In marketing, we would not advise roaming from one store or market to another, after one has become sufficiently acquainted in a city or village to have a correct idea of the quality of the produce and the character of the vender. Until this knowledge is well acquired, it is important for one’s own security to make trial of many; but when well assured that you have gained a fair estimate of both quality and character, it is, we think, better to make most of the purchases at one place. The grocer, butcher, fish and poultry dealer will take greater interest in faithfully serving a regular customer, at reasonable rates, than one who may not buy of him again for weeks; and it certainly is a greater saving of time and trouble to purchase of one than of many. If they cannot supply your present needs, it is for their interest to send out and procure what you want; and we think they generally do this with pleasure, and with a hearty wish to give you the best. In buying _Beef_, remember that ox beef is the best. The animal should be five or six years old before it is killed, if you would have the best beef. If well fed it will be fine grained; the lean should be of a bright red color, and well mingled with fat. If there is not a good quantity of fat running through it, the beef will be tough and not well flavored. The fat should be a rich clear white, just tinged with yellow, and firm, and the suet also. Heifer or cow beef is paler than ox beef, firmer grained, the fat a clear white, and the bones smaller, but it is not as rich or juicy. When the animal is too old or badly fed, it is of a dark red, the fat skinny and tough, and in very old beef a horny substance will be found running through the ribs. When it is pressed, if the meat rises quickly from the finger it is good; but if the finger-dent rises slowly or not at all, do not buy it; it is poor meat. The sirloin and the middle ribs are the best for roasting. If you buy a sirloin, have it cut from the “chump end,” which has a good undercut or fillet. The rump is often preferred by epicures, but being too large to roast whole, a roast is usually cut from what is called the “chump end.” Porter-house steak is the best for broiling, but not the most economical. One rib is too small for baking; it dries in cooking, and is not good economy, unless you take out the bone, roll the meat and stuff it, when it makes a nice dish for a small family. _Veal_ should be small and white, the kidney well covered with fat. If the calf is over ten weeks old the meat will be coarse. The flesh should be dry and white. If coarse-grained, moist, and clammy, have nothing to do with it. The fillet, loin, and shoulder are the best for roasting. The breast, well cut and jointed, makes a fine stew or pot-pie, and is better economy than when baked or roasted. Veal is excellent to make “stock” for soups; the knuckle or the poorer parts of the neck are just as good for soup as the more expensive parts.