Winter-Courses cxcix 



38. Laboratory Practice. This course consists in planning and studying 

 poultry buildings and colony houses; laying out poultry plants; making egg 

 crates, shipping coops, and trap nests; selecting fowls for mating; killing, 

 dressing, packing, and marketing poultry; caponizing; study of the egg; 

 anatomy of poultry; study of poultry feeds; fitting fowls for exhibition. 



39. Feeding and Management Practice. A flock of 25 or 30 fowls is 

 assigned to each student, who performs all of the daily operations in caring 

 for it, keeping accurate accounts of the cost of food, gain or loss in weight, 

 temperature of houses, time required to do the work, and the profit or loss. 

 Practice is also given in crate fattening. In addition to this, the student 

 takes his turn in doing all of the different kinds of work about the poultry 

 plant, including the handling of gasoline engines, power bone-cutters, and 

 cleaning. 



40. Incubator and Brooder Practice. The student operates an incubator 

 and gives a complete record of his work and of the results. At the conclusion 

 of each hatch, the results of the hatch from each of the incubators are 

 tabulated so that the various machines can be compared, and the fertility, 

 the hatching power of the eggs, and the vigor of the chicks from the different 

 pens, can be observed. 



The season of the year and our lack of facilities make it impracticable to 

 give systematic practice in brooding chickens. Whenever the student cannot 

 be assigned a brooder with chickens, demonstration work is given. The 

 brooder work includes the operation of the New York State gasoline-heated 

 colony house, where 200 to 300 chickens are kept in one flock; also a pipe- 

 system brooder house and several types of outdoor brooders. 



42. Systematic Reading. This reading is intended to supplement the 

 lectures. One forenoon each week is set apart in which the students can 

 devote themselves to special reading along the lines in which they are 

 interested. 



43. Drawing. Drawing plans of poultry houses, incubators, and brooders. 



IV. HORTICULTURE 



I. FRUIT-GROWING 



All students in this course, except those who have already satisfactorily 

 completed the Winter-Course in General Agriculture, are required to take 

 the subjects that follow. Those who have completed the Winter-Course 

 in General Agriculture will not be required to take again subjects in which 

 they have already passed. They should consult the professor in charge 

 concerning substitutes for any of the subjects. 



Required Subjects 



60. Commercial Fruit-Growing. A study of the methods of propagation ; 

 the principles of budding and grafting; soils, varieties, and planting plans for 

 the orchard; cultivation, cover crops, fertilization, spraying, and pruning, 

 as practiced in orchard management; the picking, grading, packing, storing, 

 and marketing of fruit. This course considers the apple, pear, quince, cherry, 



