An aponeurosis, or rather a thick and firm membrane, is stretched under them which some falsely call the peritoneum. So much for the epigastrium and its parts.
Certainly the peritoneum is a sinewy part, soft to the touch, of ordinary firmness, occupying the whole venter, and resting under the aponeurosis or membrane which I mentioned. The Greeks gave that name to it. The Barbarians call it siphac.
The zirbus or omentum is extended under the peritoneum. The zirbus is a kind of fat derived from sinewy threads and the slender adipose substance of the nerves; it is less thick than the fat previously mentioned. It covers much of the intestines and the lowest part of the stomach and assists the coction of aliment.
The intestines take origin from the stomach; of them, that which is called rectum and longanon[7] is the lowest of all the intestines and contains the dry burden of the bowel, and its head extends outward between the nates so that it may dispose of its burden. The colon is continuous with it and in its ascent goes around the left kidney, and at the sides of the stomach it falls away to the right.[8] What the Greeks call TYPHLON and MONOPHTHALMON, the Romans the blind intestine and one-eyed,[9] is attached to the colon, of which it is the only passage; for the other end is closed so that it may assist coction more suitably in the manner of the stomach. Hence the name for the thing. And such is the number of the thicker intestines.
The caecum is continuous with the ileon,[10] an intestine twisted into numerous sinuses; from its shape the Greeks gave it the name PARA TOU EILEISTHAI, that is, from its involvement; and its disease is called iliacus. The jejunum follows it. Dissectors of bodies gave this name jejunum to the latter intestine because of the fact that it is always found empty and contains nothing. For the liver first snatches away whatever the jejunum might contain. Above all these intestines arises the duodenum which is continuous below with the jejunum and above with the pylorus. It is called DŌDEKA DAKTYLOM by the Greeks from the measure of twelve fingers. These three [intestines] by reason of their substance are called the slender intestines.
The stomach is located under the diaphragm, of which the upper mouth ends in the oesophagus, properly called stomachus; the lower opening through which aliment is sent into the intestines is called PYLŌROS.
The spleen is an organ of rare substance and lies at the left side of the stomach; the liver being in the right hypochondrium. The latter is rounded and to some degree lunate, the former longish and somewhat quadrate. The gibbous part[11] of each of these extends toward the lower ribs, because there is a concavity in each of them which is very close to the stomach. The liver gives rise to the blood.[12] The spleen purges it of black bile. The spleen increases with loss to the rest of the body. The size of the liver is useful to the whole bodily structure, because it provides copious blood and natural spirit. The liver has lobes which the Greeks call LOBOUS, sometimes three, sometimes more,[13] and in its hollow extends the gall bladder by which the blood is freed of bile and issues forth pure. It is especially by exhalation and transpiration of this bladder that the duodenum and jejunum are sometimes stained;[14] sometimes they are irritated if there is a very large transpiration of particularly corrosive bile.
From the hollow of the liver[15] arises the portal vein which is formed from the concurrence of the many slender veins of the liver. On the other hand, it divides again into innumerable parts and gives off an immense multitude of veins which afterward are inserted here and there into almost all the intestines and to the little adipose membranes mixed together, so that they provide nutritional substance for the liver in the generation of blood. For chyle and food are sent down from the stomach directly to the intestines; the pylorus yields an exit as soon as the stomach has received as much as suffices for its uses and has accomplished its coction. Unless it be transmuted into the nature of blood [this food] contributes very little toward the nourishment of the rest of the body. Therefore these numerous venules serve to draw out from the intestines the best juice of the nutriment as yet not sufficiently concocted, and deliver it to the hollow of the liver where the blood is made. Doubtless those venules can be called meseraics, or by the Greek word mesenterics. The Latins call them milk veins.[16] For their protection, lest in their numerous ramifications some of them be torn apart or rent by a more vigorous motion of the body, the PANKREAS, that is, glandular flesh which is sometimes called KALLIKREAS by the Greeks, attaches to the duodenum so that the venules may individually be more firmly supported.
The blood passes from the hollow of the liver, in which it was formed a little earlier, to the gibbosity[17] of the liver; however, it is not the same kind as was made in the hollow but more pure and simple, since both biles have been strained from it and transmitted to their receptacles so that the blood may be more unsullied for nourishing the body wholesomely and for producing spirits. From the gibbosity the blood is extended throughout the whole body through the vena cava—called KOILĒ by the Greeks—and by the many branches of that vein. This vein surpasses all the rest of the veins of the body in size and arises from the gibbosity of the liver. Descending from this through the middle of the spine, one [branch] on each side seeks the kidneys, each branch extending a palm’s length.
These branches of the vena cava are the emulgent veins.[18] In the body of that one whom we dissected very recently the left branch had a higher place of origin.[19] Very often, however, the opposite occurs, so that the right emulgent vein is carried higher in the body. Nature employs these emulgent veins for carrying down the watery part and bile of the blood from the liver to the kidneys. A like number of little branches of arteries in the same site, from the great aorta artery going under the vena cava, run an equal length into the kidneys under the emulgent veins, unburdening the heart of bile and watery blood; these have the name of emulgent arteries.