50 CARROTS, MANGOLDS AND SUGAR BEETS. 



without any system, or throw them into heaps, as in either 

 way the cost of removing the tops is increased. If thrown 

 in piles the tops become more or less intermingled, and the 

 small amount of extra labor thereby caused in topping each 

 individual root becomes great in the aggregate, when thous- 

 ands are handled. Still it oftentimes happens that the weath- 

 er takes a sudden, unexpected turn, threatening too low a 

 temperature for the safety of the crop ; under such circum- 

 stances the question is how to get it out of danger in the 

 most expeditious way possible. The quickest way is to pull 

 and throw into heaps, roots in, tops out, by which arrange- 

 ment, should there be considerable of a freeze up, the tops 

 would shield the roots. To protect them still more effectual- 

 ly earth may be shovelled over the heaps, so as barely to 

 cover them, and when protected in this way they may be al- 

 lowed to remain quite awhile awaiting the leisure of the far- 

 mer. Here let me say that this plan of protection will not 

 answer for all crops, as I have learnt with Cabbages, to my 

 sorrow, for when covered up this way, but for a few days, 

 when taken out they will be found to be almost cooked by 

 the great heat which they have developed. 



In gathering all roots the great object is to have as few 

 handlings as possible, hence, if the tops are not twisted off 

 as the Mangolds are pulled, they should be laid in rows, tops 

 in and roots out, four or more rows being put in one. It will 

 be best to have two hands work together, and so make two 

 of these rows, leaving a small passage-way between them, 

 the roots being on the inside. Now let the topper f ollotv 

 with a large and sharp knife, and lop off the leaves to his 

 right and left as he goes being careful to so top the roots 

 that each individual leaf will fall separately, which means 

 that he is not to cut the top of the root itself, for unlike Car- 

 rots, Mangolds so cut are apt to decay when stored. For 

 economical work the knife should be a larire and somewhat 



