Chapter XIV 

 harvesting and storing 



IT is a very common thing to allow the garden 

 vegetables not used to rot on the ground, or 

 in it. There is a great deal of unnecessary 

 waste in this respect, for a great many of the things 

 so neglected may just as well be carried into winter, 

 and will pay a very handsome dividend for the slight 

 trouble of gathering and storing them. 



A good frost-proof, cool cellar is the best and 

 most convenient place in which to store the surplus 

 product of the home garden. But, lacking this, a 

 room partitioned off in the furnace cellar and well 

 ventilated, or a small empty room, preferably on 

 the north side of the house, that can be kept below 

 forty degrees most of the time, will serve excellently. 

 Or, some of the most bulky vegetables, such as cab- 

 bage and the root crops, may be stored in a prepared 

 pit made in the garden itself. 



As it is essential that such a pit be properly con- 

 structed, I shall describe one with sufficient detail 

 to enable the home gardener readily to construct it. 



(173) 



