100 AN OUTLINE FOR A COURSE OF STUDY IN POULTRY HUSBANDRY 



H. Feeding.* (7) 



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



25. Principles of nutrition and relation to food of the animal. 



26. The foods and their composition and adaptability. 



27. Balancing rations and estimating cost. 



28. Rations and methods of feeding for egg production. 



29. Rations and methods of feeding for egg production. 



30. Rations and methods of feeding for fattening. 



81. Rations and methods of feeding for growing chickens. 



I. Incubation.* (5) 



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



32. The development of the chick. 



33. Incubation, artificial and natural. 



34. Incubation, artificial and natural. 



35. Principles of incubation, temperature, moisture, ventilation, cool- 

 ing, turning, testing, etc. 



36. Principles of incubation, temperature, moisture, ventilation, cool- 

 ing, turning, testing, etc. 



J. Brooding. (3) 



87. Principles of brooding, temperature, ventilation, size, cost, porta- 

 bility, etc. 



38. Principles of brooding, temperature, ventilation, size, cost, porta- 

 bility, etc. 



89. Brooding systems, natural and artificial. 



K. Marketing. (5) 



40. The man and the markets, wholesale and retail. 



41. Fixing prices and securing the trade. 



42. Preparing for market, killing and packing. 



43. Preparing for market, grading and packing. 



44. Packages, shipping and preservation. 



L. Sanitation, Parasites and Diseases.* (6) 



* (Recommended to be preceded or accompanied by a course in economic entomology 



and animal pathology.) 



45. Germ life and methods of disease prevention. 



46. Methods of sanitation. 



47. Contagious and infectious diseases. 



48. Digestion and reproduction, respiration and diseases. 



49. External and internal poultry parasites. 



50. Poultry enemies. 



