We propose to give here a few rules upon the practice of carving, which may be of benefit to the tyro, and help him to acquire that ease and dexterity which is so conducive to peace and comfort around the family board:

In carving a sirloin of beef, the upper cuts should be made lengthwise of the beef, while the under cuts are crosswise - the under cuts being also much thicker than the upper cuts. As there is much difference of opinion as to which is the choicest piece, it is best for the carver to ask his guests which cut they prefer.

Rib roasts, rolled, and a round of beef are always cut in very thin horizontal slices across the whole surface of the meat. It is essential, though, that these slices be quite thin.

The leg, the loin, the shoulder and the saddle are the four pieces of mutton usually brought to the table to be carved. First, as to the leg: This must be placed on the table with the knuckle to the left hand. Then cut into the side farthest from you toward the bone, helping thin slices from the right and thick slices toward the knuckle. Always divide the little bunch of fat near the thick end among your guests, as it is a great delicacy.

A saddle of mutton is often ordered for a small dinner party. It is cut in very thin slices, close to the back-bone, and then downward.

Place a "shoulder" with the knuckle toward the right hand, the blade bone toward the left. Place your fork firmly in the middle of the edge farthest from you, and cut dexterously from the edge to the bone. This causes the meat to fly open, when you can cut slices on each side of the opening, until there is no more to cut, when the meat should be turned over and slices cut from the under side. Another method of carving this joint is to cut slices lengthwise from the end to the knuckle.

The loin of mutton, which is a piece intended specially for family use, should be carved either through the joints or may be cut lengthwise in a parallel line with the joints.

A fillet of veal is, in shape and appearance, very similar to a round of beef, and is carved in the same way by cutting horizontal slices over the whole surface of the meat. The slices, however, should not be nearly so thin as beef. A fillet of veal is cut from the leg, the bone is removed by the butcher, and the pocket thus made is filled with dressing, which is taken out and helped with a spoon by the carver.

A breast of veal may be either roasted or stewed. If used as a roasting piece, you will have the butcher make an opening or hole in it for the reception of the dressing. In carving it, the ribs may be separated from the brisket, and sent round.

A fore-quarter of lamb consists of shoulder, breast and ribs. The knife must be first placed upon the shoulder, drawn through horizontally, and the joint removed and placed upon another dish. The ribs can then be separated, and the breast sliced and sent around.

A calf's head, which is by some considered a delicacy, must be cut down the center in thin slices on each side. A small piece of the palate, of the sweet-bread, and of the meat around the eye, must be put on each plate and sent round.

In carving a haunch of venison, make a cut across close to knuckle, after which cut slices by making straight incisions lengthwise.

There are three methods allowed in carving a ham: The most common one probably is to cut it like a leg of mutton, beginning in the middle, and cutting either way. You may, however, begin at the knuckle, cutting slices in a slanting direction, or you may begin at the thick end. The slices must always be as thin and delicate as possible, and are the usual accompaniment to fowl or veal.

Tongue must always be cut in thin, regular slices. Make the first a short distance from the tip, where a slice of some size may be attained. The tip is considered quite a tid-bit by some people.

In carving a chicken, first cut off the wings. This is easily done by learning where to strike the joint. Then slice the breast, and cut off the merry-thought and side bones. The breast should always be helped first, then the wings - the liver wing being the better of the two. It is better to always reserve a small slice of the white meat to be served with the dark.

Pigeon, snipe and quail are cut in half, and a piece sent to each guest. When the birds are small, you send a whole one.

Goose and turkey are helped by cutting slices off the breast, and then the wings and legs are removed. The breast is considered the best meat, and after that the wings.

Boiled rabbit is carved thus: First cut off the legs; then take out the shoulders with a sharp-pointed knife, then break the back into three or four pieces at the joint. . The back is the choice help, especially the piece in the center. The shoulder is next in order after the back, and the leg comes last. The kidney is a delicate bit.

For cutting fish a regular silver fish-slice is provided. Salmon and all fish of that order are cut in slices down the middle of the upper side, and then in slices across on the under side. A piece of each should be helped to all.

Mackerel divides among four people. Pass fish-knife between the upper and under half from head to tail, then halve each side, and help to a quarter.

Cut cod crosswise like salmon, then downward, and send a small piece round on each plate as well.

Large flat fish, as turbot, flounders, John Dorey, etc., are first cut down the middle from head to tail, then across to the fin, in slices. The fin, being considered a delicacy by some, should be helped, too.

Small fish, like smelts, whiting, etc., are sent whole to each guest.