Worth Knowing

-To preserve con or dricd raoat thrimgh tbestimmer, is perhaps a source of as much trouble and anxious care to the houso keeper. as nny other dotneetio duly. Butthcro is a way, simple, choap and sure. It i-3 only to expose the ham after being wen smoked, and your drie. I meat when suthciently curud, to iho fn.Tnesof' buming brirastone. The most convenient way oí doing it, i to hang it separately in the afnokt) hotiíe, aml liaving a ]vo bed of coals, to throw upon thern a handful of brirastone, and irnmediately close tfie door, letting it reinain till the fumes aro dissipated. This will so imprégnate the meat as toseeuro it rom the a'.tacks of the fly or any other insect, without injury to the iiiivor or quality. The Binoke-houee, if vou have a good one, is the best place to keep your ineat througb the summcr, or as n repOíitory for fresh meat. The impregnation of the walls f rom the sulphur, secunng that also from llie tly. I H I -