26 CARROTS, MANGOLDS AND SUGAR BEETS. 



sible by hand and dig up the remainder. Still a better course 

 particularly when the Danvers variety is grown, is, beginning 

 in the middle of the piece, to run a subsoil plough close 

 home to the roots, when, if run sufficiently deep it will lift 

 the carrots a little out of the ground. Follow with forks or 

 hoes, and draw the roots inward on the ploughed portion, so 

 far as to give room for the horse to walk. Let the roots re- 

 main a few hours scattered over the surface, when in picking 

 up and tossing them into carts or baskets, any earth adhering 

 will be jarred off. In storing, one fact must be borne in 

 mind ; that carrots will heat, sprout and rot, under circum- 

 stances in which Mangolds would keep sound and uninjured. 

 I have several times lost quantities when buried in the ground 

 where Mangolds and common table Beets, under precisely 

 the same conditions, have kept perfectly sound. If the crop 

 is to be fed at once, they may be dumped into the cellar or 

 barn floor in the most expeditious way without reference to 

 the depth of the heap ; but if to be fed into the winter, then 

 all depth of the heap above two and a half to three feet 

 means a proportionate increase of danger of heating, sprout- 

 ing an,d rotting, and so much greater care to air the cellar in 

 cool, dry weather. I need hardly state that cellars for keep- 

 ing carrots and all roots should be free from standing water, 

 and as cool as possible without actually freezing. If the 

 bottom is damp, then put down a rough flooring. When the 

 roots are large they will keep sufficiently better to pay for the 

 extra trouble, if they are piled "heads and points" to the 

 height of two and a half feet, with a slight space for air be- 

 tween the piles. If there are not cellar conveniences for 

 storing the entire crop, with a good protection of hay under 

 and around them, a few tons may be stored, for early feeding, 

 in the barn, provided it is a warm one. 



