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housewife. We should have been thankful
for such knowledge ourselves, as without it
one invariably buys more than is actually
needed for the consumption of the house-
hold.
With regard to meat, an allowance must
be made for its waste in cooking, and also
for the weight of bone found in every joint,
except buttock of beef.
Having advanced thus far in oui know-
ledge of housekeeping, the next step is how
to choose meat, and in order to do this well
we must know the names of the different
joints,
An ox is divided by tlie butcher into the following joints
:—London style.
1. Sirloin.
2. Top, or aitch-bone.
3. Rump.
4. Buttock, or round.
$. Mouse buttoch.
6. Veiny piece.
7. Thick flank.
8. Thin flank.
9. Leg.
10. Fore rib (5 ribs).
IT. lUiddle rib (4 ribs).
12. Chuck rib (3 ribs).
13. Shoulder, or leg-of-
mutton piece.
'15. Clod.
16. Sticking.
17. Shin.
18. Cheeks
