The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1913-11-21
Storing Of Wiatsr Vegetables

S1o1j0e o. Wlotoe vOSoI1oJoS
The storing of winter vegeta-
bles is economical and desira-
BILE. In the fall enough vege-
tables 60 to waste from the
average farm garden to supply
the table during the entire
winter. The task of storing is
not difficult if one has a knowl-
edge of the conditions best
suited for storage and is will
ing to perform a small amount
of labor.
A dry, we'll aired. not too
dark, frost-proof room, cellar
or sodhouse will serve the pur-
pose. The most favorable
temperature is not over so
degrees F. Celery. cabbage
and sweet potatoes should he
stored in the coolest part of
the room. Racks should he
adjusted OH which to place the
storage boxes or barrels. This
avoids the danger of over heat
ing, excess moisture and pre-
vents decay. All vegetables
should be gathered before the
frost. sorted, dried thoroughly
before packing. For long stor-
ing reserve those of most per-
feet formation and firm text
ure. Each root or tuber
should be placed a few inches
apart in alternate layers with
clean. dry sand. In removing
those for use. care should be
taken each time to recover any
that may be exposed. The
earth for packing should be
clean and dry, and should be
collected in dry summer season
rather than after the heavy fall
rains. Carrots, sweet potatoes,
beets, turnips, parsnips. cab
bage, satisfy and celery keep
well stored by this method.
Vegetables less perfect in
form, less firm in texture
should be reserved for i'm
mediate use. These may be-
stored in barrels or boxes with
latticed bottoms.
Sweet potatoes should be
we'll dried, wrapped in paper,
packed in sand as indicated,
and kept in coolest part of store
age. Celery should be taken
from ground on a clear day,
transferred to boxes of clean
dry sand. The tops and leaf
portions should not be covered,
but the bleached part should
be we'll packed in the sand and
placed in the coolest part of the
storage room. Cabbage and
caulitlower will keep for a long
time if gathered and stored
with the head and roots intact.
The large outside leaves should
be removed. Each head should
be surrounded with clean dry
straw and placed downward a
few inches apart. Pack and
store the same as celery.
Parsley and water.cress may
be transplanted to flower pots
or boxes and kept in good
growing condition throughout
the winter.
If a frost proof storage place
is not available, the trench
method is satisfactory for stor-
ing cabbage. turnips. carrots.
parsnips. satisfy, beets, etc. A
well drained location should be
selected and trench should be
about seven feet deep. Clean
straw should be filled in to the
depth of about one foot. The
trench may be divided in sec.
tons for each variety of vege.
tables. The cabbage should
be arranged as previously men
toned. In filing the trench
the earth should be firmly
packed and we'll heaped. Two
boards nailed together length.
wise to form a sloping roo1
should be placed over the top
to shed rain and snow. Vege
tables stored in a trench may
freeze in a severe winter. and
remain frozen until the sprins
thaw. The gradual extraction
Of the frost leaves the vege
tables uninjured. but a sudden
thaw will greatly impair thu
texture and flavor.
Good Terms.