"STUDY OF FEEDS" AND "METHODS OF INSTRUCTION IN 

 FEEDING". A DEMONSTRATION 



BY W. G. KRUM 



In the study of poultry feeds, students are supplied with half-pint 

 bottles of as many kinds of grain, ground feeds, by-products, meat foods, 

 grit, etc., as can be obtained. At present we have about 60 of the samples, 

 each one labeled and as far as possible, having its analysis given. 



Students are allowed to study and familiarize themselves with these for 

 one hour then they are removed and 60 small samples of the same are 

 placed before them in numbered boxes. The student is expected to name 

 each sample recording the name on a numbered sheet. 



They are given also a study of mixtures, by having several rations, some 

 good and some poor ones, given them. The students mix these, then note 

 their bulk, coarseness and fiber content. Ground feeds are mixed with 

 water to show crumbliness or stickiness and palatibility. 



Directly after a course of lectures on feeds and feeding each student 

 is given a pen of about 40 fowls to manage for four to six weeks. He takes 

 an inventory of stock and feed on hand, weighs back at the end of each 

 week the amount of feed left, works out a balance sheet showing cost and 

 amount of each kind of food consumed, cost of labor, amount and value of 

 eggs and manure produced, showing loss or profit, and studies to feed 

 according to appetite for best results. 



The instructor or assistant should spend as much time as possible with 

 the student at feeding time, as nothing fixes the value of practical work 

 in the mind of the student like personal supervision. 



Following is a list of instructions given to students in Poultry Hus- 

 bandry at the New York State College of Agriculture. 



INSTRUCTIONS FOR FEEDING PRACTICE 



DEPARTMENT OF POULTRY HUSBANDRY, 

 N. Y. STATE COLLEGE OF AGRICULTURE AT CORNELL UNIVERSITY 



To be copied into a personal note book by each student and handed to the instructor 

 before commencing the Feeding Practice. 



A HINT 



industrious 



careful 



orderly 



A good poultryman should be 



neat 

 quiet 

 quick 

 prompt 



