There is as yet no meat block in the kitchen, but one must be procured soon. The block,the same as all butchers have, but small, is the first sign of the difference between professional cookery and poor Mary Jane's fried victuals. It is all Greek talking about selecting choice parts of meat to those who don't know the use or see the need of having a meat block. It is part of a cook's trade to know how to select and he must have a block to saw and chop upon, to trim and shape and divide the tender from the tough and cut out the superfluous bones for the soup boiler. There is no roal economy in the use of meat possible without selection. Our manager has been over to" The Glen." He does not know one piece of meat from another and is proud to say so, because he is a college graduate and is going to be a lawyer, and he has brought back some beefsteak that nobody can eat. It would require a person to have cast-iron jaws. Round steaks cut low down on the leg of a very tough old ox. But we must do something with it and the wood-man must saw off the butt of a tree for a block.