COLLEGE OF AGRICULTURE. 247 



mixing of feeds, examination of incubators, the killing and 

 dressing of poultry, and the handling of eggs for market. In 

 connection with the latter the matter of market requirements 

 receives attention, together with the commission business, co- 

 operation and cold storage. 



Both market and fancy poultry are studied, and the methods 

 of breeding, either for fancy or utility. A course in laboratory 

 practice gives the student a thorough drill in the judging anr^l 

 scoring of the various breeds, and the selection, washing, and 

 fitting of birds for exhibition. In the study of incubation, both 

 the old and new methods are investigated, including the selec- 

 tion of eggs, the operation of incubators, and the setting of 

 hens. 



BACTERIOLOGY AND VETERINARY SCIENCE: 



Bacteriologx — The course in bacteriology is designed to 

 familiarize the student with the morphological and biological 

 characteristics of bacteria and the conditions under which they 

 exist in the air, water, soil, and dairy products. The relations 

 of bacteria to health and disease and the means by which 

 immunity may be secured are also studied. Facilities are 

 afforded for those students who wish to pursue some particular 

 line of bacteriological investigations. 



Veterinarx Science — This course deals with the anatomy, 

 physiology, and diseases of our domestic animals and poultry, 

 and the means taken for the preservation and restoration of 

 health. A clinic is open to all students in veterinary science. 

 Due attention is given to the studv of veterinarv materia medica 

 and pharmacy. 



BIOLOGICAL AND AGRICULTURAL CHEMISTRY: 



Biological Chemistry — It is the object of this study to 

 acquaint the student with the chemistry of the plant and animal, 

 from both the theoretical and practical standpoint. The com- 

 position of the plant is first studied, together with the source, 

 nature, and assimilation of plant food. In like manner, the 

 composition of the animal body, the changes taking place in 

 the body, the digestion and assimilation of foods, respiration 

 and absorption, and liberation of energy are also studied. 



