47 



A. Is a meat type of bird desired; and, if so, what is the best breed 



or type 1 ? Is color of any importance? 



B. Is the egg type desired; and, if so, what variety? Should the color 



of the egg be a determining factor? 



C. Among what may be termed general-purpose types, what may be 



considered the best stock both for egg production and for final 

 finishing as table birds? 



(2) The Choice of Breeding Stock. 



A. When should breeding stock be selected and assembled for produc- 



tion of the eggs required for hatching? 



B. Should close attention be paid to breed shape? 



C. To what extent and for what reasons should color and plumage be 



determining factors? 



(3) The Choice of Method of Beginning the Project. 



A. Should the beginning be made with eggs; and, if so, where can the 



eggs of the breed and type desired be secured? What would 

 they cost, and when should they be ordered? 



B. Would it be more economical to begin operations with incubator 



chicks a few days old? If so, where could such chicks be had, 

 when could they be had, and at what cost? 



C. Should the beginning be made with full-grown birds? Where could 



they be had, when, and at what cost? 



3. The Feeding of the Poultry. This minor project might 

 in turn involve a number of subordinate minor projects necessary 

 to its successful completion, such as : 



(1) The Selection of the Kinds of Feed. Such questions as 

 these might naturally present themselves : 



A. When should hard grains be used? 



B. What are the merits of ground grains, as distinguished from hard 



grains ? 



C. Under what circumstances are mixtures and mashes desirable? 



Should these be fed wet, or dry; and should they be home- 

 made, or bought on the market? 



D. In what proportions should animal feed be provided, and in what 



form or forms could it be most economically fed, in beef 

 scraps, for example, or in green bone? 



E. Should green feed be furnished? For winter feeding, what quan- 



tity, if any, of cabbages and roots should be stored? 



