are as many gentlemen among marketmen as are to be found engaged in
any other business. One should have a regular place at which to trade,
as time is saved and disappointment obviated. If not a judge of meat,
it is advisable, when purchasing, to tell the dealer so, and rely upon
him to do well by you. He will probably give you a nicer piece than
you could have chosen. If a housekeeper makes a practice of going to
the market herself, she is able to supply her table with a better
variety than she is by ordering at the door or by note, for she sees
many good and fresh articles that would not have been thought of at
home. In a book like this it is possible to treat at length only of
such things as meat, fish and vegetables, which always form a large
item of expense.


BEEF.

Beef is one of the most nutritious, and, in the end, the most
economical, kinds of meat, for there is not a scrap of it which a good
housekeeper will not utilize for food.


As to Choosing It.

Good steer or heifer beef has a fine grain, a yellowish-white fat, and
is firm. When first cut it will be of a dark red color, which changes
to a bright red after a few minutes' exposure to the air. It will also
have a juicy appearance; the suet will be dry, crumble easily and be
nearly free from fibre. The flesh and fat of the ox and cow will be
darker, and will appear dry and rather coarse. The quantity of meat
should be large for the size of the bones. Quarters of beef should be