New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1858-06-25

re3ucifg 20 vered state bs.seen hfe onj sesh, De-
fore killing will sppear fney notified vita rei fSrous
meat, and fatty wholesome subs.sn,e, s'nos. a.
ybi-e az the butchers eIesn liner spron. II the All
nal bss bsen fed with olessbou food, fstfnciog
diet like the bot still siops fed beyond the heahy
meat-ptodueDg period the fst will be seen in masses
upon tie surface mex. the skio end the red NEST Will
ther contain more fat than forilG, which eoEs,-
tuts the ru,ritve value OF meat for hamsa food. TIE
fat serves the same pose the system that it you'll
in the stove-t s fuel tnat Ciskes heat does ~.
make bone ard rnusc Of robust men a1d excess Of
it is not easily dgested got nd Of except by phys
eans nsuseous drsught taken to force it on. OF the
system The meat Of animals particularly bull0cks, I'D
beyord the limits Of bea.by condition OF the animal
or with feed Incompatible with bsah loses It's natural
struc ere and nutrtiye q1Al'y aud although it may
have the appearance exec p the excess OF fs OF Shst
both buyer and seller nsy consider frs.-rate beef
il is not worth as much for ustersrce by onsfjurth
the mea. of animal fstted up 70 the healthy point,
ard not jot beyond, and it may be positively 40.
healthy.
Under our presen. system of municipal authority,
the people have no guaranty of good mes.. Tee ex-
cesslye fat seen upon i've bullock, upon Bis meat
in the shamb'es, Is no proof that &c ia or was in
health condition, and that biz NEST s strictly whole
sone There are many fst animsls bu,cbersd in this
city whose hvcrs and lungs disgusting masses OF
corruption; and we have seen buocks hearts so dis
essed that they unesabe the tanned leather
of the bulocks hide. The substance OF the psunch
and smaller ntestines Is sometimes 60 tender I'VE do
rot say roter that it can be picked TO pieces with the
fingers. Nov the ques .ioo ia: Can the meat of ag-
imas whose intestines ore so diseased be wholesome
food for debcately organized human beings y Very
few respectable Psychologists, thirk can be fouud
who will not say very decidedly, Z" it is not" Under
the Jewish law, all the meat of such animal was
copdeu ned, and here in New. York, strict Jew
vii not ca. the flesh of bullock that has not been
slaughtered under the inspection of sworn officer Of
The synagogue, who carefully iupec' the ntes:nes Of
the animal, ard if found in psrec y healthy cond
ton. be puts his seal upon the meat of the orequT
ters (which ere alone esten by the Jews as certi-
icate Of health.
Geptiles are a trhe too free and independent TO
sdopt the same sensble precsuton and only means of
insuripg good meat so in the absence OF any other
method of iDsurir IT, sensible people will adopt few
simple rules such as the following:
Select, among the few remaining ones, the most re-
liable honest fair respectsble.here such-One OF
the trade, for your butcher.
AK him if hs buys and kills his own catle, and
where he BUYS them and Whist kind Of stock he buye,
where from and what breed what weight, what price,
and where he kills them. Go and visit his slaughter
house, ard il you see 8 stump tal" or bleeding
pOtt," or filthy place generally, go away and quit
eatirg beef or change your butcher.
II you buy your NEST Of shop butcher, ask him
where he buys bis meat and how he kROrs that it is
what be calls it, "frst.rate ;"
Go yourself TO market ard learn how 10 judge what
is ard what is not state beef and that the best, not
the fe,test is cheapest and that the meat OF lore
quarters upon the whole is Tot only the cheapest, but
best because most nuricious-it contains most fbris.
Lean that first rate beef always has inviting healthy
appearance. BE sure that has not pals or sort of
csdaverou, appearance, and that has not sticky
feeling Il must look and feel Wholesome, to be whole
some II must not be eaten too after the animal
has been kied-it needs exposure to the pure cir to
iipen fit fer the spit
Make yourself acquainted with the characteristics of
the different breeds Of cattle, and regions of country
where they are bred and how they are fed; whether
there is any prevailing diseases aud whether there is
naturally difference in the quality and value of the
food You eat.
Go once in while TO the great cattle market and
see the various grades of the beefproducing animals.
Perchance you may meet your own butcher there an
see what he buys.
In short learn how TO know good beef before you
get it between your teeth, or else don't grumble at
moor eatnp