94 A HOME VEGETABLE-GARDEN 



sustenance may be secured to keep the sprouts 

 fairly crisp. As the weather grows colder, added 

 protection against freezing is needed. It may be 

 of interest to note that we usually store all foliage 

 plants "right side up" for the very same reason 

 that we store root-crops a up-side-down." With 

 beets and other roots stored for winter use, the 

 procedure is to keep the tops from growing, while 

 with all foliage plants the opposite result is de- 

 sired. Growth of the tops is at the expense of 

 firmness and crispness and flavor of the roots, be- 

 cause as the roots furnish moisture and sustenance 

 to the foliage, they shrink and shrivel and conse- 

 quently lose flavor. With foliage plants, the hard 

 gnarly roots are merely a means of growth. So 

 our brussels sprouts are to be placed as they grew 

 naturally, depending on the roots, as they take a 

 little hold on the soil, to secure moisture and food 

 enough to keep the baby cabbages fairly crisp and 

 fresh. 



Like all vegetables, the sprouts may be canned. 

 If they are stored in this way, one or two sugges- 

 tions may be of value. Plunge the blanching bas- 

 ketful of fresh sprouts into boiling water for a 

 minute and then for another minute into cold 

 water to preserve the fresh color. When they are 

 packed, use fresh water to fill the glass jars. 

 When the jars are opened, the water may be kept 

 for soup if the flavor is still fresh. With all of 

 the cabbage varieties, although the water in which 



