20 



HENDERSON'S GARDEN GUIDE AND RECORD. 



VEGETABLES FOR WINTER USE. 

 What and How to Store. — Continued. 



BEETS. Dig before severe frost. Cut off the tops but leave the roots on. Store 

 in pit or outdoor cellar. If in house cellar, place in boxes; fill in with soil or sand to pre- 

 vent shriveling. 



BRUSSELS SPROUTS. 



on soil in the outdoor cellar. 



Pull the plants after frost, leaving roots on. Stand upright 



CABBAGE requires to be kept in moist cold. Pull the plants, leaving all leaves, 

 stems and dirt on. Place close together, heads down in a trench 1 foot deep. Cover with 

 6 inches of straw and before freezing weather add 3 or 4 inches of soil, and before winter 

 sets in increase the soil, covering to a foot in thickness. Cabbage may also be stored in 

 the outdoor cellar, standing them upright, the roots on soil. 



CARROTS. Store as directed for Beets. 



CELERY requires to be kept as cool as possible without freezing. For early %vinter 

 use, it should be partially blanched in the garden; but for late winter use, it should be 

 put away green. Store as late as possible but before freezing. One method is to dig a 

 trench as deep as the Celery is high and as narrow as possible to pack the Celery snugly in 

 an upright position, roots on the soil. Cover with straw, hay or leaves, then add 6 to 8 

 inches of soil. In the outdoor cellar it is stood up with roots on moist soil. In the house 

 cellar store the Celery in narrow boxes or barrels not quite the height of the plants. A 

 few inches of damp soil or sand is placed in the bottom; pack the Celery in upright with 

 roots in contact with the sand; pack moderately tight to exclude the air so the Celery 

 will not wilt. The moist sand at the roots will sustain it. The soil should be watered as 

 often as needed to keep it from drying out — but water through holes about 8 inches apart 

 bored through the boxes just above the soil or sand — do not wet the foliage or stalks. 

 Thus packed and the boxes placed in a cool cellar, Celery will blanch and be fit to use in 

 four to seven weeks, according to the variety. 



CORN SALAD. 



KALE. Stands right out in the garden, 

 the flavor. 



Protect as ad^ased for Spinach. 



Pull leaves as required. 



Frost improves 



LEEK. Store green; leave roots and leaves on; place close together, standing with 

 roots on soil or sand in the outdoor cellar or trench, like Celery. 



ONION. Cool, dry air is best. When thoroughly cured remove tops and store on 

 slatted shelves or in trays in a cold, airy, frost-proof loft or room. Damp air causes Onions 

 to sprout. 



PARSNIPS. Dig as late as possible, but, before frozen in, store in pit or outdoor 

 cellar. If in house cellar place in boxes and fill in with sand or soil to prevent shriveling. 



POTATOES, if dug in mild weather, are best left on the ground in a heap and 

 covered with straw or hay to keep the sun off. Before freezing weather store in dry, cold 

 cellar or pit. 



PUMPKIN and SQUASH keep best in a dry atmosphere of loft or room at about 50°. 

 If warmer they lose weight; if moist they rot. Gather before frost and leave the stems on. 



SALSIFY. Follow directions given for Parsnip. 



WINTER SPINACH remaining in the garden should be covered, after the ground 

 lias lightly frozen, with straw or hay to a depth of about 2 inches to check successive freezing 

 and thawing. 



TURNIPS and RUT A BAG A. As ad\ased for Beets. 



TOMATO. Gather the large, unripened fruits before frost and lay without touching 

 each other on excelsior, hay or straw, to permit a circulation of air about them. Place in 

 the shade in room of moderate temperature jmd they will continue to ripen and color up, 

 sometimes lasting until Christmas. 



WHEN to GATHER SOME VEGETABLES 

 at their best for TABLE USE. 



SNAP BEANS. Before full size and ma- 

 turity. 



BEETS. Before full size and maturity. 



BRUSSELS SPROUTS. After frost. 



CABBAGE. Early sorts, when three- 

 fourths headed. 



CARROTS. For soups, while yoimg. 



CORN. In the milk, silk just browning. 



CUCUMBER. Before color turns yellow. 



ENDIVE. As soon as blanched. 



KALE. After frost. 



KOHL RABI. Before skin hardens. 



PARSNIP. After frost. 



PEAS. Immediately the pods are filled. 



RADISH. Before maturity and pithiness. 



SPINACH. Before flower spike appears. 



SQUASH, SUMMER. Before shell 

 hardens. 



SWISS CHARD. Outer leaves when three- 

 fourths grown. 



TURNIP. Before fully grown. 



