246 AGRICULTURE OF MAINE. 



harvesting. The student is required to identify the prominent 

 varieties of each crop and also our more common and perni- 

 cious weeds. A study is also made of the seeds of both crops 

 and weeds. The principles of breeding are studied in connec- 

 tion with potatoes and the cereal grains, especial attention being 

 given to the application of Mendelian principles. This work is 

 begun in the class room and extended to the laboratory and 

 field. , 



AXiMAL industry: 



Animal Husbandry — A study of the market and breed types 

 of dairy cattle, beef cattle, sheep, swine, and horses, their 

 handling and management, followed by practice in judging 

 and in the use of score cards. Ilreeds and breed characteristics, 

 the formation of flocks and herds, and the practices of success- 

 ful breeders are considere 1. The food requirements of differ- 

 ent animals, the composition and value of feeds, pasturing, 

 soiling, calculation of rations and methods of feeding are 

 investigated. Advanced work is given in the study of pedi- 

 grees, records, and the practices of successful breeders. 



Dairy Husbandry — This includes the study of milk, the 

 methods of testing, pasteurization, separation, and marketing. 

 In connection with butter making, instruction is given in the 

 ripening of cream, and the operation of ('airy machinery. The 

 course includes the handling of milk for city trade, milk inspec- 

 tion, certified milk plants, and the study of problems pertaining 

 to the creamery. Some time is devoted to the theory and prac- 

 tice of cheese making, and advanced work is given those who 

 wish to follow some particular line of dairying. 



Poultry Husbandry — In this department, as in others, the 

 principles which underlie the subject are taught as far as the 

 length of the courses will permit. Beginning with a study of 

 the types and breeds of market poultry, including ducks, geese, 

 and turkeys, the student proceeds to an inquiry into the methods 

 adopted by the large poultry farms, including feeds and feeding, 

 egg production, incubation, brooding, housing, rearing, and 

 feeding the young stock, and poultry fattening. With this is 

 given laboratory practice in the drawing of plans of houses 

 and appliances suitable for work on the farm, practice in the 



