176 Home Vegetable Gardening 



canned, and where one has a good cellar, it will 

 certainly pay to get a canning outfit and make use 

 of this method. 



Beans: — Almost all the string and snap beans, 

 when dried in the pods, are excellent for cooking. 

 And any pods which have not been gathered in the 

 green state should be picked, as soon as dry (as wet 

 weather is likely to mould or sprout them), and 

 stored in a dry place, or spread on a bench in the 

 sun. They will keep, either shelled or in the dry 

 pods, for winter. 



Beets: — In October, before the first hard frosts, 

 take up and store in a cool cellar, in clean, perfectly 

 dry sand, or in pits outside (see Cabbage) ; do not 

 cut off the long tap roots, nor the tops close enough 

 to cause any "bleeding." 



Brussels sprouts: — These are improved by freez- 

 ing, and may be used from the open garden until 

 December. If wanted later, store them with cab- 

 bage, or hang up the stalks in bunches in a cold 

 cellar. 



Cabbage: — If only a few heads are to be stored, 

 a cool cellar will do. Even if where they will be 

 slightly frozen, they will not be injured, so long as 

 they do not freeze and thaw repeatedly. They 

 should not be taken in until there is danger of severe 

 freezing, as they will keep better, and a little frost 

 improves the flavor. For storing small quantities 



