136 PRACTICAL ZOOLOGY. 



own thin sheath, and the small bundles of fibres have 

 separate sheaths, which make the white markings seen 

 in chipped dried beef. 

 9. Tear off a few fine fibres of the muscle, mount on a 

 slide in water, or glycerine, cover with a cover-slip, and 

 examine first with a low and then with a high power. 

 The fine cross-markings of the fibres give to this kind 

 of muscle the name of striped, or striated, muscle. 

 10. Thoroughly clean one of the long bones and make a 

 drawing of it. Saw it in two lengthwise and make a 

 drawing of the surface thus exposed. Put a bone into 

 weak acid, and after a day or two compare it with an- 

 other, that has been burned. 



For a more complete guide to the study of the rab- 

 bit, consult Parker's " Zootomy " ; and " Practical 

 Physiology," Foster and Langley. 



THE HEART AND LUNGS 



OF PIG, SHEEP, OR CALF. 



Get the heart and lungs entire as first removed from the 

 body and "cut long," the "pluck," as the butchers call it. 



1. Hold the mass up by the windpipe, with the heart 

 toward you ; you now look at the front of the heart 

 as it hangs between the lungs. 



2. Observe the windpipe, or trachea, with its stiff rings 

 of gristle, or cartilage. 



3. Back of the windpipe is a soft red tube, the gullet; 

 find where it is cut off below, or cut across it, and note 

 its whitish lining, the mucous coat. The thick red 



