316 STRUCTURE OF THE SHEEP. 



ting anivnals. In the former the velum pdlaii, or soft palate, 

 a. fleshy substance "attached to the semicircular border of the 

 palatine bones, is sufficiently long to fall down on the back 

 of the tongue, and thus effectually to cl6se the back part of 

 the mouth, except when food is passing, and prevent either 

 the air or food returning through the mouth. Thus a horse 

 can breathe through his nostrils only, and whenever food is 

 vomited it passes in the same direction. The sheep being 

 a ruminating animal, such a structure would be inapplicable, 

 as it would prevent the food being returned to the mouth ; 

 consequently the soft palate is considerably shorter and nar- 

 rower. It does not reach the tongue, and the diminished 

 extent of the palatine bones, to which it is attached, as be- 

 fore observed, also limits its action. 



The larynx, the pharynx, and the tongue a*e connected to- 

 gether and to the upper jaw-bone, or rather to the bones of 

 the head, by means of the os hyoides, so called from its re- 

 semblance to a spur. The semicircular part of the spur em- 

 braces, in a manner, the larynx, whilst the'shaft is intimately 

 connected with the root of the tongue. The os hyoides has 

 two long appendages, which articulate with the temporal 

 bjone. Thus situated and constituted, this bone gives great 

 support to the soft parts connected with it, %fhilst, at the 

 same time, it freely admits their extensive mobility. In the 

 act of swallowing, therefore, this bone is greatly called into 

 action. 



Adjoining the pharynx are two large spaces called the 

 Eustachian cavities, situated one on each side, and commu- 

 nicating by means of a tube with the internal ear. 



THE 0R8ANS OF DIGESTION. 



The digestive organs of the sheep; like those of grami- 

 nivorous animals in general, are extensive and complicated, 

 having a far more difficult and elaborate office to perform 

 than those of carnivorous animals. The food of the latter 

 is taken, as it were, ready prepared ; its constituents closely 

 resemble those of the blood itSelf, and, of course, it is ex- 

 actly similar to the flesh it is intended to nourish. A small 

 quantity of food only is required to be taken, and nearly the 

 whole of this food is employed in nourishing the system or 

 supplying its, waste, the faeces being exceedingly scanty. 

 The digestive organs of herbivorous animals have a much 

 more onerous task to accomplish ; the food is in a more 



