458 



2Iarl-eting, Storing, Drying 



An excellent modification of the long pit is the compart- 

 ment-pit. This has narrow partitions of earth every four 

 or five feet^ thus preventing the heating of the vegetables 

 and also allowing one compartment to be emptied in winter 



without exposing an- 

 other. A good one 

 is shown in Fig. 247 

 (from Cornell Eead- 

 ing-Course ) . Usually 

 these compartment- 

 pits are sunk two or 

 three feet in the earth 

 and a partition of soil six to twelve inches is left between 

 the excavations. Each pit is then filled until it is 

 " rounded full and is covered as above described. It is 

 often difficult to make these partitions hold their shape^ 

 however, particularly in loose and sandy land. In such 

 cases the vegetables may be heaped in several piles in a 

 long pit and earth tramped in between the piles. 



"Whatever the style of pit, it is essential that the soil be 

 naturally well drained, and a furrow or ditch should bo 

 opened around the pit to carry off surface water. 



3. DRYING 



It is not the purpose of this book to discuss the preser- 

 vation of vegetables; yet the importance of the subject 

 has latterly become so great that the drying of vegetables 

 for home use can hardly be passed over. The home can- 

 ning of vegetables is better understood, and, moreover, a 

 discussion of it would be too extensive for this place, and 

 it is a culinary operation. 



247. CrLSs-section of a trench. 



