78 



BEEF. 



England, it was once much used in the place of butter. 

 Roasted, the nuts have often formed a substitute for coffee. 

 (Bigelow, Farmer's Encyclopaedia.) 



BEEF. The virtues of our ever-to-be respected ances- 

 tors have always been largely attributed to the excellence of 

 their beef. It is related of an old blunt English command- 

 er, that at Cadiz he addressed his soldiers in these terms : 

 " What a shame will it be to you, Englishmen, who feed upon 

 good beef, to let those Spaniards beat you, that live upon 

 oranges and lemons." 



By virtue of his extensive and constant experience, the 

 London butcher must be installed as a judge from whom the 

 wise will not appeal ; and his mode of cutting up a carcass 

 is, I believe, followed in the main features in our large cities. 

 The figure below represents the English mode of cutting up 

 a carcass of beef. 



HIND QUARTER. 



/, loin or sirloin. 



r, rump. 



a i, aitch-bone. 



6, buttock or round. 



h, hock. 



/, thick flank. 



</, thin flank. 



s, shin. 



FORE QUARTER. 



f T) fore rib. 



m r, middle rib. 



c r, chuck rib. 



n, neck, clod, and sticking. 



b t, brisket. 



I m, leg-of-mutton piece. 



s, shin. 



