The Abilene reflector. [volume] (Abilene, Kan.) 1883-1888, 1885-06-18
MARKETING.
s Practical Treatise ON One Important
Feature of Domestic Economy.

| our way 10 Ine marker, WneTe we Will
endeavor to procure the best things
with which to tempt the appetite of our
households. at the most reasonable
prices. First of all. the butchers stall
claims our attention, and as this is the
most important as well as the most
difficult part of our task, let US bring
our freshest energies to the work by
buying the meat first. There. upon the
counter, lie two pieces of beef; one is
bright, dark red. and the other is paler
and finer in grain. Which is the best?
By all means the darkest piece, for that
is either OK or bullock beef, whereas
the other is either cow or heifer. and
will not have so fine flavor as the
former. Now the question arises, Is
this a good piece of Ox-beef? Press the
meat gently with your fingers, and if
the dent rises quickly you may feel
pretty sure the meat will be tender and
Juicy. The flavor will depend some
what upon the quantity and quality of
the fat. There should be plenty of this
nutritious and useful article, and it
should be rich cream-white, and not
skinny" Did you ever try the first
and second chuck ribs for roasting?
If not, give this piece trial,
and l think you will scarcely be
able to tell it from the best sirlOin roast
There are two reasons why this cut
should be a fayorite with every house
keeper. The first is, being cut from the
part nearer the neck than the Sirloin
pieces, it is more nutritious, as all mus
cles which are used much become more
healthy; that is, the blood flows through
| the part more freely, and while it tough
ems, it also strengthens the part. The
chuck ribs are not tough. but they are
very juicy and sweet The second rea-
son that | would urge in favor of this
piece for roasting is the price. 1t is, or
always should be, from, three to five cents
cheaper per pound than sirloin cuts A
very good and nutritious, as well as
cheap, beefsteak can be hal by cutting
one from the rump Gcr0SS the gram.
Cutting it with the grain makes it tough
When you wish a small piece of steak
for an invalid, this part of the animal
will yield far more nOuriShment than a
piece of tenderloin, which never does
any work, and hence its tenderness and
lack of Juice. Have your beef for beef
tea always cut from the rump, for it is
Juicy and free from fat. Ii you are buy
inc veal, notice the color which should
be as dark as possible. White veal has
been bled before butchering. and all the
small amount of nOurishment which it
might have contained extracted. Ex-
anime the meat, and do not buy it if it
is tiabby or clammv. You can tell some
thing of the age of the calf by the size
of the pieces of meat. Of course the
larger they are the better. There are
two sweetbreads in this little ami
malone near the heart and one near
the throat. The former is the best
and most expensive. Mutton and lamb
should be a brownish pink, and the
meat of very fat animal viii be the
best. Notice if the kidneys are well
covered with fat. and if this substance
on the whole animal is white and
skinny" If all these conditions, exist,
the meat will probably be good. The
sweetbreads of lambs are also delicious
eating, but they bear another name,
that of lamb fries. There are two kinds
of chops to be bought from sheep and
lambs s-the rib and loin. The former
are the fest and most delicate, while
the latter are very good and not so ex-
pensive. VenisOn should be very dark
red and the fat white. and your sense of
smell must guide you in knowing if it
has been hung too long or not. Pork
ought to be- purchased only from the
most reliable dealers, as. at its best, it
is not healthy article of food. Thelean
should be firm and dry, and almost
white, and there should be no kernels
in the fat. Corn-fed pork and bacon
can be recognized by the rose tint in the
fat. which in ordinary pork is white.
In buying fowls there are.several good
tests as to age, etc. The feet should
be pliable and the spur short, and the.
legs should feel smooth in a young
bird. Bend the breast-bone. and if it
prove supple your bird will probably
be tender. The body should not be dis
cOlored in anv way, and the eyes of the
fresh bird should be full and bright. A
short, plump breast is considered best
Do not buy turkey weighing much
over ten pounds, for they are apt to be
strong in flavor. L need scarce urge
the necessity of fish being perfectly
fresh when purchased. Ii the fish has
not been out of water too long its body
will be stiff and its scales bright. Its gills
should be light red and its eyes bright
and full, not sunken.. IF you wish to-
broil your fish, it is, safest to have the
fish dealer open it for you. as few peo-
pie can perform this, operation without
iniuring the looks. of the fish. Test a
lobster, if alive. by pulling out its tail.
and if this member flies back into its
former position the. lobster is in good
condition. Oysters and CLANS. when
fresh and before. opening. should have
their shells so tightly closed that nothing
less than knife can force them open,
Here is short list of fish in their seasons
which may prove useful to some
troubled housewife who is trying to
think .what to have for dinner"
Salmon is in season from April to July;
shad from March to May; bluefish from
June to August; mackerel is nutritious
and cheap during the spring and sum-
'mer months. The average weight of a
mackerel is one Or two pounds. Lob
sters are best in May and June. All
dark-meat fish are more nutritious than
light meat. The one rule to follow in
buying fruits and vegetables is that they
must be fresh if they are to be whole
some.
Potatoes should be of an even size,
without neos. and they should not be
yellow inside. String beans should be
tested by breaking; if they break with
snap. of course they are fresh Peas
and shell beans should have bright
green pods. and not 700 much filed ont