Observe in regard to the use of the muscles in digestion, that it is the portion of the fibrous system which adheres to them, and forms, as it were, a part of them, I refer to the tendons, which is the most easily altered by maceration, by ebullition and by the digestive juices. Observe also that the great mass which the muscles form in the body of all animals, of which they are more than one third, presents to the carnivorous species ample materials for their nutrition; thus nature, by multiplying these organs for the wants of the individual which they move, seems to multiply them also for those of the individuals which he is one day to nourish. In forming them in each species, it labours for other species as well as for this. Who knows if this general design, which observation finds in the series of all animals, be not the cause of this remarkable predominance which the muscles have over the other systems? Who knows, if nature would not have diminished the powers of the animal mechanism which are so numerous and so complicated in comparison with those of artificial machines, who knows if she would not have simplified the means and given the same results, if the motions of the animals had been the only object of the formation of the muscles? The sex has great influence on the quality of the flesh of animals. I do not believe that any thing precise is known as to the nature of the influence which the genital parts exert upon it; but the following are remarkable facts upon this subject. The muscles of males are stronger and better nourished, have more taste, resist boiling for a longer time, are firmer, &c. Boiling water on the contrary alters quicker the texture of females; it is more tender and gives to the liquor a less strong taste. In the season of sexual intercourse, the muscular system of the first has a peculiar odour, which often renders it disagreeable even to the taste. It is an observation that is easily made in quadrupeds, birds and fishes that are brought to our tables. Without having as strong an odour, the flesh of the second becomes at this period soft, flaccid and but little savoury. II. _Parts common to the Organization of the Muscular System of Animal Life._ _Cellular Texture._