ANATOMY. 



yology, or doctrine of the moving 

 powers or muscles. 



4. Angciology, or description of the 



^<\ in nourishingthe body, in 

 absorption, and in the removal of super- 

 fluous parts. 



5. Atlenology, or account of the glands, 

 in which various liquors are separated or 

 prepared from the blood. 



('}. spliiiichnology, or a description of 

 the different bo\v-ls wliich serve various 

 un<l dissimilar purposes in the uniiiuil eco- 

 nomy. 



7. Neurology, under which till'* the 

 brain, the nerves, and the organs of sense 

 must be comprehended. 



Tlie functions carried on in animals, in 

 the explanation of which physiology con- 

 sists, and for the detailed account of which 

 \\ e refer the reader to the article PHYSIO- 

 LOGY, may be thus arranged. 



1. Digestion, or the conversion of extra- 

 neous matter into a substance fit for the 

 nourishment of their own bodies. 



J. Absorption, by which the nutritive 

 fluid is taken up and conveyed into the 

 vascular system, and by which the old 

 parts of our body are removed. 



.). Inspiration, or the exposure of the 

 nutritive fluid to the action of the atmos- 

 phere. 



4. Circulation, or the distribution of 

 the converted matter to every part of the 

 animal, for its repair and augmentation. 

 The process is named circulation, from the 

 mode in which it is carried on in the ge- 

 nerality of animals. 



5. Secretion, or the separation and de- 

 position of the particles composing the 

 structure of animals and vegetables, as 

 well :is the formation of various substan- 

 v<. -s which they produce from the circu- 

 lating fluids. 



6. Irritability, or the principle by which 

 living fibres contract, by me-ans of which 

 absorption and circulation are carried on, 

 and wliich is more strikingly manifested 

 by the occasional exertions of the muscu- 

 lar pi." 



7 Sensation, by which animals become 

 conscious of their own existence, and of 

 that of external bodies. 



8. Generation, by which new beings, si- 

 milar to tlu- parent*, are formed and pro- 

 duced. 



PAUTICULilt ANATOMICAL DESCRIPTION OK 

 THE HIM AN HOUT. 



Aft i r a cursory notice of the cellular sub- 

 stance, which forms the grand uniting me- 

 dium of the various structures in the bod) , 

 and of membranes, winch are formed of 



that substance, we shaH proceed to de- 

 scribe the other parts, chieH) according 

 to the technical ;uTan^\;iient abov. 



timed. 



',;r*A.?tanrc,orcellul:>rmcinbranr, 

 ti la cellulosa or mucosa of Latin writers, 

 is the medium which connects and sup- 

 ports all the various parts and structures 

 of the body. Any person may gain a gene- 

 ral notion of tips substance, by ob- 

 it in joints of veal, where it isalwavs in- 

 flated 1'V the J'utchcrs. 1 1 consists of an 

 assemblage of fit) res and laminae of animal 

 matter, connected to each other so a* to 

 form innuineraliL.- cells or small cavities 

 from which its name of cellular is derived. 

 It pervades even -part of the animal struc- 

 ture. By joining together the minute fi- 

 brils of muscle, tendon, or nerve, it forms 

 obvious and visible fibres; it collects thoc 

 fibres into large fasciculi ; and by joining 

 such fasciculi or bundles to each other, 

 constitutes an entire muscle, tendon, or 

 nerve. It joins together the individual 

 muscles, and is collected in their intervals. 

 It surrounds each vessel ami nerve in thr 

 body ; often connecting these parts to- 

 gether by a firm kind of capsule, and in a 

 looser form joining tbcm to the neigh- 

 bouring muscles, &c. When condensed 

 into a firm and compact structure, it con- 

 stitutes the various membranes of the bo- 

 dy, which, by long maceration in water, 

 may be resolved into a loose cellular tex- 

 ture. In the bones it forms the basis or 

 ground-work of their fabric, a receptacle, 

 in the interstices of which the earth of 

 bone is deposited. As cellular substance is 

 entirely soluble in boiling water, it is as- 

 cribed by chemists to that peculiar modi- 

 fication of animal matter termed gelatine. 

 In consequence of its solution by the uni- 

 ted agencies of heat and moisture, the 

 muscular fibres separate from each other, 

 and form the other structures of the body. 

 This effect is seen in meat which is sub- 

 jected to long boiling or stewing for the 

 table, or indeed in a joint which is mere- 

 ly over-boiled. 



Its watery solution assumes, when cold, 

 the appearance of jelly ; and, after a par- 

 ticular mode of preparation, constitutes 

 glue. 



The interstices ofthe cellular substance 

 are lubricated ami moistened by a serous 

 or watery fluid, poured out l>y the e\ha- 

 lant arteries and again taken in by thr 

 lymphatics. It thus acquires a pliancy 

 and softness, which adapt it particularly 

 to serve asacounecting medium for parts 

 wliich have motion on each other. The 

 importance of this property will be best 

 understood by observing 1 the effects of 



