16
Flesh, and that which is by nature akin to it in sanguineous
animals, is in all cases situated in between the skin and the bone, or
the substance analogous to bone; for just as spine is a counterpart of
bone, so is the flesh-like substance of animals that are constructed a
spinous system the counterpart of the flesh of animals constructed
on an osseous one.
Flesh can be divided asunder in any direction, not lengthwise only
as is the case with sinew and vein. When animals are subjected to
emaciation the flesh disappears, and the creatures become a mass of
veins and fibres; when they are over fed, fat takes the place of
flesh. Where the flesh is abundant in an animal, its veins are
somewhat small and the blood abnormally red; the viscera also and
the stomach are diminutive; whereas with animals whose veins are large
the blood is somewhat black, the viscera and the stomach are large,
and the flesh is somewhat scanty. And animals with small stomachs
are disposed to take on flesh.
17
Again, fat and suet differ from one another. Suet is frangible
in all directions and congeals if subjected to extreme cold, whereas
fat can melt but cannot freeze or congeal; and soups made of the flesh
of animals supplied with fat do not congeal or coagulate, as is
found with horse-flesh and pork; but soups made from the flesh of
animals supplied with suet do coagulate, as is seen with mutton and
goat's flesh.
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