Harvesting and Storing 



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outdoors, dig a trench, a foot or so deep, in a well 

 drained spot, wide enough to admit two heads side 

 by side. Pull up the cabbages, without removing 

 either stems or outer leaves, and store side by side, 

 head down, in the bottom of the trench. Now cover 

 over lightly with straw, meadow hay, or any refuse 

 which will keep the dirt from freezing to the cab- 

 bages, and then cover over the whole with earth, 

 to the depth of several inches, but allowing the top 

 of the roots to remain exposed, which will facilitate 

 digging them up as required. Do not bury the cab- 

 bage until as late as possible before severe freezing, 

 as a spell of warm weather would rot it. 



Carrots: — Treat in the same way as beets. They 

 will not be hurt by a slight freezing of the tops, be- 

 fore being dug, but care must be taken not to let the 

 roots become touched by frost. 



Celery: — That which is to be used early is 

 blanched outside, by banking, as described in Chap- 

 ter XI, and as celery will stand a little freezing, 

 will be used directly from the garden. For the 

 portion to be kept over winter, provide boxes about 

 a foot wide, and nearly as deep as the celery is high. 

 Cover the bottoms of these boxes with two or three 

 inches of sand, and wet thoroughly. Upon this 

 stand the celer}' upright, and packed close together. 

 In taking up the celery for storing in this way, the 

 roots and whatever earth adheres to them are kept 



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