PRESERVING SMOKED MEATS. We do not consider the smoke house, as ordinarily built, to be the best place to preserve cured meats. Our July and August suns are generally so hot as to cause the fat parts to melt more or less, and this destroys the integrity of the whole. The very best way we know is to wrap the meat in thick brown paper, and enclose each piece sep arately in sacks made to fit. Sew tight; dip them m a preparation of slacked lime, of the consistency of ordinary paint. Then the pieces may be packed in barrels, with plenty of ashes, or better, pounded charcoal, and kept in a cool, well ventilated cellar, or in the coolest place in the barn. plan is to wrap in paper as before directed, then in an outer layer, and pack in barrels with some good absorbent. Still another plan is, after wrapping in thick brown paper, to pack in barrels with plenty of dry cut straw, examining them occasionaly to see they do not mold, if the weather is damp for any con siderable length of time. By this plan, 'how ever, it is difficult to keep the meat from con tracting mold if entirely excluded from light and air, and where light and air may enter insects and mold are pretty sure to follow. smoke
house built so as to prevent the admission of light, and at the same time insure ventilation and a degree of coolness so that the meat will not mold, may be had by placing it under the shade of a spreading tree. It should be built of brick, with an ample flue on top protected with blinds at the sides, and a wire gauze i at the bot tom to prevent the admission of insects, the gauze to be removed when smoking the meat. Another flue at the bottom protected with gauze allows the admission of air. Thus the house may be kept cool and well ventilated, and by throwing it_entirely open occasionally at night, when dry, meat may be kept perfectly for a long time. This smoke house may be used for a. variety of purposes, as for the keeping of ashes in districts where wood is used for fuel.