. L'agriculteur américain de l'encyclopédie et dictionnaire des affaires rurales : englobant toutes les découvertes les plus récentes en chimie agricole. L'agriculture, la chimie agricole. Hind-Quarter. 1. Longe. 2. La croupe. 3. Pique ou pendentif d'os 4. Fesse. 5. Iloclf. 6. Thicli flanc. 7. Flanchet. 8. L'avant-côte. ^unrler avant-Q, 9. Mi-côte. 10. Chuck-rib. 11. Brisket. 12. Pièce de gigot de mouton. 13. Clod et collant et du cou 14. Shin. 15. La jambe. Fig.i.. Ifind-Quarter. L'Aloyau ou back-sye. Hnck-bnne. 3. Fesse.  ?)" 4. Grand tour, j"""" 5. f^mall tour. 6. Hough. 7. Tranche grasse 6. Flanchet.

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. The American farmer's encyclopedia and dictionary of rural affairs : embracing all the most recent discoveries in agricultural chemistry. Agriculture; Agricultural chemistry. Hind-Quarter. 1. Loin. 2. Rump. 3. Itch or adze-bone 4. Buttock. 5. Iloclf. 6. Thicli flank. 7. Thin flank. 8. Fore-rib. Fore-Q^unrler, 9. Middle-rib. 10. Chuck-rib. 11. Brisket. 12. Leg of mutton piece. 13. Clod and sticking and neck 14. Shin. 15. Leg. Fig.i.. Ifind-Quarter. Sirloin or back-sye. Hnck-bnne. 3. Buttock. ?)„ 4. Large round, j"""" 5. f^mall round. 6. Hough. 7. Thick flank 6. Thin flank. 9. Nine holes. Fore-Quarter. 10. Large runner. 11. Small runner. 12. Spare-rib, or fore-sye 13. Brisket. 14. Shoulder Iyer. 15. Nap or shin. 16. Neck. 17. flicking piece. tomers. In the carcass of any animal, an ox, for instance, there are different qualities of meat, and these qualities arc situated in different parts of the carcass. All the best parts are in London used for roasting and steaks, and the inferior for boiling, either in pieces, or making stock for soups, or minced meat, in the various forms of pies, sausages, &c. The carcass oC an ox is cut up into the fol- lowing pieces, as may be seen on referring to the numbers on the annexed cut. Jig. 1. The relative value of these difierent cuts of an ox may be stated at their current value, viz., when the rumps, loins, and fore-ribs of a fine ox fetch 8(^ a pound, the thick flank, buttock, and middle rib will fetch 6(/.; the itch or adze- bone, thin flank, chuck rib, brisket, and leg of mutton piece, 5f/.; the clod and sticking, and neck, 3(/.; and the legs and shins, 2d. a pound. Such is the difference in value of the different cuts of an ox in the meal markets in London. As an object of comparison, we shall also give a figure of an ox cut up in the Edinburgh method, as in fig. 2, and the great difference between both methods may be seen at a glance. See cuts. It is therefore obvious that, of the two methods of cut

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