INTRODUCTION. 



ANATOMY AND PHYSIOLOGY 



OF 



NEAT CATTXE. 



The term Neat Cattle comprehends all the varieties of the Ox. 

 This animal belongs to that numerous order termed Ruminants, from 

 their singular property of bringing back their food into the mouth, 

 after thelfirst swallowing of it, in order that it may undergo a second 

 and more perfect mastication. 



Their distinguishing characteristics are the absence of front teeth 

 in the upper jaw, whose place is supplied by a callous pad ; the divi- 

 sion of the stomach into four distinct compartments discharging 

 essentially different functions ; and the feet being cloven. 



The ox, whether domestic or wild, and varying materially in ap- 

 pearance from difference of breed and climate and food, possesses 

 certain characteristics, which separate him from all other ruminants ; 

 these are the strength and squareness of the skull — the horns, where 

 there are any, invariably growing from the crest or ridge of the fore- 

 head, projecting first laterally, and being composed of a horny case 

 covering a porous or cellular bone — the muzzle being broad, and de- 

 void of hair, and moist — no mane on the neck — the dewlap generally 

 deep — only thirteen pairs of ribs — the tail reaching down almost to 

 the heels, and the udder containing four teats, forming a kind of 

 square. It will be advantageous to take a rapid view^ of the different 

 parts of the structure of the ox. 



The bo?us are the most solid portions of the frame : they sustain 

 the soft parts, give shape to the animal, and protect the most impor- 

 tant organs, as the brain, lungs, &c., from injury. 



The bones, although solid, are perfectly organised, having blood- 

 vessels, absorbents, and nerves : they are composed of a gelatinous 

 matter, in which an earthy substance, phosphate of lime, is deposited, 

 and to which they are indebted for their hardness. 



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