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1st. It is neither of a pale pink color nor of a deep purple tint, for the former is a sign of disease, and the latter indicates that the animal has not been slaughtered, but has died with the blood in it, or has suffered from acute fever.

2d. It has a marked appearance from the ramifications of little veins of fat among the muscles.

3d. It should be firm and elastic to the touch and should scarcely moisten the fingers—bad meat being wet and sodden and flabby with the fat looking like jelly or wet parchment.

4th. It should have little or no odor, and the odor should not be disagreeable, for diseased meat has a sickly cadaverous smell, and sometimes a smell of physic. This is very discoverable when the meat is chopped up and drenched with warm water.

5th. It should not shrink or waste much in cooking.

6th. It should not run to water or become very wet on standing for a day or two, but should, on the contrary, dry upon the surface.

7th. When dried at a temperature of 212 deg., or thereabouts, it should not lose more than from 70 to 74 per cent. of its weight, whereas bad meat will often lose as much as 80 per cent. The juice of the flesh is alkaline or neutral to test paper.