New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-05-09
HOME INTERESTS.
PILES rnR RIYING MEATS.

RULES tOh BU1lNO mGhAO'
THE BEST MEAT THE CHEAPEsr-nISTs FOR DE
TECTING STALE MEAT-sATURDATS PRICES IN
THE MARKETS.
There are not many housekeepers who have any
thorough knowledge about meat; the condition IN
which it ought to be bought its appearance when 1t
10 unfit for use and the most desirable cuts to pur-
chase This sort of knowledge is most essential es-
necally when there exists so little conscience on the
part of butchers as seems to BIO the case ID New
York One fact should be remembered, and thaJ Is
that in the purchase Of meats, as In everything
else the best Is the cheapest. Cheap cuts always
include large bones and sinews such joints shoulu
be used for soups and gravies For roasting ana
boiling choose the better cuts, such as legs OF NUT
ton and veal, ribs, sirloin and round OF beeT'
OK beef when good and young has fne open
grain and q good red color; the fat is hrm ana
white The grain of COW beef is closer and the color
darker When the fat of beef Is hard and skinny;
and the lean of deep red. it is very INFERIOR OIc
meat may be known by line OF horny textuIIe FGn
rs chuck briske' and round arc the least desirable
Sirloin and middle ribs are best for roasting,
In choosing mutton, look for firmness ana hneneSs
of gra;n GOOD color and firm white fat. Lamb
should be fresh. The vein in tho neck OF lamp Is
blue when the meat is fresh but turns green when
kent TOO long In buying hind-quarier, examine the
kidney there will be a slight smell If the meat IS
not as fresh rs it should be. Veal Is gener;ly pre-
ferred when the meat Is dellcateiy WHO Dut - 10
t dncncT To test veal look at the lon if tho
kidney. which will be found on the under side OF
one end of the Oin, is enveoped IN firm and Wblte
fat the meat is certainly recently Killed ana nm
dOnbtedly good. The kidney always changes llrSt,
and then the meat IS tlabby and spotted ana the
Prizes for beef do not change very materially.
Good RIB roast is still 20 and % cents per pound
porterhouse roast, cents and porterhouse STEAK
81 and &c cents, according to cnt; slIIOln
il 20 cents per pound; fresh rump beet,
ii cents: holp roast, II cents corned navel 10
cents, and corned Ump 4 cents LON Of 4eal sens
for IS and 20 cents veal outlets, ~ ana 70 cents;
breast. Ii cents: shoulder 10 cents. Mutton ana
lamb vary from 10 30 10 cents PER pound, according
IN cut eyccD Spring lamb, which l., OF course Stlii
high Turkeys are now 20 cents per pOnnd l0Wi,
lG cents; capons 80 cents. and chickens inr oIOll-
ing, 81 per pair. ,,.,,
tiful by quantities of flowers. the prices OF which
yary but little in the different markets. Green
vegetables abound and are becoming so reaeOhaDle
MS 10 De within the reach of all. Spinach 10 20 cents
pcT peck: radlshcs are to cents per bunch; toIa-
foes % to 30 cents per quart; bermuda potatoes,
X cents ppr peck; Bermuda onions and bcets, 70
cents; lettuce > and 10 cents per head; cucumbeTs,
, cents apiece for those from the South, and 10
cents for hot-housc cucumbers, the latter DelHg
greener and crIsper water crcss IS 10 cents per
Guart; oyster plant, ID cents per bunch green
peas 50 cents per peck; string beans, 40 cents;
asparagus can be had for y cents per bunch, Gut
tLis is of the poor stick-llkc green s0rt-botter
asparagus comes as high as % and even 90 cents
per bunch; carrots are cents per Dunchi caull-
flower. % and 80 cents apiece ana ne" CABBAGE IO
Fish have beon plentiful during the past week.
The warm season makes many additions 10 the mar
Rot and the prices consequently grow more easy
Shad from The North River are coming IN very plcn-
tifullv; they sell as low 10 cents per pound Tor
roe siad and g cents for bnck; NICE white fish are
- cents pei pOund black fish 10 cents sea bass. II
cents and king fish, 20 cents per pound; perch are
10 cents; brook trout are 81 per pound for fresh
and the refrigerated come as low rs 20 cents jelly
fish are 80 cents; German carp, - cents; fresh
mackercl, TO 20 cents; prawns are ~ % per gal
lon; muscaonge 10 cents per pound black bass.
! cents; pickereI, II centsj tcrTapin, 81 to
%24 per dozen; halibut. 10 cents per pound !;
iadddck G cents; live and steak cod, cents; mar
ket cod, g cents; Holsters are plentiful at cents
per pound: founders, 5 cents.
In the fruit markets the prices remain Mt about
the last quotations. Canned Southern fruit is com
ing to be one of the most satisfactory means Of get
ting such things in their most perfect state. The
new canned tamarndS are very much superior to
those VIC were formerly getting IN jars. These come
i'm perfect condition and with an astonishing fresh
ness of flavor They sell for 80 cents can green
tamarinds are so cents per pound.
Butter is sold. and of Il very good quality, in tho
markets IA low as 80 cents per poGnd better table
butter rolled is 80 and 40 cents. Eggs are 20 for
% cents. and basket eggs 80 cents per dozen. The
sugars and coffees the markets remain at last
weeks quotations..