with roots attached and packed closely together in rather deep 
boxes and placed in a cool cellar. The rest of the crop can be 
dug and placed as closely together as possible in a trench in the 
garden. The earth should be level with the tops of the plants. 
Be careful not to allow any soil to get into the heart of the celery. 
Cover the whole with boards to shed rain and in very severe 
weather with a layer of straw. 
Kale is hardy and can stay in the beds or rows where they 
were grown. The leaves will remain green all winter. Some 
covering such as straw or pine boughs is desirable in very cold 
weather. 
Onion. — Should be pulled up in dry weather and left on the 
surface of the ground for a day or two so that they may be dried 
thoroughly before they are brought in. They are best stored in a 
cool, well ventilated room in such a way that the air has free 
access to them. If the autumn is very wet it is sometimes 
necessary to go over the onion row a week or two before it is pro- 
posed to harvest them and perform the operation known as 
“wringing their necks” or “breaking”. This consists of bending 
the tops at the “neck” of the onion so that they lie flat on the 
ground. It results in checking the growth and ensures better 
ripening. 
Leek is hardy and may be left out and dug as required. A 
portion of the crop should be brought inside and stored in sand 
in a cool place so as to be available during severe weather. 
Parsley. — A few roots may be dug up, potted, and kept in a 
sunny window. Treated in this way it should provide leaves for 
garnishing all through the winter. 
Sage, Mint and Thyme.— These and other herbs may be cut as 
soon as they have perfected their growth, dried in the sun, placed 
in paper bags to preserve from dust, and kept in a dry room. 
SEEDS AND FRUITS 
Beans of the “Navy” or Lima type should be allowed to stay 
on the plants until ripe — as shown by the yellowing or browning 
of the pods— and then gathered and thoroughly dried in the sun 
before bringing indoors. They may be shelled or thrashed at any 
convenient time. 
Squash and Pumpkin can be kept for a considerable time, if 
handled carefully at the time of harvesting so as to avoid bruis- 
ing, and stored in a warm, dry place. It is a good practice to turn 
them over a week or two before harvesting so that the portion that 
has been lying on the earth may have the benefit of sun and air. 
Montague Free 
