The Ordway new era., 1913-11-28

Not all vegetables require the same
treatment, and 1t must be understood
that the kind Of storage that Is good
for one Is fatal to another. CAB
bages, parsnips. satisfy and carrots
are not injured by freezing. Irish
potatoes, celery and apples will stand
light freeze, while sweet potatoes
will be ruined even by frost.
l have not often kept 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. l
dig a shallow trench wide enough for
two rows Of heads. pull the cabbage
by the root, bury in the trench and
cover with dirt, and 1t 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 is
while in contact with the dirt.
1t should not be stored until quite
severe weather. but II 1t turns cold
suddenly so as to freeze the heads
solid. they should be buried at once
30 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 a conical
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.
SO 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 Rs possi-
BILE without freezing.
Apples are kept the same way as
potatoes, and 1t adds to convenience
in handling II the pit is kept dry BY
q movable shed or short boards.
Apples are much better kept this
way. and only 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 punches. roots
and all. and bank them on top of the
ground or in a slight depression on =
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 a
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 1t is cold enough
for thin ice to form at night. and II
banked in the fall to begin blanching
before II is stored, little covering
on top will protect 1t until late in No
vember. when the ground freezes
hard.
1t will not thaw out in the ground.
as cabbage, and be good after a solid
freeze. II stored in the cellar 1t
must be kept In a box or a barrel
with the roots In contact with the
moist earth. care being taken to keep
the water OF the stalks.
It is not a difficult matter to force
rhubarb during the winter. and II
properly done. people living near a
good. big Market can make fine proflt
In this work.
Sweet potatoes must be dug before
the frost II they are to be kept long.
II the vines are bitten by frost, cut
them of Immediately and dig the po-
tatoes in a few days.
1t is necessary that they be kept
above the frost point. about 65 de-
grees being the ideal temperature.
1t Ia also essential that they be kept
dry. with frse circulation Of air, and
possibly the best building for keep.
ing large quantities would be of brick
or stone, heated by furnace. Where
few are wanted for home use. box
or barrel Of dry sand or road dust is
good place to keep them, and this
should be kept in room where the