All vegetables, when cut, may be kept fresh by putting the stalks into water. Servants generally insist on immersing them, which favours decomposition. Parsley in particular can seldom be guarded from a watery grave. Carrots, turnips, and the like, if placed in layers in a box of sand, will keep for many weeks, if not months. Clean new-laid eggs will keep quite fresh for months if buried in dried salt well closed. Boiled potatoes ought to be laid out on a plate, and are then as good for frying or mashing as if they were freshly cooked. Servants have an unaccountable fancy for throwing them away, or, if desired to fry them, chopping and mashing them first, which entirely spoils them. If left heaped up, they will often spoil in one night, and must be burnt. No vegetables should be put into soup until the day that it is to be used. If any soup, complete, is left, it must be sharply boiled the next morning, and put into a fresh, clean pan. The grey earthenware jars made for salt are most valuable for such purposes and for keeping viands hot or stewing things. Chopped spinach can be warmed in one of them, and, as it takes time to prepare, may be boiled, &c., the day before, and thus served in perfection at the early dinner or luncheon. Cabbage, French beans, and vegetable marrows are better dressed as salad if they have cooled, and in hot weather are almost as treacherous for keeping as shell-fish. Fruit, like vegetables, will keep very fresh if you can manage to put the stalk into water, only it must not be in a close or dark place. When apples, oranges, pears, lemons, &c., are to be stored, they must not touch each other, and must be protected from heat, cold, and damp as much as possible; sunshine is not desirable. It would be easy, if an amateur carpenter was at hand, to make a frame of laths, like a Venetian blind, which would contain a very large quantity of such fruit, and take up hardly any room. Flour and meal, sago, macaroni, semolina, and all like substances, are sometimes attacked by mites. They are so small as to be invisible singly, but a peculiar fine powder is to be seen at the top of the farina, and is not motionless. There is also a smell something like honey or fermentation. They never appear in a dry storeroom, though they are sometimes brought from the grocer’s. The only thing to be done is to burn the infected store, and heat the jar almost red hot before using it again. (_Exchange and Mart._) Every one is familiar with the beneficial influence of ice in preserving foods in hot weather. It is the active medium in the various kinds of refrigerating safes now in use. But the first matter is to secure a supply of ice for summer use, unless it is to be bought of the ice merchant at enhanced prices. Various contrivances may be adopted with success, as enumerated below:--