|where temperature will be between 50 and 60 degrees. | |Care must be taken that stem is not broken. | | |10 ordinary sized hubbard squashes. | | | |Whenever squashes or pumpkins in storage show | | | |signs of decay, the sound portion should be | | | |immediately canned. | | | | Tomatoes |Cool cellar or cave; can be wrapped in any absorbent paper |preferably without printing upon it, and laid upon shelves to |ripen.  The paper absorbs the moisture given off by the |tomatoes and causes them to ripen uniformly.  If cellar is dry |or well ventilated, tomatoes can be kept a month or six weeks |in this manner. | |May be kept until Christmas if vines with the green | |tomatoes hanging on them are pulled and hung in the | |cellar.  Pull the vines before they are frosted. | | |All that you can put away. | | | |Most of the tomatoes that are put into storage | | | |will ripen and be most acceptable as soon as | | | |they color up.  If these tomatoes, when cooked, | | | |are found to be very acid, the acidity may be | | | |overcome by using baking soda. | | | | Parsley |Transplant into flower pots late in the fall. | |Keep in windows where they will receive plenty of | |sunshine. | | Garlic |Should be thoroughly cured as are onions. | |Or it may be braided by the tops into strings which are | |hung up in dry places for curing and storing. | | Head Lettuce |Rooted in earth in a cellar or cave. | |Water occasionally. | | |All you have in the garden. | | | Dry beans and peas |Stored where protected from weevils. | |Should be fully ripened before shelling.  Pick pods by | |hand as they ripen and spread pods to become thoroughly | |dry.  May be shelled by spreading pods on a sheet and | |beating them with a stick.  Can be cleaned by pouring | |them from a height of 4 or 5 ft. upon a sheet and | |allowing the wind to blow the particles of pod out of | |them as they fall. | | |As many as you can gather. | | | Apples |Must be kept in a dry, cool place and so stored as to be in |no danger of absorbing odors from vegetables stored nearby. |Apples absorb odors from potatoes, onions, turnips and other |strong vegetables. | |Sort apples carefully removing and using at once all | |fruit that is bruised and shows signs of decay.  The best | |results are obtained by wrapping each apple in half a | |sheet of newspaper and storing in barrels, boxes, crates | |or bins.  The wrapping prevents apples from touching and | |thus prevents decay.  It also protects apples from odors | |of vegetables stored nearby. | | |As many barrels of apples as possible.  Remember | | |that “An apple a day will keep the doctor away.” | | | |The cellar or other storage place must be kept | | | |cool. 32 deg.  F. is ideal.  Never allow temperature | | | |to go above 40 deg.  F. They can be stored