Poultry production

Preface To The Third Edition

This l>ook has been written to furnish agricultural students with a comprehensive and convenient statement of the facts and principles of Poultry Production. It is hoped that it will render a service in teaching its subject in the great producing areas where farm poultry is abundant and poultry farms rare. It is of necessity very largely a compilation, and as far as possible consists of a systematic report of facts fully or partly established by careful experiment.

The material is largely that used by the author in courses taught at Iowa State College and Kansas State Agricultural College during the last eleven years. This has been supplemented by knowledge gleaned from the literature of the subject. Credit is given for material wherever used, when the person with whom it originated is known.

It is a pleasure to acknowledge the assistance of the following gentlemen in the preparation of this book:

Mr. J. G. Halpin, Professor of Poultry Husbandry, University of Wisconsin, made several helpful suggestions, particularly in reference to the chapters on The Poultry Industry, Housing and Hygiene, and Preparing for Consumption.

Mr. A. G. Philips, Professor of Poultry Husbandry, Purdue University, made several pertinent suggestions concerning the chapter on Breeding.

Messrs. George C. Bowman and Harry Perry, of the

Vl PREFACE TO THE THIRD EDITION

Seymour Packing Company, Topeka, Kansas, and Mr. John Perry, of Perry Brothers, packers of poultry and eggs, Manhattan, Kansas, have made numerous helpful suggestions concerning the chapters on The Poultry Industry, and Preparing for Consumption.

Mr. F. E. Mussehl, Professor of Poultry Husbandry, University of Nebraska, made several suggestions concerning the chapter on Feeding, and Diseases and Parasites. He also compiled the tables of feeds in the appendix.

Dr. J. S. Hughes, Associate Professor of Chemistry, Kansas State Agricultural College, aided materially in the revision of the chapters on Feeds and Feeding.

Mr. H. A. McAleer, Chief, Foods Research Laboratory, Bureau of Chemistry, U. S. Department of Agriculture, made pertinent suggestions concerning the revision of the chapters on the Poultry Industry and the Preparation of Poultry Products.

Professor F. E. Fox, of Oregon State Agricultural College, and Professor L. H. Schwartz, of Purdue University, called the author's attention to several omissions and inaccuracies.

Messrs. W. A. Henry and F. B. Morrison, of the University of Wisconsin, very kindly gave permission for the use of the analyses found in Table LIV in the Appendix, which were taken from their volume, Feeds and Feeding.

I also desire to acknowledge my indebtedness to Mr. James E. Rice, Professor of Poultry Husbandry, Cornell University. It was my good fortune to secure my first college training in this subject under his direction. The principles which I learned from him are to be found throughout this book.

W. A. L.

Kansas State Agricultural College, 1921.

Appendix 523

Index 531

POULTRY PRODUCTION.