When vegetables are kept in bins, they should be made of hard smooth wood with covers ; otherwise, barrels and boxes with covers should be used. If those roots and tubers which are to be kept until late in the winter are packed in layers, in sand or clean moss or excelsior-shavings, they will keep fresh and good in a dry, cool cellar. Apples may be packed in this way, or in dry sawdust, or wrapped in soft paper, and stored in barrels or boxes. Winter pears may be laid between the folds of an old clean blanket, on a shelf, in a dry cellar. Cranberries are best preserved by keeping them covered with water, and lemons do well in the same way ; care should be taken that the water does not freeze, and it should be changed often enough to maintain its fresh- ness. Parsnips are generally left in the ground during the winter, but they may be kept in sand in the cellar. If turnips are kept in sand, they are less apt to become corky THE KITCHEN, PANTRY, AND CELLAR, II than when exposed to the air. Celery keeps well, quite buried in the sand. Squashes and pumpkins require a cool, dry place. Cabbages may be laid in heaps, or packed ii'> barrels, with the root up, and a thick covering of their own outer leaves upon the top, under the cover of the barrel oi bin. Onions should be spread upon shelves, or kept in well- aired baskets. Beets should be buried in sand, as also carrots. Potatoes keep well in barrels in a cool, dark part of the cellar. As the spring approaches, or if they begin to show signs of germination at any season, they may be put into baskets with handles, and placed in boiling water for three minutes ; after that they are to be thoroughly drained, and then re- turned to the cellar : the heat of the water destroys the young sprouts, without injuring the rest of the potato for subsequent cooking. Sweet potatoes require a very dry place, but do not keep any length of time ; so that, unless the family is large, they should be bought only in small quantities. All the vegetables which are used green, or in an immature condition, should be dried, canned, or pre- served in their season. Radishes and mushrooms may be raised during the winter, in warm cellars ; and parsley and lettuce, in window-boxes, at any temperature suitable for house-plants ; mustard and cress will grow from seed within a few days in window-boxes. TBE CARE OF MILK AND BUTTER. Reference has already been made to the importance of taking special care of the milk and butter intended for daily consumption in the household ; but where one or two cows are kept, and a little butter is made, a few more directions may be useful. It is as important that the cows and their shed should be kept perfectly clean, and that they are properly fed, as that their milk should receive attention ; and the housekeeper 12 PRACTICAL AMERICAN COOKERY.

AI-modernized reading of the original text

When vegetables are kept in bins, they should be made of hard smooth wood with covers ; otherwise, barrels and boxes with covers should be used. If those roots and tubers which are to be kept until late in the winter are packed in layers, in sand or clean moss or excelsior-shavings, they will keep fresh and good in a dry, cool cellar. Apples may be packed in this way, or in dry sawdust, or wrapped in soft paper, and stored in barrels or boxes. Winter pears may be laid between the folds of an old clean blanket, on a shelf, in a dry cellar. Cranberries are best preserved by keeping them covered with water, and lemons do well in the same way ; care should be taken that the water does not freeze, and it should be changed often enough to maintain its freshness. Parsnips are generally left in the ground during the winter, but they may be kept in sand in the cellar. If turnips are kept in sand, they are less apt to become corky than when exposed to the air. Celery keeps well, quite buried in the sand. Squashes and pumpkins require a cool, dry place. Cabbages may be laid in heaps, or packed in barrels, with the root up, and a thick covering of their own outer leaves upon the top, under the cover of the barrel oi bin. Onions should be spread upon shelves, or kept in wellaired baskets. Beets should be buried in sand, as also carrots. Potatoes keep well in barrels in a cool, dark part of the cellar. As the spring approaches, or if they begin to show signs of germination at any season, they may be put into baskets with handles, and placed in boiling water for three minutes ; after that they are to be thoroughly drained, and then returned to the cellar : the heat of the water destroys the young sprouts, without injuring the rest of the potato for subsequent cooking. Sweet potatoes require a very dry place, but do not keep any length of time ; so that, unless the family is large, they should be bought only in small quantities. All the vegetables which are used green, or in an immature condition, should be dried, canned, or preserved in their season. Radishes and mushrooms may be raised during the winter, in warm cellars ; and parsley and lettuce, in window-boxes, at any temperature suitable for house-plants ; mustard and cress will grow from seed within a few days in window-boxes. THE CARE OF MILK AND BUTTER. Reference has already been made to the importance of taking special care of the milk and butter intended for daily consumption in the household ; but where one or two cows are kept, and a little butter is made, a few more directions may be useful. It is as important that the cows and their shed should be kept perfectly clean, and that they are properly fed, as that their milk should receive attention ; and the housekeeper

Miss Corson's practical American cookery and household management