No. 4.] MARKET GARDENING. 93 



market to such an extent that the market gardener is not 

 needed. In fact, he should be at home, and taking to mar- 

 ket only such of his crops as are needed, while the larger 

 parts should be put away in pits or cellars for winter sales. 



With the large gardener the pit is perhaps the best, but 

 for the smaller it is not so convenient, either to fill or to take 

 out of, as the vegetable cellar. 



The cellar costs more at first, but I think that a cellar 

 twenty-five by thirty feet square, and costing probably three 

 hundred or four hundred dollars, if it were well arranged, 

 would be a cheaper place to store vegetables than a pit, 

 everything considered. If one were to be used for several 

 varieties of vegetables, it should be divided into several 

 smaller cellars, so that each kind could be put by itself. 

 They all want to be cool, but some want much more air than 

 others. Such cellars should have pointed walls and cement 

 floors, so as to be proof against rats and mice, and should be 

 so constructed as to be easy to get crops into and out of. 

 If they adjoin the wash room all the better. 



I have used such cellars for the past few years, and have 

 put some vegetables in pits ; and, while we do not find the 

 vegetables keep so well in the cellar as they do in the pit, 

 under the best possible conditions, we consider them more 

 satisfactory for us. 



Beets, carrots and potatoes keep all right in bins ; onions 

 keep well in shallow boxes or on shelves ; in small quantities 

 they are handled nicely in bushel boxes not filled very full, 

 can be handled very rapidly and do not take up much room. 

 We find that parsnips and horse radish keep best in shallow 

 pits ; they do not have to be covered to keep out frost, — six 

 or eight inches deep is all right. We usually store them in 

 barrels, packed close, and a fresh sod on top. They will 

 come out better late in the season than any other way I ever 

 stored them, and are apt to keep longer than those left in 

 the ground over winter. 



Our cellars are eight feet deep, and the ones we use for 

 celery have shelves four feet from the floor, so that we get 

 in two stands over most of the space. The walks between 

 the shelves are filled in solid full of celery when we harvest, 

 to be used first. As soon as these walks are cleared out, 



