THE IMPROVED ART OF FARRIERY. 561 



THE STOMACH OF THE HORSE 



Is, as well as in all other animals, an organ of the first 

 importance. In the horse it differs from most other 

 grazing quadrupeds, as it consists of one pouch, or 

 bag only, whereas in those that ruminate, or chew the 

 cud, it is generally divided into four compartments. 



In its shape it somewhat resembles a bag-pipe, but 

 is larger on the left side than on the right. Its mag- 

 nitude is, generally speaking, in proportion to the size 

 of the horse ; although it is small when compared with 

 that of other animals. 



It is furnished with three coats, the outermost 

 of which is the peritoneum ; the second is muscular 

 and fleshy ; and the last a continuation of the inner- 

 most coat of the aesophagus, or gullet, which goes from 

 the mouth to the stomach and begins at the root 

 ot the tongue, behind the head of the windpipe. At 

 that part where it enters the stomach, it is composed 

 of a pretty thick substance, made up of circular and 

 fleshy fibres, by which it contracts and dilates. This 

 is called the left or upper orifice of the stomach, and 

 that whereby it discharges itself into the duodenum is 

 its right or lower orifice. 



A great part of the stomach of the horse is insen- 

 sible, in consequence of a cuticular covenng, and 

 differs of course from the villous portion of that 

 viscus. 



This insensibility prevents irritation from hard food. 

 The sesophagus or gullet, is constantly, unless at the 

 time of swallowing, drawn into longitudinal folds. This 

 contraction prevents any return of the food, and also 

 precludes the possibility of vomiting, from its acting 

 as a valve against any substance that might be re- 



