Index 



Ducks, Aylesbury, 242; Black Cayuga, 

 244; Call, 245; easily confined, 239; 

 free from disease, 238 ; general dis- 

 cussion of, 237; green food for, 249; 

 grow rapidly, 239 ; Muscovy, 245 ; 

 natural food of, 245 ; number of in 

 the United States, 2 ; Pekin, 241 ; 

 ponds or streams not necessary for, 

 239; reared mostly for meat, 238; 

 Rouen, 243; varieties of, 241; water 

 troughs for, 249; young, animal food 

 for, 248; young, grain food for, 250. 



Dust baths necessary, 124. 



Dust boxes, 122. 



Easiest to develop one characteristic,31. 



Easy to market poultry products, 10. 



Egg breeds, 13; characteristics of, 15; 

 close feathered, 21 ; disposition of, 

 16; early maturing, 17; easily fright- 

 ened, 16; good foragers, 20; inclined 

 to take exercise, 20; poor sitters, 18; 

 sensitive to cold, 21; size of, 15. 



Egg eating, 117, 325. 



Egg production and broiler rearing, 236. 



Egg production and fancy points, 136. 



Egg production and size of fowls, 135. 



Egg production and vigor of fowl, 136. 



Egg production, influenced by males, 

 139. 



Eggs, cold storage for, 307; feeding for, 

 158; fertility of, 137, 138; fresh, 138; 

 marketing fresh, 300 ; methods of 

 preserving, 303 ; preserving, 302; pre- 

 serving in lime water, 307; produced 

 on farms, 2; selection of for hatch- 

 ing, 133 ; shipping cases for, 301 ; 

 sorting, 299. 



Embden geese, 254. 



Enemies and diseases of poultry, 308. 



English methods of killing, 292. 



Essentials of a brooder, 201. 



Essentials of houses, 90. 



Exercise for little chickens, 213 ; im- 

 portance of, 159; required, 6. 



Exhibition games, 77. 



Failures due to inexperience, 5. 

 Fancy breeds, 14, 74; description of, 74. 

 Fancy points and egg production, 136. 

 Fattening, 181 ; cockerels, 183 ; foods 



for, 182. 



Fattening fowls require little exer- 

 cise, 181. 

 Fattening fowls should be disinfected, 



186. 



Fattening geese, 257. 

 Faulty classification of fowls, 12. 

 Faulty method of selecting eggs, 134. 

 Faverolles, description of, 52. 

 Feather eating, 325. 



Feeding for eggs and for meat, 158; for 

 meat, 181 ; in litter, 180 ; little 

 chickens, 208 ; manner of, 174 ; 

 troughs, 179 ; troughs for little 

 chickens, 215. 



Fences, construction of, 128. 

 Fertile eggs, 137. 

 Fertility of eggs, 138. 

 First food for little chickens, 210. 

 Flavor of eggs affected ty food, 160. 

 Flocks, size of, 5. 

 Floor space necessary, 94. 

 Floors, 105. 



Food a basis of improvement, 152; af- 

 fects flavor of eggs, 160; deficient in 

 lime, 172; for broilers, 235; for cram- 

 ming, 184; for fattening, 182; for gos- 

 lings, 257; for little chickens, 209; for 

 pigeons, 281; for young turkeys, 271; 

 green, 165; natural, 158; the cause of 

 improvement, 174. 

 Foods, meat, 168; soft, 176. 

 Forced feeding, dangers of, 161. 

 Forced feeding for eggs, 160. 

 Form of house, 91; roof, 103; yard, 127. 

 Forming machine, 294; method of us- 

 ing, 295. 



Foundation of house, 96. 



Fowls, breeding and improvement of, 



131; classification of, 12; dry-picking, 



286; general-purpose, 54; guinea, 274; 



health of, 82; improvement of, 31; 



