A number of recipes for canning and preserving, which call for salicylic acid to help the preserving process, were received by the editor of this book, but have been omitted because it was deemed unwise to recommend them, inasmuch as salicylic acid, if used at all, must be used with the greatest caution. Salicylic acid is a drug which should only be prescribed by a competent physician fully aware of the condition of his patient. It is dangerous to partake of it frequently, however small the quantity may be. What is meat for one man may be poison for another. Chemical preservatives should never be used in putting up articles of food. Our national pure food laws have recently made wise provisions in this respect.-[Editor.