Evening journal., 1918-03-05
MEATS
How To ell
Wh3n They
Are Fresh
BY MRS. NfcCrNF

'VySS7l y BEEF when it is fresh will have
HH 4 fine open grain. and a good
b. red color. the fat should be
white. for when it is of a deep
yellow color. the meat IS seldom very
good. The grain Of COW beef is closer,
the fat whittier, and the lean not as red
as that OF OK beef When you sec beef
of which the lat is hard and skinny and
the lean Of . deep rcd, you may be sure
that It Is of an inferior kind; and when
the meat is old, you may know II by
line of horny texture running through
the meat of the ribs.
Mutton must be chosen by the drmnoss
and fneness of the grain its good color.
and firm white fat Il Is not considered
prime until the sheep is about FIVE years
old
Lamb will not keep long after ii is
killed. It can be discovered 10y the neck
end m the forcquartcr il it has been
killed too lang, the veins in the neck be-
ing blush when the meat Is fresh. but,
green when It is stale In the hind
quarter, the same discovery may be-
made 10y examining the kidney and the
knuckle for the former has slight
smell, and the knuckle is not fun when
the meat has been killed too long
Pork should have a thin rind; and
when ii IS fresh the meat is smooth and
cool but when IL looks habby. and is
clammy to the touch. it is not good and
pork, above all meat. IS disagrecablc
when u Is stale If YOU perceive many
enlarged glands, or, as they are usually
termed, kernels, in the fat of the pork.
YOU may conclude that the pork can not
BE wholesome
Veal Is generally preferred Of a deli
cate whiteness, but it is more Juicy and
well-davorcd when OF a deeper color
Butchers bleed calves profuscly in orde-
20 produce this white meat. but this
practice must certainly deprive tho meat
OF some of its nourlshmcut and flavor
When YOU choose veal. cndeavor 10 look
az the loin, which afford, the best means
OF judging of tine veal generally. for II
the kidney which may be found on the
under side Of one end Of the loin. be
deeply enveloped iu white and frm-look-
ing tat the meat will certainly be good
and thc same appearance viii enable you
10 Judge If It has been recently killed
The kidney is the part which changes
ilrst and then the suct around ~ be-
comes soft and the meat flabby and
poued
Bacon. like pork, Should have d thin
riud the fat should be firm. and n-
clined to q reddish color; and the lean
should firmly adhere to The bone and
have no yellow sircakS IN il When you
are purchasing a ham have a knife
stuck into it to the bone which, 10 thy
, ham be well cured. may be drawn OH
without having any OF the meat ADDER
{ ne TO il, and without your perceivinl
r .ny disagreoablc smell. a short ham O.
, considered the best
, With regard TO ,cnison. which. is 4
, IS not an everyday article of diet IL ma,
be convenient 10 keep for some tim,
{ after it has begun 10 get high or tainted
o. IL Is useful 20 know that animal puttrc
s faction IS checked by fresh burnt char
, coal by means Of which, therefore th'
vcnisou may be prevented from gettin.
/ worse, although II can not be restore,
I 20 its original freshness The inca
should be placed in a hollow dish an,
The charcoal powder scattered over !
.. until it covers the joint to a thickness O
half an inch.
EIarcs and rabbits. when the ears ar
dry and tough. the haunch thick. an,
the claws blunt and rugged. are old
smooth and sharp claws, cars that read
iy tear, and a narrow cleft in the lir
are the marks Of a young hare Hare
may be kept for some time after tho
c have been killed indeed many pccp.
Y think they are not iit for the table uu
q til the inside begins 10 turn q it'll,
4 Care, however. should bc taken TO pre-
d vent the inside from becoming musp
u which would spoil the flavor Of the stuff
q ing
8 Fartridecs have yellow legs and
dark-oolored bill when young