136 II. ANIMALS.— Mammalia. 



at IS or 1-3 deg. Baume, are added for every 50 sets of intestines : 

 this addition not only corrects the fetid scent immediately, but 

 also allows the mucous membrane to.be removed after a single 

 night's maceration : used for packing German sausages and black 

 puddings. — Ox bladders, prepared nearly in the same way : used 

 for packages, and for covering bottles. — Druggists gut skins, the 

 blind gut prepared in the same coarse manner: used for wrapping 

 up extracts, pill masses, as also the fetid gums, 3^. the gross. — 

 Gelatine brut, from the skulls of oxen, the spongy insides of ox 

 horns and the ribs, by washing them, soaking them in an equal 

 weight of weak muriatic acid, at 6 deg. Baume in the winter, 

 and 5 or only 4 in summer, for about ten days ; pouring off the 

 acid, soaking them afresh in acid at only 1 deg. Baume for a day 

 and night, steeping them in water for some hours, renewing it five 

 or six times until all the acid is washed out, and finally steeping 

 them in a very weak solution of subcarbonate of soda. lOOlbs. 

 of bones yield about 25 or 271bs. of gelatine brut : used for mak- 

 ing carpenters'* glue, as the fat in the bones gives it a bad taste, 

 and renders it unfit for soup. — Abdominal fat, marrow of the 

 thigh bone, milk, gall, cystic calculus, urine, and dung, collected 

 for use. 



BcFFALO, Bos btibahis. Flesh coarse, nutritive, but preferred 

 to that of neat cattle in summer, as they preserve themselves from 

 the teasing of insects by remaining most of the day under water, 

 leaving only their nostrils above it. Skin tanned, buff leather ; 

 epidermis of the skin removed in preparing buff leather, efflenrures, 

 used to make glue; hoofs sold as elk hoofs, but want the sweet 

 smell when scraped. — Horns from the East Indies. 



Sheep, Ovis aries. Flesh of the young animal, lamhy nutritive, 

 easily digestible; — flesh of the adult animal, mutton, nutritive, 

 strong tasted ; — mutton hams, legs salted and smoked, or dipped 

 in pyroligneous acid for two or three minutes, and dried ; — skins 

 tawed, ichite leather, tanned, basil skins, also made into parchment; 

 — abdominal fat, raw mutton suet, sevum ovinum, sevum P. L. 1809, 

 adeps ovis arietis, eaten raw as a pectoral medicine ; — shdls, blade 

 bones, omojilates, used to make portable soup and bone glue ; — 

 stomachs, ewe rennet, used to coagulate milk : — the parings of 

 parchment; — sheep s trotters; the trimmings of sheep- skins 

 cut off by the tanners, used to make glue. —Horns, rubbed 

 upon heated iron or steel tools to varnish them. — German 

 sausage skins, prepared from the intestines, by soaking them until 

 the peritoneal membrane can be detached by a knife, that of the 

 half next the small end of the intestine comes off in strips uf three 

 or four inches long, the remainder follows in the whole remaining 

 length of the intestine, provided the detachment is begun at the 



