A manual of home-making

siderable quantity may be taken out at one time and kept in the house cellar for a week or two. A .nile, prcferabl}^ on sandy soil, well drained and well proteeteil from surface w^asli, should be cliosen. An ohlonir pit of the required size and about a foot deep should he made. The Ijottoni of the pit should be lined with straw, and the %^egetablea earefully heaped on it* Th€*y should then be covered with a layer of lea%^es and straw for proteetion and to make their removal easier. Lastly, soil should be added to a depth from 4 to 8 inches. Wisps of straw may be set at intervals in the peak for ventilatioiL Oreat care must be taken early in the season not to cover the vegetable's too closely, aa speedy decay w411 result from heating and sweating. As the weather (jecomes severe, manure may be piled on to give ad- ditional proteetion. When several vegetables are to Ije stored, or when they are to be removetl at different times during the winter, it is well to make the pit ver>' long and narrow. Earth partitions may then be built in as the work progre.sses. The diiTerent compart- nients may be marked with stakes. One compartment can be opened without disturbing the othei-s. The root crops require very simple treatment for storage. The tops should be removeii, and the r<x)tg may be kept by any of the general methods desc^ritied, Cabbage also may be stored in any of the ways given. Heads should not be over-mature and should remain in the garden as long as there is no danger of severe freezing. They should he cut near the ground, with most of the leaves aliout them. When a quantity is to be stored, the trench may he made by throwing furrows on both sides and finishing with the shovel. The heads are then laid in order, perhaps two oi" three wide and two deep. The plow may be usetl to begin the covering, but the work should be completed by hand. If the heads are not mature at storing time, the}' should lie lifted with the roots and plaeefl in a trench, roots down, as close as they will stantl. A little sand should be packed about the roots as the work go^ on. In this way the heads will continue growth and become thoroughly solid. Danish Ball Head is beat for winter storage uiuler most New York conditions. 688 .4 MANUAL OF HOME-MAKING Celery should he UHvaI entire and set erect in trenebeaorpiti with loose soil about the rcjots. In storing this crop, jcrutt care must he taken to avoi<l covering too heavily at first.. Giwt Pascal aod Winter Queen are good sorts for winter use. Squash requires a warm place for storage. A tonipctmtis? of 50*^ F. or more is good. Shelves or bifis in a house or a irf cellar are preferable to burjijig. DRYING FRUITS ANB VEGETABLES Dried products do not require expensive containers, and can be stored almost indefinitely under proper eoniJifioQg relatively small space. One huntlrerl jiounds of frt*8h vcgetabl may l>e reducetl to an averaf2;e of ten pounds hy drying. \ tables ami fruits, if properly dried, retain much of thtnr nutu flavor and food value; io some cases they are more piala' than when canned, in others they are less fmlatable. Dni does not seem to injure the nutritive value of fcxKls.