OCT.] KITCHEN VEGETABLES. 12J 



need go no farther ; but there are other methods to 

 be pursued, in order to keep them, if not over 

 winter, to a very late period of the season. 



This may be done in a common hot-bed frame or 

 ■frames, under glasses, which might be well matted 

 over in hard weather. If placed in such, they should 

 be laid pretty upright, in tlie ordinary way of sough- 

 ing; closelytogether, but not touching; and if placed 

 in dry sandy earth, they will keep the better. They 

 shoidd be exposed to fresh air as much as possible, 

 and on fine days the glasses should be entirely re- 

 moved 'f always putting them on at night, however, 

 for fear of frost, and at all times, in rain. They 

 should be cleared from dead leaves, and every species 

 of litter that might occasion dampness. Or, 



They might be kept, much as above, in a more 

 rude kind of frame, formed with coarse boards, or 

 with dry bricks, and filled with sandy earth ; to 

 which a light frame of hoops or laths might be fit- 

 ted, in order to support an oil-cloth cover, or tarpau- 

 lin. By such, they might be defended from rains, 

 and from snow ; and with the addition of straw or 

 mats, from frost. It would be necessaiy, however, 

 to expose them to light, and fresh air, on all occa- 

 sions ; as otherwise they would become yellow, and 

 ill-flavoured ; which is generally the case with cauli- 

 flowers kept in sheds or cellars. 



Of taking up and storing Parsnip. 

 Parsnip should be lifted, and be stored, about the 

 latter end of the month j either as directed above 

 for carrot, or, for vrant of room, may be pitted in 



