the bones are ready to fall out; and, if a tongue, till the skin peels
off with perfect ease: the skin must also be taken from the beef. The
housekeeper who will buy good ox beef, and follow these directions
exactly, may be assured of always having delicious beef on her table.
Ancient prejudice has established a notion, that meat killed in the
decrease of the moon, will draw up when cooked. The true cause of this
shrinking, may be found in the old age of the animal, or in its diseased
state, at the time of killing. The best age is from three to five years.

Few persons are aware of the injury they sustain, by eating the flesh of
diseased animals. None but the Jewish butchers, who are paid exclusively
for it, attend to this important circumstance. The best rule for judging
that I have been able to discover, is the colour of the fat. When the
fat of beef is a high shade of yellow, I reject it. If the fat of veal,
mutton, lamb or pork, have the slightest tinge of yellow, I avoid it as
diseased. The same rule holds good when applied to poultry.

* * * * *

TO CORN BEEF IN HOT WEATHER.

Take a piece of thin brisket or plate, cut out the ribs nicely, rub it
on both sides well with two large spoonsful of pounded saltpetre; pour
on it a gill of molasses and a quart of salt; rub them both in; put it
in a vessel just large enough to hold it, but not tight, for the bloody
brine must run off as it makes, or the meat will spoil. Let it be well
covered, top, bottom and sides, with the molasses and salt. In four days
you may boil it, tied up in a cloth with the salt, &c. about it: when
done, take the skin off nicely, and serve it up. If you have an
ice-house or refrigerator, it will be best to keep it there. A fillet or