On the day of the lesson it will be necessary to have a piece of meat showing the three parts—fat, bone, and muscle. A lower cut of the round of beef has all these parts, and the muscle is sufficiently tough to show its connective tissue plainly. For the study of fat, a piece of suet is best, as it can be easily picked apart to show its formation.
In examining fat meat and lean meat it is essential that, at least, every two pupils have a piece, as close scrutiny is necessary. One or two samples of bone will suffice for the class.
No definite amount of work can be laid down for any one lesson. The interest and ability of the class must be the guide. In rural schools, the time of each lesson must be comparatively short, though no Household Management teacher should spend more than forty minutes on purely theoretical work without a change of some kind.
The following is an outline of the facts to be considered in this particular study:
LESSON I
1. Names of meat:
(1) Beef, from the ox or cow. The best meat comes from an animal about four years old.
(2) Veal, from the calf. It should be at least six weeks old.
(3) Mutton, from the sheep. Spring lamb is from six to eight weeks old; yearling is one year old.
(4) Pork, from the pig.