COMMON COOKING.
It is necessary to be very careful of fresh meat in the summer season. The moment it is brought into the house, it should be carefully covered from the flies, and put in the coldest place in the cellar. If it consist of pieces, they should be spread out separate from each other, on a large dish, and covered. If you are not to cook it soon, it is well to sprinkle salt on it. The kidney, and fat flabby parts, should be raised up above the lean, by a skewer, or stick, and a little salt strewn in. If you have to keep it over night, it should be looked to the last thing when you go to bed; and if there is danger, it should be scalded.