STORING AND PACKING 



49 



freezing and thawing, but if kept frozen tiicy will be of good 

 quality when thawed, if used at once. 



Cabbage should be stored in cool, well ventilated cellars. 

 Narrow bins may be used for holding the cabbage. The 

 temperature should be kept low and a constant supply of 

 fresh air should be provided. Cabbage may be stored in 

 pits, all of the outer leaves being left on the heads. The 



Fig. 21. — Six-basket Crate; Four-quart Baskets. 



heads should first be covered with straw and then earth 

 should be placed over them. The depth of the covering 

 must be increased as the weather becomes more severe. 



When removing vegetables from pits, or other temporary 

 storage, care must be exercised that the remainder of the 

 vegetables are not chilled or frozen. 



47. Packing. The package most generally used for 

 local marketing is the bushel box, Fig. 19. It is a durable 



