20 ELEMENTARY PHYSIOLOGY. 



raw. You have also undoubtedly noticed that the 

 muscle or lean meat of pork is of a paler red, and 

 the meat on the breast-bone of a chicken is quite 

 white; so muscle is not always red; but it is gen- 

 erally red, and the plate shows us that the muscles 

 of the human body are of a quite red color. 



There are 527 muscles in your body. 

 Number and Each one of these is made up of many 



Structure of J 



Muscles. strands or string-like fibers. These 



are laid side by sjde in the mniscle, 

 sometimes making quite a thick bundle. Each fiber 

 of a muscle bundle is, however, separated from the 

 rest by a very delicate substance. If you will take 

 a piece of cooked meat, when it is cold, yo^ can pull 

 the muscles apart into strands, and these strands 

 can be separated into many finer fibers or threads of 

 muscle. "While this is being done, you can observe 

 the breaking and crackling of the very thin layer of 

 matter which separates the fibers. The muscles 

 differ from each other in shape. Some are spread 

 out much like a fan. Others are -quite circular in 

 form, like this one (5) around the eye, or this (15) 

 around the mouth. Some are quite long and of 

 nearly even thickness. The largest muscle in the 

 body is this (60), called the tailor muscle. It is 

 nearly a yard long and does the work of crossing 

 the legs. 



The ends of the muscles are attached to 

 the bones by means of a hard white sub- 

 stance or cord, which is called a tendon. These 



