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.





165. Stitching Down a Seam 167. Buying a New Oil Cloth facebooktwittergoogle_plusredditpinterestlinkedinmail

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