Hate ffloUege of ^Agriculture At O^acnell Bmuerstty atljata, N. f . Hibrarji The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003110677 BULLETIN OF THE STATE BOARD FOR VOCATIONAL EDUCATION In Co-operation with the Federal Board tor Vocational Education A Year's Work in Vocational Agriculture ANIMAL PRODUCTION W. F. DOUGHTY State Superintendent and Executive Officer, State Board for Vocational Education J. D. BLACKWELL State Director for Vocational Agriculture R. G. BRESSLER ' Assistant Director for Vocational Agriculture BULLETIN 94 SEPTEMBER 1, 1918 THE DEPARTMENT OF EDUCATION STATE OF TEXAS A312-818-3m-164 FEDERAL BOARD FOR VOCATIONAL EDUCATION MEMBERS DAVin F. Houston, Chairnmn, James P. Munboe, Secretary of Agriculture Manufacture and Commerce \VII.T.IAM C. EEMIELD, ClTAnLES A. Gbeathouse, Secretary of Commerce Agriculture William B. Wilson, Abthue E. Holder, Secretary of Labor Labor P. P. Claxton, Commissioner of Education EXECUTIVE STAFF C. A. Peosseb, Director Layton S. Hawkijss, Josephine T. Berry, Assistant Director Assistant Director for Agriculture for Home Economics Lewis H. Carbis, Charles PL Winslow, Assistant Director for Assistant Director Industrial Education for Researcb » STATE BOARD FOR VOCATIONAL EDUCATION William P. Hobby, Governor. Chairman H. B. Terrell, Compteoller Geo. F. Howard, Secretary of State W. F. Doughty, State Superintendent and Secretary STATE EXECUTIVE STAFF J. D. Blackwell, Director of Vocational Agriculture R. G. Bressler, Assistant Director of Vocational Agtrioulture Nina B. Cbigler, Director of Vocational Home Economics N. S, HUNSDON, Director of Industrial Education FOEEWORD The Smith-Hughes Law, providing Federal grants to the respective states for the promotion of Vocational Education, was passed by the Sixty-fourth Congress, signed by President Wilson on February 23, 1917, and became effective as a law on July 1, 1917. The Thirty-fifth Legislature of the State of Texas accepted the pro- visions and benefits of this law and designated the State Board of Education as the State Board for Vocational. Education to administer this law in Texas. The following approximate amounts of Federal aid for vocational agriculture .are available to th6 State of Texas, during the next ten years, provided such aid is duplicated from State or local funds, or by both: 1917-18 $ 29,974.72 1918-19 43,853.67 1919-20 57,791.26 1920-21 69,687.89 1921-22 89,850.00 1922-23 ,.- 104,825.00 1923-24 ' 119,800.00 1924-25 ....' 149,750.00 1925-26 179,700.00 1926-27 179,700.00 Total for 10 years $1,024,932.54 It is the aim of the Department of Vocational Education to publish such bulletins as will assist teachers of vocational subjects in making the work practical. This bulletin, entitled A Year's "Work in Animal Production, is the second of a series of four bulletins to be prepared for teachers of voca- tional agriculture. Other bulletins which are contemplated are: 1. A Year's Work in Horticulture 2. A Year's Work in Farm Management and Farm Mechanics W. F. Doughty, State Superintendent of Public Instruction and Executive Officer, State Board for Vocational Education Austin, Texas, July 1, 1918 CONTENTS 1 . Introduction 7 2. Affiliation 7 3. HoniP projects 7 4. Eeferehces 9 5. Laboratory equipment 11 6. Proposed courses of study. 12 7. Legend to required references 12 8. Suggested weekly program 13 9. Lessons and laboratory exercises in general animal husbandry. . 14 a. Cattle 14 b. Horses 30 c. Swine 24 d. Sheep 28 e. Diseases and defects of animals 30 10.' Lessons and laboratory exercises in dairy husbandry 32 11. Lessons and laboratory exercises in poultry husbandry 44 12. Study outlines for projects in animal production 51 a. Pig project 51 b. Baby beef, project 54 c. Dairy jierd project 55 d. Egg production project , 57 e. Poultry raising project 59 13. Explanatory project 60 14. Report blanks 60 A YEAR'S WORK IN ANIMAL PRODUCTION BY J. D. Blackwell STATE DIRECTOR OP VOCATIONAL AGRICULTURE AND E. G. Bressler ASSISTANT DIRECTOR OE VOCATIONAL AGRICULTURE INTEODUCTION The object ini preparing this bulletin, is to provide a guide to teachers giving courses in animal production. Even though the lessons are out- lined in considerable detail, it is presumed that the teacher will have sufficient grasp of the material in animal husbandry to enable him to ad.apt these outlines to his particular needs. The course is designed especially to meet th.e requirements of the State and Federal Vocational Boards for a year's work in animal pro- duction. It consists of a half years work in general animal husbandry and a half year's work in poultry and dairying. . Instead of taking up general animal husbandry and carrying only this phase of the work the first half of the year it seemed best to the authors, in view of the project work, to begin the three major lines of animal production at the beginning of the school year. Consequently, three recitation per iods and two laboratory or projedl periods are set aside e ach week for general animal husbandry, three reciration periods and two laboratory or project periods each weel^ for dairying and poul- try and one period for supervised study and reports on projects, mak- ing a total of fifteen periods each week, aside from preparation, that are given exclusively to vocational agriculture. AEPILIATION Since three theory and two laboratory periods are required each week for a unit of affiliation in any science, this course meets the require- ments of the Committee on Affiliation of High Schools for two units in agriculture. HOME PROJECTS The foundation of vocational agriculture rests on the home-project idea. The experience acquired in teaching general agriculture in Texas has demonstrated that high school agriculture without the home project is of little more practical value than general science or botany. The purpose of vocational agriculture is to train agricultural workers. To insure, then, that the teaching of vocational agriculture will function in the preparation of boys and girls for farm life, every student is re- quired to have at least one definite home project, the care of which must extend through a period of six or more months. Detailed sug- gestions relative to the study of individual home projects in animal production are found on page 51 of this bulletin. The following list should prove helpful to the student in making a choice of a project: 1. Baby beef 2. Colt raising 3. Sow and litter 4. Pig feeding 5. Sheep raising 6. Dairy cow management for milk production 7. Caring for dairy herd 8. Keeping herd records for butter production 9. Comraimity cow testing 10. Dairy calf raising 11. Poultry raising 12. Egg production 13. Feed records of various animals 14. Care and management of one or more hives of bees PBOJECT A6EEEMBNT The following project agreement must be signed by parent, teacher, and student, before any project is begun: I, , agree to permit my son to carry out at (Nifm^*of parent) ♦ home the project of according to the plan submitted by the State Boand for Vocational Edu- cation, to encourage the pupil and to furnish (Specify land, animals, equipme-it. ct- ) in addition to the time required; to allow him all actual profits from his project ; and to check up the time records and vauch for them. I, , agree to carry out all the details of the (Name of pupil) project as agreed upon, to record and report truthfully upon all items of labor, cost, and income, and to write a full report of all methods employed. This report is to be returned to the teacher. It is esti- mated that the labor involved will be between and man hours. I, , agree to assist the pupil in obtaining (Nam^ of tea'-.her) information needed, to give all possible supervision, to accept the work when the project is acceptably completed as equivalent to hours — 9— of school work, to enter the rank for the work and to report it as a part of the scholarship rank with a weight of units credit. This agreement entered into this day of 19 . . . Parent. Pupil. Teacher. Principal. REPBRBNCBS No high school course in vocational agriculture which does not in- clude a considerale amount of supplementary reading from the refer- ence works can be made very practical. In giving the exact references to each lesson and project, the authors desired to guarantee .the use of the required library. They suggest that each student, in addition to being held responsible for the lesson-assignment in the suggested text, be assigned at least one reference on every lesson to be reported on during the recitation period. In some instances, of course, all the students will be able to read all the references. The more outside read- ing the teacher can induce his pupils to do the better will be the results at the end of the year. HEQUIEED EEFERENCB BOOKS FOU ANIMAL PEODUCTIOlSr General Animal Husbandry 1. Craig: Common Diseases of Farm Animals. Lippincott Co. , Philadelphia, Pa $1.50 2. Day: Productive Swine Husbandry. Lippincott Co., Phila- delphia, Pa 1.50 3. Gay: Productive Horse Husbandry. Lippincott Co., Phila- delphia, Pa 1.50 4. *Harper: Animal Husbandry for Schools. Macmillan Co., Dallas 1.40 5. Harper : Manual of Farm Animals. Macmillan Co., Dallas . . 2.00i 6. *Henry & Morrison : Peeds and Peeding (Abridged) . Henry Morrison Co., Madison Wis 1.75 7. Hunt & Burkett: Farm Animals. Orange Judd Co., New York 1.50 8. Mumford: Breeding of Animals. Macmillan Co., Dallas. . . . 1.75. 9. Plumb: Types and Breeds of Farm Animals. Ginn & Co., DalJas .".... 2.0O 10. WoU : Productive Feeding of Farm Animals. Lippincott Co., Philadelphia, Pa 1.50 11. Kleinheinz: Sheep Management. F. Kleinheinz, Madison, Wis 1.50 12. "Shepherd Boy": Modern Sheep. American Sheep Breeders Co., Chicago 1.50 —10— Dairying 1. *Eckles & Warren : Dairy Farming. Macmillan Co., Dallas. 1.10 2. : Eckles : Dairy Cattle and Milk Production. Macmillan Co., Dallas • • • 1-00 3. Washburn: Productive Dairying. Lippincott Co., Phila- delphia, Pa l-'5'5 4. *Wing: Milk and Its Products. Macmillan Co., Dallas 1.50 5. Van ^Slyke: Modern Methods of Testing Milk and Milk Products, Orange Judd Co 1-00 <). Laboratory Guide for High Schools. Exchange Store, Col- lege Station, Texas 50 POULTRY 1. *Lewis: Productive Poultry Husbandry. Lippincott Co., Philadelphia, Pa 2.00 2. Lewis: Poultry Keeping. Lippincott Co., Philadelphia, Pa. 1.50 3. Eobinson : Principles and Practice of Poultry Culture. Ginn & Co., Dallas 2.00 4. 1915 Edition: American Standard of Perfection. American Poultry Association, Mansfield, Ohio 1.50 ADDITIONAL EEFEEBNOE BOOKS Breeders' Gazette: Farm Buildings. Sanders Pub. Co., Chicago, 111. Burkett: First Principles of Feeding. Orange Judd Co., Nevf York. Coburn: Swine in America. Orange Judd Co., New York. Craig : Judging Live Stock. Kenyon Pub. Co., Des Moines, Iowa. Dietrich: Swine. Sanders Pub. Co., Chicago, 111. Dryden: Poultry Breeding and Management. Orange Judd Co., New York. Ewing: Southern Pork Production. Orange Judd Co., New York. Harper : The Training and Breaking of Horses. Macmillan Co., Dallas. Larsen: Exercises in Farm Dairying. John Wiley & Sons, New York. Lippincott: Poultry Production. Lea & Febiger, Philadelphia, Pa. Marshall: Breeding Farm Animals. Sanders Pub. Co., Chicago, 111. Pellett: Productive Beekeeping. Lippincott Co., Philadelphia, Pa. Plumb : Judging Farm Animals. Orange Judd Co., New York. Purvis: Poultry Breeding. Sanders Pub. Co., Chicago, 111. \jU^ ^oot: ABC and XYZ of Beekeeping. A. T. Eoot & Co., Medina, -^ler Van Norman : First Lessons in Dairying. Orange Judd Co., New York. Washburn: Productive Dairying. Lippincott Co., Philadelphia, Pa. Wing: Sheep Farming in America. Sanders Pub. Co., Chicago, 111. Woll: A Handbook of Farmers and Dairymen. John Wiley & Sons, New York. Wilcox anrl Smith: Cvoloredia of Live Stock. Oran-^c Judd Co., New York. •Suggested texts for year's work in Animal Husbandry. —11— BULLETIN EEFEItENCES FOE ANIMAL PRODUCTION General Animal Husandry United States Department of Agriculture, Washington, D. C. Farmers' Bulletins Nos. 22, 49, 55, 96, 106, 137, 170, 179, 183, 305, 379, 411, 434, 438, 566, 576, 580, 613, 614, 619, 635, 655, 667, 713, 743, 765, 779, 781, 790, 798, 803, 810, 811, 840, 893, 909, 939, 935, 953. Animal Industry: Ancestry of Domesticated Cattle by Morse and Bulletins 124, 137, 163, 168, 178, 186, 434. Forest Service: Bulletins Nos. 97, 160. Texas Department of Agriculture, Austin, Texas. Bulletin 44. Experiment Station Circular No. 9, College Station, Texas. Dairying Farmers' Bulletins Nos. 93, 151, 166, 201, 306, 309, 348, 351, 363, 366, 413, 430, 434, 457, 473, 486. 490, 504, 514, 541, 589, 602, 623, 743, 748, 777, 790, 835, 850. U. S. Department of Agriculture: Bulletin No. 11. A. and M. College, College Station, Texas. Extension Bulletin B4 and circulars 101, 133, 155, 156. Poultry Farmers' Bulletins Nos. 87, 132, 128, 387, 316, 345, 445, 528, 574, 585, 656, 683, 697, 703, 717, 767, 791, 801, 849, 858. Bureau of Animal Industry, Bulletin No. 141. State Department of Agriculture, Bulletin No. 50. A. and M. Extension Bulletins and circulars Nos. BIO, 136, 138, 130, 131, 133, 134, 135, 136, 137, 138, 141, 145, 147, 148, 151, 152, 153, 156, 160. Experiment Station, A. and M. College, Bulletins 306, 207. LABOEATORT 1 Babcock milk tester (six bottles) $9.00 • 6 Cream bottles ' 1.00 2 Skim milk bottles 1.20 1 Pair dividers (4^ to 5^) 35 6 Pipettes 75 6 Acid measures 75 13 Test tubes 50 1 Lamp and opaque box ioi candling eggs — 3 Tablets light horse score cards 40 2 Tablets draft horse score cards 40 2 Tablets beef cattle score cards 40 3 Tablets dairy cattle score cards 40 2 Tablets hog score cards 40 8 Tablets poultry score cards 40 —12- FoTE.— It is assumed that all schools giving animal production have tlie laboratory equipment for plant production. Consequently, such material as alcohol lamps, thermometers, acids, etc., is not included in the preceding list. PROPOSED COURSE OF STUDY FOR VOCATIONAL AGRICULTURAL SCHOOLS First Year English Genera] Science Modern History Plant Production (Plant Culture, Soils and Crops) Third Year English Applied Chemistry Civics and Farm Law Horticulture (Vegetable Gardening, Fruit Growing) Second Year English Vocational ^1 atheiiiatir-s American History Animal Production (General Animal TTusbanfliy, Dairying, PouJtry) Fourth Year English Physics Industrial History and Rural Sociology Farm Management and Farm Engineering PROPOSED COURSE OF STUDY First Year English Algebra Ancient History Plant Production English Geometry Chemistry Horticulture Third Year FOR DEPARTMENTS OF VOCATIONAL AGRI- CULTURE Second Year English Algebra Med. ancTlilod. History Animfi] Production Fourth Year English American History and Civics Eural Sociology and Vocational Mathematics Farm Management and Farm Mechanics GENERAL ANIMAL TTUPBANDRY C. Craig: Common Diseases of Farm Animals D. Day: Productive Swine Husbandry G. Gay: Productive Horse Husbandry H. Harper: Animal Husbandry for Schools Ha. Harper: Manual of Farm Animals H. M. Henry & Morrison: Feeds and Feeding (Abridged) H. B. Hunt and Burkett: Farm Animals M. Mumford: Breeding of Animals —13— P. Plumb : Types and Breeds of Farm Animals Wo. WoU: Productive Feeding of Farm Animals K. Kleinheinz: Sheep Management Sb. Shepherd Boy: Modern Sheep P. B. Farmers' Bxilletin A. I. U. S. Department of Agriculture, Bureau of Animal Industry Exp. Sta. Texas Experiment Station, A. and M. College Ext. S. Extension Service, A. and M. College J. T. John Tarleton Agricultural College S. D. Agr. State Department of Agriculture, S. D. Ed. State Department of Education B. S. Burkett and Swartzel : Farm Arithmetic SUGGESTED WEEKLY SCHEDULE Period 1:40-2:20. . 2,20-2:40.. 2:40-3:20.. 3:20:4:00.. Monday Animal Husbandry Exercises in Animal Husbandry ^^1^ Tuesday Dairy Recess Exercises in iDairy Animal Husbandry Rec^B Exercises in Animal Husbandry Thursday Dairy Recess Poultry Project Study Friday Animal Husbandry Recess Exercises in Poultry — ]. NINETY-SIX RECITATIONS AND SIXTY-FOUR LABORATORY EXERCISES IN GENERAL ANIMAL HUSBANDRY The following lessons are bases on Animal Husbandry for Schools by Harper; Farm Animals by Hunt and Burkett, and Feeds and Feed- ing by Henry and Morrison. They are designed to be suggestive and not absolute. It is presumed that each teacher who uses these outlines will know his subject and that he will have initiative enough to adapt them to his local environment. CATTLE Thirty-nine Recitations and Tiveniy-six Laboratory Exercises Lesson 1. — Domesticated Animals— II. B. 23-33; P. 1-6 1. Horses 7. Goats 2. Cattle 8. Dogs 3. Sheep 9. Cats i- Hogs ]0. Eabbili^ 5. Poultry II. Birds 6. Mules Exercise 1. — Habits of Domesticated Animals — H. B. 33 Lesson 3. — Animal Husbandry in a System of Farming — B. S. 122- 25; J. T. 3, plates 14, 15 and 16 1. Importance of raising stock 2. ilost economical way of marketing crops 3. Soil ^fertility — relation to animal production Exercise 2. — Homes of Domesticated Animals — S. D. Ed. 92, Ex. 9 Lesson 3.— Types of Cattle— H. 105-108; H. B. 160-68; P 169-74 243-48; Ha. 185-89, 1^ " 1. Beef 2. Dairy 3. Dual purpose 4. Score cards for cattle H. B. 1 l^ll^ Lesson 4. — Points of Cattle — H. 104, 106; H. B. 192 Exercise 3. — Place numbers on the external parts of an animal's bodv and have students name them — H. 106 Lesson 5. — Origin of Cattle — A. I. 187-90, 212-28 1. Meaning of term "Cattle" 2. Features which distinguish cattle from other rumi- nants 3. Earliest traces Exercise 4. — Scoring Individuals of the Beef Type — S. D. Ed. 92, p. 24 —15— Lesson 6.— Breeds of Beef Cattle— Flereford—H. 119-29 ; H. B. 181- 93; P. 201-12; P. B. 580-612 1. Origin 2. Characteristics 3. Strong points 4. Adaptability to local conditions Lesson 7.— Breeds of Beef Cattle— Shorthorn— P. 175-96. (See 1, 2, 3, and 4, under Hereford.) Exercise 5.— Scoring Animals of the Beef Type— S. D. Ed. 92, pp. 24-27 Lesson 8.— Breeds of Beef Cattle— P. 213-34 1. Aberdeen Angus. (See 1, 2, 3, and 4, under Here- ford.) 2. Galloway. (See 1, 2, 3, and 4, under Hereford.) 3. Minor breeds Exercise 6. — Studying Pictures of the Various Breeds of Beef Cattle Lesson 9.^Essentials of Beef Production— P. B. 71 ; B. S. 130-33 1. Types to be considered 2. Characteristics for good feeding 3. Most desirable size of the carcass 4. Economical gains y Lesson 10.— Judging Cattle— H. 130-43; U. S. D. A. 434; Ha. 187-89 1. Estimating the age 2. General characteristics 3. Detailed characteristics 4. Purposes of stock judging Exercise 7. — Comparative .Judging of a Class of Beef Cattle — S. D. • Ed. 90, Ex. 14 Lesson 11.— Dairy Cattle— H. 108; H. B. 169-81; P. B. 106, 893; P. 243-48 1. Purpose of the dairy cow 2. Characteristics 3. Adaptability to local conditions 4. Names of breeds Exercise 8. — Comparing the Dairy Score Card 'with Beef Types Lesson 12.— Breeds of Dairy Cattle— Jersey— P. 249-64; Ha. 189-98 1. -Origin and history, A^f?; 2. Characteristics ■ \ . 3. Strong points ' ' 4. Adaptability to local conditions Lesson 13. — Breeds of Dairy Cattle — Holstein-Priesian — P. 264-76. (See 1, 2, 3, and 4, under Jersey.) Exercise 9.— Scoring Dairy Types— S. D. Ed. 90, Ex. 17 — ]G— Lesson 14.— Breeds of Dairy Cattle— P. 27fi-9G 1. Guernsey. (See 1, 2, 3, and 4, under Jersey.) 2. Ayrshire. (See 1, 2, 3, and 4, under Jersey.) Exercise 10. — Comparative Judging of a Class of Jerseys Lesson 15.— Breeds of Dairy Cattle— P. 296-303, 336-32 1. Brown Swiss (compare with Jersey) 2. Other breeds a. Dutch Belted Lesson 16.— Dual-purpose Cattle— P. 307-19 1. Milking Shorthorn (compare with beef type) 2. Eed Poll 3. Polled Durham Exercise 11. — Studying Pictures of the Various Breeds of Dairy and Dual-purpose Cattle, Breeders' Gazette Lesson 17.— Maintaining Farm Animals — H. M. 50-63; H. 54-65; F. B. 22; Wo. 34-40; B. S. 41-45 " L A maintenance ration 2. Protein requirements 3. Mineral requirements 4. Carbohydrates and fats 5. Other factors Exercise 12. — Comparative Judging of a Class of Dairy Cattle Lesson 18. — The Digestive System of Animals — H. M. 18-24: H, GO- GS; H. B. 66-74; Wo. 26-34 1. Composition of the animal body 2. Process of digestion 3. Dige.stible nutrients Lesson 19. — The Digestive System of Animals — H. M. 24-33 1. The cow vs. the horse 2. The circulatory canals of the body 3. Digestion and absorption of the various nutrients Exercise 13. — Comparative Judging of a Class of Dairy Cattle Lesson 20. — Scientific Terms in Feeding — H. B. 53-65- H 63-70- H. M. 34-38; 86-92; Wo. 40-53 1. Nutritive ratio — how determined 2. Balanced ration 3. Feeding standards Exercise 14. — Comparative Judging of a Class of Dairy Cattle —17— Lesson 21. — Essentials of a Satisfactory Eation — H. M. 38-49; Wo. 53-71; H. B. 86-94 1. Digestibility 2. Suitability 3. Palatability 4. Fuel value 5. Bulkiness 6. Mineral content 7. Preparation of feed 8. Variety ^ 9. Kind and age of animal Lesson 22.— Computing Eations—H. B. 74-85; H. M. 89-95; F. B. 346; A. L 459; B. S. 45-51 1. Methods of computation a. WolfE-Lehman — digestible njitrients in the feed b. A rmsby— energy value of the feed 2. Steps in making a ration Exercise 15. — Calculating Balanced Eations — H. 359 ; Wo. 71-86 Lesson 23. — Planning a Eation. — H. M. 106-117; Ha. 275-304 1. Available feeds for the purpose 2. Cost 3. Local conditions Exercise 16. — Calculating a Balanced Eation — H. B. 74-85 ; B. 51-59 Lesson 24. — Concentrates Most Suitable for Texas — H. M. 117-33; Wo. 163-75; E. B. 655 1. Corn and its by-products 2. Wheat bran, middlings, screenings, etc. 3. Oats and their by-products Lesson 25. — Continuation of the Study of Concentrates— H. M. 133-46 ; Wo. 175-92 1. By-products of rice 2. Sorghums and millets 3. Cotton seed and its products 4. Cowpeas, beans, peas, peanuts, etc. Exercise 17. — Studying the Physical Properties of Mixed Feeds — 'h. 357-8 Lesson 26.^Continuation of the Study of Concentrates — H. M. 146-57 ; Wo. 192-215 1. Milk and by-products of the dairy 2. By-products of packing houses 3. By-products of sugar factories 4. Miscellaneous feeds 5. Condimental feeds Exercise 18. — Practice in mixing Feeds according to. Methods learned in Preceding Exercises —18 Lesson Lesson 27.- -Rouffhases most Suitable for Texas— H. M. 157-80; "Wo. " 90-113 1. Place of roughages in ration 2. Classes a. Corn fodder, stover, ensilage b. Sorghums and sugar canes c. Grasses (1) Johnson (2) Sudan (3) Bermuda (4) Mixed hay , 38.- -Eoughages (continued)— H. M. 180-203; Wo. 113-49 1. Legumes a. Alfalfa b. Bur clover c. Beans, peas, vetches, etc. d. Peanut hay 2. Eoots 3. Prickly pear Exercise 19. — Performing Exercises ISTos. 16 and 17, pp. 361-2 of Harper Lesson 39.— Care and Feeding of Young Stock— H. M. 300-307 ; H. B. 313-217^; P. B. 183 1. Eations for development 2. Pastures and summer feeding Exercise 20. — Calculating Eations for Young Stock — Wo. 215-27 Lesson 30.— Feeding for Beef— H. 175-185; H. M. 290-300; P. B. 580, 635; Wo. 353-77 1. Importance of form, age and quality 2. Summer feeding on pasture 3. Winter feeding ' 4. Finishing rations 5. Methods of marketing a. On hoof b. Home slaughtering Lesson 31. — Feeding for Milk Production — H. B. 204-11; H. M. 258- 64; H. 144-52; F. B. 743; Wo. 227-53 1. Importance of pastures' 3. Importance of prstein feeds 3. Succulent feeds 4. Water, salt, shelter 5. Balanced ration Exercise 31. — Calculating a Eation for Fattening Cattle ISTote: Use, whenever possible, feeds that are raised in the community. See appendices of the texts, which are used in this course for feeding standards —19— Lesson 33.— Care and Feeding of the Calf— "Wo. 215-37; F. B. 949, 954- 1. Feeding milk 2. Change of diet 3. Overfeeding 4. Scours 5. Sanitation 6. Cost of raising 7. Dehorning 8. Eate of gain Exercise 22. — Calculating a Eation for Milk Production Lesson 33. — Study of the Eations Fed in the Community Note: Have each student hand in the ration used at home. Let the class criticise each with reference to 1. Nutritive ration 2. Adaptability to results desired 3. Palatability 4. Cost 5. Labor involved in feeding Lesson 34. — ^Detailed Study of 'the Breed of Cattle most common to the Community 1. Type of animal 2. Purpose for which kept 3. Suitability to local conditions 4. What other breeds might be introduced 5. Desirability of community centering in one breed Exercise 33. — The Balancing of the Eations studied in lesson 33 Lesson 35. — Market Classes and Grades of Cattle — ^H. B. 509-18; H. 372 1. Carcass 2. Beef cuts 3. Beef products Exercise 34. — Visiting a Butcher Shop for the Purpose of — H. B. 509- 18; H. 372; B. S. 197-200 1 . Determining the weight of the carcass by measuring the animals while alive 3. Learning the various cuts of meat — H. 373; H. B. 509-518 Lesson 36. — Improving a Herd by Breeding — Ha. 305-20 1. Cross breeding vs. pure breeding 3. Prepotency 3. A study of pedigrees 4. Eegistration of animals —20— Lesson 37.— Grading up Common Stock— H. B. 194-202; Ha. 227-56 1. Eliminating unprofitable individuals 2. Considerations in selecting the cows 3. Use of pure-bred sires 4. Cooperative breeding 5. Cow-testing associations Exercise 25. — Studying a Pedigreed Sire with Eeference to his Perform- ance Eecord, as well as those of his Ancestors Lesson 38.— Producing Baby Beef— H. M. 305-307; E. B. 811; Ext. S. 198; S. D. Agr. 30 1. Eelative profitableness 2. Cost of production 3. Age and breed of calves 4. Feeding rations 5. Marketing Exercise 26. — ^Demonstration on Dehorning Cattle Lesson 39. — Dehorning— F. B. 949 1. Methods a. Saws .b. Clippers 2. Treatment after dehorning 3. Use of caustic soda or potash on young calves HOESES Twenty-one Lessons and Fourteen Laboratory Exercises Lesson 1.— Locomotion— H. B. 105-114; G. 3-9, 17-31; B. S. 125-30 1. Principles of movement 2. Gaits of a horse a. Walk b. Trot c. Pace d. Gallop 6. Special gaits 3. Quality of gaits Exercise 1.— Observing and Making ISTotes on the Gaits of Horses— G. 17-23 Lesson 2. — Harness and Harnessing — H. 97-102; G 269-86- Ha 141-51 1. The bridle 2. Importance of fitting the collar 3. How to harness a horSe 4. How to hitch a horse 5. Caring for harness Exercise 2. — Hitching Horses both Double and Single —21— Lesson 3.— Light Horses— H. 42-50; H. B. 116-24; G. 45-49, 56-66; Ha. 19-29 1. Functions of light horses 2. Conformation 3. Study of the score card Lesson 4.— Breeds of Light Horses— H. 4-14; H. B. 129-33; G. 70- 83, 112-33; P. 7-58; P. B. 952 1. Thoroughbred 2. Standard bred 3. American saddle horse 4. Arabian Exercise 3. — ^Learning the Points of a Horse and Practice in Scoring — H. 2; H. B. 116-24; S. D. Ed. 90, Ex. 11 Lesson 5.— Breeds of Coach Horses— H. 14-20; G. 52; P. 58-92; P. B. 952 1. Hackney 2. French coach 3. German coach 4. Cleveland bay Exercise 4.— Scoring Light Horses— G. 139-42 ; S. D. Ed. 92, p. 21-24 Lesson 6.— Draft Type— H. 42-44, 50-2 ; G. 49-52 ; P. 92-8 ; Ha. 29-37 1. Function of draft horses 2. Development of the draft type 3. Conformation 4. Contrast with light type Lesson 7.— Draft Breeds— H. 20-29; H. B. 135-38; F. B. 619; G. 84- 100; P. 98-146 1. Percheron 3. Clydesdale • 3. Belgian 4. Shire Exercise 5. — Score a Draft Horse and a Light Horse and Compare — H. B. 157-8; G. 142-44 Lesson 8.— The Jack and the Mules— H. 31-32; H. B. 149-156; G. 309-14; P. 155-69; Ha. 121-26 1. Comparison of mule with horse 2. Breeds of jacks 3. Conformation and type of jacks and mules 4. Importance of mules in Texas Exercise 6. — Learning Breeds of Horses by an Inspection of Pictures — Breeders' Gazette —32— Lesson 9. — How to Estimate the Age of Horses — H. 34-38; H. B. 125; P. B. 779; Ha. 3-14 Lesson 10.— Detecting Unsoundness— H. 38-40; F. B. 779; S. D. Ed. 90, Ex. 13; G. 148-51; Ha. 14-19 1. Where to look a. Head, mouth, feet, etc. 2. What to look for Exercise 7. — Examining the Teeth of Horses of Different Ages to Determine Age— G. 151-75; S. D. Ed. 92, Ex. 10 Lesson 11.— The Digestive System of a Horse— H. 60-63; H. B. 67-73 1. Comparisoh -with digestive system of a cow 2. The digestive process Exercise 8. — Comparative Judging of a Class of Light Horses — S. D. Ed. 92, p. 24 Lesson 12. — Conditions Influencing the Feeding of Horses — H. 71-80; F. B. 170; G. 231-35 1. Type of horse 2. Work 3. Age 4. Feed Lesson 13.— Feeding Work Animals — H. 71-76; H. B. 140-144; G. 244-47; Wo. 277-94 1. Kind of feed 3. Amount of feed 3. Methods of feeding 4. Regularity of feeding 5. Balanced ration ' 6. Cost of ration Exercise 9. — Comparative Judging of a Class of Draft Horses Lesson 14. — Balanced Eation — H. M. 226-235 1. Work horse 2. Driving horse 3. Brood mare 4. Colt Exercise 10.— Calculating Balanced Eations from Feeds of the Com- munity Lesson 15. — Feeds for Horses — H. il. 236-247; G. 235-44 1. Concentrates 2. Eoughages —23— Lesson 16. — Care and Management of Horses — H. 85-90; F. B. 480; G. 247-69; Ha. 127-33 1> Stable 2. Grooming 3. Use of blankets 4. Watering and salting 5. Care of feet, teeth, etc. 6. Care of sick horses Exercise 11. — Calculating Eations for Work Horses — Ha. 50-60 Lesson 17. — Selection and Care of Stallions and Jacks — H. 81-85; G. 179-98; P. B. 803; Ha. 96-103 1. Importance of sound animals 2. Trueness to type 3. Individuality of animal 4. Ability to transmit desirable characteristics 5. Care during the breeding season 6. Age when service may begin" 7. Cooperative breeding Exercise 12. — Scoring a Breeding Animal and Studying in Detail the Body Characteristics of a Good Breeder Lesson 18.— Selection and Care of Mare— G. 198-202, 211-15; Ha. 103-13 • 1. Importance of mare frequently underestimated 2. Age at which to breed depends on a. Breed b. Individual animal e. Object sought 3. Season of the year to breed 4. Gestation period a. Length of time b. Care c. Feeding d. Working 5. Care during parturition Lesson 19.— The Care and Feeding of Colts— G. 202-11 ; Ha. 133-41, 113-21 ' ^ 1. The sucking colt 2. Ills of the colt a. Constipation b. Diarrhea c. Navel infection 3. Weaning 4. Protection from injury 5. Feeding for development Exercise 13. — Comparative Judging of a Class of Mares with Eeference to Breed and Breeding Characteristics —24— Lesson 20.— Training the Colt— H. 90-97; P. B. 667; G. 219-30 1. Halter breaking — teaching the colt to lead 2. Fitting the harness 3. Usage to bit 4. Driving with lines 5. Breaking to ride 6. Importance of gentle handling Exercise 14.— Making Eope Halters— H. 354; J. T. 3, plate 1, figs. 7, 10 Lesson 21. — Horse and Mule Eaising in the South — A. I. 124 1. Opportunities 3. Eeasons for producing at home 3. Improvement of native stock 4. The purchase of the stallion SWINE Twenty-one Recitations and Fourteen Laboratory Exercises Lesson 1. — The Place of the Hog in a System of General Farming in Texas— P. B. 205, 566; Exp. Sta. 198, p. 13; D. 3-8, 262-70 1. Svirine as economical producers of meat 2. Consumers of waste products 3. Hogs following battle 4. How one may get a start 5. Statistics for Texas Exercise 1. — Learning the Points of Hogs — S. D. Ed. 92, Ex. 15 Lesson 2.— The Hog and His Products— H. B. 260-270 ; B. S. 139-40 1. Pork 2. Lard 3. Bacon 4. Pigs 5. By-products Exercise 2. — A Visit to a Butcher Shop, if practicable, to Learn the Cuts, and to Study the Carcass of Hogs Lesson 3.— The Lard Type— H. 259-260 ; H. B. 272-279 ; "d. 9-13 ; P. 467-72; Ha. 453-64 1. Purpose and development of type 2. General appearance a. Form b. Quality c. Constitution d. Uniformity ■ 3. Detailed characteristics 4. Score card —25— Lesson 4.— The Bacon Type— H. 380-83; H. B. 279-81; D. 13-22; P. 532-36; Ha. 464-67 (same as for lard type) Exercise 3. — Placing Fat Hogs Lesson 5.— Poland-China— H. 260-262; P. B. 765; D. 54-65; P. 484-97 1. Characteristics and utility 2. Origin and history 3. In the United States 4. Criticism of Poland-China hog 5. Comparison ■ with another breed Exercise 4. — Placing a Class of Poland-Chinas Lesson 6.— Duroc-Jersey— H. 263-265; D. 75-83; P. 505-14 (same as for Poland-China) Lesson 7.— Berkshire— H. 262-263; G. 45-54; P. 472-84 (same as for Poland-China) Exercise 5. — Comparative Judging of Classes of the Lard Type Lesson 8.— Other Breeds of the Lard Type— H. 265-71 ; D. 65-75, 83- 90; P. 497-505 1. Chester AVhite 2. Small Yorkshire 3. Hampshire 4. Intermediate breeds Exercise 6. — Comparative Judging of the Lard Types Lesson 9.— Bacon Type— H. 271-74; D. 90-103; P. 536-55 (same as for Poland- China) 1. Tam worth 2. Large Yorkshire Lesson 10. — Market Classes and Grades of Hogs — H. 281-82; D. 273- 84; B. S. 201-08 1. The swine market 2. Grades of swine 3. Cuts of pork 4. Methods of marketing Exercise 7. — Placing of Pure-bred Hogs with Eeference to Breed Char- acteristics Lesson 11.— Shelter and Care of Swine— H. 295-303; H. M. 352-54; D. 295-308, 318-28; E. B. 438; 111. Exp. Sta. B. 109; Ha. 503-10 1. Importance of sanitation, dryness, light, warmth, and ventilation —26— Lesson 11. —Shelter and Care of Swine— Continued 2. Hog houses and yards a. Large house b. Individual house c. Lots and wallows d. Plans of various types e. Cost 3. Dipping Exercise 8.— The Construction 'of an Individual Hog House— D. SOS- IS; J. T. 3, plates 10, 11, 13 Lesson 12.— Fattening Swine— H. 289-93; H. M. 359-60; F. B. 411, 614; D. 243-61 1. Summer feedings 2. Winter feeding 3. Finishing for the market 4. Eelation of cost to age Lesson 13.— Preparing the Feed for Swine— H:. 284-87 ; H. M. 347-52 ; H. B. 283-89; D. 213-16 1. Nutrients required 2. Grinding or soaking grain , 3. Slop and pastures 4. Mineral matter 5. Self-feeders Exercise 9. — Construction of a Slatted Eack for Feeding Hogs — J. T. 3 Lesson 14.— Feeds for Swine— H. M. 361-76 ; D. 142-213 ; Wo. 294-317 1. Concentrates a. Carbonaceous b. Protein 2. Eoughages a. Forage crops b. Pastures c. Eoots d. Ensilage Exercise 10. — Figuring a Balanced Eation for Fattening Swine — Ha. 470-3 Lesson 15. — A Sow and Litter as a Home Project — F. B. 566 1. Things to be noted in selecting an animal project 2. Possibility of making money 3. Labor involved 4. Cost accounts 5. Market for products —27— Lesson 16.— The Selection of the Brood Sow— D. 37-8 ; Ha. 491-98 1. Pure-bred vs. grade 3. Select gilt from prolific mother 3. Select gilt from matured mother 4. Size, form, feet, legs, teats, quality, femininity and disposition Exercise 11. — Figuring Eations for Breeding Animals Lesson 17.^T]p.e Selection and Management of the Boar — H. 387-89; D. 34-37, 219-25; P. B. 205; Ha. 487-91 1. Pure bred 2. Weight, form, feet, and legs, quality, masculinity, and disposition 3. Age at which he may be first used 4. Exercise 5. Feeding 6. Excessive use Exercise 12. — Scoring Breeding Animals, both Male and Female Lesson 18.— Breeding the Sow— D. 25-34, 336-36 ; Ha. 491-503 1. Age at which to breed the first time 2. Period of gestation 3. Best time for farrowing 4. One and two litters each year 5. Conditions at breeding time 6. Care during gestation a. Exercise and quarters (1) Winter (3) Summer b.- Eations at different seasons c. Constipation d. • Care at farrowing Lesson 19. — Feeding and Care After Farrowing — D. 336-36 1. Treatment immediately after 3. Feed for first few days 3. Eations 4. Exercise and quarters 6. How to avoid pig eating Exercise 13. — Judging a Class of Hogs Composed of Individuals of Different Breeds- Lesson 20. — Feeding and Management of' Pigs — ^D. 131-43, 336-43; Wo. 306-09 1. Eations from three to eight months' 2. Self-feeders 3. Forage crops 4. Exercise, sanitation ,etc. 5. Daily gains —38— Lessoa 20. — Feeding and IFanagenient of Pigs — Continued 6. Cost of gains 7. Diseases and enemies a. Cholera b. Thumps c. Scours d. "Worms e. Lice f. Mange Exercise 14. — Demonstration on Butchering Lesson 21.— The Story of Three Pigs— Exp. Sta. Cir. 9; S; D. Ed. 92, p. 29 1. Purpose of experiment 2. Feeding rations 3. Comparative gains 4. Cost of gains 5. Conclusions SHEEP Nine Recitations and Six Laboratory Exercises Lesson 1. — Sheep Eaising in Texas — Census Eeport — P, B. 137, 939; S. D. Agr. 44; B. S. 137-39 1. Statistics for United States 2. Statistics for Texas 3. Adaptability of sheep to Texas a. Arid sections b. Humid sections 4. Sources of income a. Mutton b. Wool 5. Plant scavengers 6. Large vs. small flocks Exercise 1. — Naming the Points of a Sheep — H. 196 Lesson 2.— Classification of Sheep— H. 204-214; H. B. 236-46; P. B. 576; P. 375-429 1. Mutton, breeds — ^medium wool a. Hampshire b. Shropshire c. Southdown d. Oxford e. Suffolk f. Dorset-Horned g. Cheviot h. Tunis 2. Distinguishing characteristics of each breed Exercise 2. — Studying Pictures of the Various Breeds of Sheep —39— Lesson Lesson 3.- — Classi Ification of Sheep— H. 197--204, 314-21; P. 333-75, 439-55 1. Mutton breeds — long wools a. Leicester b. Lincola e. Cotswold 2. Pine wool breeds a. -American Merino b. Delaine Merino c. Eambouillet 4.- —Goats ;— H. 33 9-21; P. B. 930; P. 455-67 1. 2. Angora Milk goats a. Toggenburg b. Maltese c. Common or American Exercise 3.— Placing Sheep— H. 333-31; H. B. 257-8 Lesson 5. — Sheep Eaising for Beginners — P. B. 840 ; Ha. 422-38 1. Eeqnirement of sheep raising 2. Money returns 3. Getting a start 4. Breeding 5. Care of lambs 6. Marketing Exercise 4.- — Judging Sheep — ^Ha. 359-76 Lesson 6.— Peedins Sheep— H. 333-44; H. B. 247-56; H. M. 333- 36; Wo. 317-36; P. B. 49-96; Ext. Sta. 186; Ha. 377-403 1. Pood requirements 3. Preparation of feed 3. Peeding and care during summer 4. Peeding and care during winter 5. Pattening rations Exercise 5. Placing Sheep, or Calculating a Pattening Eation for Lambs, Yearlings and Bucks Lesson 7.— Care and Management of Sheep— H. 246-56 ; H. M. 326- 35; P. B. 810 1. Shearin,g 2. Dipping 3. Exercise for ewes 4. Care of ram 5. Equipment for sheep raising 6. Caring for the lambs —30— Lesson 8.— Products of Sheep— H. B. 226-33; F. B. 98; B. S. 200-01 1. Market classes a. Pat or mutton (1) Lambs (2) Yearlings (3) "Wethers (4) Ewes (5) Bucks ■ b. Feeder (1), (2), (3), (4) c. Breeding (1) Ewes (2) Bucks 2. Wool a. Combing b. Carding Exercise 6. — Placing. Sheep, or Calculating a Fattening Eation for Lambs, Yearlings, and Bucks Lesson 9.— Enemies of Sheep— P. B. 652, 935; U. S. D. A. Forest Service 97, 160 1. Sheep-killing dog a. Habits b. Number o'f sheep killed c. Laws 2. Coyotes and wolves DISEASES AND DEFECTS OP ANIMALS Six Lessons and Four Laboratory Exercises Lesson 1. — ^Diseases of Farm Animals — H. B. 439-56; C. 3-23 1. Physical examination 2. Taking the pulse, temperature and respiration 3. Giving medicine 4. Post-mortem examination 5. Observation of sick animals Exercise 1. — Have Local "Veterinarian Give Demonstration on How ta Take Pulse, Temperature, etc. Lesson 2. — "Wounds and Their Treatment— H. B. 459-65; C. 203-3S 1. Kinds 2. Steps in treatment 3. Antiseptic washes 4. Neglect and lack of cleanliness Exercise 2. — Demonstration on "Vaccination for Hog Cholera —31— Lesson 3.— Hog Cholera— C. 369-83; H. B. 471-2; P. B. 379; D. 337-33 1. Causes 2; Symptoms 3. Diagnosis 4. Care of a diseased herd 5. Preventive measures 6. Vaccination ' Lesson 4.— Tuberculosis— C. 283-93; H. B. 474-77; F. B. 781 1. Prevalent among a. Cattle b. Hogs 3. History 3. Causes 4. Symptoms 5. Post-mortem inspection 6. Tuberculin test 7. Control Exercise 3. — Examination of any Diseased Animals which may be Available Lesson 5.— Other Infectious Diseases— H. B. 466-74; P. B. 790; C. 393-329 ; J. T. 3, plate 16 1. Anthrax a. Causes b. Treatment c. Preventive measures 2. Babies a, b, e 3. Blackleg a, b, e 4. Poot-and-mouth disease a, b, c 5. Tetanus a, b, c 6. Texas fever a, b, c 7. Distemper a, b 8. Abortion a, b Exercise 4. — Inspection of Diseased Animals Lesson 6. — Non-infectious Diseases — H. B. 477-86 1. .Bloating a. Symptoms b. Treatment —32— Lesson 6. — Non-infectious Diseases — Continued 2. Colic a, h 3. Founder a, b 4. Heaves a, b 5. Hollow horn a, b DAIEYING LEGEND E. Eckles & Warren: Dairy Farming D. Eckles: Dairy Cattle and Milk Production V. Van Slyke: Modern Methods of Testing Milk and Milk Products W. Wing: Milk and Its Products P. B. Farmers' Bulletin TJ. S. D. A. U. S. Department of Agriculture Bulletin S. D. Agr. State Department of Agriculture S. D. Ed. State Department of Education Ext. S. Extension Service bulletins and circulars J. T. John Tarleton Agricultural College Sixty-four Recitations and Thirty-one Laboratory Periods The following lessons are designed to be suggestive and not absolute. It is presumed that each teacher who gives a course in dairying will have sufficient knowledge and initiative to adapt this course to local needs. For instance, conditions may be such that relatively more time should be spent on the lessons referring to the establishment of the dairy herd than on those relating to the products of the dairy. If so, expand such lessons at the expense of others that are not so important for your district. Lesson 1.— The Dairy Industry— E. 1-11 ; W. 338-48 ; S. D. Agr. No. 11, pp. -5-9; U. S. D. A. 177; F. B. 151 1. Dairying in the United States a. Center b. Statistics 2. Possibilities in Texas a. Markets b. Benefits of dairy farming ( 1 ) Diversification (2) Soil fertility (3) Distribution of year's labor (4) Constant returns c. Products of the dairy 3. Dairy legislation Exercise 1. — Obtain Data for Problem 6, page 219E —33— Lesson 2. — Conditions Affecting the Development of Dairying — E. 203-21 1. Kinds of animals 2. Topography 8. Climate and soil 4. Transportation 5. Markets 6. Grass 7. Marginal regions Lesson 3.— The Secretion of Milk— E. 60-2; W. 1-15 1. The mammary glands a. The glands b. The udder c. The teats 2. The milk veins and milk wells 3. The ultimate follicles 4. The secretion of milk Exercise 2.- —Studying the Laboratory Equipment Lesson 4.- -Methods of Milking-^E. 83-6; W. 39-41, 57-60; P. B. 366 1. Hand milking a. How done b. Preparation for c. Characteristics of milkers d. Strippings e. Utensils f. Hard-milking cows 2. Machine milking a. Effect on cow b. Care of machine c. Number of cows for economic unit d. Character of the operator Lesson 5.- -Producing Clean Milk— E. 177-81; W. 135-44; F. B. 413, 602 1. Stables 3. Cows 3. Milkers 4. Utensils 5. Cleanliness in everything 6. Elies Exercise 3. Demonstration on How to Milk by Hand Lesson 6.- -The Batcock Test— E. 196-9; W. 91-100; V. 32-57 1. Purpose of the test 2. History 3. Action of sulphuric acid on milk-serum 4. Action of centrifugal force —Si- Lesson 7.— Method of Operating the Babcock Test— V. 57-73 1. Apparatus a. Babcock tester b. Milk testing bottles c. Pipette d. Sulphuric acid e. Acid measure f. AVhole milk, cream, etc. 2. Steps in the test Exercise 4.— Testing Milk— V. 57; S. D. Ed. 93, p. 34 Lesson 8.— Sampling and Preserving Milk— W. 101-3, 137-44; Y. 20-33 1. Uniformity of sample 2. Conditions disturbing uniformity a. Separation of fat b. Partially churned milk e. Frozen milk d. Sour milk 3. Composite sampling a. Methods of taking samples b. Preservatives c. Age and preparation of composite samples for testing Lesson 9. — Cc Dsition of Milk— B. 168-76; W.- 16-34; Y. 1-16 Constituents of milk a. AVater b. Fats c. Protein d. Sugar e. Mineral matter Factors influencing composition a. Breed b. Individuality c. Stage of lactation d. Interval between milking 2. Exercise 5. — Testing Milk from a Jersey and from a Holstein (or milk rich in butter fat and milk poor in butter fat) Lesson 10.— Producing Certified Milk— E. 181-2; W. 149-62; F. B. , 457-623; U. S. D. A. ISTo. 1 1. Definition 2. Purpose and origin 3. Certified vs. pasteurized 4. Sanitation 5. Cost of production 6. Market opportunities Lesson 11. — Ferments and Fermentations of Milk — W. 108-18; P. B. 348 Bacteria 1. Presence of in milk 2. Kinds 3. Eolation to fermentations 4. Eolation to human systems 5. Kinds of fermentations Exercise 6. — Testing Sour Milk Kote : Take two samples of the same milk. Pre- serve the one on ice or with bichomate of pot- ash and let the other one sour. Does souring affect -the butter fat particles? What does it J affect ?, Lesson 13. — Control and Determination of Bacteria — ^W. 118-34; P. B. 309 1. Prevention of infection 2. Destruction of germs 3. Pasteurization a. Purpose b. Methods 4. Bacteriological determinations . Lesson 13.— Separation of Cream— W. 163-77; P. B. 504 1. Content of cream 2. Condition of the fat in milk 3. Churning milk 4. Gravity creaming 5. Shallow pin creaming 6. Deep setting system Exercise 7.^-Testing Cream — Y. 73-93 Note: Weigh 18 grams of cream and add to this about 17.5 c. c. of sulphuric acid. Place in a cream test-bottle and proceed as in regular Babcock test. Set in warm bath (140° F.) ten minutes and read Lesson 14.— Centrifugal Separation of Cream— W. 177-94; F. B. 504 1. History of separator 2. Conditions affecting separation a. Force generated b. Eate of inflow e. Temperature of milk d. Physical condition of milk 3. A study of the bowl 4. Effect on dairy production —36— Lesson 15.— Eipening of Cream.— W. 195-209 ; E. 186-7 1. Changes undergone 3. Steps in the process 3. Producing lactic acid 4. Temperature of ripening 5. Acid tests 6. Churning cream of different degrees of ripeness 7. Over-ripening Exercise 8.— Care and Use of Separators— F. B. 201, 748 Lesson 16.— Churning.— W. 210-19; E. 187-9; P. B. 541; Ext. Cir. 133; J. T. 3 plate 7 1. Kinds of churns 2. Condition of cream a. Temperature b. Eipeness c. Viscosity of milk d. Quality of fat globules 3. When to stop churning 4. Unfavorable , conditions Lesson 17.— Finishing Butter.— W. 220-27; E. 189-91; E. B. 541; B. S. 133-37 1. Separating the butter and buttermilk 2. Washing the butter 3. Purposes of salting a. To give flavor b. To preserve the butter 4. Working 5. Brine salting Exercise 9. — Testing Buttermilk and Butter Fat — V. 93, 95, 100-8 Note: Use an excess of acid, about 20 c.c, and vrhirl longer than for milk test — about six min- utes — and faster. Use double -necked skim milk bottle. Skim milk and vsrhey may be tested in the same way. Use only 12 c. c. of acid for whey. Lesson 18.— Marketing Butter— W. 227-32; F. B. 541 1. Packing 2. Market classes 3. Local markets —37— Lesson 19.— The Butter Score Card— V. 218-33 Points Perfect. Sample Number 1 2 3 4 1. Flavor a. Perfect 45 25 15 10 5 ' b. Slightly off , . d. Pishy f. Weedy g. Bitter 2. Body c. Salvy 3. Color a. Perfect b. Too light d. Mottled e Wavy 4. Salt b Too little d Gritty 5. Package a.i Perfect b Dirty Total score 100 Exercise 10. — Scoring Butter Lesson 20.— Marketing Whole Milk— E. 253-5 • 1. Eetail trade a. Prices b. Costs 2. Wholesale a. Prices b. Costs 3. Cooperative ha,uling 4. Opportunities in local district Lesson 21.— By-products of the Dairy— W. 315-25; V. 93-101 1. Skim milk, buttermilk and whey 2. Condensed milk 3. Evaporated milk 4. Concentrated milk 5. Cheese Exercise 11. — Solve Problems 9, 10, 11, 12, and 14 on pages 255-7' of Eckles & Warren Lesson 22.— Ice Cream— W. 299-314 1. Opportunities in dairying 2. Classification —38— Lesson 22. — Ice Cream — Continued 3. Quality of cream 4. Manufacture 5. Packing 6. Eecipes .7. Judging Lesson 23.— Milk for Cheese Making— W. 233-50; E. 192-3; P. B. 166, 430, 850 1. Composition of cheese 2. Quality of milk 3. Cooling and aeration 4. Tests Exercise 12.— Testing for Fat in Cheese— V. 108-10 Note: To nine grams of cheese add 10 c.c. of sulphuric acid. When it is. dissolved proceed as in cream test. Double results for the per cent, of fat in cheese. Lesson 24.- -Cheddar Cheese Making- •W. 251-68 1. Steps in manufacture 9. Difficulties encountered 3. Quality of cheese Lesson 25.— Varieties of Cheege— W. 269-98; E. B. 850 1. American cheeses a. Stirred curd or cottage b. JSTeufchatil c. Limburger 2. Eoreign cheeses Exercise 13.— Making Ice Cream— W. 299-315 Lesson 26.— Creameries— W. 326-37 1. Site for creamery 2. Arrangement of building 3. Construction Lesson 27. — Considerations in Establishing a Creamery 1. Cow population 2. Distances to haul 3. Market facilities 4. Cooperative instincts of the people of the com- munity 5. Cost of production Exercise 14. — An Inspection Trip to a Creamery Lesson 38. — Subsidiary Work for the Creamery — P. B. 445 1. Cooperative egg marketing 2. Cheese making 3. Ice cream manufacture —39— Lesson 39. — Adultferation and Government Standards of Purity for Milk and Its Products— W. 365-69; E. 297; V. 301-09 1. Definitions of terms 2. Standards Exercise 15. — Test for Oleomargarine — V. 309-10 Note: Put several grams of butter in a spoon and boil. Stir constantly. Do the same with oleomargarine. Notice the difference. Butter boils quietly but foams, while oleomargarine sputters and makes a noise. Lesson 30. — The Oleomargarine Law — W. 369-83 1. When enacted 3. Purpose of act 3. Special taxes 4. Supreme court decision «• Lesson 31.— Pood Value of Milk— P. B. 368, 486 1. Puel value, 675 calories per quart (4 per cent.) 3. Nutritive value- 3. Feeding of children 4. Comparative food values Exercise 16. — ^Determining the Conditions Under Which Milk Sours Most Easily Note: Place 10 c.c. of fresh milk and 5 drops of blue litmus solution in each of 3 sterilized test tubes. Cork. Place one in refrigerator, one near a stove and take temperature, and one at room temperature of 70° P. Notice the order in which the blue changes to pink. What does this indicate? Lesson 33. — Care of Milk in the Honie — U. of 111. Circular 163 and and Bulletin 136, TJrbana, 111. 1. Clean milk from dairyman 3. Temperature to keep milk 3. Effect of odors and dirt 4. Care of the bottles 5. Home pasteurization 6. Milk supply of cities Lesson 33.— Town and City Milk Supply— P. B. 43 1. Care of milk on the farm 3. Sources of milk supply 3. Transportation 4. Precautions in delivery 5. Waste of labor in peddling Exercise 17. — An Observation Trip to a Dairy Parm —40— Lesson 34. — A Milk House for Texas — Exp. Sta. Cir. 15 1. A study of the plans 2. Location of the house 3. Equipment of the interior 4. Caution in building the concrete forms Lesson 35. — Construction of Dairy Barns — E. 139-49 1. Style and interior arrangement 2. Lightning 3. The floor 4. Platform and gutter 5. Stalls, mangers and ties 6. Ventilation 7. Cost Exercise 18. — Mg,ke Eough Plans for a Twenty-five Cow Dairy Barn Lesson 36.— Silos— E. 306 ; S. D. Agr., p. 46-50 1. In Texas 2. Value of a silo 3. Specifications of a good silo 4. Capacity Lesson 37.— Construction of Silos— S. D. Agr. 50, 66 ; B. S. 189-93 1. Kinds of silos a. Cement b. Wooden silos c. Wooden hoop silos d. Stave silos 2. Methods of construction 3. Machinery for filling Exercise 19. — A Detailed Study of Types of Silos in the Community Lesson 38.— Ensilage— E. 107, 221-3; S. D. Agr. 67, 70; B. S. 193-97 1. Importance in dairying 2. Kinds of ensilage 3. Cost of ensilage 4. Eequisites for success in storing ensilage Lesson 39. — School Plans for Testing Cows of the Community — V. 211-18 1.' Number of cows and herds to be tested 3. Duration and frequency of testing 3. Securing samples 4. Purposes for making community tests Exercise 20. — Eeview of the Babcock Test Lesson 40. — Keeping Eecords — B. 60; W. 45-6 1. Necessity of keeping records 2. Date of tests 3. Name of cow 4. Pounds of milk given 5. Per cent, of fat 6. How to calculate results Lesson 41. — Cow Testing Associations and Eecords — E. 61-6 • 1. Origin of plan 2. Methods 3. Eequirements 4. Kinds of tests a. Seven-day b. Year Exercise 21. — Applying Babcock Test to the Cows of the Community — S. D. Ed. 93, p. 36 Lesson 42. — Systems of Dairy Farming — E. 221-30 1. Crops for feed 2. Cropping systems a. Principles of cropping b. Potations 3. Cash crops and feeds raised Lesson 43.— Care of the Manure— E. 230-39 ' 1. Amount of manure produced 2. Fertility returned in the excrement 3. Value of manure a. Depends on rate of application b. Depends on the crops on which it is applied 4. Shoddy methods of preservation 5. Prevention of losses Exercise 22. — Continuation of 31 Lesson 44.— Selection of a Dairy Breed- E. 40-56; W. 53-55; Ext. S. Bui. B4 1. Points to be considered 2. Of what importance is breed? 3. Individual excellence 4. Most economical producers 5. The dairy form Lesson 45.— Selection by Performance Eecords — E. 56-69 1. Things to observe in records 3. Eich milk vs. high fat production for the year 3. Milk records 4. Advanced registry 5. Factors iniiuencing performance Exercise 23.— Continuation of 31 —43— Lesson 46.— Selection of a Bull— E. 69-75; W. 55-62; S. D. Agr. 20-3 1. Characteristics to be considered 2. Transmission records 3. How to select a bull 4. Management of a bull 5. Grading up the herd 6. Effect of the sire on the herd Lesson 47. — Eeview of the Various Breeds of Dairy Cattle with Eefer- ence Particularly to Local Environment Exercise 24. — Continuation of 31 Lesson 48. — Calf Eaising — Ext. Cir. 115 1. Nature's way 2. Importance of raising calves 3. Pall calves vs. spring calves 4. The* first feeding 5. Feeding Lesson 49.— Calf Feeding— E. 112-30; F. B. 777 1. Kinds of feed 2. Quality at different periods 3. Hay and pasture 4. Eaising calves without milk 5. Feeding for veal Exercise 25. — Continuation of 31 Lesson 50.— The Dairy Heifer— E. 130-35 ; P. B. 777 ; S. D. Agr. 38-9 1. Influence of early feeding 3. Eations for the dairy heifer 3. Age at which to breed 4. Cautions to be exercised Lesson 51. — Scours — E. 160 1. Causes 3. Symptoms 3. Treatment 4. Preventive measures Exercise 26. — Continuation of 31 Lesson 53.- Care of the Mother— E. 88-91, 134-36 ; Ext. Cir. 167 1. Drying up a cow 3. How long should she be dry? 3. Care before calving 4. Care after calving 5. Feeding —43— Lesson 53.— Milk Fever- E. 150-5; P. B. 206 1. Normal conditions of animals 2. Instruments and medicines 3. Causes of milk fever 4. Symptoms 5. Treatment 6. Cautions Exercise 27. — Eeports and Recommendations as a Eesult of Community- Testing Lesson 54.— Tuberculosis— E. 156-58; E. B. 351, 473 1. Occurrence of the disease 2. Nature of the disease 3. Symptoms 4. Tuberculin test 5. The manner in which it spreads 6. The manner in which herds are infected 7. Control Lesson 55. — Abortion — E. 155-6 1. Causes a. Accidental b. Contagious 2. Dissemination 3. Symptoms 4. Diagnosis 5. Prevention and treatment Exercise 28. — If Possible, Perform the Exercise Eound on pages 166-7 of Eckles & Warren Lesson 56. — Foot and Mouth Disease — E. B. 666 1. Causes 2. Symptoms 3. Diagnosis 4. Prevention 5. Diseases often mistaken fog* foot and mouth disease a. Cowpox b. Ergotism c. Eoul foot Lesson 57. — Important Factors in Feeding — E. 94-111; F. B. 743 1. Uses of feed 2. Feeding standards 3. Calculating a ration _ 4. Cost of a ration Exercise 29. — From Feeds Best Suited to Local Conditions Make a Schedule of Feeding for the Year id Lesson 58. — A Study of the Dairy Eations Fed in the Community 1. Purpose for which fed 2. Suitability to purpose 3. Balanced 4. Criticisms 5. Suggestions Lessons 59-60. — Pure-bred vs. Scrub Cows in Local Community — Com- parison with Eeference to 1. Cost of upkeep 3. Production 3. Markets for stock Exercise 30. — Completion of 29 Lesson 61.— Cost Accounting— E. 246-57 1. Cost of producing milk 3. Cost of raising heifers Lesson 63. — Eenting Dairy Earms — B. 340-46 1. Kinds of rent a. Cash b. Share of crops c. Share of receipts 3. Examples of rented farms Exercise 31. — Competitive Judging of Dairy Cattle Lesson 63. — Factors of Success in Dairying— E. 258-69; P. B. 661 1. Size of business a. Eelation of size of farm to efficiency in labor b. Eelation of size of farm to work done c. Eelation of size of farm to use of horses d. Eelation of size of farm to use of machinery e. Eelation of size of farm to use of capital 3. Size of herd Lesson 64.- — Factors of Success in Dairying — E. 369-88 1. Eeturns per cow 3. Crop yields 3. Diversified and specialized farms 4. Examples of successful farms POULTEY HUSBANDEY ;legend P. Lewis: Productive Poultry Husbandry E. Eobinson: Principles and Practice of Poultry Culture L. Lewis: Poultry Keeping F. B. Farmers' Bulletins A. I. Bulletin Bureau of Animal Industry S. D. Agr. Texas State Department of Agriculture Ext. S. Extension Service Bulletins and Circulars Exp. Sta. Experiment Station, College Station —45— Thirty-two Lessons and Sixteen Laboratory Exercises in Poultry . Husbandry- The following lessons are based on Productive Poultry Husbandry by Lewis. They are designed especially to give the student an insight into practical poultry work. In some sections of Texas it may be ad- visable to spend more than thirty-two lessons on this subject. If local conditions are such that dairying does not seem suflBciently important to have sixty-four lessons devoted to it, the teacher is advised to place relatively more time on poultry than on dairying. Lesson 1.— Poultry Farming— P. 7-35, 56-63; P. B. 200; L, 334-31; E. 24-7, 64-9; B. S. 140-43 1. In the United States a. Modern developments b. Ways to success c. Purposes of poultry raising d. Types of poultrymen e. Advantages f. Profits 2. In Texas— Ext. S. B 10, 11, and 132 Lesson 2.— Housing and Yarding— P. 105-24, 158-68; P. B. 574; Ext. S. 207; L. 164-5; E. 104-8, 116; P. B. 287, p. 9 ; J. T. 3, plate 1, fig. 3 1. Essential features 2. Sizes and types of houses 3. Yards and yarding Exercise 1.— Making Plans for a Model Poultry House — Ext. S. 207; J. T. 3, plate 18 Lesson 3. — Interior Arrangement of Houses — P143-56; E. 156-66; L. 189-92; P. B. 528, p. 9; P. B. 682, 316, 317 1. Boosts 2. Nests 3. Dust wallows 4. Peed boxes and troughs 5. Self-feeders 6. Drinking fountains 7. Grit and shell boxes Lesson 4. — Management of Laying Stock — P. 266-80; Ext. S. 135, 150, 151, 152 1. Pactors affecting egg production 2. Care of future layers 3. Summer management 4. Winter management 5. A good egg yield 6. Improvements in egg production 7. Keeping egg records — 1-6— Exercise 2. — The Construction of a Model Hen House for Some Parmer of the Community— J. T. 3, Ex. 18, plate 1, fig. 5 Lesson 5.— Management of Breeding Stock— P. 246-51, 381-92 ; Ext. S. 131, 147 1. Breeding 2. Age of breeding stock 3. Proportion of males to females 4. Care during mating season 5. Feed 6. Collecting and selecting eggs for hatching 7. Keeping eggs for hatching Lesson 6. — Anatomy and Physiology — P. 292-99 1. The bird's skeleton 2. Tissues in the body 3. Muscular system 4. Digestive system 5. Circulatory system 6. Respiratory system 7. Eeproductive system 8. Senses Exercise 3. — Study of Birds with Eeference to Laying and Breeding Characteristics Lesson 7. — Egg Formation and the Hatching Process — P. 307-11 1. The ovary 2. The oviduct 3. Parts of the egg 4. Malformed eggs 5. Fertile eggs 6. Formation of chick 7. Hatching process Lesson 8.— Natural Lieubation— P. 312-26; E. 243-52; L. 112-17; F. B. 585 1. Advantages and disadvantages 2. Selecting the hen 3. Bloodiness 4. When, where and how to set 5. ISTests 6. Number of eggs 7. Care of sitting hen 8. Testing the eggs 9. Time required for incubation 10. Care at hatching time 11. Causes of poor hatches 12. Care of chicks Exercise 4.— Candling Eggs— P. 438-41 ; S. D. Ed. 92, p. 41 —47— Lesson 9.— Artificial Incubation— P. 326-48; E. 252-64; L. 122-31; F. B. 528, 585; A. and M. 159 1. History 2. Incnbator house 3. Selection and care of the incubator 4. Filling the egg chamber 5. Temperature and ventilation 6. Turning and cooling 7. Testing the eggs 8. Attention during hatches 9. Causes of poor hatches 10. Eecords Lesson 10.— Brooding— P. 348-67; E. 275-84; Bulletin 277, Cornell University; Ext. S. 128 1. Natural 2. Artificial a. Brooder houses b. Construction of the brooder c. Transferring chicks d. Importance of temperature e. Operation of brooder f. Enemies and parasites g. Causes of death in brooder h. Systems of heating Exercise 5. — Study and Operation of Incubator — P. 335-47 Lesson 11. — General Principles of Poultry Feeding— P. 169-184; E. S. 206 1. Composition of bird's body 2. Food elements to be supplied by feed a. Protein — animal and vegetable b. Pat — vegetable oils in seeds and grain c. Carbohydrates — not present in the body as such d. Ash e. Water Lesson 12.— Poultry Feeding— Digestion— E. 206-237 1. Digestive tract 2. Work performed by organs 3. Assimilation 4. Feeding standards Exercise 6. — Detailed Examination of the Digestive System of a Fowl Lesson 13.— Poultry Feeds— P. 184-203; E. 184-91; L. 226-30 1. Grain — corn, wheat, oats, buckwheat, barley, rice, kafir, milo, sorghum, oil meal, and cotton seed meal, sunflower seed, peanut meal, etc. 2. Plants or succulent feeds, legumes, rape, millet, oats, roots, sudan, clovers, etc. —48— Lesson 14. — Poultry Feeds 1. Animal — meat scrap, bone products, dried blood, fish scrap, milk, etc. 2. Mineral matter for poultry — ^grit, oyster shells, bone products, ash in organic matter, charcoal, salt Exercise 7. — Making Moist and Dry Mashes — E. 315-17 Lesson 15.— Feeding— P. 358-63, 371; L. 243; F. B. 717; Ext. S. 153 1. Chick feeding 2. Care of the growing stock a. Weaning b. Environment 3. Supply of feed Lesson 16.— Feeding for Egg Production— P. 215-30; L. 251-7; E. 289-98 1. For maintenance 2. Egg producing feed 3. Influences Exercise 8. — Calculating Eations for Laying Hens Lesson. 17.— Feeding for the Market— P. 376-409; L. 268 1. Classes 2. Principles a. Little exercise b. Eich carbohydrate and fat ration c. Plenty of protein d. Moist feeding e. Good appetite f. Healthy fowls free from vermin Lesson 18. — Equipment and Systems of Feeding — P. 204-20; Ext. S. 145 1. Equipment a. Feed house b. Feed room c. Compounding rations d. Grit, shell, charcoal, salt 2. Systems of feeding — trough, hopper, scratch, hap- hazard Exercise 9. — The Construction of Self-feeders — J. T. 3, Ex. 1 Lesson 19. — Diseases and Enemies — P. 23-31, 496-507; L. 301-17; E. 337-41; Ext. S. 148, 50; P. 33-31 1. Causes 3. General symptoms 3. Special symptoms —49— Lesson 20.— Diseases— F. B. 345; Ext. S. 136, 136 1. Description of common diseases 2. General treat];nent 3. Medicines 4. Sanitation Exercise 10. — Studying Diseased Chickens Lesson 21.— Enemies— P. 507-14; L. 317-24; F. B. 369, 435, 801; Ext. S. 134, 141 1. Parasites a. Internal b. External 2. Animals Lesson 22.— Utility Classification of Poultry— P. 78-83; E. 352-382;; 22.— Utility Classification of Poultry— P. L. 48-58 78-83 ; 1. Eggl breeds a. Leghorn b. Minorca c. d. e. Campine Hamburg Ancona f. Andalusian 2. Each breed discussed with reference to a. b. c. d. Size and appearance Disposition Maturity Broodiness e. Hardiness f. Feeding g- Production h. Color and size of eggs Exercise 11. — Spraying a Poultry House for Mites and Lice — P. 498 Lesson 23.— Utility Classification (continued)— P. 83-86, 94; L. 58- 62, 77-83; E. 387-91 1. Meat breeds a. Brahmas b. Langshans c. Cochins d. Cornish Note : See 2 in lesson 22 for subjects to be discussed 2. Fancy breeds a. Game b. Polish c. Bantam —50— Lessons 24-25.— Utility Classification (continued)— P. 86-94; E. 398- 416; A. L 29, 31 1. General purpose breeds a. Plymouth Eocks b. Ehode Island Eeds e. Wyandottes d. Orpingtons e. Dorkings 2. Group discussed as "2" lesson 22 Exercise 12. — Examination and Study of Pictures and Slides to Learn to Distinguish the Various Breeds — P. 63-78; E. B. 51, 806 1. American 2. Asiatic 3. Mediterranean 4. English 5. Polish 6. 7. Hamburg French 8. Games and Game Bantam 9. Oriental 10. Ornamental ISTote : Students are advised to read and study the American Standard of Perfection Lesson 36.— Selecting a Breed— Ext. S. 131; S. D. Agr. 30, pp. 10-15 1. Pure-bred vs. mongrel 2. How to acquire stock 3. Qualities to note in selecting birds Exercise 13.— Scoring Fowls of Different Breeds — S. D. Ed. 92, p. 39, 42 Lesson 27.— Growing for ihe Market — P. 376-90 •Growing for ihe Market— 1. Fowls 2. Broilers • 3. 4. a. Description b. Market types Fryers Eoasters Lesson 28— Growing for the Market (continued) — P. 390-409; F. B. 452; A. L 140 I 1. Capons 2. Fattening Exercise 14. — Comparative Judging of Classes of Fowls Lesson 29.— Preparing for the Market— P. 409-13; Circular 61, B. of Chemistry; Ext. S. 130 1. Killing 2. Plucking —51 — Lesson 39.— Preparing for the Market— Continued 3. Cooling 4. Shaping 5. Dressing 6. Boning Note : In this connection the teacher may well dis- cuss the preparation of the turkey "for the home table Lesson 30. — IMarketing the Products — P. 427-28, 443-8; P. B. 182 384, 445, 656, 703 1. Consideration of the markets 2. Methods of marketing 3. Live poultry 4. Dressed poultry 5. Other products Exercise 15. — Testing and Grading Eggs for the Market — S. D. Ed. 92, p. 42 Lesson 31.— Marketing Eggs— P. 428-43; P. B. 27, 122, 128 ; A. I. 131 1. Eggs for hatching 2. Human food Lesson 32. — Study of Turkeys, Ducks, Geese, Pigeons, Game Birds, etc.— P. B. 697, 767, 791, 858 Note: If any fowls other than chickens give promise of being successful in a given com- munity, the teacher must recognize this and give sufficient time to this study to make it worth while Exercise 16. — Demonstration in Caponizing — P. B. 849 STUDY OUTLINES POE .PROJECTS IN ANIMAL PEODUCTION PIG PEOJBCT FOE MAKKET I. Opportunities for hog raising in Texas — P. B. 566 ; H. B. 210- 71, D. 3-9 ; S. D. Agr. 31 1. Hog raising in this vicinity 2. Pinancial returns secured from hogs . ' 3. Markets for swine products a. Local b. City II. Type of hog to be raised— H. 259-74; D. 9-41 a. Poland China b. Berkshire c. Duroc-Jersey d. Hampshire e. Chester White —52— III IV. Breed from which pig will be selected — P. 467-555; D. 41-75; F. B. 765 1. History of the breed 2. Characteristics a. General appearance b. Head and neck ' c. Fore quarters d. Body e. Hind quarters Selecting the pig— D. 219-62; Ha. 453-67, 487-503; F. B. 874 1. Characteristics of mother a. Size b. Maturity c. Form d. Feet and legs e. Quality f. Femininity g- Disposition 2. Characteristics of sire a. Weight b. Form c. Feet and legs d. Quality e. Masculinity f. Disposition 3. Characteristics of pig a. Age b. Vigor and ruggedness c. Quality d. Indications of rapid gains e. Indications of economical gains 'f. No evidence of setbacks g- P,ure-bred vs. grade V. Feeding the pig— H. 284-93 ; H. B. 283-94; D. 213-19 ; Ha. 467- 87; H. M. 347-76; Exp. Sta. 78, 131; F. B. 11, 906, 951 1. Before weaning a. Eations for the sow 2. After weaning a. Figuring rations for greatest efficiency gains (1) Growing period (2) Fattening period b. Plans for a system of feeding (1) Feeds to be used (2) Time to feed (3) Use of pasture 3. Value of various concentrates VI. VII. VIII. —53— Feeding the Pig — Contimied 4. Value of various forage crops 5. Daily gains that may be expected 6. Cost of daily gains that may be expected 1. Use of self-feeder— feeding floors Care and management of pig— H. 295-304; D. 295-356; Ha, 503-24; C. 269-83; F. B. 438, 780, 781, 834 1. Quarters a. Clean b. Dry c. Fresh air d. Warm e. Sunlight f. Draughts 2. Exercise 3. Wallows 4. Euns 5. Weighing to ascertain gains 6. Prevention and treatment of diseases a. Sanitation b. Cholera (1) Symptoms (2) Treatment (a) Quarantine (b) Disinfection (c) Immunization (d) Methods of vaccinating c. Indigestion d. Scours e. Thumps f. Foot and mouth disease g. Worms, lice, mange, etc. Demands of the market— D. 273-95 ; P. B. 913 1. Time to market 2. Size for market 3. Method of marketing 4. Grades of hogs 5. Pork products 6. Curing pork Accounts 1. Amounts of feeds used 2. Cost of feeds 3. Daily gains 4. Labor required 5. Total cost 6. Profits —54- BABT BEEF PEOJECT I. Opportunities in Texas for producing baby beef — Ha. 391-304; H. M. 304-07; P. B. 580, 718, 811; S. D. Agr. 30 1. Cattle raising in this vicinity 2. Financial returns secured from beef 3. Probable returns secured from beef 4. Markets for baby beef a. Local b. City II. Breed from which calf will be selected— H. 119-29, 137-43 ; H. B. 281-91; P. 169-243; P. B. 612 1. History of the breed 2. Characteristics a. General appearance b. Beef type c. Quality d. Peeding qualities III. Selecting the calf— Ha. 185-89, 98-210; H. M. 290-304 1. Characteristics of mother a. Importance of b. Size and maturity c. Constitution and vigor d. Peeding qualities e. Milking qualities 2. Characteristics of father a. Ancestry b. Masculinity c. General appearance d. Ability to transmit early maturing qualities e. Peeding qualities 3. Characteristics of calf a. Early-maturing qualities b. Constitution, vigor, quality, etc. e. Indications of rapid and economical gains TV. Feeding the calf— H. 152-56, 175-88; Ha. 250-56, 275-91 • H B 213-24, 85-94; H. M. 280-7, 301-4; P. B 578 720- Exp. Sta. 76 1. Before weaning 2. Weaning the calf 3. Eations for the calf a. Growing period b. Fattening period —55— IV. Feeding the calf — Continued 4. Plans for system of feeding a. Concentrates to be used b. Time to feed c. Pastures and roughages 5. Cost of various concentrates and roughages used 6. Daily gains expected and cost thereof V. Care and Management— Ha. 255-56; C. 3-23, 219-56, 283- 309, 316-22; P. B. 350, 351, 480, 498, 569, 784 1. Dehorning, castration, vaccination 2. System of management a. Beef system b. Double nursing 3. Prevention and treatment of diseases a. Sanitation b. Texas fever (1) Symptoms (2) Treatment c. Indigestion d. Scours e. Parasites VI. Demands of the market— H. B. 193-702 ; P. B. 809 1. Size for market 2. Methods of marketing 3. Products 4. Beef cuts VII. Cost accounts 1. Amount and cost of feeds used 2. Daily gains 3. Labor cost 4. Total cost 5. Profits VIII. Eeports — see outlines on page 54. DAIRY HEED PKOJECT I. Importance of dairy farming-E. 1-11 221-40 ; W^ 735^62, 338- 49; H. B. 159-69, 194-202; P. B. 151, 368, 486, Exp. Sta. 11 , 1. Value of dairy cattle in United States 2. Value of dairy cattle in Texas 3. Annual receipts from dairy products a. In United States b. In Texas c. In county 4. Eelation to soil fertility 5. Eelation to food production 6. Eelation to national progress —56— , 11. Feeding— E. 94-138; H. B. 203-12; H. M. 80-83, 247-80; Wo. 1-86, 227-53; F. B. 292, 743; B. S. 41-60 1. Uses of feed 2. Classes of feed 3. Common feed stuffs 4. Dairy rations 5. Methods and system of feeding III. Housing of dairy cows— E. 139-50; Exp. Sta. 15; A. I. 131, 136, 195 1. Interior arrangement of barn 2. Sanitary conditions 3. Ventilation IV. Care of milk— E. 168-202; W. 1-35; V. 1-12, 309, 348; P. B. 366, 413, 457, 612,; A. I. 142 1. Clean cows 2. Clean utensils 3. Clean milkers 4. Cooling and separating 5. Well ventilated and lighted milk houses V. Dairy cattle— E. 12-94; W. 35-77; H. B. 170-81; P. 243-303; B. S. 133-39; P. B. 106 1. Type 2. Breeds a. Description b. History c. Number used in project 3. Value of breeds 4. Consideration in selecting a breed a. Product to be sold b. Kind of cattle in community c. Breeding qualities of cows d. Vigor of calves e. Preference of pupil 5. Considerations in selecting a cow a. Conformation b. Performance records VI. Testing milk— W. 77-134; V. 20-169, 211-18; B. S. 72-88; A. I. 136, 171, 184 1. Purpose of testing 2. The Babcock test 3. Frequency of testing 4. Cow testing associations a. Purpose and value b. Organization c. Procedure —57— VIT. Diseases— E. .150-68; C. 293-309, 316-23; F. B. 306, 351, 473 ].. Prevention and treatment 2. Diseases common to dairy cows a. Texas fever VIII. The dairy cow— H. M. 280-90; Wo. 215-27; Ext. S. 115; F. B. b. Milk fever c. Tuberculosis d. Abortion e. Lumpy jaw f. Bloat, etc. The dairy ( DOW— H. M. 280-90; Wo. 215-27; Ext, 777 1. Female a. Ancestry and excellence of mother b. Ancestry and excellence of sire e. Feeding d, Management e. Common diseases (1) Indigestion (2) Scours (3) Colic f. Breeding the dairy heifer 2. Mak a. Feeding b. Disposal of bull calves c. Care of growing bull IX. Eecords and accounts— E. 240-88; F. B. 661; V. 253-74; A. I. 103, 218 1. Production of individual cows a. Daily b. Monthly c. Annual 2. Kind, amount and cost of feed 3. Cost of producing milk and butter fat per pound 4. Methods of keeping data in usable form 5. Labor required 6. Estimated total costs 7. Estimated profits 8. Keports — see outlines on page 55 EGG PBODTJCTION PEOJBCT I. Opportunitv for making money— P. 7-63; L. 1-15, 324-40; Ext. S.'lO 1. Local conditions 2. Marketing facilities 3. IJ^umber and kind of fowls on hand 4. Monthly egg production throughout past year —58— II. Consideration in selecting a flock— P. 266-81; L. 15-49; Ext, S. 10 1. Type of fowl 2. Health and vigor 3. Available range 4. Factors aflieeting egg production 5. Housing conditions 6. Effect of male bird III. Feeding- P. 169-203, 215-20; E. 184-91, 206-37, 289-98; L. 211'-63; H. M. 377-95; H. 327-37; Fxt. S. 10 1. Composition of bird's body 2. Food elements to be supplied 3. Digestion and assimilation 4. Feeding standards 5. Poultry feeds 6. Eations for laying hens IV. Care and management of flock— P. 143-69, 496-516 ; L. 151-98, 301-24; H. B. 365-76; H. 337-49; F. B. 530, 574; Ext. S. 10 1. Interior arrangement of houses 2. Yards and equipment 3. Sanitation, water supply, etc. 4. Diseases and enemies V. Classes and breeds of poultry— P. 63-103; H. B. 352-64; L. 48- 84; H. 307-27 1. Mediterranean 2. American 3. Asiatic 4. Purpose and characteristics of each class VI. Care and marketing of eggs— P. 422-43; H. B. 330-40; A. I. , 141; F. B. 445; Ext. S. 10 1 . Candling 2. Grading 3. Judging 4. Preservation 5. Methods of marketing 6. Marketing by parcels post VII. Accounts— P. 453-72; Ext. S. 10 Amount of feeds used of feeds lly production Labor required 5. Total^ost 7. Net profits -59- POULTKY RAISING PROJECT While the poultry raising project is best carried on in connection with the egg production project, each may be conducted separately. Success- ful egg production during the winter, however, depends on the early hatching of strong chicks that will develop into pullets of vigorous con- stitutions and strong vitality. In addition to the problems given under Egg Production, a thorough study of the following points should b^ made: I. Care and management of the breeding stock — P. 246-51, 381-93; L. 84-113; Ext. S. 131, 147; P. B. 355 1. Methods of breeding 3. Age of breeding stock 3. Proportion of male to females 4. Care during mating season II. Incubation— P. 313-48; L. 113-31; E. 343-64; P. B. 336, 538, 585; Ext. S. 159; H. B. 341-53 1. Natural a. Advantages and disadvantages b. Points to observe in setting a hen 2. Artificial a. History b. Selection and care of incubator c. Advantages and disadvantages III. Brooding— P. 348-67; L. 133-50; E. 275-84; Ext. S. 138 1. The hen 3. Brooders and brooder houses 3. Factors affecting success in artificial brooding IV. Eaising the chicks— P. 358-403; L. 343-51, 363-73 1. Care of growing stock 3. Supply of. feed 3. Chick rations Miscellianeous — ^L. 15-31 ; ;H. B. 377-99; P. B. 697, 767, 791, 858 1. 2. Turkeys Ducks ' 3. Geese 4. Guineas 5. 6. Squabs Game birds —60- PEOJECT EEPORTS The following forms, D. 136, D. 137, D. 139, D. 140, and D. Ifl, are reproduced here simplv fo show thp kind of reports that are required©* pupils taking vocational agriculture and not to provide blanks on which to make reports. Forms will be sent from the Department of Voca- tional Education for the purpose of making all reports. FORM D136 Note: For use of School Trustees PLAN FOE SUMMER WORK OF TEACHERS OF VOCATIONAL AGRICULTURE (Fill out in triplicate) The plans for vocational agriculture in Texas under the Smith-Hughes , law, published in Bulletin 68 of the Department of Education, provides as follows: "All teachers of vocational agriculture must be employed on a, twelve-month basis • » ». The supervisor in charge shall visit each project at least once a month for the purpose of directing and giving such advice and assistance as may be necessary." TO THE STATE AND FEDBBAL BOARDS FOE VOCATIONAI, EDUCATION Gentlemen : The board of trustees of school has a contract with teacher of vocational agriculture for the year , 19 ... , to , 19 ... , and submits the following outline of supervisory services to be required of said teacher during the summer of 19.... President. Approved SecTetary. State Director of Vocational Agriculture. (Name of School) (Teacher of Vocational Agriculture) Name of pupil Age Agricultural subject studied Sco.pe and variety of home project — fij— «)RiM D137 Note: For use of teacher. MONTHLY REPORT OF TEACHER OF VOCATIONAL AGRICULTURE TO THE STATE AND FEDERAL BOARDS FOR VOCATIONAL EDUCATION (Fill out m triplicate) Gentlemen: The following is an accurate statement of the vocational agricultural work done in this school during the month of , 19 (Signed) Teacher of Vocational Agriculture. Approved: State Director of Vocational Agriculture. SUGGESTIONS: 1. Make the statement of the lesson specific in order that the scope of the work for each day may be clearly defined. 2. Under "Method" indicate a. Recitations, lectures and other exercises in which materials, apparatus and equipment are not used — REG. b. Supervised study — S. S. c. Reports — Rep. d. Individual or group laboratory activities in which materials, apparatus or equipment are used by individual pupils or small groups of pupils — LAB. e. Demonstrations by the teacher or other individuals in which materials, apparatus and equipment are used — DEM. f. Field work— FIELD. g. When the period is divided between the above methods, indicate the approx- imate time ratio, for example — 1 : 2 REG. DEM. 3. Make references specific and list only the more important ones. When referring to the text, give the name at least once aach month. Date Lesson PP. in text book , Method References —62— FORM D139 Note: For use of student. SUMMARY AND FINANCIAL STATEMENT (Fill out in duplicate) OF A PROJECT (animal) From 19 to Pupil School J Address Number of animals.. Breed ..19.. Date. Pounds Grain Fed Pounds Roughage Fed Cost of Feed Grain Roughage Total Jan $ ■1 * Feb Mar July Aug Sept Oct Nov Dec Total FORM D139— Continued Date Products Sold Quantity Price Total Jan. i .... Feb. Mar. June July * Aug. Sept. Oct. Dec. . Total % FORM D139 — Continaed Summary Charges Credits Labor — self Labor — ^man Labor — Horse Feed Bedding Net Drofit Note: See D140 before filling out preceding blanks. FORM DUO Note: For use of student LABOR AND CASH RECORD OF A PROJECT From 19.. ..to.. ..19.. Pupil School Address Scope of project... NOTE.— 1. 2. The use of equipment should be charged at 5 cents an hour of horse labor. The use of buildings should be charged at 8 to 10 per cent of their value and the amount apportioned to the animals or crops using the buildings. The price per hour for self labor is 15 cents. The price per hour for horse labor is 8 cents. The use of land should be charged at 6 per cent of its value. All materials bought and sold should be entered at actual prices. All materials used at home or in exchange should be entered at market prices and marked H. Labor Record Date Operation Hours of labor Self Man Horse Cash Record Date Item Quantity Price Charges Credits —65— FORM D141 Note: For use of teacher FINAL STATEMENT OF HOME PROJECTS (Fill out in duplicate) To the State Board for Vocational Education, Austin, Texas. Gentlemen: The following is an accurate statement of the home project work done under the supervision of , teacher of vocational agri- culture in school during the year 19 -19 There is on record in this school a detailed account of each project, mcluding all data and a summary of the work done by the teacher of agriculture. Approved: (Superintendent or Principal) State Director of Vocational Agriculture. Name of School Name of pupil Age Agricultural subject studied during current school year Title of home project 1 Teacher of vocational agriculture.. Total expenses Total credits Pupil's project income Actual hours devoted to . project Number of times teacher visited project Scope of home project Net profit Paid self for labor Total 1 A year's work in vocational agriculture. 3 1924 003 110 677