416 



THE FARMER'S AND 

 Fig. 2. 



Hind-Quarter. 



1. Sirloin, or back-sye. 



2. Hock-bone. 



3. Buttock. 



4. Large round. 



5. Small round. 



6. Hough. 



7. Thick flank. 



8. Thin flank. 



9. Nine holes. 



Rump 



Fore-Quarter. 



10. Large runner. 



11. Small runner. 



12. Spare-rib, or fore-sye. 



13. Brisket. 



14. Shoulder Iyer. 



15. Nap, or shin. 



16. Neck. 



17. Sticking piece. 



It is therefore obvious that, of the two methods of cut 

 ting up beef, the London affords much more of roasting 

 and steak, that is, the more valuable pieces, out of the 

 same carcass ; and, of course, more money would thereby 

 be reallized from it. 



Much of what we have said on the management requi- 

 site in sending beef to the London market, will apply 

 equally to sending mutton, veal, or lamb to the same 

 market. The best pieces only should be sent to London, 

 and the remainder kept for the home market : and were 

 this recommendation attended to, the expense of exporta- 

 tion would be diminished on what was sent ; for the best 



