no The Horticulturist's Rule- Book. 



Celery, continued. 



the root part, and continue until the box is full. The soil 

 should be watered as often as needed, but always through 

 the holes in the side of the box. Keep the foliage dry. 



Celery may also be stored and beautifully bleached at 

 the same time, in a similar way by standing in a barrel 

 upon a layer of soil. Some roots and soil may be left ad- 

 hering to the plants. Crowd closely, water through holes 

 near the bottom as in case ol box storage, and keep the 

 plants in the dark. 



Blanched celery can also be preserved for a long time 

 by trimming closely and packing upright in moist moss in- 

 , side of a box. A large quantity of the vegetable may 

 thus be stored in a small space. 



Onions demand a dry cellar, and the bulbs should be 

 thoroughly dried in the sun before they are stored. All 

 tops should be cut away when the onions are harvested. 

 If a cellar cannot be had, the bulbs may be allowed to 

 freeze, but great care must be exercised or the whole crop 

 will be lost. The onions must not be subjected to ex- 

 tremes of temperature, and they should not thaw out dur- 

 ing the winter. They can be stored on the north side of 

 a loft, being covered with two or three feet of straw, hay 

 or chaff to preserve an equable temperature. They must 

 not be handled while frozen, and they must thaw out very 

 gradually in spring. This method of keeping onions is 

 reliable only when the weather is cold and tolerably 

 uniform. 



Orange. Aside from the customary wrapping of oranges 

 in tissue paper and packing them in boxes, burying in dry 

 sand is sometimes practiced. The fruit is first wrapped 

 in tissue paper, and it should be buried in such manner 

 that the fruit shall not be more than three tiers deep. 



Roots of all sorts, as beets, carrots, salsify, parsnips, 

 can be kept from wilting by packing them in damp sphag- 



