CONTENTS. 



Part I The Construction and Functions of the Animal Body. 



PAGE. 



Chap. I. The Skeleton. The meaning of anatomy and physiology. 

 Cells and protoplasm. Quality of bone. The divisions of the 

 skeleton. A reason for docking. The importance of a well 

 sprung rib. The bones and joints of the limbs. Splint bones 

 and splints. Lateral cartilages and sidebones. The hooks 

 and hock. Location of joints in animals. The height of a 

 horse 1-22 



Chap. II. The Muscles and their Work. Muscular and connective 

 tissue. The grain of meat. Quality of muscle. Tendons or 

 sinews. Certain muscles and their work. Suspensory liga- 

 ments. Joint oil or synovia and its uses 23-31 



Chap. III. The Digestive System. Prehension and mastication. Se- 

 cretion and the digestive fluids. Saliva, gastric juice, bile, 

 pancreatic juice. The taking of food into the tissues, termed 

 absorption. Mucous and serous membranes. The teeth and 

 their arrangement. Telling the ages of horses, cattle and 

 sheep. The stomach of the horse, pig, sheep and ox. Types 

 of stomachs. Time required for digestion. The small intes- 

 tines and their work. The liver and its secretion bile. The 

 pancreas and its fluid. Chyle and the lacteals 32-58 



Chap. IV. Excretion. The expulsion of waste products. The large 

 intestines. The kidneys and urine. Reflex action. The secre- 

 tions of the skin. Sweat and grooming. The sebaceous secre- 

 tion. Respired air. Organs of breathing. Drenching and 

 choking. The larynx and roaring. The lungs and their con- 

 struction 59-69 



Chap. V. The Process of Breeding. Reproduction and the organs 

 involved. Heat, its signs and frequency. Periods of gesta- 

 tion. Number of females to the male. Age when to breed. 

 Essentials in mating. The digestive and reproductive organs 

 of poultry. Mating of poultry 70-83 



