Walnuts.--(_a_) Walnuts intended for keeping should be suffered to fall of themselves from the trees, and be afterwards laid in a dry, open, and airy place, till they become thoroughly dried. Then pack them in jars, boxes, or casks, in alternate layers with fine clear sand, which has previously been well dried in the sun, in an oven, or before the fire; set them in a dry place, but not where it is too hot, and they will keep good till the latter end of April. Before they are sent to table wipe the sand off, and if they have become shrivelled steep them in milk and water for 6-8 hours; this will make them plump and fine, as well as cause them to peel easily. (_b_) Place them, fresh gathered and unwashed, in earthen jars, tied down with stiff glazed brown paper, and keep them on the floor of the wine-cellar. They are perfectly good until the new ones come in again, (_c_) Put the new walnuts in earthen jars with salt; cover them close, and leave them in a damp cellar. When you want to use them, wash them in cold water. At Christmas they will peel and eat like fresh fruit. (_c_) _Curing foods for lengthened preservation._ This branch of the subject may be conveniently divided into several sections, according to the means employed for rendering the foods less susceptible to change under the influence of the air. The most important agents are smoke and salt in the case of flesh, sugar for fruits, and vinegar for vegetables. [Illustration: 66. Smoking Apparatus.] _Smoking._--Professor W. R. Brooks, in _Rural New Yorker_, gives the following simple but very effective smoking arrangement for all kinds of meats, especially hams, shoulders, and bacon. The smoking is effected in a very thorough manner and in a short time, about six hours sufficing for breakfast ham. The arrangement can be made by any one without the least trouble, and it is sure to “work” every time. The sketch almost explains itself. The device consists of the barrel _a_ (Fig. 66) of any suitable size. An ordinary flour or apple barrel will smoke four or five moderate sized hams or shoulders. Both heads are removed and a movable cover is provided for the top. This may be of boards, or an old oil-cloth or tight blanket will answer. A short trench is dug, in which is laid a length of old stove pipe _b_. A larger excavation _c_ is then made, in which a pan of burning corn cobs or chips can be placed. This is covered by a tightly fitting plank _d_. One end of the stove pipe communicates with this excavation; over the other end the barrel is placed, the earth banked up around the bottom of the barrel and over the stove pipe, to keep all tight, as plainly shown in Fig. 66. The meat may be suspended from a stick laid across the top of the barrel, and then all covered tight with an oil-cloth or blanket. On placing a pan of smoking cobs or chips in the place provided, the smoke passes through the stove pipe into the barrel, filling it with a dense, cool smoke. Should