In the choice of ox-beef, observe, that, if the meat is young, it will have a fine smooth open grain, of a pleasing carnation red, and feel tender; the fat must be rather white than yellow ; for when it is quite yellow, the meat is seldom good ; the suet must be perfectly white. The grain of cow-beef is closer, the fat whiter than that of ox-beef, but the lean has not so bright a red. The grain of bull-beef is still closer, the fat hard and skinny, the lean of a deep red, and has a stronger smell than either cow or ox-beef.

The Joints In The Ox Are

Care Of The Different Joints

Sirloin. - In this the flies are apt to blow under the loose side of the fat: wipe clean and dry, sprinkle the fat with salt; take out the pipe running along the chine-bone, and rub the place and the bone with salt; take out the kernel at the thick end, fill the hole with salt; and take out the pith, and rub the place with salt.

Rump. - Take out the kernel left in the fat, filling the hole with salt; and sprinkle salt slightly over the whole.

Ribs. - Cut off the piece of skirt; rub the chine-bone, the inside of the ribs, and the tops of the ribs with salt. The above, should be all hung up.

Round or buttock. - Take out the kernel called the Pope's eye, and the other in thick fat. Without this precaution, no quantity of salt-will preserve it in summer.

Thick-flank. - Take out the kernel in the middle of the fat.

Edge or aitch-bone. - Take out the-kernel where the rump is cut off.

Brisket. - Joint the bones, to let in the salt.