27 
STORE YOUR SURPLUS FOR WINTER 
from the plant and stored one layer deep on 
shelves in cool, frost-proof cellars. 
Celery 
In storing celery in a pit or trench, the 
plants are set side by side as close as they 
may be packed and wide boards set up 
along the outside edges of the pit. Dirt is 
banked up against these boards and the top 
covered with corn fodder or similar covering. 
If celery is kept in the row where grown the 
earth should be banked around the plants 
with the approach of cold weather. For 
freezing weather bring the dirt to the tops of 
the plants and cover the ridge with coarse 
manure, straw or fodder, using stakes or 
boards to hold the covering in place. Only 
late maturing and late planted celery can be 
safely stored. (Fig. 9.) 
A hotbed, instructions for the making of 
which are given on page 7 (Fig. 2), in Part I 
of this booklet, makes an excellent place for 
outdoor storage for celery. The surplus 
earth and manure should be removed and a 
board covering should be substituted for the 
sash and glass. Store the celery in the same 
manner as in pit storage. For protection from 
cold use any covering that will prevent freezing. 
Celery should not be stored with turnips or 
cabbage. It will absorb odors from these 
vegetables and its flavor will be impaired. 
OUTDOOR CELLAR 
Beets Potatoes 
Carrots Turnips 
Parsnips Salsify 
Cabbage 
An outdoor cellar makes a good storage 
place. In cold climates this should be par- 
tially underground. A side-hill location is 
desirable for ease in handling the vege- 
tables. To make such a cellar dig an excava- 
tion and in this erect a frame by setting 
posts in rows near the dirt walls. Saw 
these posts off at uniform height and place 
plates on their tops. On these plates place 
rafters. Board up completely 
with the exception of a place 
for the door. The whole should 
be covered with dirt and sod, 
and in cold climates added pro- 
tection should be given by a 
layer of straw, fodder or simi- 
lar material. Ventilate with a 
flue. A dirt floor is best, as 
some moisture is desirable. This 
form of storage is especially 
good for the joint use of several 
families. 
On a more pretentious scale 
cellars of this nature may be 
made of brick, stone or concrete. 
Such cellars afford practically 
perfect storage room for pota- 
toes, carrots, cabbages, parsnips, 
beets, turnips and salsify. 
VARIOUS METHODS 
Permanent cold frames, with 
deep pits, may also be used to advantage in 
storing vegetables if the drainage is made 
thorough. After the frames are filled the sash 
should be covered with boards and the outside 
banked with soil or manure. As the weather 
becomes severe a covering of straw or mats 
is necessary. This covering should be heavy 
enough to prevent freezing. 
Cauliflower and Brussels Sprouts which 
have not matured may be taken up and 
Fig. 5 — Irish potatoes in an outdoor mound. This 
mound must be in a well-drained location. After re- 
moving 2 or 3 inches of earth, pile the potatoes on a 
2 or 3-inch layer of dry straw, leaves or hay. Cover the 
vegetables with 2 or 3 inches of straw, leaves or hay, 
and cover this with 3 or 4 inches of earth. Increase 
the thickness of the earth layer as severe weather 
approaches, making it as much as 12 inches in extremely 
cold climates. Manure or corn stalks should be piled 
over the mound. The straw, coming to the top, will 
afford ventilation. The opening should be covered 
for protection from rain. 
planted in shallow boxes of soil in a light 
place in the cellar. If kept well watered 
they will mature for winter use. 
