A good arrangement is to have the fire box outside the smoke house, with a flue to carry the smoke into the smoke house. When this cannot well be arranged, a fire may be built on the floor of the house, and the meat shielded from heavy smoke by a sheet of tin, about four feet square, placed over the fire between the fire and the meat, about three feet above the floor. § 57. The Fuel Lychee, or any other hard wood, makes good fuel for smoking meat. Resinous woods, such as pines and cedars, should never be used as they give an objectionable flavor to the meat due to turpentine which they contain. § 58. Preparing Meat for Smoking Meat that is to be smoked should be removed from the brine and thoroughly washed in tepid water in order to clean off the coat of pickle that has formed on the surface of the meat. It can then he hung up in the smokehouse, but should be allowed to drain for a day or two before the fire is started. The pieces of meat should be hung so that the air can pass freely between them. § 59. The Fire For the first day or two, the fire should be slow, in order that the warming of the meat may be gradual. In clear, dry weather, smoking may continue from the day the smoking begins until it is completed, which should be in one to three weeks, the length of time depending on the size of the pieces of meat and on the weather. When sufficiently smoked, the meat will have a characteristic straw color. Meat should never be smoked on a damp day, because in a damp atmosphere moisture will condense on the meat, and moist meat will not smoke well. Light smoking for two weeks is better than heavy smoking for one week. With a longer period of smoking the smoke will enter the meat more thoroughly. § 60. Keeping Smoked Meats During cool weather smoked meats may be left in the smokehouse for some time after the smoking process is completed. The house should be kept dark in order to keep out flies, and it should be well ventilated so as to prevent dampness. A dry, cool cellar, with free circulation of fresh air, will be a satisfactory place for keeping smoked meats. If the smoked meat is to be kept only a short time, it needs only to be hung up without covering. For longer keeping, it is well to wrap first in paper, and then in burlap, canvass or muslin, and bury the meat in a grain bin or box of sand. The object of this is to provide a condition which will be uniform in temperature and keep out insects. A coat of ground pepper, rubbed into the meat before wrapping, will be distasteful to insects. After smoked meat has become thoroughly dry, it may be wrapped in parchment paper and enclosed in a heavy muslin or canvass, which should be covered with yellow wash or ordinary lime white wash with glue added. § 61. Recipe for Yellow Wash For one hundred pounds hams or bacon, take: three pounds barytes (barium sulphate), .06 pound glue, .80 pound chrome yellow (lead chromate), .40 pound flour, and twelve pounds water.