e
other, in both methods, it will be seen that the most valuable
pieces--the roasting--occupy its upper, and the less valuable--the
boiling--its lower part. Every beast, therefore, that lays on beef more
upon the upper part of its body is more valuable than one that lays the
same quantity of flesh on its lower parts.

It is deemed unnecessary to enter into details as to the modes of
cutting-up most in vogue in this country, as there is a needlessly great
want of uniformity.

Of the qualities of beef obtained from the different breeds of cattle in
England, there is no better meat than from the West Highlanders for
fineness of grain and cutting up into convenient pieces for family use.
The Galloways and Angus, when fattened in English pastures, are great
favorites in the London market. The Short Horns afford excellent steaks,
being thick of flesh, and the slice deep, large and juicy, and their
covered flanks and nineholes are always thick, juicy, and well-mixed.
The Herefords are somewhat similar to the Short Horns, and the Devons,
may, perhaps, be classed among the Galloways and Angus, while the Welsh
cannot be compared to the West Highlanders. Taking, then, the breeds of
Scotland as suppliers of good beef, they seem to be more valuable for
the table than those of England.

There are, perhaps, not sufficient data in existence to determine the
true proportion of offal of all kinds to the beef of any given fat ox;
but approximations have been made, which may serve the purpose until the
matter is investigated by direct experiment, under various
circumstances. The dead weight bears to the live weight a ratio varying
between .571 and .605 to 1; and on applying one or the other multiplier
to the cases of the live weight, a pretty correct approximation is
reached. The tallow is supposed to be eight one-hundredths of the live
weight; so that the multiplier is the decimal .08. The hide is supposed
to be five one-hundredths of the live weight; so to obtain its weight, a
multiplier, .05, is used. The other offals are supposed to be in a
proportion of about one-fourth of the live weight; so that the
multiplier, .28, is as near as can be proposed under existing
experience.

Beef is the staple animal food of this country, and it is used in
various states--fresh, salted, smoked, roasted, and boiled. When
intended to be eaten fresh, the _ribs_ will keep the best, and with care
will keep five or six days in summer, and in winter ten