62 
THE RURAL NEW-YORKER. 
January 23 
THE UDDER OF THE COW. 
WIIAT IT IS ; WHAT IT DOKS. 
Part IV. 
We know what a steam engine looks 
like. There is a door through which 
fuel is thrown upon a fire. Over this 
fire is a boiler partly filled with water. 
The heat from the fire changes the 
water into steam, and it is carried 
through pipes to the p roper places, where 
its expansive force is made to turn 
STOMACH OF THE COW. Fig. 32. 
wheels, and from these wheels carried, 
perhaps, for miles in any direction. 
In a certain sense, the cow’s stomach 
is like an engine. The fuel used is hay, 
ensilage, fodder and grain. This goes 
in through the cow’s mouth as the fuel 
goes into the furnace door. As in the 
steam boiler, water is the most import¬ 
ant thing next to the fuel. The cow, as 
she stands, is about 75 per cent water. 
It is water that softens her food, that 
makes the blood circulate, and makes it 
possible for her to give milk. 
A picture of the cow’s engine is shown 
at Pig. 32, with a view of the inside at 
Fig. 33. a is the gullet through which 
the food comes from the mouth, b h is 
the first stomach or paunch, called the 
rumen. This immense bag holds about 
250 quarts in an animal of average size, 
and makes up about nine-tenths of the 
whole mass of the stomach; c is the 
second stomach or recticulum. You 
INSIDE OF COW’S STOMACH. Fig. 33. 
might say that this is a sort of sac at¬ 
tached to the paunch, but its lining is 
different, and it is capable of grinding 
and fining food that is not fully prepared 
in the paunch ; d is the third stomach 
or manifolds. Examine it in the next 
carcass you open, and you will find its 
rough coat covered with hard hooks or 
grinders fitted just right for grinding 
the food ; e is the fourth stomach or ren¬ 
net. Here it is that the food is digested 
or passed through the walls into the 
blood vessels, from which it is sent all 
over the body ; (j and / mark the begin¬ 
ning of the intestines, through which the 
solid wastes of the body are passed away. 
Now the food comes to the cow’s 
mouth ; she gives it a chewing, and as 
she chews, a quantity of saliva pours out 
from the glands around the mouth and 
moistens the food. Then down it goes 
through the gullet to any one of these 
four stomachs, for the cow has the power 
to send it into any one, or from one to 
another as she sees fit. Generally, the 
food goes to the big paunch ; this is 
usually well filled with water. The food 
is softened and ground. If it is not fine 
enough, the cow contracts the muscles 
of the paunch and gullet and floats it up 
within reach of her tongue and chews it 
over. This is called chewing the cud. 
Watch the cow and see how she does it. 
After soaking and grinding again and 
again, the food is carried onto the fourth 
stomach, where part of it is digested— 
the rest passing out through the intes¬ 
tines as manure. The first three parts 
of the stomach may be compared to the 
furnace of the engine, for it is here that 
the fuel is prepared for use. The fourth 
or digesting stomach is like the boiler 
with its water ; for here the work of the 
other stomachs is turned to account and 
sent all over the body, just as the steam 
is sent through the pipes to do its work. 
You can readily see that there is a dif¬ 
ference in these life engines—chiefly in 
the parts that correspond to the furnace 
or where the fuel is handled. A horse 
has but one stomach. Instead of a great 
DIGESTIVE ORGANS OF A HEN. Fig. 34. 
paunch where the food is softened and 
ground, the horse has but one receptacle, 
holding about 12 quarts. This is not far 
from the size of the cow’s true or digest¬ 
ing stomach, but there is no place for 
grinding or crushing the food except in 
the horse’s mouth. If you look at the 
ashes from two different factories or 
houses, you will often notice that one 
lot is fairly black with unburned coal, 
while the other has but little. Examine 
specimens of horse ind cow manure, and 
you will notice that the cow manure is 
fine and moist. There are few, if any, 
large pieces. The horse manure is full 
of large pieces of hay, and is much more 
dry. It is just the difference between 
the burning capacity of two engines. 
We must consider this while we are 
talking about feeding, because it is evi¬ 
dent that the cow with her great paunch 
and other facilities for grinding food, 
was designed by Nature to thrive on 
rough and coarse fodder or bulky food. 
Naturally she can do better work than 
the horse with ensilage or coarse fodder. 
We also see how she may live for days 
without fresh food, if that great stom¬ 
ach is full. Notice, too, how, unless she 
has a perfect supply of water, she is 
sure to suffer. 
And now, while we are at it, let us 
consider another form of life engine— 
that of the hen. No doubt many poultry 
men have asked themselves this question: 
Does the process of digestion begin in a hen’s 
crop, or after the food leaves the crop ? I some¬ 
times think that the crop is used as a feeding 
reservoir, and that digestion does not actually 
begin before the gizzard is reached. o. w. m. 
The question is answered as follows 
by Dr. Kilborne: 
“The digestive apparatus of birds is 
constructed on the same general plan as 
that of mammals, and the digestive pro¬ 
cesses, while essentially the same, still 
present several peculiarities. In most 
mammals, the process of digestion be¬ 
gins in the mouth, where the food is 
crushed and mixed with the saliva, the 
first digestive fluid or ferment. In 
fowls, owing to the imperfect develop¬ 
ment of the salivary glands, little or no 
saliva is secreted, and digestion does not 
begin until the food reaches the gland¬ 
ular or true stomach, 6, Fig 34. 
“ Let us follow the food of the fowl in 
its course through the alimentary canal, 
(Continued on next page.) 
DE LAVAL SEPARATORS. 
Michigan State Experiment Station, 
Agricultural College P. O., Mich., 
January 6, 1897. 
“ It gives me great pleasure to repeat my testi¬ 
mony as to the value and efficiency of the De Laval 
Cream Separators. For another year they have 
been in constant use under my immediate observa¬ 
tion. The per cent of fat in skim-milk is seldom 
more than a mere trace. Although subjected to 
the trying conditions of a dairy course where be¬ 
ginners must put them together and operate 
them, they have required little or no repairs, and 
are still in excellent condition. The result of a 
long course of experiments, during which these 
machines have been subjected to everv reason¬ 
able test, commend them for efficiency, thorough¬ 
ness of skimming, small power required, ease of 
management and perfect construction.” 
Clinton D. Smith, Director. ' 
THE DE LAVAL SEPARATOR CO., 
Randolph and Canal Sts., I 74 Cortlandt Street, 
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