head to tail. It is not often that the Carver is called upon to sever these joints, but as it may happen now and then, it is advisable that he should be familiar with their construction. The joints of all animals, whether beasts, birds, or fishes, admit of these types, but, with few exceptions, the Carver is not often required to interfere. Fig. 351 shows one form of vertebrate backbone, and will serve to give some notion how the vertebra bodies are locked together and the overlapping projections called spines, which distract the edge of the knife from the joint underneath. Although these backbones may differ greatly in birds, animals, and fish, yet the principle is the same throughout. The Carver should acquaint himself with what are con- sidered the choice or prime parts of meats, and should then endeavour to give each guest an equal proportion ; or, if these parts are limited, as the breast of a chicken, he should serve that to the principal guests, as far as it will go. The Carver should ascertain, before starting to work, that his knives are sharp ; but in order that lie may not be at a loss in this respect at any time of his labours, it is advisable that he should be supplied with a sharp steel, that will act on the edges of the knives, and not pretend to do so only. The sound of knife-sharpening is very un- pleasant to some persons, and by no means pleasing to an}?, excepting as indicating the presence of good cheer and hospitality ; but although it might be satisfactorily dispensed with, and not missed in good company, it is, nevertheless, often taken advantage of by John Bull to j call attention to the Carver, and give the host an oppor- tunity of welcoming his guests with a few cordial words, to the tune of the “ switz-switz ” as he stands before the uncovered dish. For cutting horizontal slices it is usual to use a two- pronged fork — all carving forks should be two-pronged — fitted with a spring guard, which should be raised, so as to prevent the knife slipping — as it might easily do in carving Fig. 3S0. Hinge Joint. thin slices — and playing havoc with the Carver’s fingers. The usual spring-guard carving-fork lias the drawback of wearing out. so easily, that whilst the fork is still in its prime, the guard falls spontaneously, or refuses to, stand Carving — continued. up. Several efforts have been made to invent a fork fitted with a guard that should not be subject to this defect; all of these may possess more or less merit, but there are not many that have found their way into the market. One scheme for maintaining the guard in its upright position is a sliding tongue that fits into a nick at the base of the guard, and upon which the finger rests in carving, thus securely keeping it in its place. It is just one of those simple little arrange- ments that have been overlooked for generations, in spite of the glaring defects that have been making themselves painfully conspicuous ever since the first introduction of forks ; and then, at a happy moment, the remedy enters the brain of some ingenious gentleman, and the past is wiped out in a new era, and one more step in advance — towards the millennium, perhaps — is made.

AI-modernized reading of the original text

head to tail. It is not often that the Carver is called upon to sever these joints, but as it may happen now and then, it is advisable that he should be familiar with their construction. The joints of all animals, whether beasts, birds, or fishes, admit of these types, but, with few exceptions, the Carver is not often required to interfere. Fig. 351 shows one form of vertebrate backbone, and will serve to give some notion how the vertebra bodies are locked together and the overlapping projections called spines, which distract the edge of the knife from the joint underneath. Although these backbones may differ greatly in birds, animals, and fish, yet the principle is the same throughout. The Carver should acquaint himself with what are considered the choice or prime parts of meats, and should then endeavour to give each guest an equal proportion ; or, if these parts are limited, as the breast of a chicken, he should serve that to the principal guests, as far as it will go. The Carver should ascertain, before starting to work, that his knives are sharp ; but in order that lie may not be at a loss in this respect at any time of his labours, it is advisable that he should be supplied with a sharp steel, that will act on the edges of the knives, and not pretend to do so only. The sound of knife-sharpening is very unpleasant to some persons, and by no means pleasing to an}?, excepting as indicating the presence of good cheer and hospitality ; but although it might be satisfactorily dispensed with, and not missed in good company, it is, nevertheless, often taken advantage of by John Bull to j call attention to the Carver, and give the host an opportunity of welcoming his guests with a few cordial words, to the tune of the “ switz-switz ” as he stands before the uncovered dish. For cutting horizontal slices it is usual to use a twopronged fork — all carving forks should be two-pronged — fitted with a spring guard, which should be raised, so as to prevent the knife slipping — as it might easily do in carving Fig. 3S0. Hinge Joint. thin slices — and playing havoc with the Carver’s fingers. The usual spring-guard carving-fork lias the drawback of wearing out. so easily, that whilst the fork is still in its prime, the guard falls spontaneously, or refuses to, stand Carving — continued. up. Several efforts have been made to invent a fork fitted with a guard that should not be subject to this defect; all of these may possess more or less merit, but there are not many that have found their way into the market. One scheme for maintaining the guard in its upright position is a sliding tongue that fits into a nick at the base of the guard, and upon which the finger rests in carving, thus securely keeping it in its place. It is just one of those simple little arrangements that have been overlooked for generations, in spite of the glaring defects that have been making themselves painfully conspicuous ever since the first introduction of forks ; and then, at a happy moment, the remedy enters the brain of some ingenious gentleman, and the past is wiped out in a new era, and one more step in advance — towards the millennium, perhaps — is made.

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