46 
WISCONSIN HORTICULTURE 
November, 1917 
Storing: Vegetables. 
By storing, it is comparatively 
easy to keep such vegetables as 
beets, carrots, cabbage, celery, dry 
beans, dry lima beans, onions, par- 
snips, potatoes, sweet potatoes. 
With the exception of beans and 
turnips, these crops may be stored 
in the cellar, in pits or banks, or 
in caves and outdoor cellars. 
Pits or banks should be made 
in a well-drained location. A 
shallow excavation some 8 or 10 
inches deep and of suitable size 
should be made. This is lined 
with straw or leaves and the vege- 
tables placed in a conical pile on 
this material. The vegetables are 
then covered with straw and then 
earth, the depth depending upon 
the severity of the winter. The 
pits may be covered with addi- 
tional straw, corn stover or ma- 
nure during very severe weather. 
The outdoor cellar or cave is even 
more satisfactory but the en- 
tailed expense is greater. 
Beans may be kept in any dry 
place such as the attic or pantry. 
Now is the time of the year to 
care for these crops so that they 
may be made available during 
the winter and early spring — 
JJ. S. Food Administration. 
These suggestions regarding 
out-door pits may be valuable for 
milder climates than ours, but for 
Wisconsin conditions the out door 
pit or bank is a snare and a delu- 
sion. Unless covered with at 
least 18 inches of straw and earth 
in alternate layers the “in- 
terned'’ vegetables will freeze 
solid and if so covered will be in- 
accessible until spring. Better 
depend on a cellar. — Editor. 
Prepare the land now for slirub- 
berv or flower beds next spring. 
Clumps and areas of sumac with 
their varigated colorings were one 
of the delights of riding through 
the country the last of September 
and early October. Sumac is eas- 
ily transplanted and makes a fine 
plant to hold a bank that is too 
steep or sandy to seed. They 
should be mowed close to the 
ground each spring if the best ap- 
pearance is to be maintained. 
It is not too late to plant bulbs 
either for forcing or outside. Try 
a few and you will want more 
next year. 
Wealthy and other late fall 
apples, picked carefully and 
wrapped in paper and put in a 
cool cellar, will keep much longer 
than if handled roughly in boxes 
or baskets. 
Bo not pile squash, cabbage or 
onions in large piles or bins in 
storage. They should have a 
good circulation of air about 
them. 
Has the grass been removed 
from about the apple and other 
small trees? Rubbish about the 
tree makes a good harbor for 
mice over winter. Better put 
some sort of protector on the 
small tree to prevent sun-scald 
and rabbit injury. 
Wartime gardens have been a 
success this year in very many 
ca -es. Some have grown to 
weeds and have been a liability 
rather than an asset, but nothing 
has turned people’s attention to 
the value of garden produce like 
the conditions this year. Let’s 
plan for more and getter gardens 
next year. 
»»v»M\vvmvmM«%vvvmuviv*i 
I “We have a Fine Lot | 
I of Plants for the | 
I Garden” | 
1 SEND FOR LIST i 
I J. E. MATHEWSON j 
I SHEBOYGAN, WISCONSIN | 
Farm for Sale 
With orchard that 
cannot be beat in 
Waushara County 
ISO acres good sand loam 
adapted for potatoes, corn, clover 
and rye, beautiful trout stream 
flowing; through pasture land; 
about 20 aeres timber. 
n L or J."»00 apple trees in their 
urcnara prime. 
?nrl Unma Buildings worth $2000 
ana name excellent location 
This property is a money mak- 
ing bargain to someone who 
likes to handle apples. 
Price $45.00 per acre. 
Appleton Fruit Farm 
Pine River, Wisconsin 
Quality Stock 
Strawberries 
Native Plum Small Fruits 
Apple 
WISCONSIN GROWN 
lor Wisconsin Planters. Read 
our Price List before you 
buy, and save money. 
62ml Year 
Kellogg’s Nurseries 
Box 77, Janesville, Wis. 
'iwvvti vfyva.v vwv wwmmti' 
GET OUT 
OF THE CITY 
STAY OUT. 
AND 
You can make more money than 
you are making now and live a 
healthier, saner life. 
Men and women of the right sort 
are needed on the land now. 
Come to the Annual Convention at 
Madison, Dee. II to 13 and Bearn 
How . 
