CONTENTS. 



CHAPTER PAGE 



INTRODUCTION THE TEACHING OF POULTRY HUSBANDRY 1 



I. POULTRY FARMING AND WHAT IT MEANS : 7 



II. CHOOSING A POULTRY FARM 41 



III. MAKING A SUCCESSFUL START 56 



IV. THE BREEDS OF POULTRY 63 



V. SELECTION OF STOCK 96 



VI. PRINCIPLES OF POULTRY-HOUSE CONSTRUCTION 104 



VII. PRACTICE OF POULTRY-HOUSE CONSTRUCTION 124 



VIII. EQUIPPING THE POULTRY HOUSE 143 



IX. YARDS AND YARDING 158 



X. PRINCIPLES OF POULTRY FEEDING 169 



XI. FEEDING STUFFS 184 



XII. PRACTICE OF POULTRY FEEDING . . 204 



XIII. PRINCIPLES OF POULTRY BREEDING 221 



XIV. PRACTICE OF POULTRY. BREEDING 245 



XV. MANAGEMENT OF THE LAYING STOCK 266 



XVI. MANAGEMENT OF THE BREEDING STOCK 281 



XVII. ANATOMY AND PHYSIOLOGY OF THE FOWL 292 



XVIII. FORMATION OF THE EGG AND CHICKEN 300 



XIX. NATURAL INCUBATION AND BROODING 312 



XX. ARTIFICIAL INCUBATION 326 



XXI. ARTIFICIAL BROODING 348 



XXII. CARE OF THE GROWING STOCK 368 



XXIII. BROILERS, ROASTERS, AND CAPONS 376 



XXIV. FATTENING, KILLING, AND DRESSING 403 



XXV. MARKETING THE PRODUCTS 422 



XXVI. RECORDS, ACCOUNTS, AND ADVERTISING 453 



XXVII. EXHIBITING AND JUDGING 473 



XXVIII. DISEASES, PARASITES, AND ENEMIES 496 



XXIX. BUSINESS MANAGEMENT 515 



XXX. JUDGING AND CULLING FOWLS FOR EGG PRODUCTION 534 



APPENDIX 551 



INDEX.. ., 561 



