144 SEVENTH REPORT. 



questions of quality in meat production. In this work a feeding record 

 is kept in tlie preparation of tlie animals; they are judged and scored in 

 the class room and estimates made as to the probable quantity and 

 quality of the carcasses; at the killing, slaughter records are secured and 

 finally the carcasses are cut up on the block by students who secure the 

 per cents of the various cuts and note the quality, thereby determining 

 whether their estimates of the animal on foot were correct or not. This 

 system of laboratory work with living animals and the carcasses pro- 

 duced from them, fills in the links omitted by tlie old system whereby 

 animals are judged and scored and then turned away without securing 

 proof of the accuracy of the estimates. 



Every distinct breed of live stock has a registry association and some 

 have three or four. Some of the separate associations are weak and 

 some are strong; in some cases transfers can be made from one to another 

 and in some they cannot. The prospective breeder should know about 

 the history, location and standings of these registry associations. Some 

 associations have rules governing applications and registry in common 

 with others, while others again adopt requirements suited to their pecu- 

 liar or special needs. It is desirable to study these rules somewhat care- 

 fully. 



A study of legislation, both home and foreign, in connection with its 

 effects on the development of the live stock industry, is essential. This 

 includes international, federal and state inspection laws, quarantine 

 regulations, control of contagious diseases and laws concerning trans- 

 portation. Special attention is given to legislation of foreign countries 

 effecting American trade. The great foreign markets of the world and 

 their sources of supply are also studied. This work is usually preceded 

 by a consideration of the development of the live stock industry in 

 America. 



It may appear that two such closely related subjects as physiological 

 chemistry and animal nutrition overlap, and in fact it may be impossible 

 to set a dividing line. The first, however, is intended to embrace a series 

 of lectures on chemistry of the animal body and the last some lines of 

 experiments along the line of nutrition. 



Veterinary science is necessarily represented in this work quite fully, 

 not with the intention of educating men for veterinarians, but rather 

 with the object of preparing them to properly care for animals, thus 

 preventing disease, injury, etc., and to know what to do in emergency 

 cases. 



Two terms' work are considered necessary in dairying even for those 

 who may not intend to specialize in this division. The work would impart 

 some knowledge relative to methods of handling milk and cream, milk 

 testing, and the manufacture of milk and butter. 



Both botany and bacteriology should be strongly represented in a 

 course such as this because of the close association of the former with 

 plants which constitute such a large percentage of animal foods. Today 

 some knowledge of bacteriology is necessary in the consideration of soils, 

 plant growth, plant and animal diseases, and all processes of dairy man- 

 ufacture and in many cases in the preparation of stock foods. 



Agricultural College, Mich. 



