ii6 FRUIT hakvf:sting, storing, marketing 



fifty degrees. Cabbage we place on the surface in four 

 rows, each block containing twenty-five to one hundred 

 heads. They are pulled as late in November as possi- 

 ble, and must be bright and clean to keep well. They 

 are covered as are the carrots, leaving only the roots 

 exposed. For use until February, we cut the heads, 

 put them in long piles, cover with boards like the roof 

 of a house, and then cover with soil as often as neces- 

 sary. Celery is stored in trenches in November, the 

 trench being about the same depth as the celery. They 

 are placed upright as they grow, about five heads 

 being in each course, and the trench may be any 

 length. Cover with boards, to be followed later with 

 soil, like carrots, etc. Our cellar is small, and we keep 

 only enough vegetables in it to suppl}^ our trade for 

 about a month. Potatoes we store in barrels in the 

 cellar, keeping them in the dark. The best tem- 

 perature for storing most vegetables is about thirty- 

 five degrees, and for all roots the surrounding air 

 should be quite damp. If I was sure that the 

 snow would last all winter, I would place cabbage 

 on sod ground, heads down, and cover with snow. 

 When this can .be done the cabbage comes out in 

 spring as nice and green as when covered. We can 

 not winter over spinach unless our fields are well 

 covered with snow the entire winter. For late 

 keeping we sometimes allow parsnips and turnips to 

 freeze in the pits, and do not remove until the frost 

 is all out, when they come out nearly as nice as 

 when stored. I prefer our plan to cellars or root 

 houses, I have tried a celery house and gave it 

 up." 



