CONTENTS xiii 



CHAPTER PAGE 



in artificial brooding — Regulation of temperature in brooders, 

 280 — Period of artificial brooding — Protection from enemies, 

 282 — Protection from parasites, 283 — Growth the test of the 

 work of the grower — Rate of growth, 284 — Separation of sexes 

 while growing — Separation according to age and size, 287 — 

 Disturbances to be avoided, 288 



XVI. Egg Production 289 



Egg production distinguished from reproduction — Reproductive 

 organs of the female, 289 — Laying normally follows completion 

 of growth, 290 — Causes of retarded laying, 291 — Conditions of 

 egg production, 293 — Duration of laying periods, 297 — Molting 

 and egg production — Variability of egg yields, 298 — Selection 

 of stock for laying, 299 — Effect of age on production, 300 



XVII. Finishing Poultry for the Table . . ... 301 



Fattening a finishing process — Common practice, 301 — Simple 

 methods of fattening, 302 — Causes of failure in finishing by 

 ordinary methods, 305 — Special fattening plants using ordinary 

 methods, 306 — Special finishing methods — Crate feeding, 307 



— Cramming, 308 — Caponizing, 309 



XVIII. Preparation of Poultry Products for Market . 311 



Dressed poultry — Fasting — Killing, 311 — Wringing the neck 



— Cutting off the head, 312 — Sticking, 313 — Scalding, 314 — 

 Dry picking, 316 — Scalding and dry picking compared — JVlarket 

 requirements as to picking, 318 — Importance of proper cooling, 

 319 — Shaping — Grading, 320 — Packing, 321 — Standard sizes 

 of boxes, 322 — Feathers — Shipping live poultry — Sorting and 

 grading, 324 — Eggs — Cleaning eggs, 325 — Sorting eggs for 

 color — Grading eggs for size, 326 — Egg cases and boxes, 327 



XIX. Marketing Poultry Products 329 



Poultry keepers and middlemen, 329 — Collection and distribu- 

 tion of poultry products — Eggs, 330 — Live poultry — Dressed 

 poultry — Relative advantages of selling poultry alive and dressed, 

 333 — Feathers, 334 — Manure — Cooperative selling of poultry 

 products, 335 



XX. Prevention and Treatment of Disease and Vice 337 



Hygiene and sanitation, 337 — Causes of disease — Constitutional 

 causes of disease — Dietetic causes of disease, 338 — Environ- 

 mental causes of disease — Contagious diseases — Symptoms of 

 disease, 339 — Special symptoms plain to ordinary observation — 

 General treatment of disease, 340 — Injuries — Internal parasites, 

 341 — External parasites — Vices, 342 



