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Carcass Of Veal

loin; 3, leg or round; 4, hock; 5, fore-leg; 6, chine; 7, neck; 8, shoulder; 9, ribs; 10, breast or brisket; 11, head.

V. Beef on the Farm.

WHETHER the farmer can afford to kill a heifer or a steer for summer meat will depend upon the size of the family, the number of hands employed, the facilities for preserving the meat, or those for selling or exchanging with neighbors. In the winter there is no reason why the family should not be liberally supplied, both on the score of taste and economy. Beef is the favorite meat, and it is economy to kill it at home rather than buy it cut ready for cooking, unless the butcher can serve the family every day. In the latter case it may be economy to sell the steer or heifer and buy back such meat as is wanted.