heads in the furrows. Others pile the cabbage in windrows, without paying attention 

 to the steins, then cover with or S inches of soil, allowing the cabbage to freeze, 

 but being protected so that it will not thaw out until it is ready to be marketed. 



With celery a double furrow is ploughed and the remaining lumps cleaned out. 

 giving a level bottom. It is usually made between two rows of celery, and a trench 

 of this size provides for ten or twelve rows. The celery is then stood close together 

 in the furrow and soil is thrown well up around it. This banking with soil should 

 be done gradually as the weather grows colder, leaving the tips of the leaves exposed 

 and crowning the ridge with straw, hay. or leaves. As the ground begins to freeze 

 the entire ridire should be covered with 3 to 4 inches of coarse stable manure. 



VEGETABLE-STORAGE HOUSES. 



Buyers and shippers often wish to store vegetables in large quantities. Growers 

 also often wish to store large quantities of vegetables in a more convenient manner 

 than the pit or trench. Houses for this purpose are based upon the same general 

 principles as the fruit storage, in that the two main requisites are frost-proof walls 

 and an efficient system of ventilation. 



In Fig. 1- is shown the diagram of a commercial cabbage storage used with very 

 good success. It is 200 feet long, GO feet wide, and 24 feet to the roof. The walls 

 are brick and have a 4-inch air-space in the centre. On the inside of the wall is a 

 lining of water-proof paper and matched boards, making a frost-proof building. 



The storage has an 1^-foot alley running lengthwise through the centre, which 



is taken up by a railroad-track, track-scales, and drives for filling the bins, 

 which are on each side of the alley. As is shown in the diagram in Fig. 12. these 

 bins are 3x17 feet and extending 20 feet high, but being divided into three sections, 

 so that each bin is but 6 feet deep. The bins are made by nailing 4-inch slats on 

 2- x 4-inch studding, spacing the slats 4 inches apart. P.etween the bins is a (5-inch 

 air-space, while between the outside of the bins and the walls of the building is a 

 space of 2 feet for air-circulation. The bottoms of the bins are 2 feet above the 

 floor of the building. 



f nation. Cabbase requires thorough ventilation in a storage building. 



les having large trap-doors overhead which may be opened when mechanical 

 ventilation is not in operation, the building is equipped with a t;o-inch exhaust-fan, 

 driven by a .'Miorse-i>ower electric motor. To this is connected a 2u-inch pii>e which 

 divides into two branches, each running horizontally over a row of bins, reducing 

 in size until it is but ^ inches in diameter at the opposite end. From these main 

 overhead ducts are (".-inch elbows at intervals of 12 feet, sucking the air from the 

 tops of bins when fan is in motion. Underneath each row of bins is a cold-air duct 

 12 x 14 inches, with an opening under each bin. These connect with outside air by 

 10-inch pipes at intervals of 12 feet. 



At night, when the outside air is cold, the exhaust-fan is operated, sucking 

 warm and foul air from tops of bins and forcing it out of building. This suction 

 causes cold air to be brought in from the outside through the cold-air ducts under- 

 neath bins, then to rise about and through the cabbage, cooling it and carrying off 

 was In this way the air within the building is entirely changed in less 



than an hour of time and the cabbage is kept cool. During the day. when the 

 outside air is warm, the building is closed up and kept cool within. 



This storage is used only for cabbage. If a commercial potato storage was to 

 be erected instead of a cabbage storage, the building needs to be lower, while the 

 mechanical system of ventilation could be displaced by a system similar to that in 

 the apple storage. 



CELERY-STORAGE HOUSE. 



ry is very exacting in its storage requirements. It must be kept cool, but 



not at a freezing temperature: it must be rather moist, but well ventilated and 



-sible; no odours from other roots, from the heating apparatus, nor from any 



other source can be allowed in the storage. Besides these requirements, conditions 



must be such as to allow a slow growth. 



