In summer, meat, poultry, fish, fruit, etc., should always be kept in ice, from the time they are brought from market till it is time to cook them. Families, who have not an ice-house, should have two refrigerators; one for meat and poultry, the other for milk, butter, and fruit. If the three last articles are kept in the same refrigerator with meat and poultry, the milk, butter and fruit will imbibe a bad taste.

A barrel of salt fish should never be kept in the same cellar with other articles of food. The fish-smell will injure them greatly, and render them unwholesome; milk and butter particularly.

It is best to buy salt fish a little at a time, as you want it. A fish-barrel in the cellar will sometimes vitiate the atmosphere of the whole lower story of the house, and, indeed, may be smelt immediately on entering the door. In this case, let the barrel and its contents be conveyed to the river and thrown in; otherwise, its odour may produce sickness in the family.

Avoid eating anything that is in the very least approaching to decomposition. Even sour bread and strong butter are unwholesome as well as unpalatable. If the bread is sour, or the butter rancid, it is because (as the French, in such cases, unceremoniously say) "putrefaction has commenced." For tunately, the vile practice (once considered fashionable) of eating venison and other game when absolutely tainted, is now obsolete at all good tables. Persons who have had op portunities of feasting on fresh-killed venison, just from the woods, and at a season when the deer have plenty of wild berries to feed on and are fat and juicy, can never relish the hard, lean, black haunches that are brought to the cities in winter.