VI PREFACE TO THE TUIIiO EhlTIOX 



Scxiiiour I'ackinn- ( 'i)ii)]iaiiy, Toijcka, Kansas, and Mr. 

 Jdlin IVrry, nf Perry lircitlHTs, packers of ])i)ultry and eiiijs, 

 ^laiihatlan, Kansas, lia\"e made nniiierons lielpful su.ii'.U'es- 

 tions eoneerninj;' the elia])ters un d'he i'unlti'y Industi'y, and 

 Pre])arin,i; for (\;)nsumi)tion. 



Mr. Y. E. IMnssehl, Pi-ofessor of Poidtry Hnshandry, 

 Kiiix'ersity of Xeljraska, made s('\'ei'al su,u',L,'e>tions eoneernint^' 

 the chapter on l'\'eiHii,L>', ami ] )iseases and I'arasites. He 

 also compiled the tahles of feeds in the a])]ieudix. 



Dr. J. S. lIuLjhes, Associate Professoi' of ( heniistry, 

 Kansas State Agi'icultnral College, aided niatei'ially in the 

 revision of the chapters on Feeds and Feeding. 



IMr. II. A. jMcAleer, (hief. Foods Research Lal)oratory, 

 Burean of (diemistry, K S. Department of Agi'icnlture, made 

 ])ertinent suggestions concerning the re\dsion of the chapters 

 (ill the Ponltry Imlnstry and the Preparation of Poultry 

 Proclucts. 



Professoi- V. ]']. Fox, of Oregon State Agricultural ( 'ollege, 

 and J'rofessor 1^. IL Schwartz, of Purdue Dniversity, called 

 the autlior's attention to se\'eral (JUiissious and inacciu'acies. 



Messrs. W. A. IIem-\ and F, B. Morris<in, of tlie rni\-ersit\ 

 of AN'iscoii^in, \-ery kindl>' ga\e i)erniission for the use of the 

 analyses I'ouiid in Talile \A\ in the Ap])endix, whii'li « ei'e 

 taken fi'oiii their \dhuue, Fri'(l.\ dinl Vevdiiui. 



J also desire to acknowledge my inch'htcdness to ^Ir. 

 James F. Rice, J'nifcs.^di- nf Poultry IIusl)andry, (Airuell 

 I ui\-ersit\. It was m> good h)rtune to secure my first college 

 tramiim in this snhject nndei' his dii-ection. The i>rincip]es 

 «hich I icai'iied fmm him are to he tonnd throuuhout this 



W. A. K, 



Kans.vs State AGniccLTURAL College, 1!I21. 



