Harvesting and Storing Vegetables 
7 
tops. Watering will be frequently necessary and should be ap¬ 
plied to the roots and not the tops; otherwise disease is liable to 
start, and decay soon follows. 
Brussels sprouts require more room than the celery and it is 
hardly practical to store them in a box, but they may be put upon 
the floor of the cellar, the roots covered with moist sand or soil 
and kept in this way. 
Celery, leek and chicory may be also placed under the same 
conditions, or, if a hotbed is available, they may be transplanted 
into the bottom of the bed and kept for a considerable length of 
time, if additional covering is put on during severe weather. 
Dry beans, sweet potatoes, squashes and pumpkins, in a lim¬ 
ited way, may be stored on a shelf in a furnace-room, or in a warm 
place, where they may be kept dry and free from moisture. In' 
order to insure squashes and pumpkins keeping satisfactorily, they 
should be harvested with the whole stem and part of the vine at¬ 
tached—otherwise, they are likely to start decaying on the stem 
end. 
