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There are many vegetables, grown from seed, which are well 
da to winter storage. Among the most popular ones are beets, 
rots, parsnips, onions, celery, salsify, cabbage, cauliflower, 
uash. ‘and turnips. All of these retain most of their delicious fresh 
pon nit stored properly, and such storage is easy to provide and 
lve. 
ome vegetables, like onions, are not injured by light freezing 
“mperatures and hence keep nicely in baskets or boxes in the attic. 
sfore storing onions remove the tops and expose the bulbs to dry 
, in the shade, for a few days. 
Practically all the root crops require storage in a root cellar, a 
k cool basement or in outside pits. If in the basement they should 
fanpe © stored between layers of slightly moist sand, either in piles or in 
‘age boxes. The sand prevents shriveling. Always cut off all vegetable 
3 tops before storing. Parsnip and salsify are frequently left in the 
2 sround, where grown, all winter, which makes them milder and 
_ sweeter. 
a For outdoor storage in pits, choose a well drained spot and make 
i shallow excavation, three or four feet wide and six inches deep. 
t a good layer of straw in this trench and over the sides and pile 
' vegetables in a conical heap. The length will depend on the 
unt to store. Cover the vegetables with one or two feet of straw 
epending upon the amount of protection necessary. As the weather 
ets colder, put four or more inches of soil over the straw. In very 
ld sections even more covering may be needed. Some ventilation 
, be provided in such a pit or the vegetables will decay. This 
ulation may be secured by leaving slight space at the top where 
straw is exposed or by inserting a ntilation flue that will stick 
through the top. A drain tile stood on end and projecting above 
» pile will serve, and a screen at the bottom will keep out rodents. 
ne kind of a cap should be provided to keep out rain and snow. 
Cabbage requires different treatment for storage. While a few 
heads may be kept for several weeks in a cool basement, the better 
’ plan is to store this vegetable outdoors. Dig a trench six inches deep, 
' wide enough to hold three heads, and as long as needed to hold the 
“number of heads to be stored. Pull the plants, roots and all, and stand 
them heads down, three wide in the trench. No leaves should be 
' removed. Then on top of the three rows and between their stems 
place two more rows, roots up. Next put on a layer of straw and cover © 
pi soil. It is not necessary to cover enough to’ completely prevent 
eens. 
_ Celery can be stored, in a dark cool cellar, by digging up the 
om op lants with the roots and setting them close together in soil on the 
_ vellar bottom or in boxes. The soil around the roots should be kept 
moist but the tops must not be wet or disease is likely to be serious. 
Larger quantities should be stored in a trench in well drained soil. 
I 7 trench 12 to 15 inches wide, as deep as the plants are tall. Set 
shat lants,. -with roots on, close together in trench watering soil around 
th roots but being careful to keep tops dry. Cover with straw and 
man ure to. prevent freezing. 
i 
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