624 



CYCLOtEDIA or LIVE STOC& ANP COMFUBTE ttltjCH XKH7l>OU. 



excellent corned beef, while R, S and L (the rump, round and brisket) 

 make the best pieces for oickling — good, thick, juicy meat, and in large 

 quantities. 



Explanation. — A — Forehead. B — ^I'ace. C~- Cheek. /> — Muzzle. 

 E — Neck. /--Neck-vein. G — Shoulder-point. // — Ann. / — Gain- 

 brel or hock. K — Elbow. L ■ -Brisket, bosom or breast. X — Crops. 

 O — Loin. P — Hip. Q — Rum[ , J? -^— Pin-bone. S — Round-bone, 

 thurl or whirl. 7^— Buttock. i7---.rhigh, or gasket. T— Flank. W 

 --Plates. X -Back, or chine. T TV-oa"^ 



