INTRODUCTION 



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The three cases mentioned are representative of classes of topics 

 in which book instruction alone, even when insufficient, may be of 

 considerable value without practice. The practice of poultry culture 

 includes also many operations (as killing and dressing poultry, 

 caponizing, etc.) difficult to describe in words even when de- 

 scriptions are supplemented with illustrations. Actual skill in these 

 is not, however, essential to a general knowledge of the subject. 



Conditions of student practice. In an agricultural college or 

 school, students are given practice under the supervision of an in- 

 structor. As a rule the amount of actual practice by each student 

 is no more (often less) than he would have at home with a small 

 flock ; but each student may observe the practice of other students 

 and benefit by the instructor's suggestions to all. Students at 

 these institutions have the further advantage of observation of the 

 work at the permanent plant of the department, conducted usually 

 by a skillful manager assisted by advanced students. As it is not 

 generally feasible to make practice correspond chronologically with 

 the work in the classroom, much of it is at first done by direction, 

 just as it would be on a poultry plant where formal instruction was 

 not given. 



Those who use this book in connection with home practice will 

 find it a good plan to read it in order and then give special atten- 

 tion to topics related to the work of the season. The amount of 

 practice will depend, of course, on the extent of their operations. 

 It is well to remember that if work is projected on a scale out of 

 proportion to knowledge and skill, the cost of practice (through 

 losses) may be far beyond its value. Also, while there is a certain 

 benefit to be derived from unsuccessful effort and unprofitable 

 experience, it is of an indefinite and rather negative quality. 



The student at work for a successful poultry keeper has the best 

 of opportunities for practice and observation. This is true, though 

 his employer or superintendent has a narrow view of conditions 

 and methods beyond his own experience, and though the methods 

 used are at points defective. It may be accepted as a certainty that 

 wherever success with poultry is continuous, most of the essentials 

 of good practice are observed. 



The student who learns, or has good cause to suppose, that a 

 poultry plant on which he is engaged is maintained from other 



