STORING VEGETABLES IN WINTER 



amount of these will be stored for the winter use 

 of a small family, and such of these as begin growth 

 before being used may be planted out in the garden 

 early in spring and will soon furnish messes of 

 green onions for the table. 



Squashes are one of the most difficult of vege- 

 tables to keep, as they are very susceptible to cold 

 and moisture and must be kept warm and dry. 

 An upstair room or garret will often be found an 

 excellent place of storage. A room where a chim- 

 ney passes through will often furnish sufficient 

 heat, and if the squash are packed in barrels of dry 

 leaves, excelsior, or buckwheat chaff, they will 

 winter all right. Or they may, if few, be simply 

 piled on the floor near the chimney and covered 

 well with rugs, carpets, or something warm, and 

 will usually come through all right. 



Beets, parsnips, carrots, and turnips, on the con- 

 trary, need to be kept somewhat moist, and should 

 be buried in damp earth, sand, or leaves. If one 

 has a room in the cellar with earth walls and floors 

 what is known as a Michigan cellar it will be 

 an ideal place for these vegetables, and they may 

 be simply piled in heaps on the floor and sufficient 



earth to cover thrown over them. This is the sim- 



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