Keeping and Storing- Fruits and Vegetables. 109 



Crystallized or Glace Fruit, continued. 



take place, and when this has reached a certain stage the 

 fruit and syrup are heated to the boiling point, which 

 checks the fermentation. This is repeated, as often as 

 may be necessary, for about six weeks. The fruit is taken 

 out of the syrup, washed in clean water, and either glaced 

 or crystallized, as desired. It is dipped in thick sugar 

 syrup, and hardened quickly in the open air for glacing, or 

 left to be hardened slowly if to be crystallized. The fruit 

 is now ready for packing, and is said to keep in any cli- 

 mate. 



Cabbage. The most satisfactory method of keeping cab- 

 bages is to bury them in the field. Select a dry place, 

 pull the cabbages and stand them head down on the soil. 

 Cover them with soil to the depth of six or ten inches, 

 covering very lightly at first to prevent heating unless 

 the weather should quickly become severe and as winter 

 sets in cover with a good dressing of straw or coarse 

 manure. The cabbages should be allowed to stand where 

 they grew until cold weather approaches. The storing 

 beds are usually made about six or eight feet wide, so that 

 the middle of the bed can be reached from either side, 

 and to prevent heating if the weather should remain open. 

 Cabbages quickly decay in the warm weather of spring. 



Celery. For market purposes, celery is stored in tem- 

 porary board-pits, in sheds, in cellars, and in various 

 kinds of earth pits and trenches. The points to be con- 

 sidered are, to provide the plants with moisture to prevent 

 wilting, to prevent hard freezing, and to give some venti- 

 v lation. The plants are set loosely in the soil. There are 

 several methods of keeping celery in an ordinary cellar 

 for home use. The following methods are good : 



Take a shoe or similar box. Bore one inch holes in the 

 sides, four inches from bottom. Put a layer of sand or 

 soil in the box, and stand the plants, trimmed carefully, 

 upon it, closely together, working more sand or soil about 



