Cornell Study Clubs 1225 



b Non-nitrogenous 



Fats. 

 c Mineral 



Bones. 



Summary of the process of digestion 



1 Constituents of foods and special duties of each 



a Water. 



b Fats. 



c Minerals. 



d Carbohydrates. 



e Proteins. 



2 The blood: its composition and purification. 



3 Computing balanced rations. 

 Practicability of successful stock-raising by women 



1 Whether it is better to undertake but one line of animal husbandry, 



as poultry or pig raising, or whether it is better for the farm and 

 for its owner to support some of all kinds of farm animals. 



2 Limitations imposed by locality, soil, markets. 



3 How one may guard against danger from dogs, so deterrent to 



sheep raising. 

 Poultry houses and yards (See Bulletin 16, Farmers' Reading-Course) 



1 Reasons why the fowls' home should be com.modious and comfort- 



able in order to get the largest return value from the food given 

 them. 



2 Reasons for or against keeping breeds distinct for purposes of egg 



or meat production, or for merely raising chickens. 



3 Influence of breed, food, age, and health on the production of eggs 



or on the quantity and quality of meat. 

 Various poultry foods and their value (See Bulletins 17 and 18, Farmers' 

 Reading-Course) 



1 Consulting the tables in Bulletin 17, which show that the highest 



percentage of protein, or muscle-forming material, of carbohy- 

 drates, or fat-forming material, and of manurial value is con- 

 tained in flaxseed, peas, and sunflower seed, why would it not be 

 profitable to raise such crops for consumption in the poultry 

 yard? 



2 The farmer's problems of feeding are different from those of the 



village or suburban poultry keeper, who must get all his food 

 in the market. Would it pay the farmer to buy meat scraps, 

 oil meal, or ground bone for his poultry? 



3 Are the returns sufficient in value to repay the trouble of cooking 



such foods as turnips, beets, or potatoes for the poultry? 

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