STORING AND PACKING 45 



surrounding them can be kept cool and moist; however, 

 there is certain to be considerable loss when root crops are 

 held uncovered because the top and outer layers will dry out 

 and sprout. As the roots are brought in from the field, they 

 should be covered to a depth of about six inches with the 

 moist sand. Keep the air in the cellar as cool as possible 

 without freezing. 



45. Celery. Celery is usually stored in temporary pits 

 and houses as in Figs. 17 and 18. A satisfactory celery pit 

 may be made by digging a trench about six feet long, thirty 

 inches deep and as long as may be necessary for the accomo- 

 dation of the crop. The celery is lifted with most of the 

 roots intact and placed in the pit as closely as possible, th(i 

 pit is then covered with boards, provision being made foi 

 ventilation. As the weather becomes more severe, the cover- 

 ing is made frost proof with mats, blankets or strawy manure 

 and soil. When celery is stored in large amounts, a good 

 storage can be made by constructing a temporary, even span, 

 house out of boards used in blanching the early celery. The 

 roof may be covered with any available trash from the fields 

 such as tomato tops, or strawy manure, and earth thrown 

 over all. A covering of earth should be added to as the 

 season advances and the cold becomes more severe. A 

 narrow walk is left through the center of the storage for the 

 convenience of the workmen in getting out the celery; this 

 is generally provided by staking up planks to hold the celery 

 in place. 



Cellars provide excellent storage for celery, the celery 

 being held in place with planking. The celery roots may be 

 partly buried, or set on top of the ground as is done when the 

 plants are placed in a pit. The plants should be placed 

 close together. 



46. Onions and Cabbage. Onions are usually stored in 



