| |position with the sand even with the tops. | | |75 to 100 roots. | | | |Is injured by too much freezing and thawing, | | | |so should remain frozen. | | | | Parsnips |Can be stored just as salsify or be allowed to remain in the |ground until wanted. | |Those that are to be stored in the cellar can remain in | |in the garden until the weather is quite cool, then | |prepare and store like salsify. | | |1 bushel in the cellar and one in the garden. | | | |Parsnips are best kept frozen or fresh in the | | | |cellar as too much freezing and thawing | | | |destroys them. | | | | Turnips |Must be stored where temperature is low or sprouting will |result.  Moderate freezing does no harm while in the storage |pit but they must not be disturbed while frozen. | |Pull; cut tops off and store in sand in cellars or | |caves, or in pits, or in tightly covered boxes or | |crocks. | | |1 to 3 bus. | | | |The object is to keep them cold and prevent | | | |evaporation.  It is a good plan to store a | | | |portion in the cellar so as to be available | | | |during the time that those buried in the pit | | | |are “frozen in” and not so easily accessible. | | | | Onions |Require a cool dry place.  Attic excellent. | |Before storing, cure them by exposing to the air for a | |few days in the shade.  Dryness is absolutely essential. | |A well cured onion should be firm and not readily dented | |at the base of the tops by the tip of the thumb when | |held in the hand. | | |3 bushels. | | | |Onions are best for storage if topped about 11/2 | | | |inches long. | | | | Cauliflower |Planted in shallow boxes of soil in light place in the |cellar. | |Must not be too mature. | | |Store as many as possible. | | | |If kept well watered they will mature for | | | |winter use. | | | | Brussels Sprouts |Planted in soil in cellar. | |Must not be too mature. | | |According to family tastes. | | | |Keep watered and will mature. | | | | Ground Cherries or Husk Tomatoes |May be stored for some weeks in the husk in their layers in a |dry place free from frost. | Kohl-rabi, Winter Radishes, Rutabagas |Best stored in sand in cellars, cares or pits. | |Must be kept cold to prevent evaporation. | | |According to the family tastes. | | | |Kohl-rabi must be tender when stored. | | | | Horse-radish |May be kept in the ground where grown all winter.  Must be |kept frozen as thawing injures it. | Pumpkins |Best kept on shelves in a very dry place.  Can be kept on |shelves in furnace room. | |Must be ripened and cured and free from bruises. | | |5 ordinary sized pumpkins. | | | |Need not be kept especially cold. | | | | Squashes |Susceptible to cold and moisture, so store in a dry place