In proportion to the heat or cold, is the goodness of the
egg. Another way to know is to put the egg in a pan of cold water; the
fresher the egg, the sooner it will fall to the bottom; if rotten, it
will swim. If you keep your eggs in ashes, salt or bran, put the small
end downwards; if you turn them endways once a week, they will keep
some months.
VEAL.--If the vein in the shoulder look blue or bright red, it is
newly killed; but if black, green, or yellow, it is stale. The leg is
known to be new by the stiffness of the joint. The head of a calf or a
lamb is known by the eyes; if sunk or wrinkled, it is stale; if plump
and lively, it is fresh.
MUTTON.--If it be young, the flesh will pinch tender; if old, it will
wrinkle and remain so. If young, the fat will easily part from the
lean; if old, it will stick by strings and skins. Strong, rancid
mutton feels spongy, and does not rise again easily, when dented.
The flesh of ewe mutton is paler, of a closer grain, and parts more
easily.
BEEF.--Good beef has an open grain, and a tender, oily smoothness;
a pleasant carnation color, and clear white suet, betoken good meat;
yellow suet is not so good.
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