TO SWEETEN MEAT, FISH, &c. THAT IS TAINTED.

When meat, fish, &c., from intense heat, or long keeping, are likely to pass into a state of corruption, a simple and pure mode of keeping them sound and healthful is by putting a few pieces of charcoal, each about the size of an egg, into a pot or saucepan wherein the meat or fish is to be boiled. Among others, an experiment of this kind was tried on a turbot, which appeared to be too far gone to be eatable; the cook, as advised, put four pieces of charcoal under the strainer of the fish kettle; after boiling the proper time, the turbot came to the table sweet and firm.