318 GARDENING FOR PROFIT. 



are then packed in, in sections of about two feet wide 

 across the pit, and only to the height of the ground level. 

 Between the sections, a space of half a foot is left, which 

 is filled up with the soil level to the top ; this leaves the 

 pit filled up in sections of two feet long, with roots, and 

 half a foot of soil, and so on, until the whole is finished. 

 The advantage of this plan is, that it is merely a series of 

 small pits, holding from three to five barrels of roots, 

 which can be taken out for market without exposing the 

 next section, as it is closed off by the six inches of soil 

 between. Also, we find that roots of all kinds keep more 

 safely when in small bulk than when large numbers are 

 thrown into one pit together. In covering, the top is 

 rounded so as to throw off the water, with a layer of from 

 eighteen inches to two feet of soil. This way of preserving 

 roots, with perhaps the exception of Potatoes, is much 

 preferable to keeping them in a cellar or root-house, as 

 they not only keep fresher, retaining more of their natural 

 flavor and color, but far fewer of them are lost by decay 

 than when exposed to the air and varying temperature of 

 a cellar. Unmatured heads of Cauliflower, or Broccoli, 

 however, are best matured in a light cellar or cold frame, 

 by being planted in close together; in this way, good 

 heads may be had to January. For the keeping of Cab- 

 bages, Celery, and Onions, see instructions in the chapter 

 describing their culture. Mr. William Crozier, of North- 

 port, L. I., who is co-author with me in the work "How 

 the Farm Pays," has adopted this method of keeping 

 potatoes with great success. It is the method almost 

 exclusively in use in England and Scotland. 



