OCTOBER: THIRD WEEK 275 



had through most of the winter, even in quite severe 

 climates. 



Parsley should be cut back severely, a few roots taken 

 up and put in pots or a small box, with drainage holes in the 

 bottom, and after being allowed to root for a week or so in 

 a cool shaded place, may be kept throughout the winter in 

 any Hght place where the temperature does not go below 

 forty at night. 



Substitutes for Cellars 



If a furnace is used, a double partition should separate it 

 from the part of the cellar used for storing the vegetables. 

 Where the cellar is only one large room such a partition may 

 be cheaply and quickly put up with "wallboard," which 

 comes in large sheets and is very easy to use. Where no 

 cellar is available a room on the north side of the house, 

 which may be kept dark and cool but safe from freezing on 

 cold nights, may be utilized to advantage. Root crops may 

 be stored in a pit, like cabbage. 



All fruits and vegetables should be clean, dry and sound 

 when stored, and the storage room and boxes and barrels 

 kept perfectly clean. Cellars should be whitewashed every 

 fall. Ventilation is also very important. Until freezing 

 weather ventilation should be given on cold nights, and shut 

 off during warm days, the aim being to keep the temper- 

 ature as constant as possible — about 35 degrees F. being 

 right for most vegetables. Where any amount of things are 

 to be stored it will pay well to get a few each of the following: 

 sugar or flour barrels; clean cracker boxes; slatted crates; 

 slat vegetable barrels; and peach baskets, which are handy 

 for small amounts. 



