Principles of Feeding 61 
one changing the proteids, another the starch, and the third the 
fats. As the material passes along the intestines it comes in con- 
tact with a juice secreted by the walls of the intestines which acts 
upon the starch, but there is little action on the proteids and fats. 
From the time the food enters the stomach, during its entire 
course along the digestive tract, in some way not wholly under- 
stood, the digested food has been absorbed and received into 
vessels, through which it is distributed to the various parts of the 
body. A part of the food mate- 
rials, however, in passing through 
the digestive tract, escapes diges- 
tion. The amount of food di- 
gested depends on the kind of food, 
the amount fed, the class of animal, 
and the condition of the animal’s 
health. 
115. Size of digestive organs. — 
The length and capacity of the di- 
gestive organs of the various farm Fic. 33. —Shire mare. 
animals differ widely. Among ru- 
minating animals, —those capable of re-chewing the previously 
swallowed food, the cow, sheep, and goat, — the stomach is 
a very complicated organ. It has four divisions or sacks 
called paunch, honeycomb, many-plies, and rennet. The paunch 
is very large and may be considered as a reservoir for the stor- 
age of bulky foods. Because of this provision, ruminating ani- 
mals can be fed on foods containing much more bulk than can 
the pig or horse. The food during its retention in the paunch 
becomes thoroughly softened and undergoes some fermentation, 
then it is re-chewed, — called chewing the cud, — and swallowed. 
The stomach of the horse and pig is a single sack and has not 
nearly so great capacity. 
The varying length of intestines and capacity of stomach in 
farm animals is illustrated in the following table: 
aaa 
f hn 
