326 
A. LIAUTARD. 
Blood Vessels and Nerves .—Altogether upon the limit of that 
region and of the masseterine, in front of the so well marked border of 
the masseter, the glosso facial vein and artery are found, the vein 
always situated behind the artery. The branches given off by the 
artery are the superior and inferior coronary going to the lips. These 
vessels are always accompanied by large veins, often double, sometimes 
triple in number. A similar arrangement exists for the inferior 
coronary. 
The duct of Stenon by its termination belongs also to that region. 
It is situated behind the blood vessels, often concealed by them and by 
the anterior border of masseter which covers it partly. 
On the level of the middle portion of the buccinator, it crosses 
inwards the external maxillary vein and artery to run forward, deep¬ 
ping through the fibres of the muscle to open in the mouth on a level 
with the third superior molar. . 
The nerves are furnished by the facial. They ramify in the differ¬ 
ent muscles of the region and those of the lips and of the nose. The 
position of its numerous branches thrown as a bridge over the facial blood 
vessels, is difficult to indicate minutely. We will mention only a large 
branch which accompanies always the inferior coronary. 
[to be continued.] 
PORTABLE FOOD FOR HORSES. 
The Journal de St. Petersbourg furnishes the following details re¬ 
garding the preserved food for horses, prepared in the event of scarcity 
of oats, or in case the transport of the food as used at present should 
prove too difficult. This food is composed of pounded oats and gray 
pea flour, mixed with hemp-seed oil and salt. The paste obtained by 
this mixture is then cut up into thick cakes of about four inches in di¬ 
ameter, pierced with small holes to assist the soaking in water. On 
being taken from the oven these cakes are strung upon wires, so that 
each wire holds the daily ration for a horse. Each ration, of the weight 
of four pounds, is equal in nutriment to ten pounds of oats. It is stated 
that the horses are extremely fond of these cakes, whether soaked in 
water or quite dry; and although, when fed exclusively on these cakes, 
they become thinner in appearance, they do not lose any of their 
strength, though hard worked .—Medical Record. 
