. The American farmer's pictorial cyclopedia of live stock ... Livestock; Veterinary medicine. sTiu("rri!K OK TiiK ox. 511. SECTION OK IIKAI) Ol' OX. IV. Analysing the Head. The second cut representing a section of tiie lic:id of an ox, reveals a portion of tiie upper jaw, showing the mohirs, or grinding teetli. Explanation.—-<1—Molai-s or grinders. B—Sni)erior niaxiUary bone and its palatine process. C—Cells of th(' ])alatiue hone. IJ—Anterior hone, destitute of incisor teeth. The frontal hones shown at (i in tlic skeleton of the ox, extend from the nose to the superior rid
. The American farmer's pictorial cyclopedia of live stock ... Livestock; Veterinary medicine. sTiu("rri!K OK TiiK ox. 511. SECTION OK IIKAI) Ol' OX. IV. Analysing the Head. The second cut representing a section of tiie lic:id of an ox, reveals a portion of tiie upper jaw, showing the mohirs, or grinding teetli. Explanation.—-<1—Molai-s or grinders. B—Sni)erior niaxiUary bone and its palatine process. C—Cells of th(' ])alatiue hone. IJ—Anterior hone, destitute of incisor teeth. The frontal hones shown at (i in tlic skeleton of the ox, extend from the nose to the superior ridge of the skull, presenting a flat, irregular sur- face, quite bare of fleshy or niuscai- lar covering. The ox has the same division in the center of the fi'ontal sinuses as the horse , l)ut the divis- ion between the nostrils is not i)er- fect. There is a continuous cavity from the muzzle to the horn. In polled or horned cattle tlie fi'ontal bones reach from tin! nasal l)ones to the parietal I'idgc, but sin bones become narrower towards (h(! poll. In cattle tiie temporal bones are small, but dec|) in tiu" temporal fossa and have no si|uamoHs structure. The occipital bone has little importance ])y comparison with its use in tlie horse;. The sphcmoiil and ethmoid bones relatively occupy the same position in the two ani- mals. A comparison of the skeletons of the horse and ox, will fuily illustrate tiiis. V. External Parts of a Fat Ox. As beef is a univcsrsal article of food, tlic value of a very large pro- portion of the cattle reaivd is determinetl by their capacity to develop juicy, palatable meat. The illustration on tlie page shows a 8hort- Ilorn in prime condition, and the a(S', 7', T', W and Ii. Between S and IT arc valuable ])ieces for smoked or dried meat. The ribs lietwcen ilf and *S',- the flanks T', TF, and thence to the K arc good corning pieces. Tlu; (|uart(U-s of such an ox will dress sixty-flvc per cent, of his gross weight. The l
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectveterin, bookyear1882
