The river press., 1909-06-02

BY C. v. GREGORY,
|ricuIfuraJ D5V3s3on. 1oevo -S1a1s &C
copyrisht. 1900. BY American Press Association

out from the walls of the stomach.
The main duty Of this gastric juice is
to change the albuminoids into form
in which they can be absorbed and
used by the animal.
Cattle and sheep have a very large
stomach, which is diYtded into four
parts. Animals of thi4gkind are called
ruminants. When the food is swallow
ed 1t passes into, the first stomach,
which serves the purpose OF store
house. Here the action of the saliva
continues. and the water which the
animal drinks softe1s the food to q
considerable extent. After time the
food passes into the second stomach,
which forces 1t back to the mouth, q
little. at a time. Here It Is chewed
thoroughly. You have often, seen
COWS lying in the shade chewing
their cud." This cud is the food that
has been sent up to the mouth BY the
second stomach.
After being chewed the food Is
swallowed again. This time it passes
directly through the first stomach to
the third. Here it becomes still fur
ther softened, finally passing into the
fourth or true stomach. The function
Of the first three compartments Is
simply to prepare the food to be acted
upon by the true stomach.
After leaving the stomach the par
TALLY digested food passes into the
small intestines. Here it is acted
upon by three fluids-the bile, pan
creatic juice and intestinal juice. The
chief use of the bile is to digest the
fats, making them into a sort Of a
soapy fluid, in which form they are
ready to be absorbed into the blood.
Both the pancreatic and intestinal
juices act upon the remaining starch,
completing the change into sugar. The
pancreatic juice also completes the di-
gestion Of the albuminoids, in which
work the intestinal juice may also
take a small part. Another work Of
the pancreatic juice is to assist in
decomposing the fats. The intestinal
juice breaks cane sugar up into sim
pier sugars, such as glucose.
After the food has been digested the
usable portions are ready to be alb
sorbed into the blood. Digestion has
changed the fats, proteins and starches
into form in which they are soluble.
In this fluid state they pass through
the walls Of the stomach and intestines
and are emptied into the blood.
The blood is. taken to all parts Of the
body by the arteries, which subdivide
to form tiny capillaries. These are &c
small and close together that a pin
prick on the skin anywhere will pierce
some of them. There are two main
parts to the blood-the fluid Of plasma
and the red corpuscles-which give II
its color.
Each part Of the body selects from
the blood the food materials which II
needs. Thus the bones will take ash,
while the muscles will take protein,
to build up their wornout parts. The
waste, broken down parts are burned,
together with as much fats and sug-
ars as are needed, to furnish heat and
energy. All through the body there
are thousands Of little fires. To keep
these fires going oxygen is used, and
carbon dioxide is given off in the same
way that fire in a stove takes in
oxygen through the lower draft and
sends carbon dioxide up the chimney.
In the body the corpuscles supply
the oxygen and carry away the car.
bon dioxide. The other waste ma
terials, or ashes, are gathered up by
system of vessels called lymphatics
which empty into the veins. These
| veins carry the blood back to the
heart. The change Of the contents OF
the corpuscles from oxygen to car
bon dioxide changes the color of the
blood from bright red to a much
darker shade.
From the right side Of the heart, te
which the blood is brought by the
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