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166. The Color Meat Should be






Meat should be red with the fat a clear
white. The fat besides being white should be firm, and suety, and never
moist. Good meat has very little smell. Bad meat shrinks considerably in
boiling. Meat which is fresh and good does not loose an ounce of weight,
but swells rather, when it is being boiled.






Next: 167. Buying a New Oil Cloth

Previous: 165. Stitching Down a Seam



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