dust i
a good place TO keep them. and this
should be kept In q room where the