BY JAMES E. RICE 99 



I. THE LECTURE COURSE 



A. General Considerations. (1) 



1. Definitions and classification of the subject and place of poultry 

 in the animal kingdom. 



B. Bibliography. (2) 



2. Poultry books. 



3. Poultry bulletins. 



C. Anatomy and Physiology. (2) 



4. Anatomy and physiology.* 



*( Recommended to be preceded or accompanied by course in histology, anatomy, 



physiology, digestion, etc.) 



5. Anatomy and physiology. Development of the egg and study of 

 the egg. 



D. Breeds. (5) 



6. Origin, history and characteristics. (Asiatics and Americans.) 



7. Origin, history and characteristics. (Mediterraneans and other 

 classes.) 



8. Commercial meat and egg types. 



9. Selection of fowls for constitutional vigor. 



10. Judging systems. (Score card, decimal and comparison.) 



E. Exhibition of Poultry. (2) 



11. Methods of organization in conducting poultry shows. 



12. Preparing poultry for exhibition. 



F. Breeding.* (5) 



* (Recommended to be preceded or accompanied by a course in animal breeding.) 



13. Principles of breeding, inheritance, variation, and selection for 

 breeding. 



14. Double and single mating and line-breeding. 



15. In-breeding and crossing. 



16. Pure breeds versus cross-breeds, mongrels, etc. 



17. Building up utility strains for egg and meat production. 



G. Housing.* (7) 



* (Recommended to be preceded or accompanied by a course in wood working.) 



18. Locating and laying out the poultry house. 



19. Materials for construction. 



20. Principles of poultry house construction, size, shape, walls, roofs, 

 floors and windows. 



21. Ditto. 



22. Interior arrangements. 



23. Types of hous<p and cost of applying the principles in construction* 



24. Auxiliary buifaings, feed houses, fattening house, etc. 



