DIRECTIONS FOR MARKETING.[12] [_We presume that the following will be found to be the best instructions on this important subject that have ever yet appeared in print._] ———— BUTCHERS’ MEAT. _General observations respecting it._ ☞ _The best of every kind of provision is cheapest, affords most nourishment, and goes farthest._ As this is the most nourishing of all animal food, and constitutes a considerable portion of our constant aliment, a knowledge, not only of the nature and properties of the several kinds of animals destined for our use, but also of the manner in which they have been bred and fed, would be very essential if to be obtained, as it would enable us to judge of their wholesomeness, and their fitness for our healthful support and nourishment. The flesh of cattle, of all kinds, fatted in confined and filthy places, on oil-cakes, or rank and half-decayed vegetables, should be rejected, as unfit for use. On the contrary, those animals which have been bred and pastured in open situations, on high lands, extensive downs, dry commons, heaths, and large enclosures, where the air is pure, and particularly where the grass is short and sweet, and where they require much exercise to obtain their sustenance, have their juices pure, their flavour excellent, and the texture of their flesh delicate, nutritive, and wholesome. Hence the superiority of the Welch and South Down mutton, the Scotch and Welch beef, &c. This fact is clearly evinced in the superior qualities that venison, and the flesh of all wild animals possess over that of tame ones. Buttocks of beef, fillets of veal, and legs of mutton and lamb, as they have most solid meat and least bone, in proportion, are best for large families. The most economical way for marketing, is to buy what roasting and boiling pieces you want in one lot. Butchers will sell quantities, thus assorted, much cheaper than they will sell single joints; and prime roasting joints, when bought alone, are always charged extravagantly. Beef and mutton, of a proper age, is more easy of digestion, and more nutritious, than veal and lamb. The same remark holds with respect to pork; for though young pigs are fat and luscious, yet they are not so nutritive as those of more mature age. The heart and other viscera of animals are nutritious, but hard to digest. Pork is a strong meat, but that which is fed at dairies, is mildest and best. Fat meat is not so easy of digestion as the flesh of well fed animals, though not so fat. The flesh of old animals is dry and hard of digestion, and affords but little nourishment. BEEF. _Instructions for choosing it._ An ox is in its prime, for food, at five or six years old. BEEF is never out of season, but it is in the _greatest perfection_ in November, December, and January.