Mr. R. Guild reaá a paper a short time sinee before the New Jersoy Farmers' Club in which ho gives the following recipes for curing and preserving meats ; What are known in commerco as " sngar-cured hams " aro packed in bulk with grouud salt at such times, or from time to time, as convenience may díctate ; the time they remain ia bulk is also governed by convenience. They aro at length packed in hogsheads filled with what is called aweet pickle - composed of salt, salpetre and molasses, Tho celohrated Burlington hams of the olden time (Newbold, I think, was the name) were cured in this wise : To twelvo hams, oight poumia sugar, ono and one-half pounds saltpeter, rive pounds fino salt ; rub the Jins with this mixturo, and lot them bemo week in a cask with tho skins downward ; then make a pickle of the strongest coarse salt of suflicient strength to bearan egg; add two or threo quarts of hickory ley, refined by boiling ; when cold, cover them. Tho receipe of Abraham Hunt cf Trenton was : For three dozen hams, three pounds of saltpeter, one-half bushei fine salt, and one and a half gallons tuolassis; mix them welltogether, and rub the hams well ; let tham lie twelve or fourteen days; then make a pickle that will bear an egg, and cover the hams with it. After lying three or four woeks in pickle, rub them with bran and hang thein up to smoke. The receipe I have adcpted tor my own use Í3 as follows : For twelve hams one pound of saltpeter, twelve pounds fine salt, one-half gallon molasses. These iugredients, when well mixed, will have about the consistenoy and appearance of damp, brown sugar. Kub themthoroughly with this mixture, lay them siugly on a dry platform. At the end of ono week rub them again ; at the end of theseoond week again rub them and hang them up to smoke ; let them dry thoroughly, but donot smoke them more tban ten days. All brine requires to hs assiduously watehed and kopt pure. It exjracts the jnioes of the iimat ; thpy being lighter than the water saturated with salt, rise to the top, beeome exposed to the air and soon deoompose, thereby contaminating the whole oontents of the cask. The following recipe for making brine, I think, is the best that has fallón within my observation : Six pounds salt, one pint molasses, six ounces saltpeter ; dissolve them by boiling in four gallons of water. In the pickle, when cold, keep any sort of fresh meat sunk and closely stopped. This piekle may be kept pure, and its strength undiminished for almost any length of time, by occasionally reboiling it and skimming off the impurities, but as old brine is an excellent fertilizer, and salt is not expensive, I would recommend that the old brine be thrown on the asparagus bed or compost heap, and freshly made brine be substituted. 1. To have cured meats in porfection no animal should be slaughtered until it has in some degree at least attained its natural growth. 2. All meats should be promptly and thoroughly cooled before being salted. If in cold weather, by hanging in a cold place t least forty-eight hours, and as much longer as will be consistent with its keeping sound, but under no circumstances let it freeze. 3. No more salt should be used and no more time should be consumed in curing than is necessary to itg safe keeping, due regard being had to the size of the pieces, the temperature of the weather, etc, and as little water should be used as is consistent with cleanliness. 4. They should be thoroughly dried before stowing away, but smok is not essential to their preservation. 5. To preserve them after being cured, they should be stowed away in a cool and well ventilated department before the fly can possibly reacb them. In this climate I shold say not later than the middle of February.