CHAPTER XV. 



PRESERVATION OF VEGETABLES IN WINTER. 



Our manner of preserving vegetable roots in winter is, 

 I think, peculiar to this district, and is very simple and 

 effective. 



After taking up such crops as Beets, Carrots, Horse- 

 radish, Parsnips, Turnips, Potatoes, etc., in fall, they are 

 put in temporary oblong heaps, on the surface of the 

 ground on which they have been growing, and covered up 

 with 5 or 6 inches of soil, which will keep off such slight 

 frosts as are likely to occur until time can be spared to 

 put them in permanent winter quarters ; this is done in 

 this section usually during the first part of December, in 

 the following manner : A piece of ground as dry as pos- 

 sible is chosen ; if not naturally dry, provision must be 

 made to carry off the water, lower than the bottom of the 

 pit. The pit is dug out from three to four feet deep, 

 about six feet wide, and of the length required ; the roots 

 are then packed in in sections of about two feet wide 

 across the pit, and only to the bight of the ground level. 

 Between the sections, a space of half a foot is left, which 

 84 



