lyS Home Vegetable Gardening 



on, not cut, as it is bought in the stores. The boxes 

 are then stored in a cellar, or other dark, dry, cold 

 place where the temperature will not go more than 

 five degrees below freezing. The celery w^ill be ready 

 for use after Christmas. If a long succession is 

 wanted, store from the open two or three different 

 times, say at the end of October, first part of No- 

 vember and the latter part of November. 



Cucumbers, Melons, Egg-plant: — While there is 

 no way of storing these for any great length of tim.e 

 without recourse to artificial cold, they may be had 

 for some time by storing just before the first frosts 

 in a cool, dark cellar, care being taken in handling 

 the fruits to give them no bruises. 



Onions: — If the onions got a good early start in 

 the spring, the tops will begin to die down by the 

 middle of August. As soon as the tops have turned 

 yellow and withered they should be pulled, on the 

 first clear dry da}^ and laid in windrows (three or 

 four rows in one), but not heaped up. They should 

 be turned over frequently, by hand or with a wooden 

 rake, and removed to a shed or barn floor as soon 

 as dry, where the tops can be cut off. Keep them 

 spread out as much as possible, and give them open 

 ventilation until danger of frost. Then store in a 

 dry place and keep as cool as possible without freez- 

 ing. A few barrels, with holes knocked in the sides, 

 will do well for a small quantity. 



