Rensselaer Union, Volume 7, Number 3, Rensselaer, Jasper County, 8 October 1874 — Gathering and Storing Vegetables. [ARTICLE]

Gathering and Storing Vegetables.

There is far less attention paid to the gathering and storing of vegetables than to their production, although these are quite as important. The great bulk of our root crops are designed for use in winter, and the more perfect their preservation the more healthful will they prove to man or beast. In the Northern States vegetables must be protected from frosts, and in warm climates from too much heat and moisture; consequently considerable care is required in both cases, the advantages and disadvantages in the various climates and localities being about equal. There are probably no f reater losses in the coldest localities rom frost than in the warmer, because where there is little danger from cold less care is given in protection, and a temperature a few degrees lower than usual frequently proves disastrous. The first and most valuable root crop gathered for winter is the potato, and in mild climates considerable care is re2uired to preserve this tuber in good conition until cool weather. If allowed to remain in the earth long after ripening there is danger of what is termed a second growth, especially if the weather should be moist and warm; therefore the safest plan is to dig as soon as it is fully ripe. But the digging should be done in dry weather, and the tubers allowed to remain spread upon the ground for two or three hours before picking them up. When this is done, assorting of the large from the small may be done in half the time required after they are put away in the cellar. We have seen many a farmer dig his entire crop of potatoes and dump all ipto a heap in the cellar, or bury them in the open field, without making any selection. Of course this necessitates a complete overhauling if the potatoes are to be sent to market, or if they are to be used at home, all of which is a needless waste of time. While scattered over the ground in the field the assorting may be done much better, and almost as rapidly as if all were put into the same basket. Then again, many make a great mistake in storing in large, deep bins, or burying in large heaps in the ground. To preserve the good qualities of potatoes they must be kept dry and cool, no matter how or where stored. If put in cellars, free ventilation without admitting light must be given, and as late in the fall as it will do without danger of freezing. In burying in the ground a vent-hole should be left at the top of the heap until severe weather approaches. Turnips and beets are still more difficult to keep in good condition through winter than potatoes; but with these a low temperature is of more importance than dryness, although the latter is desirable to a certain degree. These roots are, however, usually gathered so late in the season that there is less danger of injury from heat, unless a large quantity are put together; if this is done the center of the heap is pretty certain to be injured by heating, even when those on the outside are freezing. Turnips in particular are constantly giving off heat and moisture, and it is never safe to store them in large heaps or bins. Usually there is less danger of injury from frost than from heat, which will either cause them to decay or become soft and spongy. Carrots are not difficult to preserve but should be kept as cool as possible without actually freezing. They should be gathered and topped before the crowns have been frozen, and then dried sufficiently to cause all the dirt to fall off before storing. Parsnips are usually left in the ground through winter and dug in spring, as freezing does not appear to injure them; but if wanted for use during the winter the roots may be dug up in the fall and packed away in moss, leaves or any similar material, and then placed in a cool cellar or out-house where they will not get too dry. A portion of the crop may be dug in the fall and the remainder left in the ground. Parsnips that are left out to be frozen during winter are usually considered better than those dug in the fall. The frost appears to sweeten as well as to make them more tender. Celery is usually stored in trenches, the roots being carefully lifted with what little soil adheres to them, and then reset in a trench a foot in width and depth enough to permit of readily covering. The bunches should be set nearly upright and closely together, and as cold weather approaches covered orier with straw, leaves or some similar coarse litter that will keep out the frost. The leaf-stalks which are green when put into the trench will usually become well blanched by the time the celery is taken out for use in the winter. This method of storing is the one usually practiced by the market gardeners in this vicinity. As the cabbage is another vegetable which is not injured by freezing if allowed to thaw out slowly and in the dark, our market gardeners merely pull them up and set the heads in trenches made with a plow, then turn a furrow over them from each side, leaving the roots exposed. The heads are but slightly covered with earth, and consequently are frozen solid in cold weather. They are taken out during mild weather in winter, or on the approach of spring, and are usually in good condition for market. Further north a different plan would have to be adopted, especially if the cabbages are wanted for use during winter; but an ordinary cellar, warm enough to keep potatoes, is entirely unfit for cabbages, it being altogether too warm. A cheap pit made for the purpose would be preferable, because it could be kept cool without injuring other kinds. Every farmer should, however, have a root celar near, if not under, his bam, where turnips, carrots, beets and cabbages can be stored without endangering the health of his family by having them in the dwelling-house cellar, as is far too frequently the practice. Where a great variety of vegetables are kept together some must suffer, either from being too warm or too cold, and the only safe plan is to have two or more places lor storage. First in importance is the raising of a goodly supply of vegetables for the farm stock, and the next is to keep them until the time they are most needed, which is usually in the latter past "of winter and early spring. v , The season has already arrived for beginning the gathering of vegetables for winter use, and no time should now be lost in making the necessary preparations for preservation. —New York Sun. An attempt was made to burn the -Ne : braska State Insane Asylum, the other day, by a crazy woman.