Meat Preserved In Molasses

"Suguarcured hams'' bave long been in fushion in the country. They are moderatdy salted, and silgar or molasses added to assist in their presorvation. In France, all sous ot fres tí meata have been preserved by motassès alone in tho most perfect manner, and with the f'ollowing important advantages : It has an agreeablo flavor, t produces no sourvy or other disorders vhich result frorn the use ot snit food, and it may be prepared at a moderate price. Tho process cousists sirnply in outting the meat mío small pieoes of moderate size aud dropping them into molasses, euch as is obtained from the eugar manufactories or refineries. By a natural process of osmose, the lightar juices of the meet pass out, and the heavier molasses penetrales i'iward to every part of the meat. When the esternal mclasses ha3 acquired a eer tain degree of liqiiidity from the mixture of the juices of tbe meat itisa sure sign that the meat ia thoroughly mpregnated. It is now tuken out of the niolassos, thoroughly washed, and hung in a currentof air to dry, it may be packed in boses and sunt all over the world without experiencing any chanpre whatever.