Report of the Director. 25 



"Persons who have passed one full term in attendance upon the 

 Dairy-Course and have satisfactorily passed all of the examinations 

 required of them, may become candidates for a Certificate of Profi- 

 ciency in Dairy Industry. 



"Such a candidate must spend one full season in work at an approved 

 Creamery, cheese factory, market milk plant or dairy. He nmst 

 report regularly, upon blanks furnished for the purpose, such informa- 

 tion in regard to his factory as may be required, and he must hold 

 his factory in readiness for inspection at any time. 



"Upon satisfactorily completing these requirements a certificate will 

 be granted ; under certain conditions a longer period than a single 

 season's work may be required." 



C. Winter Poultry-Course. 



In view of the rapid development of the poultry industry, and the 

 large number of persons who are interested in this business, the facili- 

 ties for poultry instruction and experimentation at the College of 

 Agriculture have recently been enlarged and the subject has been 

 given an assistant professorship. 



The short course in poultry husbandry is offered this year for 

 the first time. It is one of a number of special courses with which 

 the College of Agriculture hopes to meet the needs of the young 

 farmers of "the state who have chosen a special line of agriculture for 

 their life work. It is also intended to help meet the demand for trained 

 poultrymen to take charge of poultry plants OAvned by others. While 

 it is manifestly impossible to fully prepare for so exacting a business 

 as poultry-keeping in eleven weeks, this course will give the student 

 a long start in the right direction and will enable him to avoid many 

 mistakes which he would make otherwise. While it is not necessary 

 that a student in this course should have had previous experience with 

 poultry, it is extremely desirable. Instruction in the Poultry-Course 

 is given both by lectures and by practice, the practice occupying 

 the larger part of the student's time. 



All students in the Poultry-Course are required to take the follow- 

 ing work : 



General Poultry Lectm-es. — A discussion of all subjects of special 

 interest to poultrymen: covering such topics as developing special 

 poultry markets ; preparing fowls for exhibition ; poultry shows, their 

 value and management; judging poultry by score cards and by 

 comparison; recent developments in poultry breeding; incubating; 

 feeding for egg and flesh production; dressing; marketing; caponizing; 

 locating, planning and building poultry houses; diseases of poultry 

 and their control; poultry' parasites^and^howTto^combat them; the 

 comparative anatomy of poultry; poultry physiology; the chemistry 



