different modes of cooking. Diagram No. 16 represents a fore quarter.
The back half only is numbered, for the rattle-ran is given in diagram
No 17.

[Illustration: FACE OF THE RUMP.]

[Illustration: DIAGRAM NO. 16. THE FORE QUARTER.]


EXPLANATION OF DIAGRAM NO. 16.

BOSTON.

1. First cut of ribs.
2. Second cut of ribs.
3. Third cut of ribs.
4 and 5. Best chuck ribs.
6 and 7. Poorer chuck ribs.
8. Neck piece.


NEW YORK.

1. First cut of ribs, with tip of sirloin.
2. Second cut of ribs.
3. Third cut of ribs.
4 and 5. Best chuck ribs.
6 and 7. Poorer chuck ribs.
8. Neck piece.