- Dog on Seat
Dog sleeping in a chair - Muscles of the Horse
- Nervous system of a horse
1. Brain. 2. Spinal cord. 3. Brachial plexus. 4. Sacrolumbar plexus. 5. Pneumogastric. 6. Sciatic. 7. Sympathetic System. 8. Solar plexus. - Skeleton of Horse
Skeleton of the Horse 1.Skull, or skeleton of the head. 2.Cervical vertebræ or neck bones. 3.Dorsal vertebræ or back bones. 4.Lumbar vertebræ or loin bones. 5.Sacral vertebræ or rump bones. 6.Coccygeal vertebræ or tail bones. 7.Pelvic or hip bones. 8.Sternum or breast bone. 9.Ribs. 10.Scapula or shoulder blade. 11.Humerus or shoulder bone. 12.Radius or bone of the fore-arm. 13.Ulna or bone of the fore-arm. 14.Carpus or bones of the knee. 15.Os Melacarpi Magnus, metacarpal, or cannon bone. 16.Ossa Melacarpi Parva, or splint bones. 17.Proximal Phalanx, os suffraginis, or large pastern bone. 18.Great Sesamoid Bones. 19.Medium Phalanx, os coronæ, or small pastern bone. 20.Distal Phalanx, os pedis, or coffin bone. 21.Os Naviculare, small sesamoid, or shuttle bone. 22.Femur, or thigh bone. 23.Patella, or stifle bone. 24.Tibia, or leg bone. 25.Fibula. (This bone is little developed in the horse.) 26.Tarsus or hock bones. 27.Metatarsus, or os metatarsi magnus. 28.Ossa Metatarsi Parva, or splint bones of the hind leg. Names of joints placed according to numbers. I. Shoulder Joint. II. Elbow Joint. III.Carpus or knee joint. IV.Fetlock Joint. V.Pastern Joint. VI.Coffin Joint. VII.Hip Joint. VIII.Stifle Joint. IX.Tarsus or hock joint. - Cross section of foot of a horse
Anatomy of the Foot.—This illustration represents the foot of a horse sawed from above the fetlock down through the center of the foot. It shows the structure of the foot, the name of each part being given according to number. 1. Lower end of large metacarpal, or cannon bone. 2. Bursa, which secretes the joint oil that lubricates the place where the tendon, or cord, on the front of the leg passes down over the front of the fetlock joint. This is important as it sometimes gets injured and becomes enlarged. It is then called a bursal enlargement, and is of the same nature as a wind gall. 3. Fetlock joint. 4. Os suffraginis, or large pastern bone. 5. Pastern joint. This joint is important; when diseased it is the seat of a high ringbone. 6. Os coronae or small pastern bone. 7. Coffin joint. This joint is important, for when it is diseased it is known as a low ringbone. 8. Wall of the hoof. 9. Os pedis, or coffin bone. 10. Sensitive wall, or quick of the foot. 11. Sensitive sole, or quick of the foot. 12. Frog of the foot, or horney frog. 13. Plantar cushion, or fatty frog. 14. Navicular bone. This is also important, for when diseased it is the seat of navicular, or coffin joint lameness. 15. Back tendons below the fetlock. 16. Sesamoid, or fetlock bones. 17. Skin. 18. Back tendons above the fetlock. - Deep muscles of the horse
Muscles of the Horse. Deep Layer. 1. Temporalis. 1. Stylo-maxillaris. 2. Rectus capitis anticus major. 3. Sterno-thyro-hyoideus. 4. Sterno-maxillaris. 5. The Trachea. 6. Scalenus. 7. Splenius. 8. Funicular part of ligamentum nuchæ. 9. Rhomboideus longus. 10.Cervical. 11.Cartilage of prolongation. 12.Rhomboideus brevis. 13.Transversalis costarum. 14.Longissimus dorsi. 15.Serratus Magnus. 16.External intercostals. 17.Internal intercostals. 18.Rectus abdominis. 19.Pectoralis magnus. 20.Postea-spinatus minor. 21.Flexor brachii. 22.Humeralis obliquus. 22´.Caput parvum (of triceps extensor brachii). 23.Extensor suffraginis. 24.Extensor metacarpi magnus divided. 25.Extensor metacarpi obliquus. 25´.Its tendon. 26, 28.Flexor pedis perforans and perforatus. 29.Obliquus abdominis internus. 30.Gluteus maximus. 31.Erector coccygis. 32.Curvator coccygis. 33.Depressor coccygis. 34.Rectus femoris. 35.Vastus externus. 36.Part covered by triceps abductor. 37.Biceps rotator tibialis. 38.Gastrocnemius externus. 39.Plantaris. 40.Flexor pedis perforans. 41.Peroneus. 42.Flexor metatarsi. 43.Extensor pedis (cut across). - Digestive and Urinary apparatus
Digestive Apparatus of the Horse 1. Mouth. 2. Pharynx. 3. Œsophagus. 4. Diaphragm. 5. Spleen. 6. Stomach (left sac). 7. Duodenum. 8. Liver (upper extremity). 9. Great colon. 10. Cæcum. 11. Small intestine. 12. Floating colon. 13. Rectum. 14. Anus. 15. Left kidney and ureter. 16. Bladder. 17. Urethra. a. Hard palate. b. Tongue. c. Soft palate. d. Trachea. e. Pulmonary artery (divided). f. Heart. g. Posterior aorta. - Heart and chief blod vessels
Blood-Vascular System of the Horse 1. Heart, right ventricle. 2. Heart, left ventricle. 3. Heart, left auricle. 4. Pulmonary artery. 5. Pulmonary veins. 6. Anterior aorta. 7. Carotid artery. 8. Glosso-facial artery. 9. Left brachial artery. 10. Dorsal artery. 11. Superior cervical artery. 12. Vertebral artery. 12′.Internal thoracic artery. 13. Humeral artery. 14. Radial artery. 14′.Cubital artery. 15. Great metacarpal artery. 16. Ungual branches. 17. Posterior aorta. 18. Coeliac axis. 19. Mesenteric arteries. 20. Renal artery (left). 21. Small testicular artery. 22. Posterior vena cava. 23. Portal vein. 23´.Hepatic circulation. 24. External iliac artery. 25. Internal iliac artery. 26. Lateral sacral artery. 27. Femoral artery. 28. Posterior tibial artery. 28′. Anterior tibial artery. 28″. Femoro-popliteal artery. 29. Metatarsal vessels. 30. Venous plexus of the foot. 31. Internal saphenic vein. 32. Cephalic vein. 33. Jugular vein. - Flea
- Larva of Forficula
Larva of Forficula - Louse of the Cat
- Antennæ of Goniodes
- Argynnis Aphrodite
- Hawks-Bill Turtle
- Hawks-Bill Turtle (underneath)
- Pearly Natilus
- Pterocera scorpio
The Squill seems to form a connecting link between the last and present order. It is the only genus of the heterobranchial Crustacea in which [Pg 138]the eyes are placed on footstalks; the head, instead of being distinct, appears in a great measure drawn into the corslet. It has been called the Sea Mantis, from its bearing some resemblance to an insect of that name, on account of the singularly-formed hooks with which two of its foot-jaws are armed - Unio Batava
- Land Crab
- Leodice sanguinea
- Limulus cancriformis
- Mysis chamæleon
- Nocolusia Banksii
- Polyphemus gigas
- Squilla maculata
- THE ZOEA OF THE COMMON CRAB
- Argonaut
- Chiton squamosus
- Cockle
- Cuttlefish
- Harpa musica.
Harpa musica. - Oliva porphyria
- Hermit Crab
- Anatifa lævis
- Arenicola piscatorium
- Cyclops minutu
- Cyclops quadricornis
“The body of this creature is covered with crustaceous or shelly plates, which overlap each other, and admit both of a lateral and vertical motion between them. Their ends do not meet on the side, but have sufficient space between them for the insertion and play of the organs of respiration. The rostrum, or beak, is short and pointed: it is a prolongation of the first segment which forms the head. A little above the beak, a single eye is imbedded beneath the shell, of a dark crimson colour, nearly approaching to blackness. The true form of this organ it is difficult to determine. Mr. Baker gives it the shape of two kidney-beans placed parallel to each other, and united at their lowest extremities. When viewed laterally, it appears round, while in some other positions it is square.” The eggs are curiously placed in two bags, presenting an appearance similar to clusters of grapes, and of considerable magnitude, compared with the size of the animal. These egg-bags are seen in the engraving, (which represents a female,) projecting from each side of the hinder portion of the shell. The centre of each egg is of a deep opaque colour, which in some specimens is green, in others red. The young of the Cyclops, when first excluded from the egg, are extremely minute, and so different from the mother, that Müller has described them as forming two distinct genera. - Halithæa aculeata
- quince
Boyle your Quinces that you intend to keep, whole and unpared, in faire water, till they be soft, but not too violently for feare you break them, when they are soft take them out, and boyle some Quinces pared, quarter'd, and coar'd, and the parings of the Quinces with them in the same liquor, to make it strong, and when they have boyled a good time, enough to make the liquor of sufficient strength, take out the quartered Quinces and parings, and put the liquor into a pot big enough to receive all the Quinces, both whole and quartered, and put them into it, when the liquor is thorow cold, and so keep them for your use close covered. - Rose
Take Damask Roses, clip off the white of them, and take six ounces of them to every pint of faire water, first well boyled and scummed, let them stand so as abovesaid, twelve hours, as you doe in the Syrupe of Violets, wringing out the Roses and putting in new eight times, then wringing out the last put in onely the juice of four ounces of Roses, so make it up as before, if you will put in Rubarb, take to every two drams, slice it, string it on a thred, hang it within the pot after the first shifting, and let it infuse within your Roses: Some use to boyle the Rubarb in the Syrupe, but it is dangerous, the Syrupe purgeth Choller and Melancholly. - Strawberry
A Tart of Straw-Berries. Pick and wash your Straw-Berries clean, and put them in the past one by another, as thick as you can, then take Sugar, Cinamon, and a little Ginger finely beaten, and well mingled together, cast them upon the Straw Berries, and cover them with the lid finely cut into Lozenges, and so let them bake a quarter of an houre, then take it out, stewing it with a little Cinamon, and Sugar, and so serve it. - Cherries
To make a close Tart of Cherries. Take out the stones, and lay them as whole as you can in a Charger, and put Mustard, Cinamon, and Sugar, into them, and lay them into a Tart whole, and close them, then let them stand three quarters of an hour in the Oven, and then make a Syrupe of Muskadine, and Damask water and sugar, and so serve it. - Lemon
Recipe from the 1653 book (with original spelling) Take Lemmons, rub them upon a Grate, to make their rinds smooth, cut them in halves, take out the meat of them, and boyle them in faire water a good while, changing the water once or twice in the boyling, to take away the bitternesse of them, when they are tender take them out and scrape away all the meat (if any be left) very cleane, then cut them as thin as you can (to make them hold) in a long string, or in reasonable short pieces, and lay them in your glasse, and boyling some of the best White-wine vineger with shugar, to a reasonable thin Syrupe, powre it upon them into your glasse, and keep them for your use. - man and woman
- Dancing on skates
- Turn your backs
- Bashful lady
- Cold Shoulder
- Lets go skating
- Man tying shoelaces
Man tying shoelaces - Soldier and the lady
- the Gaze
- The Painter
- The Small painter
- boy and girl
- Determined boy
- By the Fire
- Shoeshine Boy
- Playing house
- Girl with Doll