Harvesting and Storing 175 



dition than in any cellar, and that cellar or house 

 room will be saved. 



For storing small quantities of the roots, such as 

 carrots or beets, they are usually packed in boxes 

 or barrels and covered in with clean sand. Where 

 an upstairs room has to be used, swamp or sphagnum 

 moss may replace the sand. It makes an ideal pack- 

 ing medium, as it is much lighter and cleaner than 

 the sand. In many localities it may be had for the 

 gathering ; in others one may get it from a florist. 



In storing vegetables of any kind, and by what- 

 ever method, see to it that : ( i ) They are always 

 clean, dry and sound. The smallest spot or bruise is 

 a danger center, which may spread destruction to 

 the lot. 



(2) That the temperature, whatever required — in 

 most cases 33-38 degrees being best — is kept as even 

 as possible. 



(3) That the storage place is kept clean, dry (by 

 ventilation when needed) and sweet (by use of 

 whitewash and lim.e). 



(4) That no rats or other rodents are playing 

 havoc with your treasures while you never suspect it. 



So many of the vegetables can be kept, for either 

 part or all of the winter, that I shall take them up 

 in order, with brief directions. Many, such as green 

 beans, rhubarb, tomatoes, etc., which cannot be kept 

 in the ordinary ways, may be easily and cheaply 



