If the housewife is not sure of the names given to pieces of meat in the locality in which she is marketing, or not very sure of such names anywhere, she may easily explain her wishes by designating what she means to do with a piece of meat, as, "a piece of veal for roasting," "about a pound and a half of lamb for stewing," "a piece of beef for soup," and the like phrases.

Her receipt book will probably give her pictures and the names of pieces of meat, or she may again apply to her paternal government for Farmers' Bulletin No. 34: "Meats: Composition and Cooking," in which she will find placid animals divided into numbered sections, and considerable explanation of ways in which these sections may be used.

Because the names of pieces of meat and the methods of cutting them vary considerably, I shall give but a brief and general table here. This diagram of a side of beef will give some idea of the position of the several pieces.

1. Hind Shank 2. Lower Round 3. Round 4. Aitch Bone 5. Rump 6. Loin 7. Flank 8. Navel 9. Plate 10. Ribs 11. Brisket 12. Cross Ribs 13. Chuck 14. Neck 15. Shoulder 16. Fore Shank

Beef.—The neck, shin or shank and navel are usually used for soup stock.

A variety of pieces known by a variety of names, such as cross ribs, plate or Rattel rand, brisket, shoulder, rump, thick flank, aitch bone and the butt or vein, are used for boiling, braising, stewing, corned beef, pot roasts and spiced beef.

The upper round, occasionally called the buttock, is used for round steaks.

The lower round is good for beef-tea, hamburg-steak, meat pies and any purpose for which good chopped beef is needed.

The chuck ribs are those nearest the neck; they are frequently used for stews, chuck steaks and ragout. Sometimes the ribs are removed and the meat rolled and tied; this makes a tender and well-flavoured roast.