Brussels Sprouts

This member of the cabbage family is particularly hardy and can be kept out of doors where grown until

Christmas or later and is easily stored thereafter. To most people's taste they are more delicious than the best cabbage. The yield, however, is not as great. If wanted for winter use, they should, of course, be planted to mature later in the fall.

Cabbage

One of the most universally used winter vegetables, as it is readily stored and transported. It is, however, rather bulky, and where space is limited can be kept easily by drying; also used to a large extent pickled. Surplus cabbage in the garden is usually wasted but can easily be kept by dehydrating. A special planting, however, should be made for winter use. The yield is large, preparation for keeping is easy, the keeping qualities are excellent, and for every family which is not too aristocratic to object strenuously to having its unpleasing odor penetrate through every room in the house, it should form one of the mainstays of the winter vegetable supply. Copenhagen Market and All Seasons are two of the best varieties for summer use, Danish Ballhead and

Flat Dutch are the two standards for winter storage. The latter is more sure to make good heads though not quite so solid. The Savoy or wrinkled Cabbage is a finer quality than any of the others, and is especially good for dehydrating.

Carrots

They are usually stored like other winter root crops. Carrots are very easily and very well kept by dehydrating. By either method, however, the roots should be young and tender when taken; 95 per cent. of the carrots obtained in market or home grown are far too old to be of the best table quality. They are heavy yielders, easily grown, and keep excellently. The surplus from the summer crops may be made use of for dehydrating, and a late planting made for winter use. There are several different types of carrots which vary considerably in shape and length. Danver's Half Long is the standard for general purposes. New Amsterdam and Coreless are newer varieties which, while of moderate length, hold their shape well to the end, so that they can be prepared with less waste and are of superior quality.

Cauliflower

By proper storing this may be kept well into the winter; it can also be saved by dehydrating although it turns rather dark. It is, of course, a favorite ingredient for mixed pickles of several kinds. The surplus of the spring-planted crop may be used for dehydrating, and a special late planting made for storing and the putting up of pickles in the fall. Dry weather and Snowball or Best Early are the standard sure heading varieties.

Celery

This is universally grown as a fall and winter crop. Not everywhere, however, are there facilities for storing it in the ordinary way. where space is lacking it can be kept very satisfactorily by dehydrating, for which purpose any surplus among the early plants may be utilized. The dwarf growing, easily blanched varieties, such as Golden Self-blanching, winter Queen, Ford-hook Emperor, and Easy Blanching, should be used.