SUGGESTIONS 241 



Celery should be taken from the garden in the fall and 

 planted in close rows in the cellar, and then watered occa- 

 sionally. The absence of light will bleach the stalks and 

 make them tender. 



The cellar, mentioned so often in the paragraph above, 

 is the most common storage place for vegetables for family 

 use. Its temperature for this purpose, however, must be 

 kept only a little above freezing. Thus, in moderately 

 warm climates, an outside excavation is often preferable. 



PRACTICAL QUESTIONS 



1. Why should we make an effort to make some of our table prod- 

 uce last for the winter? 2. What is meant by the terms canning 

 and preserving? 3. Why is more produce canned than preserved? 

 4. What causes certain foods to spoil ? 5. Can you distinguish be- 

 tween a condition and a cause as applied to the decay of foods? 

 6. Explain the steps of making jelly. 7. What would you call good 

 jelly? 8. How may cabbage, apples, and currants be kept for the 

 winter? 



HOME EXERCISES 



1. Join a canning club. Full directions can be obtained by writ- 

 ing to the State College of Agriculture, or to the Bureau of Plant 

 Industry, Washington, D. C. 



2. Write a report on 



(a) what part of your home garden produce is kept for the winter; 

 (6) the quantity of each kind of produce kept; 

 (c) the different methods used in keeping it ; 

 (rf) the profits or losses in this work when compared with the pur- 

 chase price of similar articles. 



SUGGESTIONS 



1. Place a slice of moist bread under a plate for a few days. Ex- 

 amine the molds a fluffy growth darkened here and there and the 

 colonies of bacteria, which are smooth growths. If the bread is kept 

 dry, no germs will develop. 



2. Place two apples on the desk. Prick the skin of one at several 

 places with a pin. Observe them carefully from day to day to see 



