[Illustration: FIG. 1.--Diagram of cuts of beef.]

[Illustration: FIG. 2.--Diagram of cuts of veal.]

[Illustration: FIG. 3.--Diagram of cuts of pork.]

[Illustration: FIG. 4.--Diagram of cuts of mutton.]

VENISON.

Venison is a tender meat with short fibres, which is very digestible
when obtained from young deer, but is considered to be rather too
stimulating. Its chemical composition is similar to lean beef.

PORK.

Pork is a tender-fibred meat, but is very indigestible owing to the
high percentage of fat, which is considerably more than the
nitrogenous material it contains. Pork ribs may have as much as 42 per
cent. of fat.

HAM AND BACON.

Ham is more digestible when well boiled and eaten cold. Bacon is more
easily digested than either ham or pork; when cut thin and cooked
quickly--until transparent and crisp--it can often be eaten by
dyspeptics, and forms an excellent food for consumptives.

FOWL.