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Gardening
e-book:


 

Ministry of Agriculture Allotment & Garden Guide


 

Dig for Victory Allotment and Garden Guide November 1945 page 4

Click image for
facsimile of page 4

November 1945

Page:
1 / 2 / 3 / 4 /

5 / 6 / 7 / 8

 

Ministry of Agriculture
Allotment & Garden Guides Index

January 1945

February 1945

March 1945

April 1945

May 1945

June 1945

July 1945

August 1945

September 1945

October 1945

November 1945

December 1945


The Allotment DVD
The delights of having an allotment. 15 programmes as seen on ITV. Suit new and established growers. Seasonal guide, top gardening tips, fascinating food facts and insights into what's really in those sheds! 

THE ALLOTMENT SERIES was first shown on ITV 1 West
 

Allotments UK and other related allotment links

 

    Checking up on STORED CROPS  
       In November, and right throughout the winter for as long as they last, look, from time to time, at your crops in store to make sure they are keeping in good condition. First, the things you can easily get at—the shallots and onions. You may find that some of your shallots have gone soft or have started growing again. This may be due either to faulty drying or to bad storage condition: the atmosphere may be too moist or hot. Look at every bulb, removing any that have gone bad. Use first those that have begun to grow. Put the rest away in a cool, dry place protected from the frost.
   If for similar reasons some of your onions are starting to sprout, they need not be considered a total loss, for they will at least provide a useful supply of fresh green tops, if handled in the right way. If you've got a greenhouse or frame, you could set the "sprouters" in a box of dry sand or ashes and encourage them to grow on. Or they will grow on the window sill indoors.
  And don't forget to use first you bull-necked onions or those that weren't properly ripened.
   Your tomatoes in store may also be a bit of trouble. They may be ripening too fast or not ripening at all. Or some may have gone rotten through being stored with split skins. Those that are ripening too quickly can be held back a bit by putting them in a cooler place (but not below 50°F). The backward fruits could be put for a time on the window-sill or into a warm, airy cupboard.
   Your parsnips will be all right left in the ground until early March, when you can lift those that remain and store them by burying in soil or sand in a shed or outhouse, to check them from starting into growth again. But have a look at your beet, carrots and turnips in store and take out any showing signs of rot. Small lots of potatoes in sacks or boxes should also be "vetted"' those in clamp or pie are more difficult to inspect and must run some risk, though if you examine them well before clamping—and built the clamp properly—you can afford to rest content. Never open up a clamp in frosty weather.
 
   

Checking out stored vegetables

 
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