6 
The: Colorado Experiment Station 
Where a considerable quantity of vegetables is to be stored 
in this way, a series of pits, one adjoining the other, may be made, 
with only an amount of vegetables in each pit that can be econom¬ 
ically used at any time. In this way, no pits are opened until the 
vegetables are to be used. 
Cabbages are stored by placing them head down three in a 
row and two on top making a tier of five cabbages, the roots ex¬ 
tending in the air. The pile may be as long as necessary. Sev¬ 
eral inches of straw or leaves should then be put over the cabbage 
and the same amount of earth thrown on them. Cabbage may be 
kept frozen solid without injury to the head, providing it is thawed 
out very gradually. 
Onions, in limited amounts, may be easily stored in a cool 
place where there is a free circulation of dry air about them; the 
main point to bear in mind is that they require a low temperature, 
as they sprout readily where there is any heat. A bushel or so 
may be hung up in a basket suspended from a rafter in a cool 
cellar. Larger quantities are usually stored in slatted crates, one 
piled on top of the other, allowing a free circulation of air between 
the crates. 
Celery, leek, brussels sprouts, chicory, and parsley—vegetables 
that continue their growth after storage—are transplanted with soil 
clinging about the roots. 
For home purposes, parsley may be taken and put into a pot 
or box and kept well watered, at an ordinary room temperature. 
Celery, leek and chicory, in a small way, may be transplanted 
into a box, with holes in it for ventilation, and the roots covered 
with moist sand or soil, the air being allowed to circulate thru the 
