Cow Beef is less boned, and generally more tender and juicy than the ox, in America, which is used to labor. Of almost every species of Animals, Birds and Fishes, the female is the tenderest, the richest flavour'd, and among poultry the soonest fattened. _Mutton_, grass-fed, is good two or three years old. _Lamb_, if under six months is rich, and no danger of imposition; it may be known by its size, in distinguishing either. _Veal_, is soon lost--great care therefore is necessary in purchasing. Veal bro't to market in panniers, or in carriages, is to be prefered to that bro't in bags, and flouncing on a sweaty horse. _Pork_, is known by its size, and whether properly fattened by its appearance. _To make the best Bacon_. To each ham put one ounce saltpetre, one pint bay salt, one pint molasses, shake together 6 or 8 weeks, or when a large quantity is together, bast them with the liquor every day; when taken out to dry, smoke three weeks with cobs or malt fumes. To every ham may be added a cheek, if you stow away a barrel and not alter the composition, some add a shoulder. For transportation or exportation, double the period of smoaking. _Fish, how to choose the best in market_. _Salmon_, the noblest and richest fish taken in fresh water--the largest are the best. They are unlike almost every other fish, are ameliorated by being 3 or 4 days out of water, if kept from heat and the moon, which has much more injurious effect than the sun. In all great fish-markets, great fish-mongers strictly examine the gills--if the bright redness is exchanged for a low brown, they are stale; but when live fish are bro't flouncing into market, you have only to elect the kind most agreeable to your palate and the season. _Shad_, contrary to the generally received opinion are not so much richer flavored, as they are harder when first taken out of the water; opinions vary respecting them. I have tasted Shad thirty or forty miles from the place where caught, and really conceived that they had a richness of flavor, which did not appertain to those taken fresh and cooked immediately, and have proved both at the same table, and the truth may rest here, that a Shad 36 or 48 hours out of water, may not cook so hard and solid, and be esteemed so elegant, yet give a higher relished flavor to the taste.