This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
Money can be spent to infinitely better advantage in the store than by giving orders at the door, by mail, or telephone. Every housekeeper knows how large a proportion of the housekeeping money is swallowed by the butcher's bill, so that with the meat item careful selection is most necessary in order to keep the bills within bounds.
In choosing meat of any kind, the eye, the nose, and the touch are really required, although it is not appetizing to see the purchaser use more than the eye.