as in the house where it is smoked, and if the bugs do not get too numerous it is decidedly better to allow it to remain hanging there. Bacon needs air and a cool, dry, dark room for keeping well in summer. The least degree of dampness is detrimental, causing the bacon to mold. It has been noticed, however, that moldy bacon is seldom infested with the skipper. Hence some people, to keep away the skippers, hang their bacon in a cellar where there is dampness, preferring to have it moldy rather than "skippery." Some housekeepers preserve hams in close boxes or barrels, in a cool, dark room, and succeed well. Others pack in shelled oats or bran, or wrap in old newspapers and lay away on shelves or in boxes. Inclosing in cloth sacks and painting the cloth is also practiced. All these plans are more or less successful, but oblige the housekeeper to be constantly on the watch to prevent mice and ants from getting to the bacon. But if anyone should prefer TO EXCLUDE THE BUGS ENTIRELY from his meat the following contrivance is offered as a cheap and entirely satisfactory arrangement: After the meat is thoroughly smoked, hang all of it close together, or at least all the hams, in the center of the house, and inclose it on all sides with a light frame over which is stretched thin cotton cloth, taking care that there shall be no openings in the cloth or frame through which the bugs might crawl. There let it hang all summer. This contrivance will prevent the bug from getting at the meat to deposit its eggs, and the thin, open fabric of the cloth will at the same time admit plenty of air. The bottom or one side of the frame should be fixed upon hinges, for convenience in getting at the bacon as wanted. As the bacon bug comes out in March, or April farther south, in February it is necessary to get the meat smoked and inclosed under the canvas before the bug leaves its winter quarters. Hams may be thus kept in perfect condition as long as may be desirable, and will remain sweet and nice many months. BOX FOR STORING BACON.