PRESERVATION OF FRUITS BY SECLUSION. 189 



Roots, to keep well, must have their surfaces entirely free 

 from moisture before being thus buried. 



The roots have in themselves a preserving principle, which 

 does not exist in a dead plant or one that has terminated 

 its period of vegetation : they have as yet lived but a por- 

 tion of their vegetable life ; they have not formed the seeds, 

 which secure the continuance of their species ; and to fulfil 

 this great design of nature they profit by every circumstance, 

 which can favor and confirm their vegetation; but when 

 placed for a time beyond the action of air, water, and heat, 

 their organs remain at rest till again excited by the presence 

 of these powerful agents. 



As dead bodies do not retain this animating principle, 

 the energies of which are only suspended in roots, grains, 

 &/C. during the winter, so they suffer decomposition, 

 though less rapidly, from the contact of air, heat, and 

 water. 



In the way of which I have just spoken, beets, carrots, 

 potatoes, and many other vegetables may be preserved unin- 

 jured till summer. 



A very simple method of preserving them at least free 

 from decomposition, is, to heap them up in piles upon a very 

 dry soil, and then to cover them upon all sides with straw 

 enough to protect them from rain and frost : in England this 

 is esteemed the best method of keeping turnips. 



Vegetables may likewise be preserved by heaping them 

 up in barns to the height of five or six feet, care being taken 

 to cover them well with straw or hay at the commencement 

 of the severe cold weather. Should the roots in these heaps 

 begin to vegetate, they must be removed, and thus their 

 farther developement checked. 



Thomas Dallas has published some very important ob- 

 servations * upon the modes of treating potatoes which have 

 been affected by the frost. With us such potatoes are re- 

 jected, as being unfit either for food or for furnishing 

 fecula. The able agriculturist above mentioned considers 

 them in three different states; 1st, when they are slightly 

 touched by the frost ; 2d, when the outer portion of their 

 substance is frozen ; and 3d, when they are frozen through- 

 out. 



In the first case he finds that nothing more is necessary, 

 than to sprinkle the roots with lime to absorb the water form- 



* Biblioth^tie Universelle, Art. Agriculture. Vol. II. p. 123. 



