STORING 211 



In such cases it is well to keep fresh vegetables and fruits in 

 tight receptacles, and pack the roots in sand or moss in order 

 to prevent shriveling. In these places, apples usually keep 

 better if headed up in barrels than if kept on racks or 

 shelves. In moist and cool cellars, however, it is preferable 

 for the home supply to place them on shelves, not piling 

 them more than five or six inches deep, for then they can be 

 sorted over as occasion re- 

 quires. In case of fruits, be 

 sure that the specimens are 

 not over-ripe when placed in 

 storage. If apples are allowed 

 to lie in the sun for a few days 

 without being packed, they 

 will ripeu so much that it is 

 very difficult to keep them. 



Cabbages should be kept at a low and uniform tem- 

 perature, and water should be drained away from them. 

 They are Stored in many ways in the field, but success de- 

 pends so much upon the season, particular variety, ripe- 

 ness, and the freedom from injuries by fungi and insects, 

 that uniform results are rarely secured by any method. The 

 best results are to be expected when they can be kept in a 

 house which is built for the purpose, in which the tempera- 

 ture can be kept uniform and the air fairly moist. When 

 Stored out of doors, they are likely to freeze and thaw alter- 

 nately; and if the water runs into the tteads, mischief is 

 likely to result. Sometimes they are easily Stored by being 

 piled into a conical heap on well-drained soil and covered 

 with dry straw, and the straw covered with boards. It does 

 not matter if they are frosted, provided they do not thaw out 

 frequently. Sometimes cabbages are laid head down in a 

 shallow furrow plowed in well -drained land, and over them 

 is thrown straw, the stumps being allowed to project through 

 the cover. It is only in winters of rather uniform tempera- 

 ture that good results are to be expected from such methods. 



