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Sect. 2.-Essentials for Keeping

37. THE LARDER has been described at page 27; and when such a room is well situated, meat, &c., may be kept to great advantage. But in many cases, especially in towns, this cannot be managed, and all that can be devoted to the purpose is a small box of wood with perforated zinc sides, and called a "safe." This is often placed in a small room or closet, perhaps adjoining the kitchen; and then it is not surprising that meat becomes putrid, in warm weather, the day after it comes from the butcher. When there is a back-yard, this safe may often be suspended there with advantage during the part of the day when the sun is shaded off by the surrounding buildings; or per-