148 WE FARM FOR A HOBBY 



much as we are able of every crop as it comes 

 along; and that we use all sorts of odds and ends 

 of glassware as containers. The total may range 

 from one to two hundred glasses a year. The vari- 

 ety is infinite. 



The canning and preserving season slacks down 

 with the first frost. Thereafter until winter the 

 important jobs are the storing of raw fruit and 

 vegetables. Kraut must be cut and set to cure, cab- 

 bages and the root crops buried in outdoor pits, 

 apples, pears, onions, and such semi-perishables as 

 peppers and pimientos that will keep, if rooted 

 up plant and all and hung in a cool cellar, for 

 several weeks must be stowed away in the house. 

 House plants that have been set in the garden 

 beds to stretch their cramped limbs through the 

 summer must be re-potted and brought indoors. 

 Herbs are gathered and hung up to dry. All these 

 are farm, as distinguished from domestic, chores. 

 Unless a veal calf should unexpectedly intervene 

 there is no more canning and preserving to be 

 done until a week or so before Christmas, when 

 the pork season opens. 



Lest the reader receive a wrong impression let 

 me here pause to say we are not always perfect in 

 the execution of these household duties. It is not 

 unusual to have a batch of fruit or vegetables 

 occasionally even meat spoil before we get around 

 to preserving it. As I pointed out in the beginning 



