Beef should be firm and fine-grained in texture. It should have a bright red color and be well mottled with fat. The fat of beef should be firm and of a yellowish color. Suet should be dry and should crumble readily. For cuts of beef, see Fig. 118.

Veal should be of a pinkish color. The fat should be firm and white.

Mutton should be a bright pink color and fine-grained. The fat of mutton should be hard and flaky. The outside skin should come off easily. For cuts of mutton, see Fig. 119.

Lamb.-The bones of lamb are reddish in color while those of mutton are white.

Pork. - The skin of pork should be white and clear. The flesh should be of a pinkish tint. For cuts of pork see Fig. 120.

Fig. 118. - Cuts of beef. Fig. 119. - Cuts of mutton.

Poultry. - Chickens should have soft feet, a smooth skin, and soft cartilage at the end of the breast bone. An abundance of pin feathers indicates a young bird. Long hairs indicate age.

The feet of fowls are hard and dry, with coarse scales. The cartilage at the end of the breast bone has become ossified. A good turkey should be plump; its legs should be smooth, and the cartilage at the end of the breast bone should be soft and pliable. (Page 524).