98 AN OUTLINE FOR A COURSE OF STUDY IN POULTRY HUSBANDRY 



the practical difficulties of teaching these subjects during the fall and 

 winter months, as regards high cost of eggs, the production of fertile, 

 hatchable eggs, and the difficulties of brooding the chickens, frequently are 

 the determining factors that decide the time when that phase of the subject 

 shall be taught. Poultry Departments, like humans, may be obliged, at 

 times, to follow the lines of least resistance and hatch and rear chickens 

 when they can be reared most economically and advantageously, which, 

 in this instance, fortunately, is the time when the students would be 

 expected, ordinarily in practice on their own farms, to rear them. 



The courses here outlined consist of a lecture course and a laboratory 

 course to be taken together; seven practice or handicraft courses which 

 should accompany or follow the lecture and laboratory courses, and six 

 advanced courses which should follow those already named. 



It will be observed that equal importance is given to the laboratory and 

 practice courses as compared to the lectures, text book and recitation type 

 of teaching. This has been done because of the belief that theory and 

 practice should go "hand in hand" and should be given in about equal 

 proportion in the teaching of a subject like Poultry Husbandry, where 

 success or failure depends, to so large an extent, upon the skill with which 

 the theory is applied. 



The outline of a six hour lecture and laboratory course of study, which 

 is here presented, is intended to carry two lectures and one laboratory 

 exercise each week throughout a college year of about thirty -six weeks. 

 This allows for several days on which preliminary examinations may be 

 held. 



The course here presented fits very appropriately a twelve weeks course 

 during which six lectures and three laboratory periods are held each week. 



Shorter courses can be arranged satisfactorily by selecting as many of 

 the more important topics as will best meet the requirements. 



All that has been said is intended to emphasize the fact that a modern, 

 successful course in Poultry Husbandry must, of necessity, be the result of 

 a series of compromises and adjustments that will best meet the needs of 

 the students and enable a Department to exist within a fixed appropria- 

 tion. It is clear, however, that in arranging our courses, our constant aim 

 should be the welfare of our students. As our work progresses "we will more 

 and more be able to eliminate financial expediency and hew closely to the 

 line of greatest efficiency in teaching. 



