96 AN OUTLINE FOR A COURSE OF STUDY IN POULTRY HUSBANDRY 



lege, however, can and should provide the opportunity for sufficient prac- 

 tice to enable the student to understand the principles involved so that he 

 may put them into application when he has left College. 



In presenting for your consideration an outline for a course of study in 

 Poultry Husbandry, it should be understood that the Committee fully 

 realizes the fact that no outline of subjects for lectures, laboratory work, 

 practice courses of advanced courses will meet the requirements of all 

 colleges or schools. A theoretically correct course of study must be varied, 

 more or less, to meet the various existing conditions to be found wherever 

 the subject of Poultry Husbandry is taught. 



The personal experience, education and natural qualifications of the 

 teacher; the nature and extent of the land, buildings and equipment; 

 the time of year when the subject is taught; the amount of time that 

 students can profitably give to the subject; the type of poultry farming in 

 the territory from which students are drawn; the age, educational qualifi- 

 cations and experience of the students, all are factors that enter into a 

 consideration of what a course in Poultry Husbandry should consist. 

 A teacher will unconsciously emphasize those divisions of the subject 

 with which he is most familiar or which he is best qualified to teach. 

 One whose experience and qualifications lie in the field of breeding, judging 

 and exhibiting fancy poultry will quite naturally be likely to lay greater 

 stress on these phases of the subject than one whose chief attention has been 

 given to the production of eggs or poultry for market. One who has had 

 much experience as a salesman or bookkeeper will be likely to emphasize 

 commercial aspects of the subject, such as marketing and accounting. 



The facilities for teaching frequently determine whether or not certain 

 important subjects shall be taught or how they shall be taught. For 

 example, the lack of proper buildings, equipment, etc., for holding poultry 

 shows; for fitting fowls for exhibition; for brooding; for fattening; for 

 storage of poultry products; for killing, picking and packing poultry, etc., 

 have been the determining factors that have decided whether much or little 

 attention should be given to that particular branch. 



A course of instruction must, of necessity, be adapted to the needs of 

 the students. Persons taking a short course in Poultry Husbandry and 

 having constantly in mind the immediate practical application of the 

 principles taught and with only a limited amount of time in which to cover 

 the subject, will enthusiastically give their whole attention to the course. 

 Many regular four year college students desiring to specialize in Poultry 

 Husbandry with the expectation of entering college work will want to go 

 into the subject deeply while others, who elect Poultry Husbandry will do 



