28 
The Stomachy and Guts. 
, here, (a) for the reafon above-faid, defign d by Nature to be 
' a fecond Stomach. Whereas in an Ox or a Sheep, the meat 
having paffed four fucceffive Concoctions, 'tis thence deli- 
vered to the Guts of a much finer fubftance 5 and fo 
moveth fafe enough throuh a much fmaller Chanel 5 and 
faft enough, there being much lefs work here left, for the 
C<zcum to perform. 
The Contraction alfo of the Guts, or lenening of the 
Bore by feveral Necks, is of good ufe. As for inftance, in an 
Vrchan or Cat 3 ferving to ftint the Transition of the meat, 
that it be not over quick, and dividing the Guts into fo 
many little Venters, in which the meat reftagnates for fome 
time , in order to its reception of as many repeated Con- 
coctions. Whereby alfo in thefe Animals the work of the 
Cdzcum, and therefore the making of it, feems fuperfeded. 
Moreover, the rarious length of the Guts is obfervable, 
according to the cleannefs, or more fewer nutritive parts of 
the Food 3 or its colliquability into Chyle. So in a We ejle 
or Squirel, that feeds much on Eggs, and Nuts, and fuch 
like fine and nutritive food, they are extream fhort. And in 
all Grofs eaters, longer than in other Quadrupeds. And 
therefore one reafon, why the Guts of a Sheep or Ox are 
{lender, is, that they may be long. For were they fhorter 
and wider, it would not be tantamount : For the food being 
Grafs, it is not fufficient that they fhould hold enough : but 
alfo neceffary, that theygive a longer voyage to a fubftance 
fo jejune, for a thorow folution and exuction of all its nu- 
tritive parts. Befides, that in a fmaller Channel, the faid 
parts will all along lie nearer to the Lacteal Veins, and fo 
more eafily be exprefs'd into them. 
The Membranes of the Guts, have a general analogy in 
all Quadrupeds, and divers of their Ufes have been well 
affign d. I (hall therefore only Note, That as the fpiral 
Fibers contract or purfe up the Bore of the Gut 5 fo thofe 
that run by the length, draw it up fhorter, and fo dilate it. 
Whereby, as one part of the Gut may prefs the meat for- 
ward, or as it were difgorge it, fo another gape to receive 
it, at the fame time. And in cafe one Gut Ihould by ano- 
ther, or by fome Bowel, be opprefs'd,being by the faid Con- 
traction in length removed a little out of its place 5 the free- 
dom of its motion, or any thing therein, will thereby be 
regaind. 1 But 
