The London markets are supplied with salmon packed in ice from many of the northern rivers that flow to the eastern coasts of Britain. Every salmon fishery is now provided with an ice-house, and a stock of ice collected during the winter. The salmon is packed in large oblong wooden boxes, with pounded ice between, and the fish is received in London as fresh as when it was taken out of the water. It is not, however, frozen. Most fishmongers are furnished with ice-houses or cellars for the preservation of their fish in tubs of ice; and we do not see why English butchers should not be provided with larders cooled by the same means. In many parts of the United States every housekeeper has a small ice-safe, in which, through the warm season, all kinds of perishable provisions are kept. Public ice-houses are also maintained by the butchers, so that, under the burning climate of South Carolina, there is less loss in the way of butcher's meat, fish, game, &c., than in the comparatively temperate summer of London. The meat is sent to the ice-house, near the market, every evening, and is cooled down to near the freezing-point during the night; when exposed on the stalls next day, it retains its low temperature for a long time. Such a plan, adopted in London, would prevent the immense waste of meat during every summer, which is said to amount to at least two thousand tons in London alone. It is true that, when meat has been once frozen, its flavor is injured, but the reduction of meat to 32° or thereabouts, and the solidification of its juices, are very different things; and it would be easy to regulate the temperature within a range of several degrees.