The other Divisions will be found under the words FISH, BIRD, REPTILE, etc.
But, for a complete and general Account of the various kinds of Animals, we shall here subjoin Mr. Ray’s General Scheme.
For particulars relating to Animals, their Number, Analogous Structure, Sagacity, Instinct, etc. See ANUS, HEART, NECK, TAIL, FEET, SENSES, INSTINCT, etc.
Animals consist of Solids, or firm parts, as Flesh, Bones, Membranes, etc., and Fluids, as Blood, etc.:The Solids are mere Earth, bound together by some Oily Humour; and accordingly are reducible by Fire into such Earth again. See EARTH, FIRE, SOLIDS, etc.
Thus, a Bone being perfectly purged of all its Moisture, by Calcination, is found a mere Earth, which the least force will crumble into Dust, for want of the natural Oil. Yet the same Bone, by immersing it in Water, becomes firm and strong again; and more so in Oil than Water. And thus Cupels are made of Animal Earth which will sustain the utmost Effect of Fire. See CUPPEL.
The Fluid Parts of Animals are the cruder as they are less distant from the Lacteals, and absorbent Vessels. Thus Chyle is little else but a vegetable Juice; but in its farther progress, gradually lays aside its vegetable Characters, till after a number of Circulations, it becomes a perfect Animal Juice, under the denomination of Blood, from whence the other Humours are all derived. See CHYLE, BLOOD, HUMOUR, SECRETION, etc.
The parts of Animals are distinguished from those of Vegetables by two Circumstances: The first, that when burnt, they are found perfectly insipid; all Animal Salts being volatile and flying off with heat: the contrary of which is found in Vegetables, which constantly retain some fixed Salt in all their Ashes. See SALT, VOLATILE, and FIXED.
The second, that no sincere Acid is contained in any Animal Juice; nor can any Acid Salt be extracted from the same: The contrary of which is found in all Vegetables. See ACID.
Yet are Animals reconverted into their Vegetable Nature, by Putrefaction. See PUTREFACTION.
Animals make the Subject of that Branch of Natural History called Zoology; see ZOOLOGY.
The Structure of Animals, with their Disorders, Remedies, etc., make the Subject of Anatomy, Medicine, etc. See ANATOMY, MEDICINE, etc.
Animals make the principal matter of Heraldry; both as Bearings and as Supporters, etc. See BEARING, SUPPORTER, etc.
'Tis an established Rule among the Heralds, that in Blazoning, animals are always to be interpreted in the best Sense; that is, according to their most noble and generous Qualities, and so as may redound most to the Honour of the Bearers. Thus the Fox, being reputed witty, and withal given to filching for his Prey; if this be the charge of an Escutcheon, we are to conceive the Quality represented to be his Wit and Cunning, not his Theft.
Guillim adds, that all Savage Beasts are to be figured in their fiercest Action; as, a Lion erected, his Mouth wide open, his Claws extended, etc. Thus formed, he is said to be Rampant. A Leopard, or Wolf is to be portrayed going, as it were, Pedetentim: which form of Action, faith Chaffaneus, fits their natural Disposition, and is termed Passant. The gentler kinds are to be set forth in their noblest and most advantageous Action; as, a Horse running or vaulting, a Greyhound coursing, a Deer tripping, a Lamb going with smooth and easy pace, etc.
Every animal is to be moving, or looking, to the right side of the Shield; and it is a general Rule, that the right Foot be placed foremost, because the right side is reckoned the beginning of Motion; add, that the upper part is nobler than the lower; so that things constrained either to look up or down, ought rather to be designed looking upwards. It must be noted, that notwithstanding these solemn Precepts of Guillim, and the other Masters of Armory; we find by experience, that there are Lions Passant, Couchant, and Dormant, as well as Rampant, and that most animals look down, and not up.
ANIMAL is also used Adjectively, to denote something that belongs or partakes of the Nature of an Animal Body, see BONY.
Thus we say Animal Food, Animal Economy, etc. See FOOD, ECONOMY.