(4) Wrap a piece of meat for a few minutes in ordinary brown wrapping-paper. What happens? (5) Simmer a small piece of very tough meat for about an hour and then examine the connective tissue. (6) Boil or bake a small piece of very tough meat and then examine the connective tissue. 7. Selection of meat: (1) All flesh should be uniform in colour, of a fine grain, and firm and springy to the touch. (2) Beef should be bright red in colour, well mottled, and surrounded with fat. (3) Mutton should be a dull red, and its fat white, hard, and flaky. (4) Lamb is lighter in colour than mutton, and the bone is redder. (5) Veal has pinkish-coloured flesh and white fat. Very pale veal is not good. (6) Pork should have firm flesh of a pale red colour. The skin should be white and clear, the fat white. (7) Poultry: (_a_) Chickens.--Young chickens have thin, sharp nails; smooth legs; soft, thin skin; and soft cartilage at the end of the breastbone. Long hairs denote age. (_b_) Turkeys.--These should be plump, have smooth, dark legs, and soft cartilage. (_c_) Geese.--These should be plump and have many pin feathers; they should also have pliable bills and soft feet. 8. Care of meat: (1) Remove the meat from the wrapping paper as soon as it arrives, to prevent the loss of juices. The butcher should use waxed paper next to the meat. (2) Wipe the meat all over with a damp cloth, but do not put it into water. (3) Place the meat on an earthen or enamel dish, and set it in a cool place until required. (4) Frozen meat should be thawed in a warm room before being cooked. LESSON III 9. General ways of preparing meat: (1) Extracting certain substances.--(_a_) Soup--substances extracted in water from lean meat, bone, and fat. (_b_) Beef-tea--substances extracted in water from lean meat. (_c_) Bouillon--substances extracted in water from lean meat and flavoured with vegetable. (_d_) Beef juice--juices extracted from lean meat by heat only, or by pressure. (2) Retaining all substances.--Roasts, boiling pieces, steaks, chops, cutlets. (3) Retaining part and extracting part.--Stews. 10. Notes on tough meat: (1) The toughness of meat depends on the thickness of the connective tissue holding the muscle tubes together. [Illustration: Cuts of beef