Fruit. Trees may be set. Procure barrels for storing fruit in winter. At harvest time it is often impossible to get them at any price.
OCTOBER
Get ready for winter. Blanch rest of endive. Bank celery, to be used before Christmas, where it is. Gather tomatoes, melons, etc., to keep as long as possible. Keep especially clean and well cultivated all crops to be wintered over. Late in the month store cabbage and cauliflower; also beets, carrots, and other root crops. Get boxes, barrels, bins, sand or sphagnum moss ready beforehand, to save time in packing.
Clean the garden; store poles, etc., worth keeping over; burn everything else that will not rot; and compost everything that will.
Fruit. Harvest apples, etc. Pick winter pears just before hard frosts, and store in dry dark place.
NOVEMBER
Frames. Make deep hotbeds for winter lettuce and radishes. Construct frames for use next spring. See that vegetables in cellar, bins, and sheds are safe from freezing. Trench or store celery for spring use. Take in balance of all root crops if any remain in the ground, except, of course, parsnip and salsify for spring use. Put rough manure on asparagus and rhubarb beds. Get mulch ready for spinach, etc., to be wintered over, if they occupy exposed locations.
Fruit. Obtain marsh or salt hay for mulching strawberries. Cut out old wood of cane-fruits—blackberries, etc., if not done after gathering fruit. Look over fruit trees for borers.
DECEMBER
Cover celery stored last month, if trenched out-of-doors. Use only light, loose material at first, gradually covering for winter. Put mulch on spinach, etc.