Wise marketing, like wise shopping, requires of us two moral qualities, judgment and self-restraint. One must ask oneself and answer wisely and truly: Is this what I want? Is its price reasonable for me to pay? Is it good of its kind? Is it in good condition? Is it a suitable size or quantity? If any of it is left to-day will it fit into my plans for to-morrow? Is this what I want? That is, is it what I have reasonably planned to get or just something which momentarily appeals to me. On the other hand, is it perhaps better for my purpose than the thing I had planned to have? "Reasonable," used in regard to a price, has two interpretations, and the housewife is concerned with both. She must consider whether the price of an article is "within her means" as people say, that is, whether she can buy this thing which she wants without sacrificing something equally or more important. She must also consider whether the price is a reasonable value for the nourishment and enjoyment which it represents and not a fictitious price caused by unseasonableness or an unusual demand. Is it good of its kind? And is it in good condition? Are questions which may well be considered together. We can only learn to answer them by experiment and experience. Especially is this true in regard to meat. One cannot easily recognize the different pieces from another person's description, and it is often difficult to do so from pictures. Even the names of the pieces differ considerably in different localities, and a knowledge of the quality of meat is impossible to obtain except from actual experience. The best and easiest way to learn about meat is from a good butcher. Three or four minutes of his time appropriated by you every time that you go to his shop will make you into a skilful marketer. Do not hesitate to ask him questions nor be afraid of betraying your ignorance. For whether you know much or little, it is well to put a good deal of responsibility upon him in selecting meat, then if it is not satisfactory he can fairly be taken to task, but if you do the choosing without his help, a mistake is your own fault. If the housewife is not sure of the names given to pieces of meat in the locality in which she is marketing, or not very sure of such names anywhere, she may easily explain her wishes by designating what she means to do with a piece of meat, as, "a piece of veal for roasting," "about a pound and a half of lamb for stewing," "a piece of beef for soup," and the like phrases. Her receipt book will probably give her pictures and the names of pieces of meat, or she may again apply to her paternal government for Farmers' Bulletin No. 34: "Meats: Composition and Cooking," in which she will find placid animals divided into numbered sections, and considerable explanation of ways in which these sections may be used.