The Home Vegetable Garden 
35 
iated, and the temperature just above freezing, if possible. 
Trench Storage. —Dig a trench in the field about 1 foot wide, 
deep enough so that tops of plants come to the surface of the 
ground, and as long as necessary. Set the plants, which should be 
dug with good portion of root system left on, as closely together 
as possible in this trench, and water the soil around the roots, be¬ 
ing careful not to wet the tops. Nail two planks together to form 
a trough, and invert this over the trench. Until severe weather, 
ventilate by putting blocks under trough during warm weather. 
As the weather gets colder, put on straw, strawy manure, or soil 
in sufficient quantity to prevent plants from freezing. 
ONIONS 
Common Method. —Keep in cool cellar (temperature just 
above freezing point) where it is dry and where there is good ven¬ 
tilation. Store in slat crates or shallow trays, not in bulk. 
Another Method. —Onions may be stored in a dry cold place, 
such as a barn loft, where they are allowed to freeze and remain 
frozen until ready to use. After freezing, cover them with a layer 
of straw, so they will not freeze and thaw alternately. When ready 
to use them, place the onions where they will thaw out very slow¬ 
ly (as in a cool cellar). Handle carefully and as little as possible 
while frozen. 
VEGETABLES REQUIRING WARM STORAGE 
Pumpkins 
Sweet Potatoes 
Squashes 
These vegetables require dry, comparatively warm storage. 
The temperature should be around 45° to 50° F., which is consid¬ 
erably warmer than for other vegetables. The cooler parts of a 
furnace room are often satisfactory for these vegetables. 
When harvesting squash and pumpkins, leave the stems on, 
as decay at the stem end is then less likely to occur. 
