CONTENTS. 



PART I. — The Construction and Functions of the Animal 

 Body. 



PAGE, 



Chap. I. The skeleton. — What is meant by anatomy 

 and physiology. Cells and protoplasm. Quality 

 of bone. The division of the skeleton into parts. 

 One reason for docking. The importance of a well- 

 spr,ung rib. The bones and joints of the limbs. 

 "Tied in." Splint bones and splints. Lateral 

 cartilages and side bones. The hooks or hip bones. 

 The hock 1-19 



Chap. II. The muscles andtheirwork. — Muscular and 

 connective tissue. The grain of meat. Qual- 

 ity of muscle. Tendons or sinews. Certain 

 muscles and their work. Suspensory ligaments. 

 Joint oil (synovia) and its uses 20-27 



Chap. III. The digestive system. — Prehension (seiz- 

 ing) and mastication (chewing). Secretion and 

 the digestive fluids, gastric juice, bile, etc. Absorp- 

 tion, the taking of food into the blood and tissues. 

 Mucous and serous membranes. The teeth and 

 their construction. Telling the ages of horses, cat- 

 tle and sheep. The stomach of the horse, pig and 

 ruminant. Time required for the digestion of cer- 

 tain foods. The small intestines and their work. 

 The liver and bile. The pancreas and its juice 28-32 



Chap. IV. Excretion. — The expulsion of waste products. 

 The large intestines. The kidneys and the urine. 

 Reflex action. The secretions of the skin. Sweat 

 and grooming. The sebaceous secretion. Respired 

 air. The organs of breathing. Drenchirig and 

 choking. The larynx and Roaring. The lungs 

 and their construction 58-03 



