Saint Mary's beacon. [volume] (Leonard Town, Md.) 1867-1983, 1870-11-24
|. now 70 BrY PooD.

-su.l. HON TO Buy FOOD.
In buying beef remember thar or-beet
is the hest.la Tho animal should be eve O.
six years old hafars il 5 killed ifyou would
hayc-th best beef.. Ii well fed i, will ID
fine grained !. the lean should be brieh.
red color, and wen mingled with fat. II
thsre i rot . good qnsIisy Of fst running
through it the beef viii be tough, and no,
web favored. The "a, should be rich
clear white. jnst tinged with yellow. and
!irIn. and the suet also. Heifer or COW
beef is paler shaatheox beef, firuer grain
ed, the fat a;clear white. ard the bones
sRzallsr. but ikis nos as rich OF. jnicy.-
WIEN tic snsTssa . {sss eIa sos bSs!ls Ezl.
ii is Of dark red, the fat skinny aad
tough. and in very old beef horny sub
stance viii be found running through the
ribs. When it is pressed if the meat rise.
quickly FROM the finger i, is good: but il
the finger dent rises slowly, or not at all,
10 not buy it: it is poor meat. The sir
loin and the middle ribs are the best for
roasting. Ii you buy sirloin have i, cut
from the '.ckrmp end which has good
gndercut or fl!et.. The rump Is often pre-
fs-rca b. epicurcs. but being too large to
-aast whole, roas: is usually cut FROM
what is called the ''chump end" Por-
tes-kouse steak is thc best for Lroil;ar.
lut cot The mos, economical One rib is
too small for baking; it dries in cooking.
and is not GOOD economy unless you take
out the bone, roll the meat aal stutT it,
when il males nice dish for small fam
lily.
Veal should be small and white, the
kidney well covered with fat the calf
is over ten weeks old the meat will be
coarse. The fesh should be dry and " hite.
Ii ccarse-graiaed, moist and clammy, have
nothing 10 do With it. TIE Gliyt, lcin,
ana shoulder are the best for roastinr.-
The breast, well crt and jointed, makes
fine stew or pot-pie. and is better eccno-
my than when baked o. roasted Neai IS
excellent to make stock for soups the
knuckle or the poorer parts Of the neck
are just as good for soup as the more ex-
pensive parts.
Mutton should be dark colorcd. and
have plenty of fat. The color determines
the age. AID age is considered 4 mark of
excellence in mu:ton. 1t should he FIVE
or six years oil - satisfy lover cf NUT
ton. Al! the Joints may be roastei-bu,
the saddle, AM next 20 that the launch
the leg and loin undividcJ-a,c the best:
chcps are cut from the loin. outlets. from
the leg. the best end &c tha reck or thick
end of the loin. The leg and neck are Of
ten boiled. ...
Lamb should be small, pale red and
fat Pest roasted. Tie leg, when the
lamb atiains good size, is excellent boil
ed ..... ..-.-
Pork should never be bought except
from butcher whose honesty you are sure
of, and who knows where the pork was
fa,tenrd, It i not very healthful meat
at the best. and none should he used un-
less corn-fed There is much bad or dis
cascd pork sold, and it is very dangerous
food. If the flesh feels flabby or clammy
to the touch it is not good, and should
not on any account be used Ifthcre are
kernels in the fat let IL alone. The FIT
should be hard, the lean white and fine in
the graiu, aud the riId thin and smooth.
As soon as your meat of any kind Is
brought home from the butchers wipe il
of with clean dry cloth. II in Summer
Won find any "fy- blows" which is very
common, eat them out at o.ce. and no
harm viii be done. In the lo:ns 4 long
pipe runs ty the bone that should be
taken ont Immediately. or in few Hours
it will taint and spoil the whole joint -
If the meat is no, TO be used at once. dredge
it with pepper Powdered charcoal dus-
ted over meat will help to keep i: sweet.
or will remove any taint already beenn-
1t is wise 20 keep charcoal on hand during
warm weather it is wonderfully effica-
cious in preserving meat. and if busted
over it, while hanging it can all be wash
ed of when you are ready TO cook it
Most meat is more tender and easily di-
cc,tcd if KEEP: hanging some time. and
charcoal is great and reliable ai in pre-
serving it. Lamb and veal cannot be kept
as safely as beef and mutton.
In choosing turkies and fowls bear in
mind that the male bird. il young. vii!
have a smoOth leg and short spur, eyes
bright AMI fall, feet supple. The hen may
be Judged ~ the same signs, and if these
are ne: found, be sure the birds are stale
and old.
Ducks. geese. aad pigeons should have
pliable feet; If stiff, they are cid. In ali.
the ven; should be firm; if discoiored or
fabhy they are stale This last sign should
be remembered in Judging of all poultry
or game.
The eyes of fish should be bright. the
giils clear red. body stiff and smell no. un-
pleasant. or rather, not stale, for we in
agine that ash can never be of pleasant
sn,ell, however palatable they may be to
the taste.
As far as possible buy ali stores BIZ the
quantity: if nothing else. YOU save the
weight ofpaper. no small item in the course
of year: but there Is always some re-
duction when IN article is purchased at
wholesale. Iou save the retail eommis-
sion, if nothing more.