A MANUAL ON THE HOG. 77 



in the pig, and into which open the mouths of numerous 

 little vessels, conveying the gastric juice to the semi-di- 

 gested food, and by its action converting it into a pulta- 

 ceous fluid, commonly called chyme." 



THE INTESTINES. 



"The intestines of a hog bear a stronger resemblance 

 to those of the human being, than we find in any other 

 animal. They are sixteen times- the length of the body 

 of the animal, and the proportions of the small intestines 

 to the large, are as three to one. They are composed of 

 four coats or layers. The outer, or peretoneal one, is 

 formed of that membrane which invests and retains in its 

 proper position, every portion of the contents of the belly. 

 The second layer is muscular, and by its action propels 

 the contents of the stomach gradually on ward. 



"The office of the third is to lubricate the innermost coat, 

 and, for this purpose, it is supplied with numerous glands 

 surrounded by cellular tissue. The fourth, or lining coat, 

 is soft, villous, and, in a healthy state, always covered with 

 mucus, The food having been sufficiently converted into 

 chyme, by the action of the stomach, is gradually propelled 

 through the pyloric orifice by 



THE DUODENUM, 



or first intestine, where it is submitted to the influence of 

 two fluids, the one secreted by the pancreas (sweet-bread), 

 the other by the liver, and the combined action of which 

 separates the nutritious from the worthless portion, causing 

 the former to assume the appearance of a thick whitish 

 fluid, and the latter that of a yellow, pulpy substance. 

 "It next passes into 



THE JEJUNUM AND ILEUM, 



where it undergoes still further alteration, and whence a 

 considerable portion of it is taken up by the lacteal vessels, 

 which open into these two small intestines, and conveyed 

 away to nourish the frame, and become mingled with the 



