CAULIFLOWER
May be pulled at the approach of severe weather, the lower leaves removed and the plants put root down, buried in soil, in boxes or pens in the root cellar and will be available for some time, but do not keep through the winter like cabbage.
CELERY
Should be dug, with the roots intact and placed roots down in boxes of wet soil or sand in the dark cellar, packing the plants close together to exclude air. If the cellar is necessarily light, the plants should be shaded or a corner of the cellar may be enclosed to afford protection from light. A movable partition made from wall board is a very handy thing to have in the root cellar as it makes possible the providing of special conditions as needed.
PARSNIPS
Although parsnips are better for remaining in the ground until spring a supply for winter use should be dug in the fall, topped and buried in boxes of sand or earth in the cellar. This may be done in either the root or the kitchen cellar, as freezing does not injure the parsnip providing they thaw out in the ground or in water.
SALSIFY
Requires the same treatment as parsnips—leaving the main crop in the ground until spring but bringing in a supply for winter use. The main thing in the storing of all root vegetables is to prevent wilting more than freezing. Vegetables stored under any conditions, without the protective covering of earth to exclude air, soon become soft and wilted and unfit for food.
TURNIPS
Are especially sensitive to a dry atmosphere and must always be buried in sand or earth if they are to retain their crispness and flavor. They should not be dug until a touch of frost has sweetened them, then they should be topped, reserving the tops for the pig or rabbits and the roots stored as directed.