STORING VEGETABLES IN WINTER 



casionally and will then mature their heads and 

 be a welcome addition to the winter bill of fare. 



Dry beans should be stored in a dry place an 

 upstair closet or cupboard until wanted. They are 

 not injured by freezing, and if more convenient, 

 may be left in the barn till wanted. Salsify may 

 be stored in damp sand, leaves, or soil, and a win- 

 ter's supply of parsnips may have the same treat- 

 ment, the main crop being left in the ground to be 

 dug early in spring ere yet they have started to 

 grow. Light is not necessary to plants stored in 

 earth in the cellar, but sufficient air should be ad- 

 mitted to the cellar to prevent any musty or mouldy 

 odours or taste being communicated to the vege- 

 tables. 



Where the cellar affords little or no room for 

 storage, enough for immediate use may be placed 

 in boxes of earth or sand and the remainder cached 

 in the garden. To do this, it is only necessary to 

 dig a shallow pit and pile the vegetables therein 

 and bank earth over them. Only enough to cover 

 them completely should be placed at first, but 

 more should be added at the approach of severe 

 weather and the whole covered with boards to shed 

 rain. Placing straw over the vegetables before ad- 



