PROGRESSIVE POULTRY CULTURE 13 



include, if convenient, several branches of science and 

 technology in preparation for his special study of poul- 

 try culture. 



' Biology is the science of life. Anatomy, Physiology, 

 and Veterinary Science are related subjects. The poul- 

 tryman has to do with living animals. Too much can 

 not be learned of their origin, development, classifica- 

 tion, organic parts and functions, means and method 

 of growth, conditions in health, causes and indica- 

 tions of disorder and disease and all that relates to their 

 management as living creatures. 



Chemistry treats of the composition of things and 

 of the changes which they undergo. A knowledge of 

 it helps one to better understand foods and feeding, and 

 the processes of digestion, assimilation and nutrition. 



Physics deals with the general properties of things 

 and the influences, such as heat, light, electricity, grav- 

 itation which modify these properties and daily affect 

 the fowls and their surroundings. 



Mechanics has to do with the laws of matter and 

 of motion in the construction of things. Some study- 

 ing of surveying, mechanical drawing, and carpentering 

 will be of special use in locating the poultry plant, in 

 planning buildings and constructing the same. 



These studies give a good foundation to build upon 

 and together with other branches they contribute to 

 the culture of the man and to his preparation for life 

 as a citizen and member of society. 



SPECIAL STUDIES. 



Having gained a good understanding of the funda- 

 mental principles, it is next desirable that the poultry- 

 man study certain special things in preparation for his 

 work in poultry culture. Some of these special subjects 

 are the following: 



Principles of Breeding: It is well to learn what 

 facts underly the proper mating and management of 

 breeding stock, the developing of breeds and varieties 

 and the improvement of fowls. 



Factors in Feeding: A knowledge of the laws of 



