The round is, in large families, one of the most profitable parts. It is usually boiled, and like most of the boiling parts of beef, is generally sold less than roasting joints.

The brisket is also a penny a pound less in price than the roasting parts. It is not so economical a part as the round, having more bono to be weighed with it, and more fat. Where there are children, very fat joints are not desirable,being often disagreeable to thorn, and sometimes prejudicial, especially it they have a dislike to it. This joint also requires more cooking" than many others:that is to say, it requires a double allowance of time to be given for boiling it; it will, when served, be hard and scarcely digestible, if no more time be allowed to boil it than that which is sufficient for other joints and meats. When stewed it is excellent; and when cooked fresh (i. e. unsalted), an excellent stock for soup may be extracted from it, and yet the meat will serve as well for dinner.

The edgebone, or aitchbone, is not considered to be a very economical joint, the bone being large in proportion to the meat;but the greater part of it, at least, is as good as that of any prime part. It sells at a penny a pound less than roasting joints.

The rump is the part of which the butcher makes great profit, by selling it in the form of steaks. In the country, as there is not an equal demand for steaks, the whole of it may be purchased as a joint, and at the price of other prime parts. It may be turned to good account in producing many excellent dishes. If salted, it is simply boiled; if used unsalted, it is usually stewed.

The veiny piece is sold at a low price per bound;but if hung for a day or two it is very good and very profitable. Where there are a number of servants and children to have an early dinner, this part of beef will be found desirable.

From the leg and shin excellent stock for soup may be drawn;and, if not reduced too much, the meat taken from the bones may be served as a stew with vegetables;or it may be seasoned pounded with butter, and potted;or chopped very fine, and seasoned with herbs, and bound together by egg and bread crumps; it may be fried in balls, or in the form of large eggs, and served with a gravy made with a few spoonfuls of the soup.

Of half an ox check excellent soup may bo made;the meat, when taken from the bones, may be served as a stew.

Roasting parts of beef are the sir-loin and the ribs, and these bear in all places the highest price. The most profitable of these two joints at a family table is the ribs. The bones if removed from the beef before it is roasted, will assist in forming the basis of a soup. When boned, the meat of the ribs is often rolled up, tied with strings, and roasted; and this is the best way of using it, as it enables the carver tc distribute equally the upper part of the meat with the more skinny and fatter parts at the lower end of the bones.