FOREWORD 



It is to meet an ever-growing demand for a more accurate 

 knowledge of the underlying fundamental principles which 

 mean success in the poultry work that this volume has been 

 prepared. 



It is dedicated to the Poultry Science Courses of our Univer- 

 sities, Agricultural Colleges, Agricultural and other High Schools, 

 to the Lower Grades Teaching Poultry Work, to the Institute 

 workers and lecturers on Agriculture and Poultry Sanitation, 

 to the Boys and Girls Poultry Clubs, to the Poultry Fancier 

 and Poultry Producer, to the business-man who raises poultry 

 on a town lot, and to the farmer who follows Poultry Culture 

 as a side line. 



The book consists of twenty-eight chapters. After a hurried 

 look into the magnitude of the poultry industry and short study 

 of the names of the various plumage parts, the student is made 

 familiar with the terms used in poultry culture work, that he 

 may be the better prepared to study the following pages. It is 

 deemed necessary for one to know the names, breeds, and 

 varieties of poultry and the fundamental principles underlying 

 the selection, breeding, and fixing of the characters one breeds 

 for. 



A thorough discussion is given of hygiene and sanitation, tak- 

 ing into account the proper methods of ventilation, poultry- 

 house construction, equipment, and the proper method of car- 

 ing for same. 



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