A ham, or a leg of lamb or mutton, should be first cut in the middle, clean down to the bone, passing the knife all round. Then cut thin, even slices from the upper or thicker part, separating each slice from the bone at the bottom, carefully, without tearing it. Some slices can also be cut from the lower part of the leg or ham, which are just as good as the upper part; but after a little you come to the cords or fibers, and then the remainder of the lower part should be set aside to cut out all the little bits for a relish at tea, or, in ham, to chop up as seasoning or with other kinds of meat for hash. By cutting meat in this way, much may be saved. Good carving is good economy. The middle portion of boiled tongue is the best, and should be first served to guests. The tip is fit only for hashes. It should always be cut crosswise, never lengthwise. When dishing a sirloin, place it on the platter with the tenderloin underneath, and carve thin slices lengthwise from the side next to you; then turn the piece over, and carve the tenderloin carefully, cutting across the piece, serving equally from both parts. In carving a fore-quarter of lamb, divide the shoulders from the ribs; then separate the ribs. The fore-quarter of pork and mutton should be carved in the same way. When carving the hind-quarter, cut neatly between the ribs to the joint, which must then be carefully separated, so as not to bring a jagged, mangled piece to the plate. To do this you will be obliged to charge your butcher particularly to _crack_ the joints, not only of the hind, but also of the fore-quarter. He has the implements to do it more expertly than you can, and unless this is well done, it is quite impossible to carve the ribs neatly. Serve a bit of the kidney and the fat to each guest if agreeable. Some do not relish the kidney, and could eat with more relish if it were not on their plate, and for this reason it is safest to ask each one before helping. In carving a fillet of veal, begin at the top to cut, serving a portion of the dressing to each guest. When carving the breast of veal, cut the upper portion of the brisket, or that part of the breast that lies next to the ribs, separately, and in helping, inquire what part is preferred. Some like to send a young pig whole to the table, with a lemon or bunch of parsley put into the mouth. We think it much nicer to take off the head, and cut the pig in halves or quarters, before sending it to the table, and then carve it. It would be very unpleasant to many to see such a revolting caricature of a live pig brought before them. But each one must judge for himself. LI. PARENTAL EXAMPLE.