BY JAMES E RICE 101 



M. Poultry Farm Management.* (11) 



* (Recommended to be preceded or accompanied by a course in farm management and 



farm crops.) 



51. Combinations of poultry, and general and other kinds of farming. 



52. Extensive versus intensive poultry farming. 



53. Types of special egg farming. 



54. Types of special broiler farming. 



55. Types of special roaster farming, (including capons and caponizing.) 



56. Poultry farm crops and rotations. 



57. Poultry farm accounting. 



58. Poultry advertising, correspondence, etc. 



59. Methods of getting started in poultry farming. 



60. Extent and importance of poultry husbandry. 



61. Personal requirements and opportunities for poultrymen. 



N. Turkeys. (2) 



62. Breeds and Breeding. 



63. Management. 



O. Ducks. (1) 



64. Breeds, breeding, and management. 



P. Geese. (1) 

 65. Breeds, breeding and management. 



Q. Pigeons. (1) 

 66. Breeds, breeding and management. 



R. Caponizing 



(Optional in place of one of the above) 



Lectures from sixty-two to sixty-six could easily be expanded, condensed 

 or eliminated to suit existing conditions. 



II. THE LABORATORY COURSE 

 A . Nomenclature . ( 1 ) 



1. Naming the parts of poultry from outline and live fowls.* 



*(Poultry plant inspection can appropriately precede or accompany this practictira.) 



B. Anatomy and Physiology. (2) 



2. Dissection of various types and classes of poultry to study internal 

 and external characters and digestive system. 



3. Study of the structure of the egg. 



