Lemon and Orange Peel should be dried, pounded, and set up in corked glass jars.
Nutmeg, Cinnamon, Cloves, Mace, and Allspice should be pounded fine, and corked tight in small glass bottles, with mouths large enough for a junk-bottle cork, and then put in a tight tin box, made for the purpose. Or they can be put in small tin boxes with tight covers. Essences are as good as spices.
Sweet Herbs should be dried, the stalks thrown away, and the rest be kept in corked large-mouth bottles, or small tin boxes.
Cream Tartar, Citric and Tartaric Acids, Bicarbonate of Soda, and Essences should be kept in corked glass jars. Sal volatile must be kept in a large-mouth bottle, with a ground-glass stopper to make it air-tight. Use cold water in dissolving it. It must be powdered.
Preserves and Jellies should be kept in glass or stone, in a cool, dry place, well sealed, or tied with bladder covers. If properly made and thus put up, they never will ferment. If it is difficult to find a cool, dry place, pack the jars in a box, and fill the interstices with sand, very thoroughly dried. It is best to put jellies in tumblers, or small glass jars, so as to open only a small quantity at a time.
The most easy way of keeping Hams perfectly is to wrap and tie them in paper, and pack them in boxes or barrels with ashes. The ashes must fill all interstices, but must not touch the hams, as it absorbs the fat. It keeps them sweet, and protects from all kinds of insects.
After smoked beef or hams are cut, hang them in a coarse linen bag in the cellar, and tie it up to keep out flies.
Keep Cheese in a cool, dry place, and after it is cut, wrap it in a linen cloth, and keep it in a tight tin box.
Keep Bread in a tin covered box, and it will keep fresh and good longer than if left exposed to the air.
Cake also should be kept in a tight tin box. Tin boxes made with covers like trunks, with handles at the ends, are best for bread and cake.