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 of freight are also a serious matter; and the diminished resources of the emigrant, which might, perhaps, be barely sufficient to take him on to his destination, may not defray the transport of his inconvenient charge. It often happens that he is obliged to leave his baggage to the care or rather to the neglect of some tavern keeper, until he can procure the money to have it sent after him; and, perhaps, when it will arrive, if it ever does, the articles which were of little worth when he abandoned them will be completely valueless when they are received.

The economical hints we may be enabled to furnish for the voyage, must be compressed within a a small compass, and are necessarily imperfect. Flour and meal should be stored in bags of convenient size; potatoes may be best preserved in barrels, the tops being well secured with covers, with hinges, and a padlock; tin plates and vessels, which being liable to slide from the table when the ship lurches, will not be subject to the mischances of brittle ware; milk boiled with loaf-sugar, in the proportion of one pound of sugar to the quart, and bottled when cool, will keep sweet during the whole voyage;—this latter article would be a positive luxury at sea, since without it coffee and tea, becomes nauseous and unpalatable.—The cooking is performed on deck, over coal or wood fires, contained in long grates. Utensils for cooking must be procured to suit, and are generally for sale at the port of debarkation; they can be had in sizes to accommodate the company for whom intended. As there is great inconvenience and delay experienced in waiting for turns at the fires, the emigrant