POULTRY SCHOOLS 277 



which the officials say that it " should be the aim of every 

 Association to have at least one copy of each in its 

 library." 



Special lectures are also urged as a part of the educa- 

 tional privileges of such Associations. 



I have felt a close personal interest in several of these 

 Stations which are doing work with poultry : in Cornell, 

 through friendship with Professor Rice, and because 

 New York is my native state ; in New Jersey, because 

 New Jersey is my adopted state ; in Rhode Island, 

 because I was a student in the first Short Poultry Course 

 in the United States, offered by little Rhode Island ; in 

 Connecticut, because I have known Professor Stoneburn 

 since his graduation, and have been on the ground and 

 seen what he has done with almost no facilities. On 

 the foundation laid by Rhode Island, the other Stations 

 are building strongly. The teaching is marvelous, when 

 we consider how much is crowded into one of the Short 

 Courses. The Bulletins are informative, and the col- 

 leges carefully avoid being too "rosy" in their attitude. 

 " Facts, and more facts," might well be considered their 

 war cry. And, while practice work, under training, is 

 worth more than unassimilated •facts, the facts, the dis- 

 cussions, and the training all together, do make a whole 

 more valuable than one could reasonably forecast as 

 resulting from the short period usually allowed. The 

 fact that, with the Short-Course poultry students it is 

 " This one thing I do," with whole-hearted eagerness, 

 counts tremendously in the result. I have seen no other 

 students so universally eager as poultry students. 



Poultry farming combines so well with fruit farming 

 that this ought to make a very attractive combination to 



