FARM DAIRYING 



developed, and it is from this stomach that the 

 commercial rennet is made. As the calf gets 

 fibrous food, the other stomachs develop. 



You have watched the placid old "cobossy" 

 lying under a tree peacefully chewing her cud, 

 and have thought what a good time she is having. 

 But she is working diligently all the time. 



You notice a lump rising along the side of her 

 neck. That lump is a portion of the softened food 

 from the second stomach, which the muscles of the 

 gullet are forcing upward to the mouth, where it 

 is thoroughly masticated and then allowed to pass 

 down into the third stomach. In this stomach the 

 food is rubbed between the many folds in the lin- 

 ing already spoken of. When the cow gets a quan- 

 tity of hard, indigestible food, such as dried grass, 

 and little water to drink, the folds of this stomach 

 become packed with this food and the cow is said 

 to be " fardel-bound." 



From the third stomach the food enters the 

 fourth and last stomach, where the digestion is 

 further carried on. It then passes out into the 

 smaller intestine, and along its course to the 

 larger intestine. 



During this time the various digestive juices 

 have been acting on the food and converting the 

 available digestible portion into a fluid. A portion 



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