POULTRY SCHOOLS 269 



It is true that most of the books used in the Poultry 

 Courses are the same that may be bought in- open mar- 

 ket by any who wish. It is true that the courses are 

 often too short to be much more than a beginning in 

 needed instruction. It has been true, in some cases, 

 that the Director of the Poultry Course has not himself 

 known all that was to be known about poultry. But 

 there are some things to be gained at these schools 

 for poultry instruction, which cannot be gained outside 

 them. A level-headed man usually manages them; in- 

 struction is given in chemistry, drainage, building, and 

 many other lines which the book student would probably 

 omit ; special attention is given to accuracy of mind and 

 method ; experts are engaged who not only teach students 

 what they think the students ought to want to know, but 

 who encourage questions, so that the students may 

 really get what they need to know. Above all, the prac- 

 tice work under oversight, and under the necessity of 

 making records and giving reports, is of value far beyond 

 book knowledge ; which one must apply by continually 

 making errors because of having no real standard of 

 judgment. Errors are costly. Schooling is costly, also, 

 it may possibly be said. But very little besides one's 

 own support need be expended, and, as this is a necessity 

 anywhere, the real cost is only the loss of one's earning 

 time, and the difference in cost between support at the 

 schools and support elsewhere. Lads under age going 

 from home would perhaps find support expense in- 

 creased, although it is kept as near cost to the Institutions 

 as possible ; but workers who pay for their board else- 

 where would be quite likely to find their living ex- 

 pense actually lessened at the colleges. And, in all 



