the wants of this country, that she has been able to
extract but little.]

CHEESE is to be chosen by its moist, smooth coat; if old cheese
be rough-coated, ragged, or dry at top, beware of worms. If it be
over-full of holes, moist and spongy, it is subject to maggots. If
soft or perished places appear, try how deep they go, for the worst
part may be hidden.

EGGS.--To prove whether they are good or bad, hold the large end of
the egg to your tongue; if it feels warm, it is new; but if cold, it
is bad. In proportion to the heat or cold, is the goodness of the
egg. Another way to know is to put the egg in a pan of cold water; the
fresher the egg, the sooner it will fall to the bottom; if rotten, it
will swim. If you keep your eggs in ashes, salt or bran, put the small
end downwards; if you turn them endways once a week, they will keep
some months.

VEAL.--If the vein in the shoulder look blue or bright red, it is
newly killed; but if black, green, or yellow, it is stale. The leg is
known to be new by the stiffness of the joint. The head of a calf or a
lamb is known by the eyes; if sunk or wrinkled, it is stale; if plump
and lively, it is fresh.

MUTTON.--If it be young, the flesh will pinch tender; if old, it will
wrinkle and remain so. If young, the fat will easily part from the
lean; if old, it will stick by strings and skins. Strong, rancid
mutton feels spongy, and does not rise again easily, when dented.
The flesh of ewe mutton is paler, of a closer grain, and parts more
easily.

BEEF.--Good beef has an open grain, and a tender, oily smoothness;
a pleasant carnation color, and clear white suet, betoken good meat;
yellow suet is not so good.

PORK.--If young, the lean will break in pinching, and if you nip the
skin with your nails, it will make a dent; the fat will be soft and
pulpy, like lard. If the lean be tough, and the fat flabby and spongy,
feeling rough, it is old, especially if the rind be stubborn, and you
cannot nip it with your nails. Little kernels, like nail-shot, in the
fat, are a sign that it is measly, and dangerous to be eaten.

To judge of the age of POULTRY, see page 53.

* * * * *

CARVING.

[WRITTEN FOR THE _AMERICAN_ FRUGAL HOUSEWIFE.]

TO CARVE A TURKEY.--Fix the fork firmly on one side of the thin bone
that rises in the centre of the breast; the fork should be placed
_parallel_ with the bone, and as close to it as possible. Cut the
meat