sely, and dip them into a tub of lime-whitewash, nearly as
thick as cream, and hang up in a cool room. This is a good method,
though they will sometimes mould. The other process, and the one we most
recommend, is to put well cured and smoked hams in a cask, or box, with
very fine charcoal; put in a layer of charcoal, and then one of hams;
cover with another layer of coal and then of hams, and so on, until the
cask is full, or all your hams are deposited. No mould will appear, and
no insect will touch them. This method is perfect.

Another process, involving the same principles as the preceding, is to
wrap the hams in muslin, and bury them in salt. The muslin keeps the
salt from striking in, and the salt prevents mould and insects.

PUMPKIN.

There are some five or six varieties in cultivation. Loudon says six,
and Russell's catalogue has five. The number is increasing, and names
becoming uncertain. Certain varieties are called pumpkins by some, and
squashes by others. The large yellow Connecticut, or Yankee pumpkin, is
best for all uses. The large cheese pumpkin is good at the South and
West. The mammoth that has weighed as high as two hundred and thirty
pounds, is a squash, more ornamental than useful. The seven years'
pumpkin is a great keeper. It has doubtless been kept through several
years without decay. Pumpkins will grow on any good rich soil, but best
on new land, and in a wet season. Do best alone, but will grow well
among corn and better with potatoes. A good crop of pumpkins can seldom
be raised, two years in succession, on the same land. Care in saving
seed is very important. The spot on the end that was originally covered
by the blossom, varies much in dimensions, on pumpkins of the same size.
Seeds from those having small blossom-marks, bear very few, and from
those having large ones, produce abundantly.

They are good fall and winter feed for most animals. They will cause
hogs to grow rapidly, if boiled with roots, and mixed with a little
grain. Fed raw to milch cows and fattening cattle, they are valuable.
Learn a horse to eat them raw, and if his work be not too hard, he will
fatten on them. They may be preserved in a dry cellar, in a warm room as
sweet potatoes, or in a mow of hay or straw, that will not freeze
through. But for family use they are better stewed green, and dried.

QUINCE.

This fruit, with its uses, for drying, cooking, marmalades, flavors to
tarts and pies made of other fruit