494 GARDE^^ MAKAGEMENT. 



on the lid in such a yvay that the fruit, without bemg exposed to pressure, 

 -will remain steadily in its jjlace. 



152 1. Filberts and walnuts to be stored for winter use, should be gathered 

 when full ripe, and on a dry day. The latter must be cleared of their husks. 

 They may then be packed in glazed earthen jars, tied down with coarse brown 

 paper, and kept in a damp cellar. Filberts keep best in this manner without 

 their husks ; but if the husks are to be preserved, the fruit must be left to 

 stand for a night in open baskets, and be well shaken to get rid of earwigs. 

 Many persons shake a little salt over the last layer of nuts before the jars are 

 tied down. 



1522. All drawers, shelves, boxes, or jars containing fruit, should be labelled 

 over}' year as soon as the fruit is stored, so that the different sorts may be 

 easily and readily known. 



§ 2.— Roots and Vegetables. 



i;?3. There are several processes, most of them of French origin, bj' which 

 veo-etables of the more delicate varieties, as French beans, gi-een peas, and 

 cauliflower, may be preserved in their green state, and be neai-ly as fresh 

 as when first gathered. In the Revue Ilorticole, the following is given as the 

 method employed by I\I. Gohen, of Montig^y, for preserving French beans in 

 a fresh and green state, so as to keep sweet till the following season, when 

 •new crops are fit for gathering. The beans for the pui-pose are gathered 

 in dry weather, and after the dews of the night have been evaporated. They are 

 plunged into boiling water, taken out again immediately, and allowed to stand 

 till they are cool, when they are put into a small cask, a layer of vine-leaves 

 being placed at the bottom ; over this is laid a layer of beans six inches thick, 

 then another thin laj^er of vine-leaves and then beans ; and so on alternately, 

 until the cask is neai'ly full, when the whole are covered with a layer of vine- 

 leaves. A board is now fitted to the cask, neatly fitting into it, and a weight 

 placed over it, sufficient to press the contents of the cask into a compact mass. 

 When the pressure has been on it some few hours, a sufficient quantity of salt 

 and water should be poured over it to saturate the whole mass freel}", and the 

 board and weight replaced. As the salt and water evaporate, it should be 

 replenished from time to time, to keep the whole contents of the cask moist, 

 taking care that the board is always replaced immediately after portions of 

 the vegetable have been removed for use. 



1524. Potatoes, excci)t those reserved for immediate use, do best when 

 iarvested in clumps in the open ground, care being taken to protect them 

 from rain and frost. For this purpose a long ridge is the best form. The 

 ground should be dry and thoroughly drained, and if there is any doubt of 

 iis being dry, the surface should be removed, leavfng it sloping to the centre ; 

 some gravelly soil laid down for drainage, and some light earth over it ; a row 

 of drain-tiles running down the hollow to carry off' all moisture. Over this.tho 



