. Commercial poultry raising; a thoroughly practical and complete reference work for the amateur, fancier or general farmer, especially adapted to the commercial poultryman. Poultry. I, Tong ue; 2, pharynx; 3, first portion of esopha- gus; 4, crop; 5, second portion of esophagus; 6, suc- centric ventricle; 7, gizzard; 8, ori- gin of the duoden- um; 9, first branch of the duodenal flexure; 10, second branch of same; II, origin of the floating portion of the small intes- tine; 12, small in- testine; 13, free extremities of the caecums; 14, in- sertion of these two culs-de- sac into the intestina
. Commercial poultry raising; a thoroughly practical and complete reference work for the amateur, fancier or general farmer, especially adapted to the commercial poultryman. Poultry. I, Tong ue; 2, pharynx; 3, first portion of esopha- gus; 4, crop; 5, second portion of esophagus; 6, suc- centric ventricle; 7, gizzard; 8, ori- gin of the duoden- um; 9, first branch of the duodenal flexure; 10, second branch of same; II, origin of the floating portion of the small intes- tine; 12, small in- testine; 13, free extremities of the caecums; 14, in- sertion of these two culs-de- sac into the intestinal tube; 15, rectum; 16, cloaca; 17, anus; 18, mesen- tery; 19, left lobe of liver; 20, right lobe of liver; 21, gall-bladder; 22, insertion of the pancreatic and biliary ducts; 23, pancreas; 24, dia- phragmatic aspect of the lung; 25, ovary in a state of atrophy; 26, oviduct. Fig- 255-—Diagram of digestive apparatus of a fowl. 392. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Roberts, Howard Armstrong, 1885-. Philadelphia, D. McKay
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishe, booksubjectpoultry
