238 NEW ZEALAND NATURE-STUDY BOOK 
After the food has been gathered and roughly bruised 
by the molars, it passes into the paunch or rumen. 
This is a large bag for the storage of food, with a capacity, 
in the case of adult animals, of from 15 to 18 gallons. It 
is this part of the animal which is sold in the shops as 
tripe. From the paunch the food passes into the second 
stomach; this is a much smaller receptacle, having its inner 
surface covered with 
a. regularly formed 
ha cells, like the comb 
spo an \ of the honey - bee, 
se oenea a) rh . oe puee yc, irom which it has 
received the name of 
wet LE Peeheiitry the honey -comb 
fy ue Stomach bag or reticulum. 
Fig. 139.—Stomach of Cow. In this bag the her- 
bage received from 
the paunch is made up into small pellets or cuds. When 
the Cow is resting, she forces these pellets up into her 
mouth, one at a time, as we have already seen, and 
thoroughly masticates them. This is called ruminating, or 
chewing the cud. Sheep, Goats, Deer, etc., are other examples 
of ruminants. When the cud has been well ground up, it 
is again swallowed, and passes along a channel into the 
third division of the stomach, called the manyplies, so 
named because it consists of a number of folds like the 
leaves of an uncut book. Here the food is formed into 
flattened portions by the action of the folds, and gradually 
passed outwards into the next stomach, the fourth, called 
the reed or rennet, where it is digested. The reed, then, 
is the true stomach. 
Norr.—It is this part of the calf’s stomach which is used in 
cheese-making. It forms an acid substance called rennet, which 
separates the milk into two parts—the curd, or solid part from 
which cheese is made, and the whey, or liquid part. 
