The Came i. 2 : 



sufficient water within the stomach to last it for several 

 days without again drinking. To understand this 

 properly, we must enter somewhat more carefully into 

 the details of the internal anatomy. 



Like that of the sheep and other ruminating 

 animals, the stomach of the camel is divided into no 

 less than four portions, which, though each is a sepa- 

 rate cavity, are connected with each other. Into the 

 first and largest of these, usually known as the paunch, 

 or rumen, the food passes as soon as swallowed, and 

 before it is masticated. There it remains until a 

 convenient opportunity arises for chewing it, when it 

 is returned to the mouth and thoroughly macerated. 

 Before this process takes place, however, it passes into 

 the second stomach or reticulum, which consists of a 

 number of polygonal cells, in which the food is formed 

 into a number of smooth balls. This is the 'honey- 

 comb tripe ' of butchers. Thence it is expelled into 

 the oesophagus, or gullet, which opens both into the 

 first and second stomachs, and is carried by the 

 contraction of the spiral muscles composing that tube 

 into the mouth, where it is masticated at leisure. 



As soon as it is thoroughly chewed, the food is 

 once more swallowed, and this time passes directly 

 through the first and second stomachs into the third, 

 or psa/terium, the walls of which are composed of 

 very numerous folds, not unlike the leaves of an 

 uncut book. This is the ' manyplies ' or ' manyplus ' 

 tripe of butchers, presenting a very large surface to 

 the food which is here prepared for admission to the 

 fourth stomach. 



This, which is scientifically known by the name of 

 abomasiis, and by butchers called the ' red/ is the 

 true digestive stomach, the other three being only 

 employed in the prior preparation of the food. In 

 this division of the stomach the gastric juice is 



