It is not established that any further manipulation than that above outlined is desirable or necessary. The use of any kind of dye or coloring matter directly or indirectly, of any so-called preservative substance other than those of a condimental nature already mentioned, or any further manipulation save that to secure low temperature and freedom from infection is not useful, necessary, nor desirable. The sooner the manufacturer of these products understands the rights of the consumer in this respect and recognizes the fundamental verity of the above postulates the better it will be for all parties. When these conditions are met all of the many and just objections which have been made to the meats of this country will pass away and they will assume in the markets of the world that position to which their natural merits, when not interfered with by maltreating during curing, entitle them. =Names Applied to the Different Pieces of Edible Animals.=--In the preparation of animals for the market experience has shown that they are best cut in certain pieces of a shape determined by the race of the animal itself and to these pieces or cuts certain definite names have been applied. The method of making these cuts is not the same in all parts of this country and various parts of different countries. In the United States the most common cuts are illustrated in the accompanying figures, with the names which are attached thereto. The analyses here reported apply to cuts as indicated by the following diagrams. These show the positions of the different cuts, both in the live animal and in the dressed carcass as found in the markets. The lines of division between the different cuts will vary slightly, according to the usage of the local market, even where the general method of cutting is as here indicated. The names of the same cuts likewise vary in different parts of the country. [Illustration: FIG. 1.--CUTS OF BEEF.--(_Nutrition Bulletins, Office of Experiment Stations._)]