Keeping and Storing Fruits and Vegetables, in 



Boots, continued. 



num moss, like that used by nurserymen. They may also 

 be packed in sand. It is an erroneous notion that pars- 

 nips and salsify are not good until after they are frozen 



Squashes should be stored in a dry room in which the 

 temperature is uniform and about 50. Growers for mar- 

 ket usually build squash houses or rooms and heat them. 

 Great care should be taken not to bruise any squashes 

 which are to be stored. Squashes procured from the mar- 

 ket have usually been too roughly handled to be reliable 

 for storing. 



Sweet potatoes. IN THE NORTH, dig the potatoes on a sun- 

 ny day and allow them to dry thoroughly in the field. Sort 



ut the poor ones, and handle the remainder carefully. 



lever allow them to become chilled. Then pack them in 

 barrels in layers, in dry sand, and store in a warm cellar. 

 They are sometimes stored in finely broken charcoal, in 

 charcoal dust, wheat chaff and similar substances. 



Sometimes they are kept in small and open crates, with- 

 out packing material, the crates being stacked so as to al- 

 low thorough ventilation. The Hayman or Southern 

 Queen keeps well in this way. 



A warm attic is often a good place in which to store 

 sweet potatoes. A tight room over a kitchen is particu- 

 larly good when it is so arranged that the heat from the 

 kitchen can be utilized in warming il. 



IN THE SOUTH (Berckmans). Digging the tubers should 



e delayed until the vines have been sufficiently touched 



y frost to chock vegetation. Allow the potatoes to dry 

 off in the field, which will take but a few hours. Then 

 sort all those of eating size to be banked separately from 

 the smaller ones. The banks are prepared as follows : 

 Make a circular bed six feet in diameter in a sheltered 

 corner of the garden, throwing up the earth about a foot 

 high. Cover this with straw and bank up the tubers in 



