AGRICULTURAL NATURE STUDY OUTLINES 
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or long and slender; tail forked, notched, square, fan-shaped; move¬ 
ments, hop, walk, creeping up trees, motions of body in various situa¬ 
tions ; manner of flight, steady, direct, rig-zag, quick or slow flapping, 
sailing, etc. Places where the particular birds are found, fields, around 
the house, gardens, hedges, streams, etc. Food, and how procured; 
character of song and call notes. 
Wild mammals. —See list on another page. What is meant by wild 
mammals'? What is meant by domestic or tame mammals? Name 
several of each class. Select a common wild mammal in the district 
and make a detailed study as to appearance; chief characteristics; 
habits; food; damage to crops; damage to trees; plants that it does 
not eat; natural enemies; methods of control by man. 
Barnyard fowls. —Different varieties or kinds of chickens, ducks, 
geese, turkeys. 
The Turkey. —Special study. Difference in appearance of the 
male and female birds. Covering of the head of the turkey? Color 
and how far down the neck? What is the “wattle”? What is the 
‘ 1 caruncle’ ’ ? What are ‘ ‘ the beads J ’ on the neck ? Color of the eyes ? 
Where is the ear? Can a turkey hear well? Do turkeys scratch like 
hens? Describe feet and legs as to shape, size, and color. Where do 
turkeys like to roost? Are they sound sleepers? AVliere do turkeys 
thrive best? What is their food? Why study the turkey in the 
month of November ? How do turkeys fight ? How does a ‘ ‘ Gobbler ’ ’ 
strut? How early in the spring does the turkey hen begin to lay her 
eggs? Describe the nesting place and the turkey hen’s attitude 
towards visitors to the nest. How many eggs in the nest? Describe 
the eggs. Care necessary for the young turkeys. Are there any wild 
turkeys in the vicinity? Is turkey raising profitable? 
4. Physical Phenomena and the Inorganic World 
Bain. —How caused? Inches of rainfall during the past year? 
Average rainfall for the locality. Forms of water, ice, steam, solid 
ice, liquid water, gaceous steam. Snow, Hail, Frost, Dew. Explain 
each. 
Distinction between “soft” water and “hard” water. Storing of 
ice. Manufacture of ice. Cold storage and use of refrigerators. 
Storage of water. Making of ice cream. 
Thermometer. —Explain construction and use. Keep a daily tem¬ 
perature calendar for thirty days. Compute the average daily 
temperature. 
