ed meat, which keeps but a short time. Test the
freshness of lamb by touching the kidney-fat; if it is soft and moist
the meat is on the verge of spoiling; a bad smell indicates that it is
already tainted; it is utterly unfit for use.

=Veal.=--Prime veal is light flesh color, and has abundance of hard,
white, semi-transparent fat. The flesh of the second quality is red in
contrast to the pinkish-white color of the prime sort; and the fat is
whiter, coarser-grained, and less abundant. The poorest kind has
decidedly red flesh, and very little kidney-fat. The neck is the first
part that taints, and it can easily be tested; the loin is just spoiling
when the kidney-fat begins to grow soft and clammy.

Read this sentence about BOB-VEAL carefully, and be sure to remember it.
It is the flesh of calves killed when two or three weeks old, or that of
"deaconed calves," which are killed almost as soon as they are born, for
the value of their skins. This practice cannot be too harshly condemned
as a criminal waste of food; for a stock raiser, or farmer, who knows
his business can feed his calves until they reach a healthy maturity,
without seriously interfering with his supply of milk. The flesh of
BOB-VEAL is a soft, flabby, sticky substance, of a ropy gelatinous
nature; and, being the first flesh, unchanged by the health-giving
action of air and food, it is devoid of the elements necessary to
transform it into wholesome food. IT SHOULD NEVER BE EATEN.

=Pork.=--The best kind of pork is fresh and pinkish in color, and the fat
is firm and white. The second quality has rather hard, red flesh, and
yellowish fat. The poorest kind has dark, coarse grained meat, soft fat,
and discoloured kidneys. The flesh of stale pork is moist and clammy,
and its smell betrays its condition. Measly pork has little kernels in
the fat, and is unhealthy and dangerous food. After testing, as you
would beef, so as to see if it is fresh, and making sure that it is not
measly, we have still to dread the presence of TRICHINA, a dangerous
parasite present in the flesh of some hogs. The surest preventive of
danger from this cause is thorough cooking, which destroys any germs
that may exist in the meat. Cook your pork until it is crisp and brown,
by a good, steady fire, or in boiling water, at least twenty minutes to
each pound. Pork eaten in cold weather, or moderately in summer,
alternately with other meats, is a palatable and nutritious food. It has
a hard