The Republican journal. [volume] (Belfast, Me.) 1829-current, 1883-05-24
Marketing for Meats.
USEFUL HINTS FOR YOUNG HOUSE
KEEPERS.

AS general rule, the DeSt meat is lndt
which is moderately fat. Lean meat will
be found to be tough and tasteless. Very
fat meat may be good but it is not eco
nomical, and the butcher ought to be re-
quired to cut off the supertiuous suet be-
fore weighing it.
Beet-the flesh should feel tender, have
fine grain and clear red color. The fat
should lie moderate in quantity, and lie
in streaks through the lean. Its color
should be white or Very light yellow. OK
beet is the best heiter very good, if well
fed COW and bull decidedly inferior
Mutton The flesh, like that of beef.
should be Of a good red color, perhaps a
shade darker. 1t should be fine grained
and we'll mixed with fat, which ought to
he white and firm. Wether mutton is
superior to either ram or eve, and may
ue distinguished 10y having d prominent
lump OF lat on the inside of the leg at the
broadost part. The flesh Of the ram has
d very dark color, and is OF a coarse
texture that OF the eve is pale, and the
tat yellow and spongy.
\eal-Its color should be light. with a
tinge of pink. 1t ought to be rather fat
and firm to the touch. The flesh should
have tine, delicate texture The lee
bone should be small, The kidney small
"l'' wen covered win Idt' ne proper
age IS about two or three months. When
Killed too young It is soft, tlabby and
dark colorcd. The bull cali makes The
best veal, though the cow calf is prefer
'V" lV' Soiue "ISLeS Oh account oi Tue ''d-
"t5 ,r
l-"lII' ms SuouI" ne l9Ht eoioleu
,ti l''' '''i'' ii,'' u'liodle dPl'e" |lct'
N''tION 'ii0''l'' " 0lii"l anu Iih II o',-
''V' IN l''' 'l' 4udl tGlS SiloIt an" IilLch'
.'''' llic A'Iu1 hI' N'lll' VIZ" lItSil lne
y"I W ''lT ioIt quarter VIII nave Il Que
ISL ''l4t' II 'LV leliI lDphS green Oh Hei-
~" IL Is Su!t sign Oh 'taieheSs' Whlch
,!", "ISo DO ue'e''e'' ny Sl'tiI"'9 lne
N"tnS, =
A"I I'"'H lAe HeSL ana iht lat must
"I'-'V' II! ~ SL!io'Iu anu GIl. " nell
I"l7 Gnu = eSll' til0 Ie'll ousli' ~ u ca
E'' :, RIilJli VIZ ll'P l!llStlS' anu tle
aN.I'' "liiEH SLioulu oT I'LL leIu 10 lile
."tIS' ne oiteu La my sIloIl ieSs'
iAieh Heth ana SIHaiI heau IS lne pest
2A .liol''ilS Is lnG II5I!I "Se lor hlilIhg
"HT'' 'He IF9 SH"uiu lloV MtiSli more thdh
IN q" NtNGu PouLluS' Ae"SE P"Ih Is
N''',',n W 'Il9 i"t oVIi5 Ll9'tIe'l Win III
l'e iulIf' "lu hel lHe'S' anu Slouiu oe rs
i'-'"UNl1 "'oI"eu'
'Fi'eI"IlH "ii lliGdl, "neli hoI HeSh'
"'9 'I'll1e" SLieIi ""out me hluHtN ;,
"H" 'iIc CleS "le Shiu UNA |nu SnINtIc0
'N9,e"U 81 "eL'7 pump ana IulI-
bacon ana nam may oe considered
So'" Nheh lne [lho Is 'Hih' lhe lal "hlte
an" III NJ ANA NIleii Iht Hesh dQnefes 10
'Ne ZONE anu mas d c-tdl, dafkish feu
e''I". 10y s'4I"he" Will. 9elloN. ltsl
yIV t.t' 'gVl litSl!IeSs ol Lam, run d hilile
'tI'" N NloS0 - Iiit ""ue' ana IL, "hth
"I"" II "ul, y lIdS no uHPIeasaAt smell
"Il" 'lie AulIe - ll0t 'iIIedleu' tHe nam Is
.ieN'l I'u 9"0u' IL elthei bacon or nam
NAV T. 'He 9"7liteSt tlilSe "i leiIo" III me
Ial' W WIFI soon become rancid ana uhllt
nor 0Se'
i'i 'N vi dI4 AilluS dIe ptSt Nneu young.
ne .lIIn bone proJectlnS over the belly
WA 'IIeH Ieti Soil ana SIisIIN IL IL Is SUN
ana hdru Inc Dlrd Is OLD. All poultry
SHOULD be llrm ana i1eshy,'
o"lS are oeS5 Wnth snort ana plump
WIN "IedSt 'tiIl llilth Iunlp' me iegS
S.io'til S,,,l ana lHe spurs snort ana hIuht.
:l iHc ''4ch 'it3seu AINu are Ihe most
JGleS III c"PohS tlle comp SH"uId DE
9loIl an" pay - III COCKS snort ana
o'iSAI Ieo' II lftah' lhe vent WILL be
tI?se 4nd oafh "heh Slale' II Will be
'".i!le4 ny, "h0 tne %, eyes SUNK
.,l u'NeIsL ne sane remarks apply 70
these as TO fowls, When young the toes
ana piIlS are sort The flesh OF the wild
luTheS Is iuueh darker ana more peIlum-
ca 'lIah 'li@y "a. ol lhe domestic turkey
,. PeeSc-- nc Iiesh should be OF me