Four years is considered the best age for prime mutton.
VEAL also must have clear white fat, and should be fine in grain.

If the kidney is covered with firm white fat, it indicates health, and the meat is good; if yellow, it is unwholesome, and should not be eaten.

The loin and fillet are used in roasting, and are the choice pieces, the breast coming next, and the neck and ribs being good for stewing and fricassees.
PORK should have fine, white fat, and the meat should be white and smooth.
Only country-fed pork should ever be eaten, the pig even then being liable to diseases unknown to other animals, and the meat, even when carefully fed, being at all times less digestible than any sort.

_Bacon_, carefully cured and smoked, is considered its most wholesome form.
POULTRY come last.

The best _Turkeys_ have black legs; and, if young, the toes and bill are soft and pliable.