CONTENTS 



INTRODUCTION . V * ......... 



Need of instruction Scope of instruction, i Limits of instruc- 

 tion, 2 Conditions of student practice, 3 Collateral reading 

 Technical terms and definitions, 4 



PART I 



THE POULTRY INDUSTRY 



I. NATURE AND USES OF POULTRY 5 



Classes of domestic birds Kinds of poultry Common char- 

 acters of poultry, 5 The elementary poultry character, 7 

 Values of poultry, 8 Properties of eggs, 10 Services of poultry 

 in agriculture Recreation in poultry culture, 1 1 



II. EVOLUTION OF THE POULTRY INDUSTRY 12 



Antiquity of poultry culture Pre-modern poultry culture, 12 

 Persistence of primitive conditions explained Quality of 

 common poultry, 13 Improved native stocks Interest in 

 distinctive types, 14 First effects of acquaintance with improved 

 breeds, 15 Development of the American type, 16 Artificial 

 incubation, 17 Exhibitions Poultry literature of the early 

 period, 18 Modern poultry literature Journalism, 19 Books, 

 20 Instruction and investigation, 21 Individual influence, 22 

 Trade spirit, 23 



III. ECONOMIC ASPECTS OF POULTRY CULTURE 24 



First statistics of poultry, 24 Present value of poultry products 

 in the United States, 25 The poultry industry, 26 Trend of 

 development Natural division of the poultry industry Limita- 

 tions on development, 27 Permanent poultry culture a branch 

 of agriculture, 28 Poultry culture a necessary feature in agri- 

 culture, 29 Poultry culture a diversified industry Branches 

 of poultry culture, 30 Egg farming, 32 Factory methods in- 

 poultry culture, 33 Farm methods, 35 The Petaluma district, 

 40 Broiler farming, 43 Roaster growing, 45 Duck growing, 

 48 Goose growing, 54 Turkey growing, 58 Other kinds of 

 poultry Fancy poultry, 59 Profitable combinations in poultry 

 culture, 6 1 Combinations with poultry Supply and demand, 62 



