PRESERVATION OF VEGETABLES EST AVLNTER. 85 



is filled up with the soil level to the top; tliis leaves the 

 pit filled up two feet wide in roots, and half a foot of soil, 

 and so on until the whole is finished. The advantage of 

 this plan is, that it is merely a series of small pits, holding 

 from three to five barrels of roots, which can he taken out 

 for market Avithout exposing the next section, as it is 

 closed off by the six inches of soil between. Also, that 

 we find that roots of all kinds keep safer when in small 

 bulk, than when large numbers are thrown into one pit 

 together. In covering, the top is rounded so as to throAV 

 off the water, with a layer of from 18 inches to 2 feet of 

 soil. This Avay of preserving roots, with perhaps the ex- 

 ception of Potatoes, is much preferable to keeping them 

 in a cellar or root house, as they not only keep fresher, re- 

 taining more of their natural flavor and color, but far 

 fewer of them are lost by decay than when exposed to 

 the air and varying temperature of a cellar. Unmatured 

 heads of Cauliflower, or Broccoli, however, arc best matur- 

 ed in a light cellar or cold frame, by being planted in close 

 together ; in this way, good heads may be had to Janu- 

 ary. Cabbages are preserved very simply; they are left 

 out as late as they can be pulled up by the roots, in this 

 section about the end of November, they arc then pulled 

 up and turned upside down — the roots up, the heads 

 packed close together, in beds six feet wide, Avith six feet 

 alleys between, care being taken to have the ground lev- 

 elled where the cabbages are placed, so that they pack 

 nicely. They are left in this Avay for two or three weeks, 

 or as long as the ground can be dug between the alleys, 

 the soil from which is throAvn in on the beds of Cabbage, 

 so that, when finished, they have a covering of four or six 



