INTRODUCTORY 19 



OUTLINE FOR COURSE IN COLLEGE INSTRUCTION 



1. History and scope of Poultry Industry. 

 Bibliography . 



Nomenclatiu-e. 



Origin, history, classification of breeds. 

 Judging for fancy; utility — meat and egg production. 

 Fitting fowls for exhibition. 

 Laboratory. 

 Plant exercises in breed study and judging. Routine 

 plant work. 



2. Hygiene and sanitation. 



Elementary study of diseases and their control. 

 Poultry house construction and equipment. 



Designing, building and remodeling houses. 

 Poultry farm management. 



Distribution of labor, capital, general business manage- 

 ment. 



3. Feeds, feeding and fattening. 



Care of plant flock, fattening market fowls. 

 Seminar 

 Advanced study of literature, thesis. 



4. Incubation, brooding, rearing, breeding. 

 Laboratory. 



Incubator practice. 

 Brooding practice. 



Advanced study of literature on incubation and brood- 

 ing. Thesis. 



5. Study of markets and market conditions. 

 Marketing poultry. 



Fattening, killing, picking, drawing, trussing, packing, 



refrigerating, and shipping dressed poultry. 

 Fattening and shipping live poultry. 

 Testing, candling, grading, packing, and shipping eggs. 

 Storage and preservation of poultry products. 

 Advertising and market accounting. 

 Food distribution and market organization. 



6. Anatomy, physiology, and embryology. 



7. Advanced study of diseases and their control. 



