b FOREWORD 



The importance of poultry enemies and means of ridding them 

 of same is dwelt on, and includes animal enemies, vermin, and 

 internal parasites, as well as contagious and non-contagious dis- 

 eases. 



An insight into the gross structure and the normal functions 

 of the digestive organs, followed by a complete discussion of the 

 processes of digestion, assimilation, and nutrition, is given. A 

 complete discussion of feedstuffs used in compounding rations 

 for poultry is given, as well as the method of computing rations 

 and the proper methods of feeding breeding stock, laying stock, 

 broilers, capons, turkeys, geese, ducks, pigeons, and for fat- 

 tening work. 



A discussion is given of diseases connected with the feeding of 

 spoiled feeds, and a discussion of diseases of plants and seeds 

 that may be injurious to birds consuming such diseased food. 



Space is devoted to a discussion of the methods of finishing, 

 dressing, refrigeration, packing, and selling of dressed poultry of 

 all kinds, as well as to the proper care of eggs, including collect- 

 ing, handling, grading, storing, packing, and shipping of same. 



A thorough discussion of the methods of preserving and 

 handling feathers, giving grades, methods of packing and 

 shipping, as well as a discussion of the proper methods of caring 

 for the droppings and their value as a fertilizer, and ways of 

 using same to obtain the best results. 



Considerable time has been devoted to the careful discussion 

 of selecting eggs for sitting, their proper care, both natural and 

 artificial methods of incubation and brooding. The proper way 

 to sit a hen, the care of the sitting hen and properly housing her 

 with her brood, as well as how to properly feed her and her brood. 



Space is devoted to telling the boys and girls how they can 

 construct cheaply their poultry club poultry house, and how to 

 care for their flock. 



Some time is spent in a discussion of the method of caponizing 



