iv. PREFACE. 
treated fairly, honestly, and (as I believe) in accordance with the best interests 
of those for whom the book is written, I feel confident that no one of them 
will find in it statements that will mislead, or advice which he will follow to 
his disadvantage and loss. 
The matter of credits for borrowed matter in a book composed as this is, 
requites particular mention. Only a few of the more important direct quo- 
tations are fully credited. Matter which has been adapted, condensed, and 
rearranged in harmony with the scheme of the work, is credited generally to 
the author only —the name of the paper or book from which it is taken not 
being added, because in a number of cases a short paragraph is compiled from 
statements of the same writer in several different books and papers, and to 
give each paper credit would have detracted too much from the simplicity of 
statement sought. Food rations taken from contributions of writers describing 
the methods of others, are credited to the persons using the rations. 
For the rest, while acknowledging a general indebtedness to the poultry 
literature of the day, I would here acknowledge special indebtedness to the 
books and paper consulted most: —to Poultry Culture, Felch; The Practical 
Poultry Keeper, Wright; Poultry, McFetridge; J/ucubation and Its Natu- 
ral Laws, Cyphers; Zhe Practical Poultry Grower, Myrick; Brodlers for 
Profit, and A Living From Poultry, Boyer; Duck Culture, Rankin; Farm- 
Poultry Doctor, Sanborn; to files of Harm- Poultry for the views of a great 
number of writers on almost every topic treated; to the Reliable Poultry 
Journal for matter pertaining to many subjects, but especially for information 
relating to the mating of thoroughbred fowls, and to turkeys, ducks, and geese ; 
to the American Fancier, Poultry Monthly, American Poultry Journal, and 
Poultry Herald for many valuable suggestions; and to various national and 
state bulletins for information regarding foods and feeding. 
The illustrations not otherwise credited were made for this book, or are 
reproduced from Farm- Poultry. 
Joun H. Rosinson. 
Waltham, Mass., 1899. 
