APPENDIX. 4-17 



position and structure of the mouth, eyes, and nostrils ; the 

 number, position, and structure of the gills ; their covering, the 

 operculum. Open the mouth, and examine the tongue and 

 teeth. With a sharp scalpel remove the skin from one side, and 

 study the arrangement of the plates of muscle lying underneath 

 the skin, noting their segmental arrangement. Lay open the 

 body-cavity by a cut extending forward from just in front of 

 the anus. Remove one-half of the body-wall, thus exposing the 

 internal organs. Study their position and arrangement (Fig. 

 48). Cut open the digestive organs, and study their structure. 

 Examine the heart, and note its structure and its relation to the 

 main blood-vessels (Figs. 71, 75). With strong scissors cut 

 away the top of the skull and expose the brain (Fig. 139). The 

 skeleton may be roughly exposed by picking away the flesh 

 (Fig. 112). 



A pigeon or a fowl may be used to illustrate the anatomy of 

 the bird. Examine the general shape of the body and its di- 

 vision into head, neck, trunk, and limbs. Note the feathers, 

 studying particularly their variation in shape, size, color, and 

 structure (Fig. 105), also the covering of the beak and feet. 

 Pluck off all the feathers and note the areas over which they 

 were distributed, and the difference in the shape of the body be- 

 fore and after the removal of the feathers. Study again the 

 head, neck, trunk, and limbs. On the head note the shape of 

 the mouth, and the position and shape of the nostrils, eyes, and 

 ears. Make an incision through the skin, extending from the 

 vent to the throat, and turn back the flaps thus formed. This 

 will expose the gullet, trachea, jugular veins, and the muscles of 

 the breast and abdomen. The crop may be inflated by means 

 of a blow-pipe thrust down the gullet. Dissect away the outer 

 breast muscle, and note a smaller breast muscle beneath it. 

 Open the abdomen, and examine the arrangement and structure 

 of the digestive organs (Fig. 50). Slit open the gullet, crop, 

 gizzard, and intestine, wash out their contents, lay them in a dish 

 of water, and study their structure. Inflate the lungs through 

 the trachea, and note their elasticity. The blood-vessels (Fig. 

 76) and nerves are so large that they may easily be traced. 

 The shape and attachments of the principal muscles of the 

 wings and legs should also be studied. The bones are so firmly 

 connected that a serviceable skeleton may be roughly prepared 

 by dissecting away the muscles and other soft parts, leaving only 

 the ligaments (Fig. 116). 



