a! 
Stomachs. 
Nature is an immensely wide and various feast, 
and very numerous and very wonderful in their va- 
riety are the guests assembled to partake of it. 
They are varied in their modes of taking their food, 
in their analogous means and modes of mastication, 
in their instinctive tastes and appetites, in their pe- 
culiar powers of digestion, concoction, and assimila- 
tion. And precisely in accordance to such variety 
of organs, adapted to the reception of nutrition and 
concomitant delight, is the variety of the repast. 
There is solid and strong meat for those with good 
teeth and quick digestion, and tender, pulpy, or 
minced meat for those which are nearly or wholly 
toothless, with weaker stomachs. In general the 
carnivora of every class have stomachs of compara- 
tively simple structure ; the herbivora stomachs more 
complex in their apparatus. 
The stomach of the lion and dog is single; the 
digestion quick; the viscera short; shorter than 
those which use vegetable food occasionally, as 
monkeys and bears. The insectivorous mammalia 
have more complex stomachs, of a character ap- 
proaching to those of birds. The herbivorous, ru- 
minants especially, are supplied with stomachs both 
numerous and complex. “ In the ruminants, with 
horns or antlers, as it is generally stated, there are 
four stomachs, though the three first, which are lined 
by a continuation of the epidermis of the cesopha- 
gus, should, perhaps, be considered merely as sepa- 
F 4 
