er, and may therefore be bought by the pound. Round bought for steaks should be purchased by the cut, as are other steaks; or, if an entire cut is too large, it may be purchased as upper round or lower round, but the price paid should vary with the piece that is purchased. Round bought for roasts, however, may be purchased by the pound.

18. CARE OF MEAT IN THE MARKET.--Animal foods decompose more readily than any other kind, and the products of their decomposition are extremely dangerous to the health. It is therefore a serious matter when everything that comes in contact with meat is not clean. Regarding the proper care of meat, the sanitary condition of the market is the first consideration. The light and ventilation of the room and the cleanliness of the walls, floors, tables, counters, and other equipment are points of the greatest importance and should be noted by the housewife when she is purchasing meat. Whether the windows and doors are screened and all the meat is carefully covered during the fly season are also matters that should not be overlooked. Then, too, the cleanliness and physical condition of the persons who handle the meat should be of as great concern as the sanitary condition of the market. The housewife who desires to supply her family with the safest and cleanest meat should endeavor to purchase it in markets where all the points pertaining to the sanitary condition are as ideal as possible. If she is at all doubtful as to the freshness and cleanliness of what is sold to her, she should give it thorough cooking in the process of preparation so that no harm will be done to the persons who are to eat it.

19. CARE OF MEAT IN THE HOME.--Because of the perishable nature of meat, the care given it in the market must be continued in the home in order that no deterioration may take place before it is cooked. This is not much of a problem during cold weather, but through the summer months a