164 MAKING HORTICULTURE PAY 



not be stored when wet nor handled when frozen. 

 Cabbages bruised when frozen are invariably- 

 spoiled and will not store. Heads which have not 

 quite reached maturity are the best for storage. 



" A deep, double furrow should be plowed on a 

 well-drained piece of land, and the cabbages be 

 placed in it roots down. This will hold three rows 

 of cabbages, two rows being laid on the sides, and 

 the third between them. As fast as they are placed 

 the roots are covered with soil by plowing a furrow 

 on each side. When the soil is frozen it is covered 

 with litter or manure to prevent deep freezing. 



*'One of the simplest ways is to store in an or- 

 chard or some sheltered place, often alongside a 

 fence which has been made tight by a liberal use 

 of straw. The cabbages are stored with their stems 

 on, and are placed head down and as close together 

 as possible. Two or three tiers are often made, 

 the heads of the second tier being placed between 

 the stems of the lower, and so on, the piles being 

 made of any width and length desired. The whole 

 is covered with leaves, salt hay, or straw, and a 

 little soil, rails, brush, or litter. 



" Small quantities may be stored by plowing out 

 two or three furrows 10 or 12 inches deep, on a 

 well-drained site, and placing the heads with their 

 stems up, as close together as possible; some pre- 

 fer to lay them but t or 2 feet thick, while others 

 will pile them up 2 to 23^ feet high, bringing them 

 to a point. The pile is then covered with straw, 

 salt grass hay, or a thin layer of straw and then 

 several inches of soil. They are stored before freez- 

 ing, and when the soil covering them is frozen it 

 may be covered with strawy manure or any other 

 litter to keep the soil frozen until the cabbages are 

 needed for sale. 



