1. The _head_: frequently used for mince-pies; sometimes it is tried out for oil, and then the bones are used for fertilizers. The horns are used to make buttons and combs, and various other things. 2. The _neck_; used for soups and stews. 3. The _chuck-rib_, or _shoulder_, having four ribs. It is used for corning, stews, and soup, and some say the best steaks are from this piece. 4. The _front of the shoulder_, or the _shoulder-clod_, which is sometimes called the _brisket_. 5. The _back of the shoulder_; used for corning, soups, and stews. 6. The _fore-shin_, or _leg_; used for soups. 7, 7. The _plate-pieces_; the front one is called the brisket, (as is also 4,) and is used for corning, soups, and stews. The back plate-piece is called the _flank_, and is divided into the _thick flank_, or upper _sirloin_, and the _lower flank_. These are for roasting and corning. 8. The _standing ribs_, divided into _first_, _second_, and _third cuts_; used for roasting. The second cut is the best of the three. 9. The _sirloin_, which is the best roasting piece. 10. The _sirloin steak_ and the _porter-house steak_; used for broiling. 11. The _rump_, or _aitch-bone_; used for soup or corning, or to cook _à la mode_. 12. The _round_, or _buttock_; used for corning, or for _à la mode_; also for dried beef. 13. The _hock_, or _hind shank_; used for soups.] In selecting _Beef_, choose that which has a loose grain, easily yielding to pressure, of a clear red, with whitish fat. If the lean is purplish, and the fat yellow, it is poor beef. Beef long kept turns a darker color than fresh killed. Stall-fed beef has a lighter color than grass-fed. Ox beef is the best, and next, that of a heifer. In cold weather, it is economical to buy a hind quarter; have it cut up, and what is not wanted immediately, pack with snow in a barrel. All meats grow tender by keeping. Do not let meats freeze; if they do, thaw them in cold water, and do not cook them till fully thawed. A piece weighing ten pounds requires ten or twelve hours to thaw. [Illustration: Fig. 2. VEAL.] The calf should not be slaughtered until it is six weeks old. Spring is the best time for veal. It is divided as marked in the drawing. 1. The _head_, sold with the _pluck_, which includes the _heart_, _liver_, and _sweet-breads_. 2. The _rack_, including the neck; used for stews, pot-pies, and broths; also for chops and roasting. 3. The _shoulder_. This, and also half the rack and ribs of the fore-quarter, are sometimes roasted, and sometimes used for stews, broths, and cutlets. 4. The _fore-shank_, or _knuckle_; used for broths. 5. The _breast_; used for stews and soups; also to stuff and bake. 6. The _loin_; used for roasting. 7. The _fillet_, or _leg_, including the hind flank; used for cutlets, or to stuff and boil, or to stuff and roast, or bake. 8. The _hind shank_, or _hock_, or _knuckle_; used for soups. The _feet_ are used for jelly.