On Marketing

My Dear Friend,—In most cookery books, which are supposed to be written for the middle classes of society, we find at the beginning, and in large type, directions how to market and choose the best joints of meat, poultry, fish, but rarely vegetables, how all the best qualities of each should be known, but nothing is said about the second and third qualities, which two-thirds of the people of England consume; also directions for judging of the finest haunch of mutton, or sirloin of beef, but never of the neck or scrag of mutton, or the skirt of beef, or sheep’s head, liver, &c.