(_b_) Exercise--in certain parts of the body,
where muscles are much used, these muscles must
be more firmly bound together, as in the neck
and legs, etc.

(3) Dry heat will harden connective tissue,
making it more difficult to cut and chew;
therefore tough cuts should not be cooked in
dry heat.

(4) Moist heat will soften and finally dissolve
connective tissue, making it easy to cut and
chew; therefore tough cuts should be cooked in
moist heat.

(5) Tough meat is more abundant in an animal's
body, and is, therefore, cheaper than tender
meat.

(6) Tough meat has richer juices than tender
meat and should be used for soup, broth, and
beef-tea.

11. Digestibility of meat:

(1) The less muscle juice is coagulated by
heat, the more easily it is digested.

(2) Because of their close texture, the liver,
kidney, and heart of animals are more difficult
to digest.

(3) Mutton and lamb, because of their shorter
fibres, are more easily digested than beef.

(4) Veal is difficult to digest, owing to its
stringy fibres.

[Illustration: Cuts of veal]

[Illustration: Cuts of lamb]

(5) Pork has a large amount of fat intermingled
with its fibres, and is, therefore, difficult
to digest.

(6) Chicken and turkey are easily digested, but
goose and duck are indigestible, because of the
fat through the muscle fibres.

(7) Game is easy of digestion.

The practical work, besides the experiments, in connection with the meat
lessons, should consist of at least three preparations of this food: (1)
the cooking of tender meat, (2) the cooking of tough meat, (3) the
making of soup.

[Illustration: Cuts of pork]

The object of each preparation should be made plain, so that the pupils
may fully understand what they are trying to accomplish.

1. Object in cooking tender meat:

(1) To change the flavour and appearance.

(2) To seal the tubes to keep in the juices.

(3) To cook the meat without densely
coagulating the protein of the muscle juice, so
as to keep it digestible.

2. Object in cooking tough meat:

(1) To c