the state of the ground permits. In sections where the soil 
freezes solid, a sufficient quantity should be dug and stored in 
sand or earth in the cellar. 
Beet. — Should be dug after the first frost, being careful not to 
injure them in any way. Cut off the leaves about an inch from 
the top of the root and place them in boxes in cool cellar placing 
sand over and between the roots to prevent shrivelling. 
Carrot, Celeriac, Horseradish, Radish (large winter kinds) and 
Salsify may be stored in sand or earth in the same way as Beets. 
Parsnip is hardy and the flavor is improved by freezing. A few 
roots may be dug up and placed in sand in the cellar for use when 
the frost makes it impossible to dig roots in the garden. The 
same remarks apply also to Salsify and Horseradish. 
The Potato is really a stem vegetable. It should be dug on a 
dry day as soon as the tops have died down. Any further drying 
that may be necessary should be done in the absence of light to 
prevent greening. When dry they should be placed in boxes or 
barrels in a cool frost-proof cellar, first rejecting, or laying aside 
for eating, diseased and injured tubers. 
Potato (Sweet). — These require a warm, dry room. If they are 
packed in sand it will prevent shrivelling. 
Rutabaga and Turnip should be harvested before severe freez- 
ing. They can be stored in the same way as potatoes; or, a trench 
may be dug in the garden and the roots placed in this, covering 
them with a few inches of soil, then some straw, increasing the 
covering as the weather grows in severity. 
LEAF AND STEM CROPS 
Cabbage.— There are many ways of carrying cabbage over the 
winter. If a cool cellar is available they may be dug up with some 
soil attached to the roots and packed close together on the floor. 
Another method is to dig a trench in the garden about a foot 
deep, and wide enough to accomodate two rows of cabbages. 
Place them heads down and cover with a few inches of earth. 
After the first severe frost they should receive a covering of about 
a foot of straw, salt hay or similar non-conducting material, the 
whole being kept in place with a further layer of soil. 
Cauliflower may be kept for a limited period by digging them 
with roots attached and suspending them head down in a cool 
cellar. This to prevent any water from lodging at the bases of the 
leaves, which would cause them to rot. 
Celery is another crop the flavor of which is improved by freez- 
ing. After the first frost a portion of the crop should be dug up 
