Experience has proved that tin boxes are the best receptacles for all kinds of food that would attract mice or weevils. Tin boxes are, to be sure, much more expensive than wooden buckets; but as they are lasting and perfectly secure, it is, in the end, economical to buy them. Each box should be labelled; and if they be made to order, it will be well to have the labels painted on them at the time. Such boxes as cracker-manufacturers use will answer for this purpose, and a housekeeper may obtain them through her grocer if no more convenient way presents itself. When made to order, tin boxes are expensive. _First Shelf._—Graham, corn meal, both white and yellow, oatmeal, rye meal, hominy, buckwheat, rice, soda, cream-of-tartar, tapioca, powdered and block sugar, dried peas, beans, barley, picked raisins, currants that have been cleaned, eggs, cheese, gelatine, tea, coffee, chocolate, starch, bluing, candles; all the articles, except the last three and the gelatine, to be kept in tin boxes. _Second Shelf._—Olive oil, vanilla, lemon, orange, and almond extracts, Santa Cruz rum, eau-de-vie de Dantzic, maraschino, brandy, white wine, tarragon vinegar, olives, capers, liquid rennet; table salt, macaroni, spaghetti, vermicelli, crackers, lime-water, stove-polish, Sapolio, Castile soap, toilet soap, chloride of lime. Preserved ginger, pickles, anchovy paste, chutney sauce, extract of meat in small jars, arrowroot, cornstarch, potted ham, tongue, and chicken, French paste for coloring soups and sauces, devilled ham, anchovies in oil and in salt, Russian caviare, sardines, orange marmalade, jellies, canned and preserved fruits, almonds, citron, candied lemon and orange peel, tomato, walnut, and mushroom ketchup, essence of anchovy, curry-powder, white and red pepper, essence of shrimp, Worcestershire or Leicestershire sauce, and these whole spices,-nutmegs, cloves, cinnamon, mace, allspice, pepper-corns, and ginger; these ground spices,—mace, cinnamon, clove, allspice, ginger; these whole herbs,—sage, savory, thyme, parsley, sweet-marjoram, summer savory, tarragon; these ground herbs,—sage, summer savory, thyme, parsley, sweet-marjoram. _Third Shelf._—These canned vegetables,—button onions, cauliflower, peas, string beans, shelled beans, mixed vegetables, tomatoes, and corn; also, canned cèpes, mushrooms, truffles, salmon, lobster, shrimp, chicken and tongue, and dessert biscuit, prunes, twine, chamois skin, whiting, household ammonia, clothes-pins. _Floor._—Molasses, cider, vinegar, granulated sugar, wine, coarse salt for freezing, washing-soda for the plumbing. THE COLD STOREROOM.