BY JAMES E. RICE 103 



24. Judging dressed poultry. 



25. Judging eggs. 



26. Cleaning, candling, grading and packing eggs for market and 

 hatching. 



K. Sanitation. (2) 



27. Making and applying lice powder. 



28. Making and applying disinfectants. 



L. Poultry Farm Management. (5) 



29. Poultry farm accounting. 



30. Poultry farm study and excursion. 



31. Poultry farm study and excursion. 



32. Laying out poultry farms and estimating capacity, expenditure 

 and capacity. 



33. Review and comparison of poultry farm plans and estimates. 

 (Printed instruction and explanation regarding 32 and 33 should be 



given to the class several weeks in advance of the time when they are 

 listed.) 



III. PRACTICE COURSES IN POULTRY HUSBANDRY 



Should precede or accompany the three hour lecture and laboratory 

 course. Time required twenty-eight weeks, one and one-half hour each 

 day, total credit seven hours or one hour for each course. To be given 

 morning, noon and afternoon. 



1. Practice in feeding for egg production and preparation of eggs for 

 market. 



2. Practice in feeding for fattening. Cramming pen or crate fattening 

 and preparation for marketing. 



3. Practice in feeding young chickens. 



4. Practice in incubation. Operating an incubator, testing eggs, 

 removing chicks, disinfecting the machine etc., or care of sitting hens. 



5. Practice in brooding. Operation of a brooder or care of brooding 

 hens. 



6. Feeding and handling water fowl. 



7. Poultry farm mechanics, operating gasolene engine, bone cutter, 

 grinder, etc. 



IV. ADVANCED COURSES IN POULTRY HUSBANDRY 



For students who have taken the three hour lecture and laboratory 

 course and the seven hour practice courses. 



Consisting of two one hour courses, two two hour courses and two one to 

 three hour courses. Total eight hours minimum, twelve hours maximum 

 credit. 



1. History of breeds and advance judging. Two hours credit, one 

 lecture or recitation and one laboratory each week, first semester. 



2. Poultry Farm Management. Two hours credit, one lecture or 

 recitation and one laboratory each week, second semester. 



