Williams news., 1919-10-17
(Prepared by the United States Depart
 ment of Agriculture.)

tPrepared by the United States Depart
 ment of Agriculture.)
 When the United States department of agriculture, through the weather bureau, tells you that frost is coming get the garden crops under cover. Lis ten to the warning of the weather bu- reau-but heed, also the admonition of the Horticultural experts of the de spartment and put the tomatoes under cover where they will be kept at a temperature of about 50 degrees to 60 degrees to ripen. Tomatoes are late bearers, and as a rule many are still green or only partly ripe when frost comes.
 The best way is to pull up the vines with the green tomatoes on them and hang them in the cellar or other Shel- tered place or pick the tomatoes and place them in saSh-covered cold frame, and cover them with straw or leaves, to ripen. Even tomatoes that appear to be perfectly green will, if of good size and the seed mature,- ripen sufficiently for use as fresh tomatoes.
 Better Quality of Tomatoes.
 The quality of the tomatoes will f probably be better if they are left on the vines and they will continue in usable condition for a much longer time, but they may be ripened success fully by plucking them from the vines and placing them in single layer on shelf in the cellar. This may be the better plan for some backyard garden CTS who have not sufficient space to hang up the vines
 The late corn patch, also, is likely to have week or ten days of table serv- ice in it when the frost warning comes. It is not necessary to lose the green corn. Pluck the ears, leaving the huskS on, and place them on the cellar floor with no two ears touching. The corn will remain in good condition for ten days or longer. Even if you have no cellar or other place where the ears can be spread, 1t is not necessary to lose the corn. Cut the stalks, leaving the ears on, and shock them in the garden. The corn will probably not remain in good condition so long as if properly stored on the cellar floor and it becomes toughened, but the sea- son for using it can be extended sev- eral days.
 Cover Beans and Peas.
 There may be beans and peas not quite fully matured. If you have space fin which to keep them under cover, pull up the vines by the roots, hang them up and let the pods dry out. Then shell the beans or peas, put them in bags, hang in a well-ventilated dry place, and keep them for winter use. This. of course, cannot be done if the beans or peas are too immature. Can ming is the only means of saving them under that condition. The curing on the vine method, however, is the best plan for curing navy and, other bush beans even when they are fully ma ture.
 Care for Other Vegetables.
 The cellar. if there is one, otherwise a pit in the garden, may be made to care for most of the other vegetables well into, if not through, the winter. Onions that are mature and thorough ly dried may be kept in the attic or fin any dry, well-ventilated place where they will not freeze. A pit in the gar den may be made to serve as a stor- age for potatoes, late beets, carrots, turnips, late cabbage, celery, and sal sify. If there is no cellar available the earth mound in the garden can be made to serve admirably, saving lot of money by keeping certain of the late garden vegetables for winter eating.
 All that is necessary in making a vegetable storage pit is to place some straw, hay, dry grass, or fodder on the ground, place the vegetables on it in conical pile, cover them with the same material used at the bottom, and then cover with two or three inches of earth. The hay, or whatever ma terial is used, should be allowed to extend through the dirt at the apex of the cone, thus providing the neces- sary ventilation to keep the yegeta-