32 



HORSES 



27 



1. Muzzle. 



2. Lips. 



3. Nostril. 



4. Face. 



5. Eye. 



C. Forehead. 



7. Foretop. 



8. Ears. 



9. Poll. 



10. Jaw. 



11. Throatlatch. 



12. Neck. 



13. Crest. 



14. Withers. 



15. Shoulder. 



16. Breast. 



17. Point of shoulder. 



REGIONS OP THE HORSE 



18. Arm. 



19. Elbow. 



20. Fore flank. 



21. Forearm. 



22. Knee. 



23. Cannon. 



24. Fetlock joint. 



25. Pastern. 



26. Coronet. 



27. Hoof. 



28. Seat of sidebone. 



29. Seat of splint. 



30. Chestnut. 



31. Abdomen. 



32. Ribs. 



33. Back. 



34. Loin. 



35. Point of hip. 



36. Coupling. 



37. Hind flank. 



38. Sheath. 



39. Stifle joint. 



40. Seat of thoroughpin. 



41. Seat of bog spavin. 



42. Seat of bone spavin. 



43. Seat of ringbone. 



44. Seat of curb. 



45. Hock. 



46. Gaskin. 



47. Thigh. 



48. Quarter. 



49. Croup. 



50. Point of buttock. 



51. Tail. 



THE LENGTH OF INTESTINES AND CAPACITY OF STOMACHS 



It requires from three to four days for food to pass through the digestive tract of farm animals. 



DIGESTIVE ORGANS 



The stomach and intestines of farm animals stomachs; namely the paunch, honey -comb, 



differ widely as to capacity, size and struc- many plies and rennet, the food first being 



ture. The stomach of the horse and pig is stored in the paunch, rechewed — chewing 



a single sack and has not nearly the capacity the cud — and then returned to the other 



of the cow or sheep which have four stomachs. 



