PRACTICUMS. 
1. Parts or FowLs.—Have one or more live fowls for class work. 
Use the diagram in this practicum to locate each part on the fowl. 
Require each student to make sketch, and as the part or region is 
located, mark the name of the part on the sketch at the proper point. 
Continue this practice until each member of the class has learned 
the regions and is able to name the location without referring to 
his ketch Definitions of each term should be learned and mem- 
orized. 
OO UTR wre 
is] 
a! 
o 
. Ear lobes 
10. Breast 
11. Wing 
12. Thigh 
13. Body 
14. Leg 
15. Hock 
16. Shank 
17, Foot 
18. Spur 
19. Keel 
20. Toes 
21. Fluff 
22. Tail 
23. Saddle or Cushion 
24. Back 
25. Neck 
26. Cape 
27. Abdomen 
PARTS OF FowL 
2. Ecc Strucrure—(1) Break an uncooked egg in a plate or 
saucer, separating the shell at the middle. (a@) Note the germinal 
disk that hes-on the upper surface of the yolk. (b) Note the whitish 
cords at the sides of the yolk toward the ends. These cords consist 
of densely formed albumen that hold the yolk in suspension. 
(c) Note the albumen or watery fluid, known as the white of the 
egg. (d) Note the shell, its construction, color; if a microscope is 
available, the pores may be clearly detected. 
(2) Break the large end of a hard-boiled egg. Remove the shell 
carefully, not tearing the shell membrane. (a) Note the air space. 
(b) Try to separate the two membranes, at least a portion of each; 
the outer is much tougher and thicker than the inner. (c) Cut the 
egg lengthwise at the middle and observe the yolk layers and colors; 
also the germinal disk and its location. (d) Make a drawing of the 
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