Productive Poultry Husbandry; A Complete Text, dealing with the principles and practices involved in the management of poultry, by Harry R. Lewis, B.S., M.Agr. Poultry Husbandman of the New Jersey Agricultural Experiment Station; Professor of Poultry Husbandry, New Jersey State University (Rutgers); formerly Professor Agriculture of the Baron de Hirsch Agricultural School; Member International Assocation of Poultry Instructors and Investigators; Life Member American Poultry Association. 370 illustrations in the text.

Format:

Book

Author/Creator:

Lewis, Harry R. (Harry Reynolds), 1885-

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Series:

Lippincott's farm manuals

Language:

English

Subjects (All):

Poultry.

Genre:

Pictorial bindings (Binding) -- United States -- Philadelphia -- 20th century.

Publishers' cloth bindings (Binding) -- United States -- Philadelphia -- 20th century.

Booksellers' labels (Provenance) -- England -- London -- 20th century.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xliv, 588, [6] pages, [2] leaves of plates illustrations (partly color), folded table, diagrams 22 cm.

Edition:

Eighth Editition Revised.

Place of Publication:

Chicago, J. B. Lippincott Company, [1933]

Contents:

Introduction-The Teaching of Poultry Husbandry

Poultry Farming and What It Means

Choosing a Poultry Farm

Making a Successful Start

The Breeds of Poultry

Selection of Stock

Principles of Poultry-House Construction

Practice of Poultry-House Construction

Equipping the Poultry House

Yards and Yarding

Principles of Poultry Feeding

Feeding Stuffs

Practice of Poultry Feeding

Principles of Poultry Breeding

Practice of Poultry Breeding

Management of the Laying Stock

Management of the Breeding Stock

Anatomy and Physiology of the Fowl

Formation of the Egg and Chicken

Natural Incubation and Brooding

Artificial Incubation

Artificial Brooding

Care of the Growing Stock

Broilers, Roasters, and Capons

Fattening, Killing, and Dressing

Marketing the Products

Records, Accounts, and Advertising

Exhibiting and Judging

Diseases, Parasites, and Enemies

Business Management

Judging and Culling Fowls for Egg Production

Artificial Illumination.

Notes:

Includes index.

Review questions and "References" at end of chapters.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has underlines.

Kislak copy has illustration of chukar partridge laid in.

Other Format:

Online version: Lewis, Harry Reynolds, 1885- Productive poultry husbandry.

OCLC:

6475437