Food Smoking, in domestic economy, is a mode of preserving such as hams, bacon, geese, etc. by previously salting, and then exposing them to the smoke arising from a wood-lire. For this purpose, the chimney is usually furnished with recesses or lofts ; which, communicating with the funnel itself, in a lateral direction, do not admit a large volume of smoke to pervade the articles there suspended ; but, as the latter gradually receive the ascending fumes, they become impregnated with them in a more uniform, and effectual, manner. - In this country, where coal is the general fuel, it becomes more difficult to smoke hams, and other meat: hence, epicures have contrived a method of effecting that object, by means of small chimnies purposely built, with a hearth below, where they kindle a wood-fire, especially from the branches of the juniper-tree, the fumes of which impart to the flesh or" animals a very agreeable, pungent flavour,

With respect to the salubrity of smoked provisions, and particularly ham, we have already expressed our opinion (vol. ii. p. 427) : it therefore remains to add, that such to be allowed to young people, before they have completed their growth, nor to adults in a feverish, or debilitated state. Even the robust should eat it only as a relish, and with great moderation.

Smoking of Lamps, is a circumstance frequently disregarded in do mestic life: as, however, the fumes ascending from the oil, especially if it be tainted or rancid, are highly-pernicious, when inhaled into the lungs of asthmatic or other persons liable to complaints of the chest, we shall communicate the following simple expedient: Let a sponge, three or four inches in diameter, be moistened with pure water, and in that state be suspended by a string or wire exactly over the flame of the lamp, at the distance of a few inches : this substance will absorb all the smoke emitted during the evening, or night ; when it should be rinsed in warm water, and thus again rendered fit for use.