210 THE PRACTICAL GARDEN -BOOK 



The biennial species should be sown the season previous 

 to that in which flowers are wanted, the plants wintered over 

 in a cool house, and grown on the following spring. 

 They may be planted out through the summer and lifted into 

 pots in August or September for winter flowering. These 

 may be increased by cuttings taken from the side shoots ; but 

 the sowing of seed is a surer method, and unless an 

 extra fine variety is to be saved, it would be the best one to 

 pursue. Height 10 to 15 inches. 



Storing. The principles which are involved in 

 the Storing of perishable products, as fruits and vegetables, 

 differ with the different commodities. All the root crops, 

 and most fruits, need to be kept in a cool, moist and uniform 

 temperature if they are to be preserved a great length of 

 time. Squashes, sweet potatoes, and some other things, need 

 to be kept in an intermediate and what might be called a 

 high temperature ; and the atmosphere should be drier than 

 for most other products. The low temperature has the effect of 

 arresting decomposition and the work of fungi and bacteria. 

 The moist atmosphere has the effect of preventing too great 

 evaporation and the consequent shriveling. In the Storing 

 of any commodity, it is very important to see that the prod- 

 uct is in proper condition for keeping. Discard all specimens 

 which are bruised or which are likely to decay. Much of the 

 decay of fruits and vegetables in Storage is not the fault of 

 the Storage, but is really the work of diseases with which the 

 materials are infested before they are put into Storage. For 

 example, if potatoes and cabbages are affected with the rot, 

 it is practically impossible to keep them any length of 

 time. 



Apples, winter pears, and all roots, should be kept at a 

 temperature somewhat near the freezing point. It should not 

 raise above 40 Fahr. for best results. Apples can even be 

 kept at one or two degrees below the freezing point if the 

 temperature is kept uniform. Cellars in which there are 

 heaters are likely to be too dry and the temperature too high. 



