RECEIPT BOOK. 9J 



or Blown; Gnpes, or Flatulent Colic ; Indigestion, 

 loss of the Cud; and Jaundice, or Yellows. These 

 diseases, however, will be better understood, if we 

 give in the first place, a short description of the 

 cow's stomach. All animals, which ruminate, have 

 more than one stomach: in the cow there are 

 four:, the first is considerably larger than the rest, 

 lies on the left side, and is commonly called the 

 paunch. The food, having been sfficiently macer- 

 ated in this stomach is forced up gradually into the 

 mouth, where it undergoes a complete mastication, 

 which is termed chewing the cud. The food is 

 then again swallowed, and conveyed to the sec- 

 ond stomach, for the gullet opens indifTerently into 

 both. It ends exactly where the two stomachs 

 meet; and there is a smooth gutter, with rising edg- 

 es, which leads into the second stomach, and 

 (.hence to the third and fourth: the animal howev- 

 er, has power to direct it into which it will. The 

 second stomach is named bonnet, or king' s hood. 

 Its internal surface consists of cells, resembling 

 a honey-comb; where the food undergoes a farther 

 maceration, and is then conveyed to the third 

 stomach, called many plies; because its internal 

 surface rises up into many folds. Some of those 

 folds are longter than others, and on their sur- 

 face small glands may be seen, something like mil- 

 let seed. From this it passes into the fourth or 

 red stomach, commonly called the caul. This 

 much resembles the human stomach, or that of the 

 dog; only the inner folds are longer and looser. 

 Here the food is perfectly digested, and prepar- 

 ed for the nourisjiment of the animal. When 

 cows or sheep are*turned into a fresh pasture, of 

 a different kind fmm that they had been accustom- 



