M. J. 8. Securing maximum egg production from hens-Continued.
Material and supplies-Continued.

mash feed hopper for outside use, good pictures of poultry
house equipment, plans and pictures of approved types of
poultry houses, catalogues and booklets from poultry sup-
ply houses, lantern slides on poultry houses, copies of
survey form IV, samples of poultry feeds for making up
rations, samples of poultry feed, grit, mineral matter
in labeled containers, spray pump, whitewash brush, suffi-
cient quantities of sodium fluorid, vaseline, unslaked lime,
zinc sulphate, common salt, samples of commercial lice
remedies, mounted or preserved specimens of lice and
mites, gapeworms, live specimens of diseased poultry show-
ing disease symptoms, specimen hens for the study of lay-
ing and nonlaying characteristics, lantern slides, motion
picture films showing how to tell good layers from poor
layers and bony skeleton of hen. Chemicals and drugs for
the treatment of poultry diseases may be purchased as
needed.

Sources of information:
Farmers' Bulletin 287, Poultry Management; Farmers' Bulletin 528,
Hints to Poultry Raisers; Farmers' Bulletin 574, Poultry
House Construction; Farmers' Bulletin 801, Mites and Lice
on Poultry; Farmers' Bulletin 889, Back-Yard Poultry Keep-
ing; Farmers' Bulletin 957, Important Poultry Diseases;
Farmers' Bulletin, 1040, An Illustrated Poultry Primer;
Farmers' Bulletin 1067, Feeding Hens for Egg Production;
Farmers' Bulletin 1070, The Fowl Tick; Department Bulle-
tin 553, Chicken Mite, Its. Life History and Habits; De-
partment Bulletin 561, Feed Cost of Egg Production, Re-
sults of Three Years' Experiments at Government Poultry
Farm; Department Circular 31, Culling the Poultry Flock,
Why, When, and How; Bureau of Animal Industry Bulletin
110, Study of the Domestic Fowl Egg Production; Bureau
of Animal Industry Bulletin 141, The Improvement of the
Farm Egg; Data from Local District Poultry Survey.

M. J. 9. Handling eggs on the farm.

O. J. 1. Handling eggs to maintain the best quality.

M Value To maintain best quality of eggs.

T Value

1. What to do to secure clean eggs.

2. How frequently should eggs be gathered during the various

seasons.

3. Why do infertile eggs keep better than fertile eggs.

4. What to do to get infertile eggs.

5. Where to keep the eggs on the farm until ready for market.

6. How long may eggs be kept on the farm without lowering the quality.

O. J. 2. Marketing eggs to be used for food.

M value-To market eggs for food.

T value

1. Where is the best place to market eggs.

2. How frequently should eggs be marketed during the various

seasons.

M. J. 9. Handling eggs on the farm-Continued.

O. J. 2. Marketing eggs to be used for food-Continued.
T value-Continued.

3. What are the market grades of eggs.

4. What to observe when testing eggs by candling.
5. What is the best way to candle and grade eggs.

6. What kind of cases or containers to use.

7. What is a proper way to pack eggs.

8. What are the best ways to transport eggs to market.

O. J. 3. Marketing eggs for hatching.

M value-To market eggs for hatching.

T value

1. Who will buy eggs for hatching.

2. How much advertising will need to be done.

3. What is the proper way to pack eggs for hatching.

4. What is the best way to ship eggs for hatching.

O. J. 4. Preserving eggs on the farm.

M value To preserve eggs.

T value

1. What are the approved methods for preserving eggs.

2. When is the best time to preserve eggs.

3. What kind of eggs to select for preserving.

4. What use to make of preserved eggs.

Equipment:

Suitable storage places for eggs, egg-candling outfit, egg-shipping cartons and cases, packing material, earthenware jars, waterglass (sodium silicate), quicklime.

Related subjects:

Biology-Bacteria and fungi causing putrefaction, conditions favor-
ing the action of putrefactive organisms, methods for pre-
venting or retarding the action of putrefactive organisms,
preserving effect of sodium silicate and lime water.
Physics-Color, selective absorption as illustrated in egg candling.

Exercises:

1. Show the effect of different temperatures on the keeping quality

of eggs.

2. Compare the keeping qualities of fertile and infertile eggs under the
same conditions of temperature.

3. Make a comparative study of egg-shipping cartons and cases.
4. Plan and construct an egg-candling outfit and an egg-shipping case
or crate.

5. Score a case of eggs, using a score card.

6. Candle, grade, and pack for market 12 dozen eggs.

7. Pack suitable for shipping a setting of eggs.

8. Preserve 15 dozen eggs by water-glass method and 15 dozen by the lime-water method.

9. Which method gives the best results?

Material and supplies:

Egg-shipping cartons and cases, packing material, egg-candling outfit, scales or balances, score cards for eggs, thermometers, eggs for candling, grading and packing, cool place to keep eggs in summer, egg-shipping cartons and cases of various types, collection of eggs properly graded, water glass (sodium

M. J. 9. Handling eggs on the farm-Continued.
Material and supplies-Continued.

silicate), quick lime, fresh eggs for preserving, earthenware
jars and a chart to illustrate formulas and methods for
preserving eggs.

Sources of information:

Farmers' Bulletin 287, Poultry Management; Farmers' Bulletin 528, Hints to Poultry Raisers; Farmers' Bulletin 656, Community Egg Circle; Farmers' Bulletin 830, Marketing Eggs by Parcel Post; Farmers' Bulletin 1040, An Illustrated Poultry Primer; Department Bulletin 565, How to Candle Eggs; Animal Husbandy Series G-25, The Candling and Preserving of Eggs; Bureau of Animal Industry Bulletin 160, Care of the Farm Egg; Bureau of Chemistry Circular 83, Deterioration of Eggs Shown by Changes in Moist Content; Data from Local District Poultry Survey.

M. J. 10. Fattening chickens for market.

O. J. 1. Fattening chickens on the farm.

M Value To fatten chickens on the farm.

T Value

1. What types of poultry are suitable for fattening.
2. What method is best for fattening poultry.

3. What should be the length of fattening period.

4. What kind of pens or crates may be used for confining birds. 5. What kinds and amounts of feeds are best for fattening.

6. What is a proper feeding schedule for fattening poultry.

Equipment:

Pens suitable for fattening chickens and scales for weighing. Related subjects:

Chemistry-Chemical composition of feeding stuffs.

Exercises:

1. Formulate rations for fattening chickens.

By using several pens

2. Pen fatten broilers, fryers, or roasters for a two weeks period.
(Place four to eight birds in a pen.)
rations may be te ted.

Material and supplies:

Live chickens for feeders, pens suitable for fattening chickens, feeds for making up fattening rations, scales, live specimens of broilers, fryers, and roasters or pictures of same.

Sources of information:

Farmers' Bulletin 287, Poultry Management; Department Bulletin 21,
Commercial Fattening of Poultry.

M. J. 11. Marketing poultry.

O. J. 1. Marketing live poultry.

M value To market live poultry.

T value

1. When is the best time to market live poultry.

2. What are the types and grades of market poultry.

3. Where is the best place to market poultry.

4. What kind of crates to use for shipping poultry.

O. J. 2. Dressing poultry for market.

M value-To dress poultry.

M. J. 11. Marketing poultry—Continued.

O. J. 2. Dressing poultry for market-Continued.

T value

1. How long before killing should feed and water be withheld from the fowls.

2. What is the best way to kill poultry.

3. What is the best method for picking poultry.

4. What are the ways of packing dressed poultry.

O. J. 3. Marketing dressed poultry.

M value To market dressed poultry.

T value

1. What is the best place to market dressed poultry.

2. What is the best way to ship dressed poultry.

Equipment:

Facilities for killing and dressing poultry, crates and cartons for shipping dressed poultry.

Related subjects:

Biology-Nervous and circulatory system of the chicken.
Mechanical drawing-Simple drawings.

Shopwork-Carpentry.

Exercises:

1. Kill and dress a specimen of poultry for market or for the table.

2. Make discrinrinations between good and poor grades of poultry for

market.

3. Plan and construct fattening crates.

4. Construct crates for packing dressed poultry for shipment. Materials and supplies:

Facilities for killing and dressing poultry, killing knife, crates and cartons for shipping dressed poultry.

Sources of information:

Farmers' Bulletin 287, Poultry Management; Bureau of Chemistry
Circular 61, How to Kill and Bleed Market Poultry; Year-
book Separate 591, Handling of Dressed Poultry a Thousand
Miles from Market.

M. J. 12. Exhibition of poultry.

O. J. 1. Selecting birds for exhibition.

M value-To select show birds.

T value

1. What is the standard as required by the Standard of Perfection for the breed and variety to be shown.

2. What indicates constitutional vigor in fowls.

O. J. 2. Getting the birds ready for exhibition.

M value-To prepare a bird for show.

T value

1. What is the standard weight for birds of the breed to be shown. 2. What is the proper condition for the plumage, head, shank, and feet for a show bird.

3. What training should be given a show bird.

4. What kind of coops to use for shipping show birds.

Equipment:

Materials and facilities for preparing birds for exhibition, show coops, and shipping crates for show birds.

M. J. 12. Exhibition of poultry-Continued.

Related subjects:

Mechanical drawing-Simple working drawings.
Shopwork-Construction of simple articles from working drawings.

Exercises:

1. Select and prepare a bird for exhibition.

2. Construct a shipping crate for show birds.

3. Plan and construct a poultry-show coop.

Material and supplies:

Material for constructing shipping crates and show coops, materials and facilities for preparing birds for exhibition, pictures of prize-winning birds, show coops, and shipping crates for show birds.

Sources of information:

County and State fair premium books, poultry-show premium books. M. J. 13. Keeping records and accounts.

M value-To keep records and accounts.

T value-.

1. What records should be kept in the poultry business.

2. What items should be included in an inventory.

3. What is the best method for keeping accounts.

4. At what time of the year should the accounts be closed and balanced. Equipment:

Blanks or books for keeping records and accounts.

Related subjects:

Mathematics-Bills, accounts, receipts, calculation of shipping charges.

Exercises:

1. Take an inventory of the poultry enterprise at home.

2. Open a system of accounts for the home flock.

3. Write a poultry advertisement suitable for inserting in a poultry journal.

Material and supplies:

Collection of record and account forms and samples of advertisements from poultry papers.

Sources of information:

Farmers' Bulletin 572, A System of Farm Cost Accounting; Farmers'

Bulletin 1139, Method of Analyzing Farm Business; Farmers' Bulletin 746, The Farmer's Income; Live-Stock Record Book, Office of Farm Management, U. S. Department of Agriculture; data from local district poultry survey.

EXERCISES.

The exercises suggested under the heading of each managerial job in this course are intended for the individual student to perform, rather than to be given as demonstrations for the class. Practicums which have a direct relation to the actual work of raising poultry have been selected, which, if thoroughly and minutely performed in the school laboratory under the close supervision of the instructor, should aid the student in developing greater manipulative skill for doing his own jobs at home.

If a lack of time or facilities should prevent the use of all the exercises, those that have the greatest practical bearing on the job under