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CURING NIEAT.-The following receipt was brought from Ireland about 100 years since and has been in use with general satls- faction ever since that is beefand hams cured by this rule is never salt-burnt, but remain juicy aud tender for almost any length of time. For a barrel or 200 lbs. of either, take 6 gallons of water, l2 lbs. salt, ounces of saltpetrc, 1 ] gallons of molasses, and F lbs. of coarse sugar.

 This, when dissolved and mixed cold, makes brine for a barrel, which should be boiled over in June, and skinned, and when cold turned on the beef again. The beef should be handsomely cut ill pieces not less than nor more than la lbs. rubbed with fine salt, and packed close; then the brine turned on Hams shonld lie ill this brine about three weeks before they are taken out to smoke; or, if pint of pyroligneous acid be added to the brina, smoking may be d'spen- ced with. Ohao Farmer.