No. 13. 



Manner of Dividing an Ox for the Table. 



209 



For the information of some of our readers 

 and especially our young friends, we publish 

 the above cut, which represents the method 

 of dividing an ox for the table in most parts 

 of the United States — in some sections how- 

 ever the method is varied, dividing into small- 

 er pieces, but the manner of cooking is the 

 same. 



References to the Figures. — 1 Sirloin ; 

 2 Rump; 3 Edge Bone; 4 Buttock; 5 

 Mouse Buttock; tJ Veiney Piece; 7 Thick 

 Flank; 8 Thin Flank; 9 Leg; 10 Fore-Ribs— 

 five-Ribs; 11 Middle-ribs; four ribs; 1' 



I£.eii9:»^rli.s on Gardeuing. 



BY T. BRIDGEMAN. 



The mode of laying out the ground is a 

 matter of taste, and may be left to the gardener 



j himself; the tbrm being a thing of trifling 

 importance in the production of useful vege- 



] tables, or whether the ground be laid out in 

 beds of four or ten feet wide, provided it be 

 well worked, and the garden kept neat and 

 free from weeds. 



j Those who have not a garden already form- 

 ed, should, however, fix on a level spot where 

 the soil is deep; but as we have not always 



Chuck — , three-ribs; 13 Shoulder or leg of i a choice, I would recommend the reader to 

 mutton-piece; 14 Brisket; 15 Clod ; 16 Neck i ; that which is within the reach, and ought to 

 or sticking piece ; 17 Shin ; 18 Cheek. be the object of every man, namely, to make 



Method OF Cooking .—//mfZ Qarter. Uhe most of what he has. 

 Sirloin, roasted— Rumps roasted, or steak, or 1 1 P/evious to entering on the work of the 

 stew-Edge-bone, boiled— Round, alamode,! i?^'"fe"'/he gardener should lay down rules 



i_ -1 1 1. 1 1 ,■ -IT ■ • iiti)r his riiliirp o-nvprninpiit 11 nrripr tn this. 



boiled, or savory salted beef — Veiney piece, 

 steaks or roast, or baked or salted — Thick 

 flank steaks, or corned — Thin flank the same 

 — Legran, boil, soup, or stev/ — Leg, soup or 

 stew. Fore Quarter — First cut, 2 ribs, roast 

 — Second cut, 2 ribs, roast — Third cut, 2 ribs 

 roast, — Fourth cut, 2 ribs, roast. — Ciiuck rib, 

 boil or stew, or for making gravy. — Shoulder 



of mutton, piece-steaks, bouilli Shoulder 



Clod, boil or soup, or beef sausages — Brisket, 

 oil or bouilli, or stewing, or salted — Rnttler m 

 boil — Sticking piece, boilorsouji — Neck, gra- 

 vy — Shin, soup, excellent Scotch barley broth, 

 stewed — Head, soup, stewed — Tail, soup, 

 stewed — Heels, witli the head, boiled, jelly, 

 soup. 



Let your stock of cattle, horses, &c. be of 

 the best sort, and more remarkable for strength 

 than fashion. 



ibr his future government. In order to this, 

 he should provide himself with a blank book. 

 In tills book he sliould first lay out a plan of 

 his garden, allotting a place for all the dif- 

 ferent kinds of vegetables he intends to cul- 

 tivate. As he proceeds in the business of 

 planting his grounds, if he were to keep an 

 account of every thing he does relative to 

 his garden, he would soon obtain some know- 

 ledge of the art. This the writer has done 

 for the last nine years. 



I One great article to be attended to is, to 

 j have a supply of good old manure and other 

 composts ready to incorporate with the earth; 

 ialsoa portion of ashes, soot, tobacco dust and 

 I lime, tor the purpose of sowing over seed 

 jbeds in dry weather; tiiis will tend in a great 

 measure to destroy insects which sometimes 

 cut off the young plants as fast as they come 

 I up. 



