23 
0-T1ME ATO HAH¥EST 
9 
to pit them. If they are to be kept till 
spring, store them in the cellar in boxes, 
barrels or bins; or they may be pitted as 
Irish potatoes are. Cut off the tops and top- 
roots of rutabagas when you harvest them. 
But do not remove any part of the root of 
the turnip and do not cut off the top too 
close to the crown. If either root is frost¬ 
bitten it will not greatly injure it; but 
thawing and freezing will in time destroy 
both. 
Mangolds are easily preserved when the 
proper measures are taken. Twist off the 
tops; cutting is apt to lead to decay. Do 
not trim the roots. Expose them, in rows, 
until they are dry. Be careful how you 
handle them, for the lease abrasion will lead 
to decay; they should not be thrown about 
like turnips and carrots. And they must 
be harvested before frost for they will not 
stand freezing. As soon as they have 
thoroughly dried, pile them up carefully 
and cover them with leaves, to which add 
a few inches of dirt, if necessary to prevent 
their freezing, for they must not be stored 
in the cellar or pit until the begining of 
permanent cold weather. They may be 
stored in the cellar like Irish potatoes, or 
they may be pitted in the field. To pit 
them, dig a trench three feet deep and four 
feet wide, and as long as will be needed. 
Begin at one end and build up a tier of 
mangolds to the top, sprinkling fine earth 
or sand over the layers, to exclude the ah. 
Continue in this way until all the roots are 
disposed of, leaving a space of two feet 
unoccupied at each end of the trench. 
When the roots are all in, cover with six 
inches of straw—no cornstalks. Upon this 
throw earth as ihe cold weather intensifies, 
but be careful not to put on too much earth, 
for heat is as bad as cold. The pit must be 
put upon high ground where the drainage 
is well-nigh perfect. It is very important 
that no water be in the trench. 
It may not be out of place to say some¬ 
thing about storing Irish potatoes. I think 
that early as well as late potatoes should be 
taken out of the ground as soon as the vines 
are dead. Generally it is safe to put late 
potatoes in the cellar or pit as soon as they 
have dried, but early potatoes should be 
stored in some dry, airy building until 
there is danger of their freezing. Potatoes 
should never be dried in the sun. As they 
are taken from the ground place them un¬ 
der a tree* or shade where the air can freely 
circulate, but the sun can not enter I 
find it most convenient to erect temporary 
sheds in the patch. The tubers should be 
raised, if possible, where the ground is dry, 
that but little soil may adhere to them. 
And if the soil is not all dislodged by the 
handling they receive, rub it off carefully 
before they are placed in the cellar or pit. 
Irish potatoes should be handled more care¬ 
fully than they usually are. A bruise may 
not be apparent at the time, but it will 
surely result in a rotted place. They will 
keep in boxes or barrels in the cellar, but 
I prefer to put them in bins not more than 
eighteen inches deep and raised eighteen 
inches from the floor. 
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NURSERIES. 
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RANDOLPH PETERS, 
9-11 Wilmington, Delaware. 
SMALL FRUIT SPECIALTIES. 
We desire to call special attention to onr very heavy 
stock of Wilson’s Albany Strawberry, Sou- 
began, Doolittle and Turner Raspberry, 
and Wilson Rlackberry, all of which we are 
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those who want the ‘ATLANTIC* will prefer to 
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Wffl. F. BASSETT A SON, 
9-ly lfi am monton, N. J. 
Purdy’s Small Fruit In¬ 
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postpaid; Cloth cover, 40cts. 
i Tells all about Planting and 
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beautiful 36 page catalogue B 
biffi of Plants, Seeds, Roses, ® 
iftTrees, etc., free. Address* 
|A. M. PURDY,! 
m Palmyra, N. V. ■ 
