Our system of saltmg meat makes ït unhealtliy and distasteful. "Why do -we salt boneS? Were they extracted, onethirdthe salt would sufiice, and meat so cured would lose little of its nutriment, besides gaining in value. Two-thirds of tbe smoking might be dispensed with, and one cause of indigestibility greatly lessened. Modern meohanical skill can surely contrive a tooi to disbone a ham, and let the salt have equal access inside and outside. The thick skin might be removed with equal benefit. Custom may claim the shape of the ham as important, but this objection would give way before the great superiority of the meat. Farmers would fmd profit in it for their own household. A boned turkey is always attractive. AVhen raised f ar f rom market a turkey boned and slightly salted and smoked would find ready sale at a remunerative price. The Mexicana cure beef without salt. The first operation is to unbone it. Then it is cut into narro w strips and cxposed to the sun till a superficial crust is formed to exclude the air. A slight smoking kecps insects away. It is usually kept in sacks in a dry place, and time1 does not injuro it. It is now suggested that great improvement can be made in curing all meats without salt, foy some adaptation of the Alden fruit drier. We have seen beef and mutton shredded into broad strips, two inches thick, and passed through an Alden drier and slightly smokcd till a s.trong outer crust was formed. The cured meatwas ser ved to sailors on a voyage to the Sandwich Lalands and back, and was esteemed a great lnxury compared with the best salted mess beef. Somothat was brought back to San Francisco satistied th; e :;- perimenters that this mode of curing meat is destined to como into genend uso.