OF MARKETING.

IT is requisite, in the first place, to know the different parts of those animals which are brought into our markets, ready slaughtered, and generally denominated butcher's meat.

The ox, or cow, when killed, is called beef, in which the fore-quarter consists of the haunch, which includes the clod, marrow-bone, shin, and the sticking-piece, which is the neckend. The next is the leg of mutton-piece, which has part of the blade-bone; then the chuck, the brisket, the fore-ribs, and middle rib, which is called the chuck-rib. The hind, quarter contains the sirloin and rump, the thin and thick flank, the veiny-piece, and the isch, aitch, or ash-bone, buttock, and leg. These are the principal parts of the carcase, besides which are the head, tongue, and palate. The entrails are, the sweetbreads, kidneys, skirts, and tripe; of the latter of which there are three sorts, the double, the roll, and the reed tripe. Beef is never out of season all the year round, though for salting ind hanging it is best from Michaelmas to Ladyday.

In a sheep, the fore-quarter contains the neck, breast, and shoulder; and the hind-quarter, the leg and loin. The two loins together are called a saddle of mutton, which is esteemed as a fine dish when the meat is small and fat. Two necks together form the chine. Besides these, are the head and pluck, which includes the liver, lights, heart, sweetbreads, and melt. Mutton is in season from the middle of August till May.

In a calf, the fore-quarter consists of the shoulder, neck, and breast; and the hind-quarter is the leg which contains the knuckle, the fillet, and the loin. The head and inwards are called the pluck; in Staffordshire, the calf's race; and in

Lancashire, the mid calf; it consists of the heart, liver, lights, aat, and melt, and what is called the skirts; the throat sweetbread, and the wind-pipe sweetbread. Veal, from its speedy decay in hot or close weather, is generally allowed to be best from Christmas to June.

The fore-quarter of a lamb consists of a shoulder, neck, and breast, together. The hind-quarter is the leg and loin. The head and pluck consists of the liver, lights, heart, nut, and melt; as also the fry, which is formed of the sweetbread, lamb-stones, and skirts, with some of the liver. Lamb may be had at all times in the year; but it is particularly in high season at Christmas, when it is considered as one of the greatest presents that can be made from any person in London to another residing in the country.

Grass-lamb comes in about April or May, according to the nature of the weather at that season of the year. In general it holds good to the middle of August.

Venison, if buck, comes in season in May, and continues so till November; and if doe, its season is from Michaelmas to Candlemas..

In a hog, the fore-quarter is the fore-leg and spring; and, if it is a large hog, you may cut off a spare-rib. The hindquarter is only the leg and loin. The inwards form what is called the haslet, which consists of the liver, crow, kidney, and skirts. Besides these there are chitterlins, or guts, the smaller parts of which are cleansed for sausages and blackpuddings.

What is called a bacon hog is cut differently, on account of making hams, bacon, and pickled pork. Here you have fine spare-ribs, chines, and griskins, and fat for hog's lard. The liver and crow are much admired fried with bacon.

The proper season for pork commences about Bartholomewtide, and lasts all the winter. When the summer begins, it grows flabby, and is therefore not used except by those who are particularly attached to that kind of animal provision.

Hams and bacon are never out of season when carefully cured.

We shall conclude this department with the following useful illustrations of the marketing plate.