BOSTON. NEW YORK.PHILADELPHIA.
1. First cut of ribs.
2. Second cut of ribs.
3. Third cut of ribs.
4 and 5. Best chuck ribs.
6 and 7. Poorer chuck ribs.
8. Neck piece.		1. First cut of ribs, with tip of sirloin.
2. Second cut of ribs.
3. Third cut of ribs.
4 and 5. Best chuck ribs.
6 and 7. Poorer chuck ribs.
8. Neck piece.		1. First cut of ribs, with tip of sirloin.
2. Second cut of ribs.
3. Third cut of ribs.
4 and 5. Best chuck ribs.
6 and 7. Poorer chuck ribs.
8. Neck chuck.

The Rattle-Ran.

The whole of lower half of the fore quarter is often called the rattle-ran. Diagram No. 17 shows this, and the table following gives the name of the separate cuts:

EXPLANATION OF DIAGRAM NO. 17.

BOSTON. NEW YORK. PHILADELPHIA.
1. Rattle-ran.
2. Shoulder of mutton.
3. Sticking piece.
4. Shin, thick end of brisket, part of sticking piece.
5 and 6. Brisket piece.
7. Middle cut or rib plate.
8. Navel end of brisket.		1. Plate piece.
2 and 3. Shoulder of mutton.
4. Shin and thick end of brisket.
5 and 6. Brisket piece.
7 and 8. Navel end of brisket.		1. Plate piece.
2. Shoulder of mutton or boler piece.
3. Sticking piece.
4. Shin and thick end of brisket.
5 and 6. Brisket piece.
7 and 8. Navel end of brisket.

The rattle-ran or plate piece is generally corned, and is considered one of the best cuts for pressed beef. The shoulder of mutton is used for stews, beef à la mode, roasts and steaks, and is also corned. The sticking piece, commonly called the back of the shoulder, but which is really the front, is used for stews, soups, pie meat and for corning. The shin is used for soups, and the brisket and ribs for corning and for stews and soups. One of the best pieces for corning is the navel end of the brisket. The middle cut of the rattle-ran is also corned.

MUTTON.

Mutton is very nutritious and easily digested. The best quality will have clear, hard, white fat, and a good deal of it; the lean part will be juicy, firm and of a rather dark red color. When there is but little fat, and that is soft and yellow and the meat is coarse and stringy, you may be sure that the quality is poor. Mutton is much improved by being hung in a cool place for a week or more. At the North a leg will keep quite well for two or three weeks in winter, if hung in a cold, dry shed or cellar. Mutton, like beef, is first split through the back, and then the sides are divided, giving two fore and two hind quarters. Diagram No. 18 is of a whole carcass of mutton, and half of it is numbered to show the pieces into which the animal is cut for use.