. Domestic animals; : history and description of the horse, mule, cattle, sheep, swine, poultry, and farm dogs,. Ox cut up. Fig. 13—Shows the London method of cutting up the carcass—Fig. 1, is the loin ?S, 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, brissot; 12, leg of mutton piece : 13,ciod or neck : 14, brisket. SKELETON OF AN OX. 49. Skeleton of an O: 1. Temporal bone.—2. Frontal bone, or bone of the forehead.—3. Orbit of theeye.—4. Lachrj-mal bone.—5. Malar, or cheek bone.—6. Upper jawbone.—7. Nasalbone
. Domestic animals; : history and description of the horse, mule, cattle, sheep, swine, poultry, and farm dogs,. Ox cut up. Fig. 13—Shows the London method of cutting up the carcass—Fig. 1, is the loin ?S, 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, brissot; 12, leg of mutton piece : 13,ciod or neck : 14, brisket. SKELETON OF AN OX. 49. Skeleton of an O: 1. Temporal bone.—2. Frontal bone, or bone of the forehead.—3. Orbit of theeye.—4. Lachrj-mal bone.—5. Malar, or cheek bone.—6. Upper jawbone.—7. Nasalbone, or bone of the nose.—8. Nippers, found on the lower jaw alone.—9. Eighttrue rits.—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 ofthe arm.—15. Small bones of the knee.—16. Large metacarpal, or shank bone.—]7. Bifurcation at the pasterns, and the two larger pasterns to each foot.— bones.—19. Bifurcation of the pasterns.—20. Lower jaw and the grinders.—21. Vertebroe. or bones of the neck.—22. Navicular bones.—23. Two-coffin bonesto 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.— bones of the hock.—29. Metatarsals, or larger bones of the hind leg.
Size: 1289px × 1939px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1850, bookpublishernewyo, bookyear1858
