The Wahpeton times. [volume] (Wahpeton, Richland County, Dakota [N.D.]) 1879-1919, 1914-12-03
STORING vEoErABlEs
E0R vNlETER

Vegetables can be divided into
three or four different classes SO
far as treatment in the matter Of
winter storage is concerned. The
vegetables. like the potato and ru-
tabaga that hold their moisture
we'll because of protective COW
erlng and are not inclined to heat.
can safely be stored in large bins
where the temperature is above
freezing. For this class of vege-
tables the ideal condition is a
fairly moist atmosphere and a
temperature as low as possible
without danger of frost. If there is
such as the rot of potatoes they
viii! carry through till the spring
Vegetables like beets, carrots.
parsnips. ETC.. that readily lose
their moisture soon deteriorate if
stored in open bins. The only way
to store these successfully is to
pack them in boxes or barrels with
moist sand in between the differ
ent layers OF vegetables. The tenn
perature for these vegetables
should also be kept low and if the
sand dries out water should be
added from time to time.
Cabbage should be kept in open
crates where there is free circu-.
,lation Of air and at the same time
kept at low temperature Just
above freezing in an atmosphere
that is fairly moist. If kept in
warm dry atmosphere they soon
wither and the leaves drop off
from the stump or heart.
Onions keep best spread out in
thin layers in open boxes or
crates so that they may have
free circulation of air. The atmos-
Dhere should not be too moist as
that induces the onions to grow.
In a very dry atmosphere they
lose more or less in weight. but It
is safer to store under such con-
ditions than in an atmosphere
that is very moist. An ordinary
cellar furnishes the ideal condi-
tiOns.
While the other vegetables the
temperature should be kept as
low as possible without freezing,
pumpkins. squash and sweet DO
tatoes require a different treat
ment than the other vegetables
named. They keep better in a tenn
Derature of fifty degrees or even
higher and in an atmosphere that
is fairly dry. Under such condi-
tions the squash form a hard dry
she'll that protects the meat from
decaying as it is sure to do in a
cool moist atmosphere. 1t is bet
ter to store these vegetables so
they do not touch each other.
The storing of celery is a more
difficult matter. In digging, two
or three inches of the root must
be left on and the plants are then
set. in earth directly in the cellar
the cellar; The plants should not
pc taken to the cellar until there
is danger of their freezing out
side. The celery is sure to rot if
the atmosphere is as high as for
ty five or fifty degrees and the at
mosphere moist. The ideal condi-
ton for keeping celer.- is in an at
mosphere ranging from thirty
five to forty degrees. If the cellar
or basement is too warm part of
it can be boarded off. for this pur-
pose. so as to keep the tempera-
ture low. IF the atmosphere is so
dry that the celery tends to wilt it
can be protected by hanging
blankets over it or invertine box
over the plants. After two or three
weeks the celery begins slow
growth forming new stalks at the
heart at the expense of the older
ones at the outside. This process
keeps up until sometime during|
January which is about as late as
celery can be Drofitably keDt.-C.
B.. Waldron, North Dakota Exper-
iment Station.
FRENCH NEED oRoVve m FALL