Harvesting and Storing 179 



Parsley: — Take up a few plants and keep in a 

 flower-pot or small box, in the kitchen window. 



Parsnips: — These will stay in the ground with- 

 out injury all winter, but part of the crop may be 

 taken up late in the fall and stored with beets, car- 

 rots and turnips, to use while the ground is frozen. 



Potatoes: — When the vines have died down and 

 the skin of the new potatoes has become somewhat 

 hardened, they can be dug and stored in a cool, dry 

 cellar at once. Be sure to give plenty of ventilation 

 until danger of frost. Keep from the light, as this 

 has the effect of making the potatoes bitter. If 

 there is any sign of rot among the tubers, do not 

 dig them up until it has stopped. 



Squash and Pumpkins: — The proper conditions 

 for storing for winter will be indicated by the dry- 

 ing and shrinking of the stem. Cut them from the 

 vines, being careful never to break off the stem, turn 

 over, rub off the dirt and leave the under side ex- 

 posed to a few days' sunlight. Then carry in a 

 spring wagon, or spring wheelbarrow, covered with 

 old bags or hay to keep from any bruises. Store in 

 the dryest part of the cellar, and if possible where 

 the temperature will not go below forty degrees. 

 Leave them on the vines in the field as late as possi- 

 ble, while escaping frosts. 



Tomatoes: — Just before the first frosts are likely 

 to begin, pick all of the best of the unripened fruits. 



