TABLE OF CONTENTS 



PAGE 



Introduction 1 



Chapter I 

 Thrifty Growth 9 



Chapter II 

 Expert Chicken Feeding 19 



Chapter III 

 Broiler Raising 25 



Chapter IV 

 Nutrition for Layers 37 



Chapter V 

 Special Foods 51 



Chapter VI 

 To Finish and Dress Capons 67 



Chapter VII 

 The Art of Poultry Fattening 73 



Chapter VIII 

 Lessons from Foreign Experts 92 



Chapter IX 

 American Fattening Methods 103 



Chapter X 

 At Killing Time Ill 



Chapter XI 

 Preparing for Market 120 



Chapter XII 

 Marketing Turkeys and Waterfowl 133 



Chapter XIU 

 Finish and Shaping 149 



