SPLANCHNOLOGY 



137 



means of the phrenum (Fig. 27, No. 8). This half of the mouth 

 forms a pocket-Hke structure which aids in taking up the food. 



The mouth cavity is Uned with stratified squamous epithelium, 

 continuous with that of the pharynx and the esophagus. Taste 

 buds are located in the mucous membrane of the mouth. 



Fig. 28. — Various anatomical parts of the fowl. 



C. A section through the nasal region of the fowl, i, Nasal passages showing 

 the turbinated bones dividing the nasal- passage into the superior, middle and 

 inferior meati. 2, The infra-orbital sinus. 3, The hard palate. 



D. Herbst's touch corpuscle from the beak of a quail. 



E. A vertical section through the ductus cochlearis of a pigeon, i, A blood- 

 vessel. 2, The periosteum. 3, The bony structure. 4, The vascular integu- 

 ment. 5, The scala vestibuli. 6, The inner hyaline cylindrical cells. 7, The 

 membrana tectoria. 8, The papilla acusticabasilaris. 9, The membrana basila- 

 ris. 10, The scala tympani. 11, The ganglion of the cochlear nerve in the 

 ramus basilaris. 12, The periosteum (Gadow). 



F. A corpuscle of the soft papilla of a duck's tongue. 



J. A transverse section through a feather papilla, i. The pulp. 2, The mal- 

 pighian layer. 3. The corium. 4, The stratum comeum of the papilla. 5, The 

 malpighian cell group of the main shaft. 6, The homy sheath. 



In many water fowls, as geese and ducks, the gum edge of the 

 mandible has grooves extending crosswise, in which are numerous 

 terminals of the trigeminus nerve arranged as taste organs (Fig. 29, 

 G and Fig. 28, Z> and F). In many birds of prey and in water birds, 

 e.g., the goose and the duck, there is found at the base of the beak, 

 a very thin, nervous or sensitive skin, waxy in appearance, called 

 the ceroma. 



