Fig. 13—Shows the London method of cutting up the carcass—Fig. 1, is the loin; 2, rump; 3, aitch or adz-bone; 4, buttock; 5, hock; 6, thick flank; 7, thin flank; 8, fore-rib; 9, middle rib; 10, cuck-rib; 11, brisket; 12, leg of mutton piece; 13, clod or neck; 14, brisket.
1. Temporal bone.—2. Frontal bone, or bone of the forehead.—3. Orbit of the eye.—4. Lachrymal bone.—5. Malar, or cheek bone.—6. Upper jaw bone.—7. Nasal bone, or bone of the nose.—8. Nippers, found on the lower jaw alone.—9. Eight true ribs.—10. Humerus, or lower bone of the shoulder.—11. Sternum.—12. Ulna, its upper part forming the elbow.—13. Ulna.—14. Radius, or principal bone of the arm.—15. Small bones of the knee.—16. Large metacarpal, or shank bone.—17. Bifurcation at the pasterns, and the two larger pasterns to each foot.—18. Sesamoid bones.—19. Bifurcation of the pasterns.—20. Lower jaw and the grinders.—21. Vertebræ, or bones of the neck.—22. Navicular bones.—23. Two coffin bones to each foot.—24. Two smaller pasterns to each foot.—25. Smaller or splint-bone.—26. False ribs, with their cartilages.—27. Patella, or bone of the knee.—28. Small bones of the hock.—29. Metatarsals, or larger bones of the hind leg.—30. Pasterns and feet.—31. Small bones of the hock.—32. Point of the hock.—33. Tibia, or proper leg-bone.—34. Thigh-bone.—35. Bones of the tail.—36, 37. Haunch and pelvis.—38. Sacrum.—39. Bones of the loins.—40. Bones of the back—41. Ligament of the neck and its attachments.—42. Scapula, or shoulder-blade.—43. Bones of the back.—44. Ligament of the neck.—45. Dentata.—46. Atlas.—47. Occipital bone, deeply depressed below the crest or ridge of the head—48. Parietal bone, low in the temporal fossa.—49. Horns, being processes or continuations of the frontal bone.
DISEASES IN CATTLE.
Hoven, or Swelling of the Paunch,
Is a temporary ailment, caused by eating too freely of fresh and generally wet clover, or other succulent food. The animal gorges the first stomach with so much food, that its contents cannot be expelled. Inflammation of the membrane takes place, and decomposition of the food soon follows. This is known by the distension of the paunch, and difficulty of breathing, and unless speedily relieved, suffocation and death will ensue. Both sheep and cattle are subject to it.