are placed: a large uncooked joint of meat is sometimes kept in one of these boxes for weeks. Among the celebrities of the Crystal Palace, many will recollect Masters's elegant ice-making machine, in which, by combining chemical action with centrifugal motion, ice can be made in a few minutes, let the heat of the weather be what it may. This machine, and the portable refrigerators manufactured by the Wenham Company, together with our familiar, old-fashioned ice-houses, might supply us with much more preservative power, in respect to articles of food, than we have hitherto practically adopted. If, instead of watching the effects produced by abstraction of _heat_, we direct attention to the abstraction of _moisture_, we shall find that antiseptic or preservative results are easily obtainable. All kinds of bacon and smoked meats belong to the class here indicated. The watery particles are nearly or quite driven out from the meat, and thus one of the three decomposing agents is rendered of no effect. In some cases, the drying is not sufficient to produce the result, without the aid of the remarkable antiseptic properties of salt; because decomposition may commence before the moisture is quite expelled. In many parts of the country, hams are hung within a wide-spreading chimney, over or near a turf-fire, and where a free current of air, as well as a warm temperature, may act upon them; but the juices become dissipated by this rude process. Simple drying, without the addition of salt or any condiment, is perhaps more effectual with vegetable than with animal substances.