The packers and the barrels, or boxes, should stand side by side, with a box of convenient height and size turned upside down to act as a table on which to place the sling-bags when full. The best apples are packed in small boxes, with paper between the layers. The second quality are put into barrels. Put a layer of hay in the bottom of the barrel, fill it with the fruit, and end with a layer of hay. The small ones may be used for cider and for feeding stock. Onions are ready to harvest when the tops fall down and dry. Choose a dry day to dig them up. Leave the bulbs lying on the ground for several days, then carry into a shed, where they can be spread out for two or three days more, while the work of cutting off the roots and tops is being completed. We have a room over the woodshed which we use for onions, as they are apt to sprout in a cellar that is moist enough to keep other root-crops in good condition. We had tiers of shelves, made of slats, put up all round the walls, on which the onions are spread out, and, as a precaution against frost, they are covered with bags or dry autumn leaves as severe weather approaches. Bore holes about nine inches apart in the sides of the barrels; fill with the onions, leaving the head of the barrel off, and stand in any unused room. Potatoes should be dug as soon as the tops die down. Choose a dry, bright day and cart at once into a dark place to dry. Don’t leave them in the light on the field, but spread out for a few days, then pack them in the cellar in barrels which have a few holes bored in them, or in bins which have a bottom made of slats. Carrots, turnips and beets should be packed in boxes or on tiers of box shelves. In either case, they should be well covered with sand or soil to prevent the roots shrivelling. Put a few boards in a sunny place, and stand the squash and pumpkins on them. They should stay there about a week or ten days, and be covered at night with bags or an old blanket, after which put them in some dry, cool place. Cauliflowers are pulled up with as much soil as may be attached to the roots, and hung head down from ceiling of the cellar; Brussels sprouts, the same. Cabbage is pulled up in the same way and packed in rows of two or three abreast on the cellar floor. These are for use in very bad weather. The main quantity is stacked in a pit in the garden and covered with earth, straw and brush.