CONTENTS 



Introduction 



Need of instruction — Scope of instruction, i — Limits of instruc- 

 tion, 2 — Conditions of student practice, 3 — Collateral reading — 

 Technical terms and definitions, 4 



PART I 



THE POULTRY INDUSTRY 



CHAPTER 



I. Nature and Uses of Poultry .... 



Classes of domestic birds — Kinds of poultry — Common char- 

 acters of poultry, 5 — The elementary poultry character, 7 — 

 Values of poultry, 8 — Properties of eggs, 10 — Services of poultry 

 in agriculture — Recreation in poultry culture, 1 1 



II. Evolution of the Poultry Industry 



Antiquity of poultry culture — Pre-modern poultry culture, 12 

 — Persistence of primitive conditions explained — Quality of 

 common poultry, 13 — Improved native stocks — Interest in 

 distinctive types, 14 — First effects of acquaintance with improved 

 breeds, 15 — Development of the American type, 16 — Artificial 

 incubation, 17 — Exhibitions — Poultry literature of the early 

 period, 18 — Modern poultry literature — Journalism, 19 — Books, 

 20 — Instruction and investigation, 21 — Individual influence, 22 — 

 Trade spirit, 23 



III. Economic Aspects of Poultry Culture 24 



First statistics of poultry, 24 — Present value of poultry products 

 in the United States, 25 — The poultry industry, 26 — Trend of 

 development — Natural division of the poultry industry — Limita- 

 tions on development, 27 — Permanent poultry culture a branch 

 of agriculture, 28 — Poultry culture a necessary feature in agri- 

 culture, 29 — Poultry culture a diversified industry — Branches 

 of poultry culture, 30 — Egg farming, 32 — Factory methods in 

 poultry culture, 33 — Farm methods, 35 — The Petaluma district, 

 40 — Broiler farming, 43 — Roaster growing, 45 — Duck growing, 

 48 — Goose growing, 54 — Turkey growing, 58 — Other kinds of 

 poultry — Fancy poultry, 59 — Profitable combinations in poultry 

 culture, 61 — Combinations with poultry — Supply and demand, 62 



