INTRODUCTION. 



ANATOMY AND PHYSIOLOGY 



OP 



NEAT CATTLE. 



The term Neat Cattle comprehends all the varieties of the Ox 

 This animal belong^s to that numerous order termed Ruminants, from 

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

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

 and more perfect mastication. 



Their distin^uishino^ 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 f^id view of the different 

 parts of the structure of the ox. 



The bones 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 wnich tbey are indebted for their hardness 



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