4fl7 
 A 511 
 
 IN THE POULTRY 
 BUSINESS 
 
ALBERT R. MANN 
 LIBRARY 
 
 New York State Colleges 
 
 of 
 
 Agriculture and Home Economics 
 
 at 
 Cornell University 
 
 THE GIFT OF 
 
 Paul Pomeroy Ives 2d 
 
 IN MEMORY OF 
 
 Paul Pomeroy Ives 
 
SF 487.A51 T e " Universi,y Llbrar >' 
 °mSmm!SSS.t. a * P oM rY ""Sines 
 
SF 
 
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DOLLARS AND SENSE 
 
 IN THE POULTRY BUSINESS 
 
 EFFICIENT TRAINING IN POULTRY HUSBANDRY 
 
 AND METHODS REVEALED WHICH WILL 
 
 MAKES SUCCESS MORE CERTAIN 
 
 We Help the A. S. P. 
 
 H. 
 
 Students to Succeed 
 
 Published by the 
 
 
 AMERICAN SCHOOL OF POULTRY 
 
 HUSBANDRY 
 
 LEAVENWORTH, KANSAS 
 
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 Money 
 
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 [■ ■■•• . "■•». wjft^ ■ *•«. ■-..?» ..!.' 
 
 
 -'■■ *."^"' *-T *"* - 
 
 (Under construction.) 
 Buildings and grounds and experiment station ot the American School ot 
 Poultry Husbandry. This includes incubator rooms, brooder houses, laying and 
 breeding- houses, American Egg Laying Contest, feed houses and other buildings 
 and equipment. Most of these houses shown above are already erected and 
 plans are made for the remainder. 
 
 View Showing Natural Beauty of Grounds on Which the American School of 
 Poultry Husbandry and Its Experiment Station Are Located. 
 
 38 
 
 Page Two 
 
 Partial View of American iugg Laying UoiiiKst. 
 
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 Success Comes to Those Who Know 
 
 T. E. QUISBNBBRRY 
 
 President of the American School of Poultry Husbandry. 
 
 One of the "World's Foremost Poultry Authorities. 
 
 Director of the American Poultry Experiment Station. 
 
 Former Director of the Missouri State Poultry Experiment Station (the Largest 
 and Best Equipped Poultry Experiment Station in the World). 
 
 Manager of the American Egg Laying Contest and Formerly in Charge of the 
 
 National Laying Contests, in Which Were Represented Twenty-five 
 
 States, besides Canada, England, Germany, Australia, 
 
 New Zealand and South Africa. 
 
 Life Member and Former Member of the Executive Board of the 
 American Poultry Association. 
 
 Member of the Market Poultry and Egg Standard Committee of the 
 American Poultry Association. 
 
 Assistant Chief of the Department of Dive Stock and Secretary and Superin- 
 tendent of the Poultry Department of the recent Panama- Pacific 
 Exposition, San Francisco, California. 
 
 A Licensed American Poultry Association Judge of All Varieties of Poultry. 
 
 Life Member of the Misouri State Poultry Association and of the Missouri 
 
 Poultry Breeders' Association. 
 
 *- 
 
 Page Three 
 
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 -* 
 
 Don't Kill the Layer. Swat the Drone 
 
 OFFICERS 
 
 V. O. HOBBS, 
 Treasurer and Instructor. 
 
 RUSSELL P. PALMER, 
 Secretary and Instructor. 
 
 
 Wffr^ 
 
 THOS. WHEELER, 
 Vice-President and Instructor. 
 
 Hi 
 
 Page Four 
 
 JUDGE E. C. BRANCH, 
 
 Consulting Instructor in Judging 
 
 Course. 
 
-* 
 
 Don't Take Chances .— Success Follows Knowledge 
 
 OFFICERS 
 
 P. D. FARRINGTON, 
 Superintendent. 
 
 J. A. SEARCY, 
 Consulting Chemist. 
 
 T. I. MAINS. 
 
 F. M. POTTER. 
 
 President and Cashier of the State Savings Bank, to whom we refer all 
 those who desire information concerning our integrity or financial standing. 
 
 ,*- 
 
 * 
 
 Page Five 
 
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 Poultky Raising is Simple, but You Must Know How 
 
 DOLLARS AND SENSE IN THE POULTRY 
 
 BUSINESS 
 
 "A FORTUNE IN POULTRY/' IF— 
 
 Poultry-raising, properly conducted, is one of the most fascinat- ' 
 ing, healthful, profitable, and useful of occupations. To all who have 
 heard the "call of the hen," it offers a dignified means of livelihood. 
 Success awaits those who make preparation by a thorough mastery 
 of the foundation principles upon which the industry is builded. 
 
 Few who have not been "through the mill" realize what a large 
 amount of knowledge is required in order to make a success with 
 poultry. The great "secrets of success" with poultry is knowledge 
 of the principles of poultry husbandry — not gold dollars, fine houses 
 nor broad acres. Poultry-raising can be successfully conducted on 
 the back end of a city lot, a living can be made from poultry on a 
 few acres of ground, and very little capital is required to start — 
 if you know how ! Too many people waste valuable years in costly 
 "experimenting," instead of profiting by the knowledge and experi- 
 ence of specialists who have made a life-study of the poultryman's 
 problems. 
 
 THE OPPORTUNITIES ARE GREAT 
 
 There is no branch of agriculture and scarcely any industry 
 today in which the opportunities are greater for competent and 
 well-trained men and women than in the poultry industry. No in- 
 dustry is growing faster than this one. The production of beef, 
 mutton, and pork has reached its limit. We are importing millions 
 of pounds of these products from other countries every month. Our 
 population is rapidly increasing. A hungry nation must depend 
 more than ever upon the production of poultry and eggs for its 
 meat food. Poultry and eggs can be produced on limited space in 
 any climate, by any class of people, and by people of all ages. When 
 properly conducted, there need be no hard times, no dull seasons 
 in the poultry business. But it is utter foolishness for a person to 
 enter the business, even on a small scale, without first being prop- 
 erly instructed, properly trained, and properly equipped. A few 
 dollars spent in this way at the very beginning will often save hun- 
 dreds and sometimes thousands of dollars later, besides saving you 
 from disappointment and distress. In proportion to the amount of 
 money invested, there is no business which offers greater opportun- 
 ities and greater returns than poultry; but you must know how or 
 be shown the road to success by someone who has had the experi- 
 ence and who has made the mistakes for you to profit by. 
 
 .*- 
 
 Page Seven 
 
*" 
 
 Start To-Day but Start Right 
 
 QUISENBERRY'S GREATEST WORK 
 
 The American School of Poultry Husbandry was established 
 in response to a wide demand from poultry raisers in all parts of 
 the country for a thorough, complete, scientific and yet practical 
 course of instruction in the science of poultry husbandry. 
 
 Seeing what wonderful results could be accomplished when a 
 scientific knowledge of poultry husbandry was applied to the opera- 
 tion of a poultry farm, Mr. Quisenberry decided to put this knowl- 
 edge in the reach of every man and woman in the country who is 
 ' interested in raising chickens. The American School of Poultry 
 Husbandry is the result. No man in America has done more for the 
 poultry industry than T. E. Quisenberry and this course of lessons 
 is his greatest work. 
 
 Mr. Quisenberry realizes the fact that there are thousands of 
 people so situated that it is not convenient to attend an agricultural 
 college and yet who are desirous of making a scientific and thor- 
 ough study of poultry husbandry. His work at Poultry Experiment 
 Stations has made him ideally qualified for writing this course of 
 instruction. He has visited and studied conditions at practically 
 every University and Experiment Station in the United States and 
 Canada and has visited and made a careful study of the leading 
 poultry farms, poultry markets and poultry shows of these two 
 countries. There is no other one man in this country who has 
 studied and profited by visits to as many poultry farms and experi- 
 ment stations as has Mr. Quisenberry. He has studied the reason 
 for failures as well as for successes. But few, if anyone, is in a 
 position to help you as he is. In the course of lessons he has pre- 
 pared he gives you the benefit of his vast experience, tests, experi- 
 ments and methods. He has written a course of instruction as 
 thorough, complete and practical as that offered by any agricul- 
 tural college in the world, and more thorough than many of them. 
 He has made it possible for every man or woman who can read 
 and write to obtain a- full knowledge of poultry culture in their 
 own home, saving the expense of attending college. The course 
 consists of twenty-five books, each one complete and covering a 
 definite phase of the poultry industry. A mastery of these lessons 
 will give you that knowledge that is so essential to the successful 
 operation of a poultry farm -will make you an all around poultry- 
 man able to cope with any reasonable situation that may arise. 
 
 WILL SAVE YOU FROM PITFALLS AND 
 DISAPPOINTMENTS 
 
 It eliminates guesswork and inexperience — it saves you from 
 the pitfalls and disappointments that the inexperienced poultry 
 raiser is bound to experience. It gives the experienced poultryman 
 a fuller, deeper and wider knowledge of his business. It opens up 
 money making and money saving ways to him'. There is not a 
 phase of poultry culture that is not covered, from the selection of 
 the site to the marketing of the birds. It gives you a poultry edu- 
 cation that can be obtained nowhere else except at an accredited 
 
 *. 
 
 Page Eight 
 
st- 
 
 An Unbalanced Ration Wastes Too Much of Feed Consumed 
 
 Agricultural School and many of our students who have taken both 
 say that our course of instruction is even better than that of most 
 agricultural colleges. 
 
 You can no more learn the poultry business by haphazard read- 
 ing of poultry books and poultry journals than you can become a 
 civil engineer by reading books on civil engineering or become a 
 doctor by reading books on. medicine. It is applied and systematic 
 study under proper guidance and direction that will enable you to 
 master a subject and become an expert in that line. That is why 
 the American School of Poultry Husbandry gives you knowledge 
 you could never obtain for yourself. 
 
 We feel that we are doing the poultry raisers of this country a 
 real service when we put before them this opportunity of learning 
 Poultry Husbandry in their own home and at a minimum of ex- 
 pense — not an expense, really, as these lessons pay for themselves 
 many times over and save you far more money in one season than 
 you have to spend for the entire course. We believe we are doing 
 the world a service when we are teaching the average poultry raiser 
 how to get two eggs where only one was got before and how to 
 raise two chickens as economically as one formerly. We are glad 
 that we have this opportunity of performing a real service to the 
 poultry .raisers and to mankind in general. 
 
 A BILLION DOLLAR BUSINESS 
 
 The Poultry Industry of America has reached the almost in- 
 conceivable sum of a billion dollars a year, for this is the market 
 value of poultry products raised. This is greater than that of oats, 
 wheat, or cotton, and all the gold and silver mined in one year 
 would not begin to pay the poultry raisers for their products. Yet 
 in spite of this enormous production each year we import from 
 foreign countries large quantities of both eggs and poultry. 
 
 There is no business that offers larger and bigger opportun- 
 ities than poultry raising. Not only is the demand for eggs and 
 poultry increasing more rapidly than the supply, but prices are 
 better than they have ever been and getting higher all the time. 
 As the cattle ranges of the West become more and more restricted 
 and the number of cattle and hogs gradually diminish there will 
 remain an even larger demand for poultry for it is to poultry and 
 eggs that the American people will eventually have to look largely 
 for their meat supply. 
 
 It is one business that there is absolutely no chance of ever 
 becoming overcrowded, for people will always eat eggs and poultry. 
 It is a business in which the market is already created for your 
 product. It is a business that assures health, wealth, and happi- 
 ness. It keeps you out of doors in nature's sunshine where it was 
 intended you should be. It means fresh air and exercise. It sup- 
 plies you with the best of food for your own table— gives you an 
 interesting occupation and a highly remunerative one. 
 
 * — ■ 
 
 Page Nine 
 
EASY TO START 
 
 It is easy to start a successful poultry farm if you know how. 
 If you do not have a thorough knowledge of poultry culture, how- 
 ever, you are no more apt to succeed with chickens than with any 
 other business that you do not thoroughly understand. For many- 
 reasons the poultry business is more desirable than almost any 
 other. In the first place, large capital is not required. It is not 
 expensive to feed poultry if you know how. You really have no 
 selling expense as your market is awaiting you. You are assured 
 splendid food for your own table. Not a great deal of time is 
 required and every member of the family can help. It is. certainly 
 much healthier than office or other indoor work. Backed with a 
 thorough knowledge of poultry culture you have every chance of 
 success, but if you lack this knowledge it is just as easy to lose 
 money and a lot of it in a very short time. Then why take chances? 
 
 FOR THE CITY MAN 
 
 For the man in the city the raising of poultry offers excep- 
 tional opportunities. If you feel the strain of the city life — if you 
 want to get out of hot, stuffy offices or shops — if you want to 
 breath again pure, fresh air uncontaminated by smoke, soot or 
 germs — if the sunshine, the fields, the brooks still call to you, 
 harken to the "Call of the Hen" for she will make many of these 
 things possible. 
 
 The city man has as good a chance raising chickens as anybody, 
 many think better, for he is willing to admit his ignorance and 
 study and learn. He realizes the value of knowledge and is willing 
 to get it. "The City Farmer" has passed the stage of ridicule for 
 it is he who puts his poultry farm on a business basis and who nine 
 times out of ten succeeds for he has studied this subject. Some of 
 the most successful poultry plants are owned and run by ex-city 
 men. The possibilities of even a city lot can scarcely be estimated 
 
 "I have hatched 2,200 chicks this spring, six hundred for myself, the rest for 
 other people. I have already marketed 200 chicks weighing 2 and 2% lbs- Will 
 have 200 more ready in about two weeks, and all of this on one small town lot 
 and done by my own hands, not one bit of help. Fifty chicks would cover all I 
 have lost in raising this amount. — Mrs. Elizabeth Gardner, Fisher, 111." 
 
 FOR THE FARMER 
 
 The farm is the natural home of poultry, but unfortunately on 
 too many farms they do not get the attention they deserve. They 
 are merely a side line. The farmer and the farmer's wife need a 
 scientific knowledge of poultry culture as badly as anybody. Un- 
 like other crops, poultry rightly handled will yield a year-around 
 income. There are no off years — no bad seasons. Comparatively 
 little labor or space is required. We urge farmers to put the poul- 
 try department on its proper basis and not let it be merely the 
 means of a little pin money for the wife. With little effort, backed 
 by knowledge, it can be made the most profitable department on 
 the farm. It is far too important to be neglected. 
 
 "I wish I could express in words the value of your course to anyone now 
 engaged, or who expects to engage in poultry farming either for pleasure or 
 profit. It is the foundation on which a successful business can be built without 
 
 & _________ __________ 
 
 Page Ten 
 
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 Be Sure You 
 
 are 
 
 Right Then Go Ahead 
 
 fear of failure. To the beginner every lesson is worth the cost of the entire 
 course, and my candid opinion is, that you will pay for the course every year in 
 losses if you don't take out an Insurance policy in the name of the A. S. P. H. 
 I can't refrain from saying that the lesson on Selection and Mating for Egg 
 Production is the greatest ever put in print. Thanking you for your letters of 
 encouragement and hoping that every person who has poultry will enroll with 
 you, I am, cordially yours — J. M. Grant. South Whitley, Ind." 
 
 FOR WOMEN 
 
 The Poultry Business has solved the bread winning problem 
 for hundreds of women. There is no hard or laborious work in 
 connection with a poultry plant that a woman cannot perform with 
 a little extra help occasionally. Women are naturally fitted for 
 poultry raising and bring to their work an interest that men often 
 lack. Their maternal instinct and natural ability is a big help in 
 rasing little chicks. We have many women students and many 
 very successful poultry plants are owned and operated by women. 
 Backed by the knowledge gained from our course of lessons, a 
 woman can take up poultry husbandry with every chance of suc- 
 cess. Xo woman with a good poultry plant need ever fear the 
 future, for she is amply provided for. 
 
 Mrs. Geo. L. Russell of Chilhowee, Mo., who is building her houses, feeding 
 and handling her poultry the "Quisenberry Way," said this about her results: 
 "Last year I kept a flock of 365 Brown Leghorn hens and the cash sales from 
 my flock were $1,782.91. And I have added to my flock at least $200.00 in extra 
 stock, for I now have housed in the long laying house 500 S. C. Brown Leghorn 
 hens." 
 
 FOR BOYS AND GIRLS 
 
 The raising of poultry offers splendid opportunities for boys 
 and girls to make a nice income. A good sized poultry plant can 
 easily be taken care of with no time lost from school. Young people 
 are usually much interested in such work and the money made and 
 business experience gained is a big asset. Many are paying their 
 way through school raising chickens and producing eggs. 
 
 Page Eleven 
 
•B" 
 
 It's Your Fault if Your Hens Don't Lay 
 
 The boys and girls on the farm are particularly well fitted for 
 raising poultry and should be encouraged. It gives them spending 
 money, a direct interest in farm life, and is the means of keeping 
 them on the farm instead of running off to some poorly paid job 
 in the city. 
 
 "I expect you know I have won a first prize, cup and ribbon, at the Contest. 
 I will give all the credit to The American School of Poultry Husbandry, as every 
 time I wanted to know anything I either asked you or went to my school dooks 
 for it. Would you kindly design me a letterhead and envelope to write on ana 
 send to me? — Frances Mansfield (14 years old), Kokomo, Ind." 
 
 WE OWN OUR OWN OFFICE BUILDING 
 
 In order that we might at all times be in a position to serve our smdents tu 
 the very best advantage we have purchased twenty acres of ground and have 
 erected thereon our office building; laying, breeding and experimental houses; 
 storage house, feed house, incubator rooms, brooding houses, laying contest 
 houses; mammoth incubators and other equipment that we might do experi- 
 mental work in the interest of our students. This ground is all located within 
 the city limits of Leavenworth and we would be glad to have you pall on us at 
 any time. We propose in time to make this one of the greatest poultry experi- 
 ment stations and poultry farms in the world. 
 
 LEARN FROM MEN WHO KNOW 
 
 Our course of lessons is the result of years of experience and 
 work, and was written with the sole idea of bettering the poultry 
 industry. If we asked you to pay what this knowledge is really 
 worth it would cost you $500.00 to $1,000.00. If we asked as much 
 as some schools do in proportion to volume of text matter we 
 would charge four times as much as we do. 
 
 We believe that our lessons cost more to print than those of 
 any other correspondence course in America, charging three times 
 as much as we do for our course. We know that no lessons have 
 had more work put on them than ours, and none written by men 
 better qualified to teach this subject. 
 
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 Page Twelve 
 
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 If It's Worth Doing, It's Worth Doing Well 
 
 Our thousands of students wonder how we can give so much 
 for so small a price. No school has more enthusiastic students and 
 no school offers more than we give. No school backs up its course 
 by so broad a guarantee. If you are not satisfied— if you think you 
 have not got many times value received, your money will be cheer- 
 fully refunded to you, as per our guarantee. This shows our faith 
 in our School. 
 
 IT'S KNOWLEDGE THAT COUNTS 
 
 It's the knowledge you bring into use in the management ot 
 your poultry that will determine your success or failure. It is a 
 mistaken idea that anybody can raise chickens. Anybody can if 
 they know how. The chance for loss is too great for you to start 
 without knowledge unless you have money to waste buying expe- 
 rience. Our course is an insurance against loss — it is a protection 
 for the money you invest. It may mean the difference between 
 success and failure and from a business standpoint the price we ask 
 is certainly small enough. You could not invest any part of the 
 sum you expect to put into poultry and equipment to better advan 
 tage, for not only will it show you how to make what you have to 
 spend go farther, but how to make it pay the biggest profits. 
 
 There is not one single reason why you should not enroll and 
 a thousand why you should. We have purposely made the price 
 so low and the terms so easy that everybody may have the benefit 
 of this knowledge. We want to help you save money, not spend it. 
 
 EARN WHILE YOU LEARN 
 
 The American School of Poultry Husbandry has been founded 
 in response to a rapidly increasing demand for down-to-date, prac- 
 tical instruction in poultry-raising on the part of those busy people 
 who can afford neither the time nor the money to attend some 
 college or university for from two to four years — for those who, 
 through necessity or choice, desire to "earn while they learn." The 
 American School of Poultry Husbandry is the only School devoted 
 exclusively to poultry. Its Course in Poultry Husbandry is not a 
 "side line"; it is the sole business of the School. The Correspond- 
 ence Course offered by the American School of Poultry Husbandry 
 is the most complete and practical offered to the public. 
 
 The courses here offered give you in iorty-eight lessons prac- 
 tically all that you could get in a four-year college course, and also 
 tenders the personal assistance and advice of a staff of poultry spe- 
 cialists of national repute, even after you have completed your 
 course and received your diploma. Each student who takes the 
 course receives personal attention and advice, not only from the 
 time the first lesson is mailed until the diploma is granted, but for 
 five years from date of enrollment. 
 
 CORRESPONDENCE INSTRUCTION vs. RESIDENT PLAN 
 
 It behooves the individual considering enrolling for some cor- 
 respondence course to carefully investigate before investing h" 
 
 is 
 
 -H- 
 fane Thirteen 
 
Never Let a Chicken Die on the Farm 
 
 hard-earned funds. The correspondence school of honest intent and 
 purposes, having a systematic and carefully devised and conducted 
 method of teaching, can and does give to the willing, intelligent 
 student opportunities fully equal, if not superior, to those of the 
 resident school, and at far smaller expenditure of the student's time 
 and money. 
 
 Many persons who have the desire to study and advance them- 
 selves cannot afford to do so in a resident school, for the cost of 
 tuition, text-books, board, etc., with nothing being earned, makes 
 it prohibitive, in too many cases. For such, the properly conducted 
 correspondence school is his salvation. The instruction given by 
 mail should be the same as that received in the class room — differ- 
 ing only in the method of conveying same, and in the handling of 
 the student. And the student pays only for the actual instruction 
 received, and can utilize his spare time, continuing to earn a living 
 in the meanwhile, and can progress as rapidly or as slowly as de- 
 sired or as regulated by conditions. 
 
 Another matter not to lose sight of in this connection is that 
 the price asked for our course includes all expenses complete, in- 
 cluding text-books. At a resident school, besides the tuition, you 
 have room and board, incidental expenses and must also buy expen- 
 sive text-books for the course of study. The tuition alone, in nearly 
 every case, is several times the price asked for our entire course. 
 
 WHAT DOES THOMAS A. EDISON SAY? 
 
 Thomas A. Edison educated himself in spite of every kind of a 
 handicap. He stayed up half the night to study. He said, "In- 
 struction by correspondence is the cheapest and best way for the 
 poor man." 
 
 John Mitchell, the great labor leader, got his training after 
 working long hours every day in a mine. He said, "I've often 
 thought if I could have had the opportunity of a correspondence 
 course when a boy, it would have saved me many a sleepless night." 
 
 Like Edison and Mitchell, nearly every great poultryman has 
 made himself so because of ambition and determination to improve 
 his time by reading and studying good and dependable literature 
 such as we furnish you. If you do not say that you never saw so 
 much useful poultry information as is crowded between the covers 
 of the many books which we furnish with our course, then you will 
 be our first disappointed student. 
 
 DID YOU MISS A COLLEGE TRAINING? 
 
 A good education is to be desired, but there is no need to be 
 ashamed if you did not get one. Ninety-seven out of every one 
 hundred American men and American women have gone without. 
 It is a mistaken idea that some people have that you are compelled 
 to graduate from a University or Agricultural College to be an edu- 
 cated or successful man. It might be well for you to remember that 
 
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 Page Fourteen 
 
Others Succeed "The Quisenberry Way." Why Not You? 
 
 many of our famous men were once poor boys and never had a 
 college education. A good education is desirable and you should 
 strive to get it, but — 
 
 "Instruction hy 
 correspondence is the 
 cheapest and best way 
 for the poor man" 
 
 Thos. A. Edison, our greatest inventor, gives valuable advice which is 
 worthy of your consideration. An article recently published in a leading news- 
 paper stated that the average cost for the Senior Class at a leading college is 
 $4,076.00. Most people can't afford to pa.y the cost of such a course. 
 
 THESE MEN HAD NO COLLTGE EDUCATION 
 
 Thos. Edison, our greatest inventor; Abraham Lincoln, our 
 greatest statesman ; Commodore Vanderbilt, who gave us our rail- 
 way system; Horace Greeley, our greatest journalist; Walt Whit- 
 man, our greatest poet ; Henry C. Frick, head of the steel industry ; 
 Cyrus H. K. Curtis, richest publisher ; Theodore N. Vail, head of 
 the largest telephone organization in the world, and James J. Hill, 
 the greatest railroad transportation genius, never went to college 
 but were educated in the home. If you will do as our lessons direct 
 and as we instruct you, then apply that knowledge gained, there is 
 an opportunity for you to become as great a poultryman as anyone 
 living today. Some men never succeed, no matter how good their 
 training. If you can read and write and have a reasonable amount 
 of common sense, we can make a successful poultryman of you. 
 
 YOUR OPPORTUNITY 
 
 Now is the time to satisfy your desire to know the facts and 
 principles involved in handling poultry successfully. You may 
 earn while you learn. The opportunities for converting the scraps 
 of the table into eggs, or for the handling of a few acres devoted to 
 the keeping of hens, or for success in handling hens by the thou- 
 sands, were never better. You need preparation, even to handle the 
 flock on a city lot. Here is the opportunity of a lifetime to reach 
 the goal of your ambition. Take advantage of it now. "Earn 
 While you learn." Prepare for success in a business which is today 
 bringing health, wealth, independence, and prosperity to thousands. 
 
 _* 
 
 Page Fifteen 
 
Don't Feed the Hen that Never Lays 
 
 YOUR CHANCE WILL COME 
 
 Born in a log cabin, Abraham Lincoln had little chance for 
 an education. But he studied at home. He said, "Some day my 
 chance will come." He got ready and his chance did come. So 
 will your chance come. Some day you will be able to get a good 
 
 " ir &~'' 
 
 ABRAHAM LINCOLN tsisi: 
 "I will study and get r<?adtf\ 
 and maybe my chance mill come, j 
 
 poultry position or you will be in a position to succeed for your- 
 self. If you are ready, the opportunity will knock at your door 
 No matter if your schooling is limited — if you do have to work 
 long hours. We can train you at home during spare hours. Every 
 month A. S. P. H. students are reporting promotions and greater 
 success with their poultry methods and that we are saving them 
 from many costly mistakes and helping them to make money. 
 
 Abraham Lincoln said : "I will study and get ready and may- 
 be my chance will come." 
 
 A POSITION WAITING FOR YOU 
 
 We do not make promises that we cannot make good, but we 
 know that we can place dozens of our best students in good-paying 
 positions each year. We are doing it at the present time. We 
 have dozens and dozens of inquiries for competent poultrymen 
 every year. The demand is far greater than the supply. No other 
 branch of agriculture offers such great opportunities. At the pres- 
 ent time not one man in a thousand who claims to be an expert 
 poultryman is one who can raise poultry successfully in large num- 
 bers, and therefore you hear of many failures. We cannot recom- 
 mend such men to good positions. If you wish to secure a good- 
 
 *_ 
 
 Page Sixteen 
 
% - — . # 
 
 It's Your Fault if Your Hens Don't Lay 
 
 paying position prepare for success by enrolling in the American 
 School of Poultry Husbandry. We will do our utmost to land you 
 in a good-paying position, if you do not enter business for yourself. 
 We have dozens of letters like the following, but this will give 
 you an idea of what our students are able to do: 
 
 "Upon receiving your letter I wrote as you suggested, and as a result I will 
 leave here in a few days to take up work on. Dr. McAlpine's 700-acre farm in 
 New. Jersey. I appreciate, very much, your kind consideration and help." — 
 H. E. Archibald, Lincoln, 111. 
 
 "I have secured employment on- a- commercial egg farm which has about 
 10,000 head of poultry. I am pleased more all the time with the Course." — Dan 
 Knowles, Sacramento, Cal. 
 
 "I have one thing to be thankful for and that is the day that I enrolled for 
 vour valuable course. I have secured a position here with the largest manu- 
 facturer of poultry feeds and I have had great success." — C. A. Evans, Van- 
 couver, B. C. 
 
 WHAT YOU GET 
 
 The complete Correspondence Course in Poultry Husbandry 
 given by this School consists of forty-eight profusely illustrated and 
 carefully worded lessons, covering thoroughly and practically every 
 phase of the poultry business. Each book is a complete reference 
 volume of 50 to 140 pages, profusely illustrated, carefully printed, 
 durably bound. The questions are graded and returned with a 
 personal letter commenting on the answers, giving advice, etc. 
 These personal letters alone are wellworth the price of the entire 
 Course. No student is required to pass an examination on the 
 questions unless he wishes to do so. The books are to remain your 
 ■ property and be kept by you as reference books after the course is 
 completed or paid for. 
 
 WHAT WE TEACH 
 
 v The course of lessons of the American School of Poultry Hus- 
 bandry covers every phase of the subject. It is a complete educa- 
 tion on the science of poultry culture. We "teach only the one 
 subject and our course of lessons is not a side line to any other. 
 All of our efforts are directed toward giving our students thorough, 
 practical poultry instruction. Our interests are not divided. We 
 claim to be experts only on poultry. We will give you instruction 
 which you can get nowhere else. Our course is larger, fuller, more 
 complete than that of any other school. This we guarantee. You 
 would have to attend an agricultural college and a good one at that 
 to gain such a poultry education as we give you. We are pioneers 
 in this field and we are the oldest and largest poultry school in the 
 world. 
 
 LOCATING AND EQUIPPING YOUR FARM 
 
 We teach you how to select the site for your farm, features 
 to be avoided and to be desired. Location is everything and you 
 might as well get a good s:ite as a poor one. We show you how- 
 to build your houses at a minimum of cost and a maximum of effi- 
 ciency. Costly, fancy and elaborate houses never made a success- 
 ful poultry farm. Our houses are not only economical to build 
 but they give you the most advanced ideas in poultry house con- 
 struction. They are perfectly ventilated throughout, easily cleaned 
 
 *- 
 
 Page Seventeen 
 
*- 
 
 We Help A. S. P. H. Students to Succeed 
 
 and mean healthy flocks. They cannot be improved upon and are 
 the results of countless experiments and tests. They will save 
 you many times the cost of the course and give you houses that are 
 right in every particular. 
 
 FEEDING 
 
 Your feed bills usually determine whether your plant is suc- 
 cessful or not and there is not a more important item to be con- 
 sidered. Many of our students tell us they save enough on feed 
 bills each year to pay for the lessons. Fed right, poultry thrive and 
 pay. Fed wrong, they are an expense. Rations must be so bal- 
 anced that the right proportion and kind of ingredients for egg 
 forming are used. Some foods make shells, others make yolks. 
 others whites. If you feed enough to produce six shells, four 
 whites and two yolks you get only two eggs. If you feed the right 
 portions for six shells, six yolks, six whites, you get six eggs. 
 You have fed no more, but the right proportions. Our lessons on 
 feeding will open your eyes to the wonderful results you will obtain 
 when you have a scientific knowledge of the business. 
 
 MATING AND BREEDING 
 
 To many people, this subject is a mystery. We make it as 
 plain as A, B, C. We show you how to mate for size, color, shape, 
 egg production, meat production, etc. We show you which birds 
 to choose for breeding purposes and which to eliminate. We show 
 you how to cut out your non-productive stock and how to raise pro- 
 ducers. It is easy enough when you know how and this knowledge 
 is given you. 
 
 INCUBATORS AND INCUBATION 
 
 No large, successful poultry plant can be run without incu- 
 bators, and a knowledge of incubation is an essential to success. 
 Many fail with incubators because they do not understand the 
 scientific principles or the proper manner of operating them. We 
 give you all the knowledge necessary to enable you to operate 
 incubators successfully with a full explanation of the various types. 
 It is easy to hatch eggs with incubators if you know how and this 
 knowledge we give you. 
 
 BROODERS 
 
 A knowledge of brooders and brooding is just as essential as 
 incubators and incubation for after the little chicks are hatched they 
 
 •K- 
 
 Page Eighteen 
 
Why Set Eggs and Get Poor Hatches? 
 
 must be raised. Many people lose a startling number of baby 
 chicks for lack of knowledge of proper feed and care. Our methods 
 will practically eliminate this. 
 
 Colony Houses Being Used for Brooding Purposes on the Farm of the A. S. P. 
 
 H. 
 
 DISEASES 
 
 Disease reaps an appalling harvest for poultry raisers each 
 year and in a large number of cases is unnecessary. Properly cared 
 for, poultry is healthy, and we teach you how to prevent disease. 
 Your site may be wrong — your diet wrong — your methods of breed- 
 ing and mating may be producing weak stock. Follow our meth- 
 ods and health is assured. We also show you how to detect and 
 treat poultry diseases. Equipped with the knowledge our course 
 will give you, disease will hold no terrors for you. 
 
 MARKETING 
 
 Here is an important but too often neglected factor of poultry 
 culture. No matter how successful you are in raising them if you 
 cannot market them to advantage you will not be successful. We 
 know of people who get only 20c a dozen for their eggs and others 
 who get 50c. Some broilers will sell for 7c a pound and others for 
 35c. It is just as easy and economical to raise one kind as the 
 other, but one means profit and the other loss. We show you how 
 to get eggs when eggs are scarce and high. We show you how to 
 put flesh on your birds so that they will command the best prices. 
 We show you how to dress your poultry to advantage — how_ to 
 select your eggs, etc. In other words, our lessons on marketing 
 are the finishing touch of a perfect course. They alone are worth 
 
 5j*_ 
 
 page Nineteen 
 
•fi- 
 
 We Help A. S. P . H. Students to Succeed 
 
 what you pay for the rest of the lessons and the information given 
 you will repay you many times over each season. 
 
 These are only a few of the many features of our lessons. A 
 full and detailed description is given a few pages further on. 
 
 HOW LONG DOES IT TAKE? 
 
 You can complete the Course in one year, or perhaps less, if you 
 spend half an hour daily studying. However, you are given five 
 years in which to complete the Course, if necessary. When the 
 last examination is satisfactorily passed, a diploma is issued. This 
 Course, accompanied by practical work at home, will completely 
 equip you for a variety of positions, in case you do not care to go 
 
 Millions of bad eggs being dumped into the Mississippi River. Over fifty 
 million dollars lost annually by the producers on inferior eggs. Let us teach you 
 how to produce the best and to secure the highest market price and to save loss. 
 
 into the business for yourself. You will be equipped for positions 
 on large poultry plants, teaching, lecturing at farm institutes, poul- 
 try journalism, and other branches of the business. The demand 
 for trained workers in every branch of the industry is far greater 
 than the supply. 
 
 If you can combine the theoretical work with home practice, 
 at the completion of the Course you will be equipped with the 
 knowledge to undertake many lines of work, and your success would 
 depend upon your aptitude to use the knowledge you have gained 
 in the Course. 
 
 SHOW GOOD JUDGMENT BY GETTING YOUR MONEY'S 
 
 WORTH 
 
 We ask you to compare our Course with any other that is being 
 offered anywhere in the world. Many of our students say they 
 
 Page Twenty 
 
•fi — 3: 
 
 Don't Kill the Layer. Swat the Drone 
 
 don't see how we can give so much for the money. If you do not 
 say that our Course is more practical, more helpful, more modern 
 and up-to-date than any other that costs you more, we will gladly 
 refund your money. If you do not say that the A. S. P. H. Course 
 is several times as valuable and helpful as some other which costs 
 you about as much as ours, we will give you the A. S. P. H. Course 
 free of charge. If you will compare our lessons with any others, 
 we are sure you will enroll in the American School of Poultry Hus- 
 bandry. 
 
 Some Correspondence School's offering Courses in Poultry Hus- 
 bandry have simply taken a $1.50 poultry book and divided it into 
 eight or ten pages to a lesson, and charge from $15.00 to $25.00 for 
 such a Course ; others take a $1.50 out-of-date poultry book and sell 
 it to you for $15.00, with about one hundred questions that are not 
 very practical ; others offer a voluminous Course that was written 
 from six to ten years ago and most of their theories were out of date 
 long since, yet they charge practically twice the cost of our Course. 
 
 On the other hand, the A. S. P. H. complete Course contains 
 forty-eight complete lessons that have just been written and pub- 
 lished for the first time ; there are over two thousand printed pages 
 and about one thousand drawings and half-tone illustrations. These 
 books are being constantly revised and improved. We try to keep 
 in constant touch with the latest and mot important developments 
 at every Experiment Station in this country. If you will compare 
 these courses you will take that offered by the A. S. P. H. 
 
 Here is the Unsolicited Testimony of Students Who Have Com- 
 pared Our Course With Others and What Each Has 
 to Say About the A. S. P. H. Course and 
 Our Personal Service 
 
 "I have been out and compared your lessons with those of another noted 
 Correspondence School, and must sav your work is far superior in every re- 
 spect." — Amos S. Jones, Enterprise, Kansas. 
 
 "Mr. Quisenberry, I always made fun of Correspondence Schools. While at 
 college I thought that no one but a fool would take a Correspondence Course. 
 Your Course has entirely changed mv ideas along that line; I now believe that 
 a good Correspondence Course is the best training- that a person can have. 
 While at college I studied mostly to pass in my examinations; today I am study- 
 ing to learn." — Tour student, Alfred LaGrandeur, Somerset, Wis. 
 
 "I looked over some of the lessons of the School. Tour lesson 
 
 on 'Poultry House Construction' is far ahead of anything they had." — Edward 
 W. Putney\ West Point, N. T. 
 
 "Tou are conducting successfully one of the greatest establishments of its 
 kind in the world I am glad to be fortunate enough to take a Course in Poul- 
 try with you." — M. C. Todd, Seattle, Wash. 
 
 "Tour Course is far superior to one that I took in another School. There is 
 no filling-in of unnecessary words to make bulk; everything is of real value. 
 To sav I am agreeably surprised is putting it mildly." — W. F. Fitzer, New Tork, 
 N. T. ' 
 
 "I believe the American School of Poultry Husbandry the best Correspond- 
 ence School in America, and that means the best in the world." — T. Schaibly, 
 Hawley, Pa. 
 
 "The American School of Poultry Husbandry, of which T. E. Quisenberry is 
 President is offering efficient instruction in all branches of the poultry busi- 
 ness by the correspondence method. Through its Course this School will give 
 anyone as practical a Course in Poultry Culture as anyone would receive in four 
 years at college." — Poultry Success, Springfield, Ohio. 
 
 Page Tioenty-one 
 
*- 
 
 We Help A. S. P. H. Students to Succeed 
 
 "I- think your course is the finest thing of its kind in the universe. I would 
 not take $500.00 for what I already have learned. Since taking your Course I 
 am having fine success and am going into the business more extensively." — 
 R. D. Miller, Chickasha, Okla. 
 
 "I realize that Poultry Culture embraces very many details, but I have not 
 discovered anything yet that is not covered thoroughly by your lessons. I feel 
 that the Correspondence Course on Poultry Culture as given by you will 
 thoroughly fit me for this work. My recent trip to Mountain Grove was largely 
 to verify the above conclusion, and I am frank to say I was not disappointed." 
 — S. B. Hotstetter, Roseland, La. 
 
 "When I thought of taking your course it seemed a little high in price, in as 
 much as I had taken poultry course in another school, but ask your pardon for I 
 am willing to pay you all you ask for it. I think I have received value worth 
 $1,000-00 or more and I am in the height' of my glory that I took your course." — 
 Wm. B. Sutliff, Mt. Pocono, Pa. 
 
 "I am certainly very much interested in your Course of Study, and I have 
 learned more about baby chicks and eggs in this lesson than I ever learned in 
 five years of practical experience, together with reading everything I could get 
 my hands on in the way of Chickenology." — J. M. Welborn, Ada, Okla. 
 
 "I will say that I am well pleased with the course and have derived a great 
 benefit from same. I think that any person who keeps chickens for any purpose 
 would do well to take up this course, and I will say that I don't think that there 
 is anything to equal it in any other correspondence school. 1 can truthfully say 
 that I owe this success to knowledge gained by studying the course from 
 the A. S. P. H." — E. A. Rossman, Pleasantville, N. J. 
 
 "To say I am satisfied with the course just finished and the instruction 
 given me is not giving the course the justice it should have. I am more than 
 satisfied with your course and highly praise the day I enrolled in your school. 
 I feel as though I am not only greatly helped in poultry raising, but some of 
 the lessons gave me a much broader idea of business and business principles. 
 Although a poultry course, it is surely a great educator along other lines of 
 every-day work." — Wm. C. Ludwig, Chillicothe, Ohio. 
 
 "Please inform me how much it will cost me to take the judging course. I 
 have received so much benefit from the Practical Course that I would like to 
 take the Judging Course also." — Stanley Igoe, Masillon, Ohio. 
 
 409 South First Street, Rockford, 111. 
 Mr. John U. Wettstein, December 28, 1915. 
 
 Chardon, Ohio. 
 Dear Sir: 
 
 "In reply to your inquiry of recent date regarding course of instruction by 
 the A. S. P. H., I may state that it is all they say and then some. I have derived 
 great benefit and insight into the various subjects of Poultry Husbandry, espe- 
 cially those regarding proper housing, selection of breeders, and preparing for 
 exhibition, as well as the various subjects. I consider that the lesson on the 
 selection of breeders is worth the figure they charge for the whole course to 
 any one in the poultry business. I have every confidence in recommending the 
 course." With best wishes for your success, I am, Tours truly, 
 
 Geo. Strachan. 
 
 "As a preface, I may say I have been raising chickens three years. Took 
 
 University of Course and Providence of Alberta Course, but never 
 
 found exactly what I wanted. Prom your first lesson, believe that your course 
 will satisfy me * * * The first five lessons are far superior to either of the 
 University Courses I mentioned." — T. R. Moss, Hanford, Cal. 
 
 "One year ago I -was dubious about correspondence study, having heard so 
 many knocks about how they get your money and then forget you or send some 
 trashy stuff to study. This may be true with some schools, but not with the 
 A. S. P. H. You have fulfilled my fondest hopes this past year and I want to be 
 grateful and acknowledge it. The lessons are clear and concise, easily under- 
 stood and with plenty of time to study and practice. I have not availed myself 
 of the privilege to write for any information, because the lessons are easily 
 understood and cover the subjects." — J. A. Wilkens, Cincinnati, Ohio. 
 
 "I am a graduate in Poultry Husbandry of the University of , but 
 
 want you to know for real knowledge of most use to the practical man, your 
 Course of instruction is unbeatable. Everything you send me is absolutely the 
 best of its kind."— J. S. Wheeler, Roseville, Cal. 
 
 "Your Course is sure fine. Would not take anything for it. Have had fine 
 success and you sure can learn by mail just as easy as going to an Agricultural 
 College if you enroll in the right school, and I think the A. S. P. H. is the best." 
 —Geo. Mann, Little Rock, Ark. 
 
 Page Twenty-two 
 
* 
 
 Don't Kill the Laying Hen 
 
 
 D. E. HALE 
 
 A Poultry Correspondence School Graduate. 
 Secretary of the Greater Chicago Poultry Show. 
 Editor of the Big Four Poultry Tribune. 
 
 Member of the Executive Board of the American Poultry 
 Association from Illinois. 
 
 Formerly Associate Editor of Reliable Poultry Journal. 
 Licensed A. P. A. Judge of All Varieties of Poultry. 
 
 Mr. Hale is an example of what a correspondence course in poultry hus- 
 bandry will do for a man or woman who will apply themselves. Mr. Hale 
 gained his knowledge and early training in the poultry business through a 
 poultry correspondence course. We can show you hundreds of our students 
 who are on the sure road to success today who had no previous instruction 
 in poultry husbandry. When feed was cheap and conditions different, you 
 could throw out feed to your hens; you could make a lot of mistakes, and 
 you could do reasonably well with haphazard methods. There was never 
 a time in the history of the world when it paid better to spend a little time 
 and money in learning the business than at the present moment. "We help 
 A. S. P. H. students to Succeed." 
 
 Page Twenty-three 
 
•E" 
 
 There's Wealth, Health, Happiness in Poultry Business 
 
 WE SUPPLY THE LATEST AND BEST INFORMATION 
 
 Besides the work done at our own Experiment Station, the 
 School keeps in touch with the experiments being conducted by all 
 the leading Experiment Stations in all parts of the world, and gives 
 you at all times the benefit of the latest and best information to be 
 had. Each student has the benefit of this expert counsel at all 
 times. 
 
 It is the aim of the A. S. P. H. to get the best practical infor- 
 mation in our course that is possible for us to obtain. Many insti- 
 tutions fall into the rut of fads and hobbies, and when a person goes 
 to them for information he gets but little, if anything. We are in 
 constant touch with all poultry experiments, as well as appliances 
 being manufactured, and through the high class practical ability 
 of our faculty we are able to offer students the best from all sources. 
 Students of the A. S. P. H. will find our entire course practical and 
 only methods recommended that have been tried out and found 
 dependable. 
 
 IF WE CAN'T HELP YOU, WE DON'T WANT YOUR 
 
 MONEY 
 
 We could give you a lot of "hot-air" stories about the wonder- 
 ful profits in the poultry business that might induce you to enroll, 
 but we don't want your money that way. If we didn't think we 
 could help you, if we were not positive that we could save you from ' 
 financial loss and perhaps save you from sinking a lot of money in 
 the poultry business, if we did not feel that we could help you to 
 avoid a lot of mistakes and teach you a lot of things that you should 
 know and that you can get in no other course nor in any other 
 school or literature, we would not want your money. We have 
 nothing to misrepresent. We would like to have you on our "roll 
 of honor" as one of our progressive and wide-awake students, but 
 if we did not feel and know that we could help and benefit you 
 we would not want your money. There are thousands of people 
 who cannot attend or avail themselves of the advantages of an 
 Agricultural College to where there is one who can. It is not nec- 
 essary for you to give up a good position or to sacrifice your incom; 
 and your present business to take this Course. You can get just 
 about as much training and information frcm the A. S. P. H. Cour:e 
 as you can from attending any Agricultural College or University; 
 in fact, you can get more than at 90 per cent of them and at one- 
 tenth the cost. Very few Colleges and Experiment Stations have 
 poultrymen in charge of them who are the equal of Mr. Quisen- 
 berry or who have had the experience he has. This School has the 
 benefit of his experience and his counsel, besides a corps of experts 
 in various lines of poultry work. 
 
 Here Is What Some of Our Students Had to Say Aboout the 
 Personal Help Given Them 
 
 "The knowledge I have gained from the course and the encouragement de- 
 rived from your letters are beyond any set price. With best wishes for success 
 of the A. S. P. H." — Robt. Maguire, Burbank, Cal. 
 
 "Wish to say that I am perfectly satisfied with your course and kind treat- 
 
 -* 
 
 Page Twenty-four 
 
. # 
 
 Don't Feed the Hen that Never Lays 
 
 SL™ k ? incerel y hope the completion of my course will not be the end but the 
 very beginning of our acquaintance."— P. J. Clovel, New Castle, Colorado. 
 ,_„„. '. was highly elated at your personal attention to my lessons and personal 
 inquiries, as that is something quite unusual in most correspondence schools." 
 — A. S. Davis, St. Michael, Alaska. 
 
 „„.5 * Y i 0ur P erson al service is most valuable. I wrote you about my sick hens 
 ana xoiiowed your directions sent me in your personal reply and have not had a 
 sick chicken since." — Henry Rentner, Antioc, 111. 
 
 "I wish to state that I am more than satisfied with the instructions that 
 you have furnished me, so much so, that words really fail me when I try to tell 
 you. I wish to say that it has been a great pleasure to me to be a student of 
 yol JJ school — your methods of teaching are fine — that lesson on the Principles 
 or Mating and Breeding is sure a grand lesson. I read it over and over and the 
 more I read and study it the more I prize that work. It has anything I ever 
 studied beat a hundred years." — Chas. N. Metz, McKittriek, Cal. 
 
 "I wish to say that no men on earth are more worthy of the name 'Gentle- 
 men than those who are at the head of your institution." You have treated me 
 very generous indeed, and I shall always remember it." — Solomon Rodkin, New 
 Raymer, Colo. 
 
 "Received the diploma yesterday and it was more than I expected. I wish 
 to express my gratitude for the patience and kind treatment received from your 
 school." — D. B. Hadley, Muddy Creek Porks, Pa. 
 
 "No doubt you will be interested to know that I am making a success of 
 the chicken business. Last year 500 laying hens paid me $1,000.00 above cost 
 of feed, labor, interest on building, etc. This March I started with 6,000 baby 
 chix that are now seven weeks old and they are the finest looking lot I have 
 seen anywhere around the country. Full feathered and as slick as wax. My 
 roosters are crowing at five weeks old and some of the pullets are beginning 
 to sing. Thanking you for the many favors." Sincerely yours — Mrs. A. P. 
 Leight, Roseville, Calif. 
 
 "Just received your letter and Grade Certificate for my last examination. I 
 must say that I am more than satisfied with the way you watch the little mis- 
 takes and points in these lessons. It shows that you have the business at heart 
 and are trying- to do your very best to see that I get my money's worth out of 
 the Course. Put me on record as saying that the A. S. P. H. is not a money 
 grabbing institution, but one that has the welfare of its students at heart, doing 
 all they can to give students the best poultry education with utmost care." — 
 R. L. Steely, Canton, Ohio. 
 
 "I assure you I appreciate very much your personal letters, etc., and per- 
 sonally, I think that the course thus far is worth every cent of the money. I 
 wish I had had lesson one when I built my buildings here, but I think that I 
 can make good use of it in the future, as we are planning on several new build- 
 ings." — M. A. Schmidt, Chaska, Minn. 
 
 "I hope that I can repay you for all your kindness. The course has been a 
 great benefit to me." — Mrs. D. Louis Rush, Kirkwood, Mo. 
 
 "Tour course in Poultry Husbandry is so thoroughly scientific and correct, 
 that we have been greatly benefited since enrolling in your school. Tour les- 
 sons have prevented us from using haphazard methods as we have so often done 
 heretofore, and as a result, our chicks are growing better, our hens are moulting 
 better, we are getting more eggs and more profits than ever before. "Why*^ 
 your lessons on 'The Baby Chick,' and those on 'The Science of Feeding,' are 
 worth the price you ask for the entire course, to say nothing of the benefits 
 the students receive by your voluntary letters of correspondence." — Mr. and 
 Mrs. A. H. Bullis, Carmen, Okla. 
 
 "I wish to thank you very much, Mr. Quisenberry, for the kind letter you 
 sent me, as it has helped me very much, and I now believe more than ever that 
 the American School of Poultry Husbandry is not run just for the money it can 
 get out of the people, but to give everyone their money's worth, and more, too, 
 in the way of teaching anyone who is willing and anxious to learn how to keep 
 poultry in the most thorough, practical way that I believe it possible to do." — • 
 Wm. Naab, Oakland, N. J. 
 
 "Thanks for your prompt answer to my personal questions. I have tried 
 other systems, while some are very good, but the A. S. P. H. has them all beat." 
 —Will A. Piper, St. Charles, Iowa. 
 
 COMPLETED COURSE IN NINE MONTHS. 
 
 "Looking back over the last nine months, I congratulate myself on having 
 begun your Course by becoming one of the A. S. P. H. students. No honest 
 person could fail to be satisfied with the course and the individual interest you 
 display in your students is most encouraging and helpful. The lessons them- 
 selves are graded on most practical lines, the benefit of which appeals to the 
 student from time to time as one progresses, and from the initial selection of a 
 location down to the last enlightening and stupendous demand for research in 
 the lesson on Judging based on the 'Standard of Perfection,' the interest is sus- 
 
 y _. 3- 
 
 Page Twenty-five 
 
You Had Better Be Sure Th an Sorry 
 
 tained in a most practical manner; and while the 'Baby Chick,' ' T „ h D e . C ! l U n I Qt 
 Hen,' and 'Caponizing' must always be recalled as shining b , e a oon ',,/„"L „5 
 student on to the safe harbor of the 'Standard of Perfection, it w <"i la ,,=*™J °t 
 ingratitude not to cast a grateful thought on the. rest of the valuaDie lessuiib ur 
 let them pass without an 'An revoir' and not a mere 'Good-by. 
 
 "Your lessons have shown me my former ignorance; they have also broad- 
 ened my viewpoint and given me a standard of knowledge with respect to poul- 
 try that I shall ever congratulate myself on having imbibed. I feel that i naye 
 done well, because I know I have studied seriously and dil gently, ana witn an 
 interest that has never flagged. I also realize that I still have lots to learn, 
 which must come practically from day to day, and which will come all the more 
 beneficially and easily from having taken your course. What you nave taugnt 
 me cannot help benefitting me throughout my life." 
 
 With kindest regards and all good wishes to all the staff who have had 
 trouble with my lessons, I am, 
 
 Very Sincerely Tours, 
 
 MRS. E. M. GRAVES, Maplewood, N. J. 
 
 If it is practical, helpful, dollar-coining information that you 
 want, you can certainly get as much from the American School of 
 Poultry Husbandry as you can get anywhere in the world. The cost 
 is not much more than the price of two cases of eggs or a dozen 
 medium-priced hens. The man or woman who cannot afford to 
 take this Course for the price and on the terms on which wc offer it, 
 cannot afford to raise chickens, even in a small way. 
 COST SMALL— TERMS EASY 
 
 The very lowest prices at which A. S. P. H. Courses can be 
 offered are mailed you with this catalogue. A big reduction 
 is made for cash or liberal terms are offered on the installment plan. 
 If the price were $100.00 for each course, it would still be the very 
 best investment anyone in earnest about the poultry business could 
 possibly make. Whether you are a beginner or an "old-timer," a 
 farmer or a town-lot breeder, this Course will save you many times 
 the price every year that you attempt to raise poultry. The en- 
 closed enrollment blank gives you the very lowest price that it is 
 possible to make for this course and for five years personal aid. 
 
 WHY MAKE MISTAKES AND SUFFER LOSS? 
 
 It is a mistaken idea that many people have that anyone can go 
 into the poultry business and get rich quick, or even make a living, 
 without having had a lot of experience or else getting their train- 
 ing from someone who has had the experience. But it matters not 
 how much experience you have had, there are hundreds of facts told 
 in these lessons that you will get in no other school nor find in any 
 other literature. Every lesson which this Course comprises is 
 crowded with practical information, which you can put into im- 
 mediate practice. The loss of a single brooder of chickens, the de- 
 struction of a single incubator of eggs, tht waste of feed, shortage 
 in winter egg-production, improper mating, death from disease of 
 only a few fowls, unnecessary waste of labor, faults in housing — 
 any one of the numerous mistakes which you are almost certain to 
 make in the course of a single season, will more than pay for your 
 Course in the American School of Poultry Husbandry. Then why 
 run the risk or take the chance of failure? Why not let us try to 
 help you make success more certain? 
 
 Page Twenty-six 
 
We Teach You How to Start Right and to Avoid Mistakes 
 
 WE HAVE OUR OWN PRINTING PLANT 
 
 The illustration below shows our largest printing press, a Bab- 
 cock Optimus, which is one of the best of the kind that is being 
 manufactured today. We own a complete modern printing plant, 
 operated by four electric motors, and are equipped to do our own 
 
 ■* 
 
 One of Our Presses. 
 
 printing of lessons, books and other matter. This enables us to 
 give our students the best of service and to keep everything revised 
 and down to date. 
 
 MONEY BACK IF NOT SATISFIED 
 
 Every student who enrolls in the American School of Poultry 
 Husbandry must be satisfied. Whether you pay cash in advance or 
 enroll on the installment plan, if upon completion of the Course you 
 are not entirely satisfied, both with the Course and the assistance 
 given you, we will make an effort to give you satisfaction in every 
 way or your money will be promptly and cheerfully refunded. 
 
 We have gone to great expense to prepare this Course, and it 
 is only fair that we be given a chance to prove its value to each 
 student. The only requirements which we make are as follows : 
 
 The student must not make application lor a refund until he has 
 completed the Course. 
 
 The student must study sufficiently, so as to familiarize him- 
 self with the facts stated in the lessons and must make passing 
 grades. 
 
 The student must make his complaint in writing and must give 
 the A. S. P. H. time and opportunity to adjust the difficulty and 
 if possible, make satisfactory the points claimed in the student's 
 statement. It is agreed that you must deal as fairly with us as we 
 do with you. You must show justness of your claim and give us 
 an opportunity to make the same satisfactory to you. 
 
 We have hundreds and hundreds of poultry students in forty- 
 
 Page Twenty-seven 
 
Why Suffer Loss and Failure? 
 
 eight States and fourteen foreign countries, and we have yet to hear 
 one say we did not give him his money's worth, and more. 
 
 We will let you be both judge and jury. Could any proposition 
 be more fair? No other School dares make such a guarantee. 
 
 ENTERPRISES OF THE SCHOOL 
 
 The American School of Poultry Husbandry — an efficient 
 Course in poultry husbandry by the correspondence method by 
 which students in every state in the Union and fourteen foreign 
 countries are being supplied with valuable and dollar-saving infor- 
 mation. 
 
 The American Poultry Experiment Station — a well equipped 
 experiment station where experiments and poultry investigations 
 are made in the interest of the students of this School. We propose 
 to make this the best in the world. 
 
 The American Egg Laying Contest — where hundreds of valu- 
 able hens are sent in by students and by the general public to be 
 trapnested, scored, registered and tested for White Diarrhea. 
 
 Our Own Printing Plant — where all of our lessons and text 
 books are printed, and where attractive and business getting sta- 
 tionery, poultry catalogues and mating lists are prepared and 
 printed for our students and for the poultry public. 
 
 THE A. S. P. H. FACULTY 
 
 The life, spirit, standing and value of any institution depends, absolutely, 
 upon the men who conceive, control and operate that institution, and this is 
 especially true of any institution of learning. For this reason we feel that 
 it is best to make you acquainted with our faculty and officers before you 
 become a student of this School. If you should decide to place your name 
 upon our "Roll of Honor" as a student of the American School of Poultry 
 Husbandry, we want you to feel a personal interest in us and we in you. 
 So let's get well acquainted at the very beginning. 
 
 In introducing to your especial notice those back of and associated with 
 the American School of Poultry Husbandry we do so with a pardonable 
 pride which you can never entirely grasp or understand the fullness of, until 
 you shall have come to know these men and their extraordinary personalities 
 and attributes, and their ability to deal with every problem which contributes 
 to one's success in poultry raising. 
 
 T. E. QUISENBERRY 
 
 Those in charge of the A. S. P. H. are experts in poultry lines — each a 
 specialist. Each has the counsel and advice of Prof. Quisenberry, who is 
 personally interested in the success of every student. No one has done more 
 for the advancement of the poultry industry in America during the past 
 decade than Professor T. E. Quisenberry. His work at Experiment Stations 
 and his service as a member of the Executive Board of the American Poul- 
 try Association, and other associations; his experience in conducting the 
 largest poultry shows in America; his successful work with all kinds of live 
 stock was responsible for the directors of the Panama-Pacific Exposition 
 selecting Prof. Quisenberry as Assistant Chief of the Live Stock Depart- 
 ment and Superintendent of that great Exposition. He is recognized 
 throughout the world as one of America's most prominent instructors and 
 investigators in Poultry Husbandry. To have the opportunity of securing ' 
 
 Page Twenty-eight 
 
*■ 
 
 A. S. P. H. Means A(b solute) S(urety) Against H(azaeds) 
 
 first hand results of Prof. Quisenberry's lifetime of experience and in- 
 vestigations, together with the services of other men and women of great 
 ability who are associated with him, is indeed to be prepared for success in 
 every sense of the word. 
 
 WHAT LEADING POULTRY BREEDERS, I-WESTIGATORS AVD AUTHORI- 
 THES THIJTK OP T. E. QUISENBERRY AND HIS WORK 
 
 counSy^LPhM^VULn? J?X a ^ a ? for „ a J°<»U°b and now that the whole 
 h..?« . w" nave the benefit of his help and experience, we exDect to see him 
 become a bigger man than ever.— Ted Hale, Big Four Poultry JournaL Chfeae™ 
 losinVa Voo a d di m fn° f ^ re v? i8 ? atl £V n f ™ n? to "ay thatTtwSk the BtitFls 
 Le^iJLJtof nr m ^Hi.P, ne ^?-° h as helped, the people more than any Governor, 
 uH«i ?„„L? r Political position of any kind has ever done. These are simply 
 racts, no bouquets. Positions like you hold could never be aDDreciated bv the 
 Deader', St e Lou^s?Mo y concerned like I have beeT-5? V v r Gregg? WMelK 
 
 WHAT REESE V. HICKS 
 SAUJ OF PROF. QUISEXBERRY 
 
 "T. E. Quisenberry is worth $100,- 
 000 a year to the Poultry Industry 
 in the State of Missouri." 
 
 Mr. Hicks is President of the Na- 
 tional Poultry Federation and was 
 formerly President of the American 
 Poultry Association. 
 
 "Mr. Quisenberry, you have done a 
 great work and done it well. Xot 
 only does the State of Missouri owe 
 you a great deal, but that is the case 
 with the poultrymen of the world. 
 You have been to many poultrymen 
 what the light-house is to the ship 
 in the storm. There is no question 
 but what the Experiment Station 
 will continue to do great and active 
 work, but Tom Quisenberry, as its 
 first and greatest Director, will be 
 remembered always." — Poultry Top- 
 ics, Lincoln, Xeb. 
 
 Reese V. Hicks 
 
 Thousands of people outside of your state will be grieved to hear of vour 
 leaving the great work you have built up at Mountain Grove. Just the 'common 
 people,* like myself, who have never known you personally, yet cannot fail to 
 appreciate what you have done for Everybody's Hen, as well as the Missouri 
 Hen." — Mrs. Clyde H Meyers, Fredonia, Kansas. 
 
 "'You are to be congratulated for the exceedingly practical way in which 
 you have assembled helpful ideas for the poultrymen." — Prof. James B. Rice, 
 Professor of Poultry Husbandry, Cornell University, Ithaca, N. Y. 
 
 The Panama Pacific International Exposition presented Mr. Quisenberry 
 with a bronze medal at the close of the Exposition, accompanied by an en- 
 graved certificate, which reads as follows: "The Panama Pacific International 
 Exposition by resolution of the Board of Directors hereby conveys to T. E. 
 Quisenberry, etc., sincere appreciation of his conscientious work and etc., grati- 
 tude for his unselfish and continued interest manifested in the affairs of the 
 Exposition during, etc., existence and in bringing it to such a successful and 
 glorious close. The Exposition directors further desire to express their hope 
 and wish for his continued happiness and prosperity. — Chas. A. Moore, Pres." 
 
 "I want to congratulate you. If this advice were to be followed definitely 
 by poultrymen of the country, I feel confident that poultry profits would be 
 materially increased." — H E. Colby, Editor of Kimball's Dairy Farmer, Water- 
 loo, la. 
 
 "To Prof. Quisenberry alone is due the world-wide fame of the Missouri 
 State Poultry Experiment Station, which has for several years been the source 
 of the best suggestions for poultry raising. Prof. Quisenberry's practical bulle- 
 tins have been a guide for the poultry world. Because of the reputation he 
 made in this work. Prof. Quisenberry was asked to take charge of the Poultry 
 Department of the Panama Pacific Exposition. After accepting, the live stock 
 department was added to his duties." — St. Louis Post Dispatch. 
 
 Page Twenty-nine 
 
We Stand Behind Our Guarantee 
 
 "Tour resignation will mean a very great loss to the State, and especially to 
 those of us inside the State who are trying to make a living out 01 poultry. — 
 Rolla C. Lawry, Manager Testerlaid Eggs Farm Co., Pacific, Mo. 
 
 "I wish to say to you that you have rendered the State a great service, and 
 have made a good Director. I wish to assure you of my high regard and good 
 wishes, and at any time I can be of service to you, I will be glad it you win can 
 on me."- — B. W. Major, Governor of Missouri. 
 
 "The citizens and poultry raisers of the State of Missouri owe much to Mr. 
 Quisenberry for the great good he has accomplished for them, and the members 
 of the Mountain Grove Commercial Club, of which organization he is a taithful 
 member, desire to express their thanks for the great work he has done in mak- 
 ing the Missouri State Poultry Experimental Station and Mountain Grove 
 known the world over." — Mountain Grove Commercial Club, 500 members. 
 
 V. O. HOBBS 
 
 Treasurer and Instructor of the American School of Poultry Husbandry. 
 A prominent breeder and exhibitor of pure-bred prize winners for many 
 years. 
 
 Formerly Secretary of the National Buff Orpington Club. Ex-Presi- 
 dent of the Missouri Branch of the American Poultry Association, and twice 
 President of Missouri State Poultry Board. Has refused offers of Govern- 
 mental poultry work, but has held other Government positions. 
 
 A licensed American Poultry Association Judge. Has officiated at 
 such Shows as Kansas City, Omaha, American Royal, Topeka, St. Louis 
 and Missouri State Shows, also was one of the judges at the Great Panama- 
 Pacific Poultry Exhibit, with satisfaction to the exhibitors. 
 
 The following, letters show something of Mr. Hobbs' ability and his ef- 
 ficient work in the interest of more and better poultry. 
 
 "Now that the Exposition is closing and we have an opportunity for 
 a retrospective view I feel that one of the things for which the Exposition 
 deserves credit is the character, ability and efficiency of the men who 
 made up the International Jury of Awards, as it applied to the Department 
 of Live Stock. 
 
 "It has been my good fortune to be connected with many live stock 
 shows, but in all my experience I have never known the judges to come so 
 near to giving satisfaction to all the exhibitors as you and your confreres 
 at San Francisco. The Exposition naturally set a very high standard in 
 its selection of judges and the fact that you measured up to that standard 
 is a source of much gratification to the Exposition and to this Department. 
 
 "I desire to convey my personal thanks not only for the work you 
 did at San Francisco but for your courtesy to and patience with exhibitors." 
 — D. O. Lively, Chief of the Department of Live Stock. 
 
 "Thank you for your letter of the 31st. Your suggestions are practical 
 and will be adopted. We are always glad to receive suggestions from you. 
 I regard you as one of the most earnest, active and sincere members of the 
 American Poultry Association. 
 
 "Your recommendation and constructive criticism will at all times be 
 helpful to the Secretary." — American Poultry Association, S. T. Campbell, 
 Secretary. 
 
 "Things have progressed so fast during the past five to ten years in 
 Missouri that we almost become dizzy trying to keep track of things. Mr. 
 Hobbs is the dynamo that fathered and introduced the bill creating the 
 first and only exclusive Poultry Experiment Station in the world at the 
 time he was a member of the State Legislature. Mr. Hobbs is one of the 
 broadest, most determined, hardworking, keen thinking men it was ever 
 our good fortune to meet." — Poultry Topics, Lincoln, Neb. 
 
 "You have rendered the State of Missouri a good service while you have 
 been a member on the Poultry Board." — E. W. Major, Governor of Missouri. 
 
 6 
 
 *we Thirty 
 
-* 
 
 A. S. P. H. Means a S(ure) P(ath) to H(ealth) 
 
 The Inland Poultry Journal had this to say concerning Mr. Hobbs' work 
 in the interest of poultry: "To look at his picture one would hardly take 
 him to be a breeder of poultry for twenty-eight years; but, nevertheless, 
 such is the case. Down in the good old Show-Me State some of Jthe oldest 
 fanciers have fond recollections of their earnest associates in the poultry 
 industry, and 'Vic' was one of the boys among them that they all liked to 
 go to for advice in handling the hen. 
 
 ''Besides his experience as a breeder, it might be of interest to many 
 of the breeders of Buff Orpingtons to know it was V. O. Hobbs who was 
 secretary of the Buff Orpington Club, and through his efforts that this 
 grand breed was pushed to the front and admitted to the Standard. 
 
 "For years Missouri poultrymen had worked hard in an effort to secure 
 an appropriation from the state for an experiment station and it seemed 
 almost impossible to make any gain. It was V. O. Hobbs who made a 
 personal appeal to the poultrymen of the great State of Missouri to elect 
 him to the State Legislature, and he would see that the p-oultrymen got 
 what was coming to them. It was V. O. Hobbs, while a member of the 
 State Legislature, who introduced the bill securing the appropriation, and 
 the great Missouri State Poultry Experiment Station at Mountain Grove, 
 Mo., is the result. 
 
 "It would take several pages to relate the many valuable things which 
 V. O. Hobbs has accomplished for the benefit of the poultry industry. He 
 is one of those fellows who says little and does much. He has been a 
 licensed general judge for eight years, having judged at all the larger 
 Western shows, and local shows galore. When we recite that he has judged 
 Kansas City for eight consecutive years, and is engaged for the coming 
 show this winter, one will see that he is recognized as one of the mo?t 
 competent and trustworthy judges in the Western field." 
 
 THOMAS WHEELER 
 
 Mr. Wheeler was educated in the public schools of Maryland. Subse- 
 quently he took a course of study in the Baltimore Polytechnic Institute, 
 the growth of which has since demanded a building valued at more than a 
 million dollars. He had the advantage of a literary training at Pennington 
 Seminary, one of the oldest schools in New Jersey. He comes well equipped 
 by reason of other opportunities that make an efficient instructor. 
 
 Mr. Wheeler has been interested in poultry work more or less all his 
 life. He has been a breeder of thoroughbred White Plymouth Rocks and 
 has operated incubators, also brooders with a capacity of more than 1,000 
 broilers at one time. He has had considerable experience as a farmer by 
 actually doing all kinds of work that is required on a farm. 
 
 He has quite a reputation as a lecturer and educator in the state and 
 community in which he has lived. His former home was in Maryland and 
 he is quite well acquainted with the methods used in the "Hot-Bed of 
 Poultry Raising" in the Eastern States. We think Mr. Wheeler is a valu- 
 able addition to our faculty. 
 
 RUSSELL F. PALMER 
 
 Mr. Palmer became interested in breeding and exhibition poultry when 
 a mere boy. When only nine years of age he visited several poultry shows 
 in the State of Illinois, during fall and winter, soliciting advertising, sub- 
 scriptions and reporting shows for Western Poultry Journal, owned by E. E. 
 Richard, now president of the A. P. A. 
 
 He was placed in charge of experiments for the Sure Hatch Incubator 
 Company for two years, and is an expert in that line. 
 
 He judged his first poultry show at Schuyler, Nebraska, at the age of 
 twelve. He has traveled in the interest of poultry, in judging, experimenting 
 with incubators, poultry editorial work or A. P. A. organization work, 
 into every state in the Union, except Florida, also into many provinces of 
 
 Page Thirty-one 
 
Si- 
 
 AN Unbalanced Ration Wastes too Much of Feed Consumed 
 
 Canada. He has been Assistant Advertising Manager of the Sure Hatch 
 Incubator Company, also was in charge of advertising and field work for 
 the Poultry Gazette, at that time one of the two leaders among poultry jour- 
 nals west. of the Mississippi. He was Assistant Editor to Reese V. Hicks on 
 Poultry Culture for many years. As one of ten organizers for the Ameri- 
 can Poultry Asociation, Mr. Palmer won the "Gold Medal" offered by 
 Secretary S. T. Campbell for securing more new members than any other 
 organizer. He either organized or assisted in organizing the State branches 
 in Colorado, Kansas, Nebraska, South Dakota, Oklahoma, etc., and materi- 
 ally aided in building up the membership in a large number of other states 
 He became manager of one of the large mid-eastern specialty farms and 
 during his first six months as manager succeeded in building up 1 its business 
 in pure bred stock and eggs to double the amount of the best previous six 
 months' period of any of the sixteen years' life of this farm. 
 
 Back to his old love, he became editor and manager of Poultry Topics 
 at Lincoln, Nebraska. The status of Nebraska as a high grade pure bred 
 poultry producing state today is due quite largely to his untiring efforts, 
 assisting and encouraging the breeders of that section. During that period 
 he served three years on the board of managers of the Nebraska State 
 Poultry Association, one year as Superintendent of the Nebraska State Show 
 and four years as President of the Nebraska Branch of the A. P. A., which 
 office placed him on the Executive Board of the A. P. A. parent body. 
 
 He was made chairman of the legislative committee for the Nebraska 
 State Poultry Association, and personally spent three weeks' time in urging 
 upon the Legislature the passage of the State Show appropriation bill. It 
 carried, calling for a bi-annual appropriation of five thousand dollars, which 
 was the largest ever voted in that state, an increase of $1,500 over the pre- 
 vious appropriation of two years. In May, 1917, he was appointed by Gover- 
 nor Neville to a position on the Food Conservation and Production Con- 
 ference _board for Nebraska. He has been breeding poultry for market, 
 breeding yard and show room ever since a boy and has been active in 
 poultry judging work annually since he was fifteen. He has judged at such 
 shows as Kansas City, Topeka, Omaha, Fremont, Des Moines, St. Joseph, 
 Mo., Misouri State Show at Kansas City, at Joplin and at St. Joseph, at 
 Nebraska State Fair, at 'Kansas State Fair, also at the Panama-Pacific 
 International Exposition in San Francisco. 
 
 He has exhibited poultry at ten or twelve of America's largest State 
 Fairs, also at scores of our largest winter shows including Madison Square 
 Garden, New York, Cincinnati, Indianapolis, Chicago, St. Louis, etc., and 
 has always had his birds among the first prize winners. His years of ex- 
 perience and training in the various branches of poultry culture make his 
 services invaluable to the students of this school. 
 
 JUDGE E. C. BRANCH 
 
 Judge Branch is one of the best Judges in the United States. He judged 
 more shows last season than any other Judge in America, and therefore 
 is regarded as the most popular Judge in this country. 
 
 He has officiated at many State Fairs, State Shows, and also Chicago, 
 St. Louis, Kansas City, Topeka, Denver, Memphis, Des Moines, and many 
 other leading shows. He was one of the topnotchers at the Great Panama- 
 Pacific Poultry Exhibition. 
 
 Judge Branch was a member of the last Standard Revision Committee 
 that revised and published the present "Standard of Perfection." He is 
 President of the Missouri Poultry Breeders Association, is a member of the 
 executive board of the A. P. A. and holds many other prominent positions 
 in the poultry world. Judge Branch aided us in preparing the questions in 
 our judging course and no poultryman in this country is in a better position 
 to know what is needed in this course than is Judge Branch. 
 
 Page TMrty.ttoo 
 
Why Hatch Chicks and Let Them Die? 
 
 J. A. SEARCY, Ph. C.-R. Ph. 
 
 Pharmacist and Consulting Chemist. 
 
 Mr. Searcy is called on weekly for advice in his line for the benefit of 
 inquiring students. He was a student in the Illinois University and gradu- 
 ated from the Kansas University, specializing in chemistry. He holds prom- 
 inent positions in organizations representing his particular line, also in 
 civic organizations. He is vice-president of the Rotary Club, member of 
 the Leavenworth Commercial Club, and the Kansas Pharmaceutical Associa- 
 tion, N. A. R. D. 
 
 MISS BESSIE MILLER 
 
 Miss Bessie Miller has had special training under the direction of Mr. 
 Qtr'senberry and is perhaps more thoroughly tamiliar with his ideas and re- 
 quirements for successful poultry raising than any other one person. She is 
 well fitted for her work. 
 
 Miss Miller is a graduate of the American School of Poultry Hus- 
 bandry. 
 
 P. D. FARRINGTON 
 
 Mr. Farrington is a competent poultryman and has charge of some 
 of the practical work of this School. He began breeding and exhibiting 
 poultry a good many years ago and has always been very successful. For 
 two years he had charge of the incubation and brooding and similar work 
 at the Missouri State Poultry Experiment Station. He has also had con- 
 siderable experience as a manager of a large poultry farm and also in the 
 work of incubation and conducting a large commercial hatchery. 
 
 T. C. QUISENBERRY 
 
 In charge of the Leghorn Laying Contest conducted by this School on 
 its Experiment Station. Also in charge of the brooding and some of t'e 
 experimental work. "Young Tom" is a son of the President of this School 
 and has been a close student of his father's methods. 
 
 OTHER EMPLOYEES 
 
 Quite a force of other people are employed in the various departments. 
 We have men in charge of the Egg Laying Contests, feeding and trapnest- 
 ing. besides stenographers, bookkeepers, record keepers, clerks and others 
 trying to serve our students with promptness and accuracy. The unsolic- 
 ited testimonials from our students is the best evidence that we give 
 SERVICE. 
 
 LARGEST AND BEST JOURNALS AND MAGAZINES ENDORSE US 
 
 The American School of Poultry Husbandry is endorsed by all the lead- 
 ing magazines, farm papers and poultry journals. The Farm Journal, of 
 Philadelphia, one of America's leading farm papers, had this to say in an- 
 swer to an inquiry from one of their readers: 
 
 B. H. McLean, 
 
 Middle Haddam, Conn. 
 
 Dear Sir: — Replying to your letter of January 26th, we are enclosing an ad- 
 vertisement of the American School of Poultry Husbandry, cut from our Febru- 
 ary issue. They have been running an advertisement in our paper for several 
 months. They are all right, and The Farm Journal stands back of them, with 
 its Fair Play notice. 
 
 We are sending you another orchard slip, as requested. 
 
 Tours very truly, 
 
 WILMER ATKINSON CO.. 
 Farm Journal, Philadelphia, Pa. 
 
 B 
 
 Page Thirty-three 
 
Don't Take Chances — Success Follows Knowledge 
 
 COURSES GIVEN BY THE A. S. P. H. 
 
 The American School of Poultry Husbandry offers for the 
 readers three different Courses. The reason we offer the Courses 
 in this way is in response to the desires that have come to us re- 
 peatedly from many people. 
 
 Course A is a Course on Practical Poultry-raising and Care, 
 which covers all the branches of the poultry business, except the 
 judging of poultry. This Course consists of thirty-eight complete 
 lessons. 
 
 FRONT VIEW OF A SCIENTIFIC "FOOL-PROOF" POULTRY HOUSE 
 
 Course B is a Judging and Breeding Course and is intended for 
 those who are students of the Standard, also those desiring infor- 
 mation on mating and breeding. This Course consists of eighteen 
 complete lessons. 
 
 Course C is a combined Course of the two above Courses and 
 contains all that is in both Courses. This Course consists of forty- 
 eight complete lessons, and is the most complete Course on Poultry 
 ever offered by any institution. This Course will give the students 
 a complete knowledge of all branches of Poultry Culture. 
 
 Course D is our Short Course in Poultry Culture. This Course 
 has been specially designed to meet an urgent demand for a Course 
 embracing only those elements of knowledge absolutely necessary 
 for the beginner to know that he may succeed in the poultry busi- 
 ness, and for those already engaged in the keeping of poultry, and' 
 who are desirous of increasing their information authoritatively 
 preparatory for greater success. 
 
 Page Thirty-four 
 
"*. 
 
 There Is Always a Right and 'a Wrong Way 
 
 SYNOPSIS OF LESSONS IN PRACTICAL CORRE- 
 / ", SPONDENCE COURSE A 
 
 <£>■' LESSONS NOS. 1 AND 2 
 
 The Principles of Poultry House Construction 
 
 In Lesson No. 1 the fundamental problems which must be 
 solved in building any poultry house are taken up and thoroughly 
 discussed. Some of these problems are location, capacity, shape, 
 and size, foundation and floor, style of roof, light, ventilation, etc. 
 After discussing the principles and problems of poultry-house con- 
 struction, Lesson No. 2 shows how to properly apply these princi- 
 ples by giving students complete working plans for a colony house, 
 a breeding-house, and a laying-house, together with trap-nests, feed- 
 
 •^Q,;^i. ■■■■- 
 
 1 
 
 Many styles of poultry houses are described for your information and 
 benefit. We tell you the good and bad points in all and save you money in the 
 construction of them. 
 
 hoppers, and necessary equipment. These houses are all built after 
 the same general plan and are known as the "Fool-proof Poultry 
 Houses," on account of their extreme practicability and the auto- 
 matic nature of the ventilating system. These lessons also deal with 
 yards and yarding, and plans so that you can rotate crops and alter- 
 nate yards and always have fresh soil for your poultry to range over 
 and fresh green food to eat. 
 
 "I am frank to admit that you have revolutionized my ideas of poultry 
 house construction. If I had taken this Course before building my houses, I 
 could have more than saved the cost of my entire Course. I am going to pull 
 them down and build 'Pool-proof houses with the same lumber."— Llewellyn 
 Miles, Santa Ana, Cal. 
 
 "Tour lessons on 'Poultry House Construction' alone are worth at least 
 the nrice of the entire Course." — John Speigel, West Houghton, Mich. 
 
 "The shutter ventilator is to the hen house what the 'block system' of 
 signals is to the railroad— it doesn't depend on the fallibility of human memory 
 or judgment for cSrrect use; it Is always there and in working order, no matter 
 what the weather is."— Mrs. B. M. Greaves. 
 
 Page Thirty-five 
 
*" 
 
 We 
 
 Guarantee Your Success With Poultry 
 
 "I believe you have solved the problem of ventilation with your Fool- 
 proof Poultry House. I have spent considerable time and money reading and 
 buying books called 'Practical Poultry House Construction,' but have yet to 
 find a book that can be compared with yours." — L. J. Anderson, Koppel, Fa. 
 
 "By your plain instruction in Lessons 1 and 2, I have been able to Duiid ray 
 own house without a carpenter and thereby saved the price of the course with 
 this one lesson." — Fred Wetzel, Noblesville, Ind. 
 
 "I do not care to accept anything too flat-footedly, but I believe now after 
 more than a year's experience with the original Fool-proof House, and the 
 study of other types of houses, together with some experience m their use, 
 that I can frankly state that the Improved Pool-proof House is about ideal. 
 Experience is the proof." — S. S. Schooley, Lawrence, Kans. 
 
 LESSONS NOS. 3 AND 4 
 Modern Poultry Houses 
 
 In these lessons there is still a further application of the prin- 
 ciples of poultry-house construction discussed in the previous les- 
 sons. The student is familiarized with other popular and practical 
 styles of poultry houses such as the "Hendwell," the "Tolman 
 
 A splendid trap nest. We can show you simple methods of building your 
 own hoppers, nests, fountains, broody coops and other equipment. 
 
 Fresh Air House," the "Corning House," the "Woods Open-front 
 House," etc. These houses are each illustrated and criticized, both 
 pro and con, making a lesson of great importance in giving the stu- 
 dent a broad working knowledge of the general subject of poultry 
 housing. You will find this one of the best lessons in the Course. 
 
 "I have been in the building business for 30 years, but your lesson on Poul- 
 try House Construction is the best I ever saw." — E. M. Wiggin, Kansas City, 
 Kan. 
 
 "Tour lessons 3 and 4 are very instructive. It's a big value to one contem- 
 plating the building of poultry houses, the old timer as well as the amateur." — 
 Roland Thomson, Greenville, S. C. 
 
 "I am absolutely delighted with the knowledge obtained from your house 
 lessons, and I sincerely consider the same A GOLD MINE for anyone who 
 wishes to succeed." — J. E. Beauchamp, Quebec, Canada. 
 
 LESSON NO. 5 
 Poultry Equipment, Appliances and Accessories 
 
 Dollars can be saved every month in the year, as well as much 
 time and trouble, if the poultryman is properly equipped with up- 
 to-date, practical home-made, labor-saving appliances and acces- 
 sories. This important lesson is almost entirely devoted to photo- 
 graphs, drawings, and directions for making trap-nests, feed-hop- 
 
 Page Thirty-six 
 
jj— — — -JJ. 
 
 If It's Worth Doing, It's Worth Doing Well 
 
 pers", water fountains, "hen calabooses" (broody coops), fireless and 
 hot air brooders, incubators, shipping and exhibiting coops, etc., etc. 
 This lesson alone will save anyone who can wield a hammer and 
 saw the price of the entire Course. You will get plans and ideas 
 that will be of great practical value to you in your work. 
 
 "Enclosed find answers to Poultry Equipment ( Appliances and Accessories. 
 This is a very important lesson and many points in it worth knowing." — S. E. 
 Hostetter, Denbigh, Va. 
 
 "You have several lessons worth the price of the course. In fact, I cannot 
 say that any lesson I have received is-not worth the entire price of the course." 
 — W. S. Townsend, No. Ft. Worth, Texas. 
 
 "Enclosed find Lesson No. 5. These lessons are worth their weight in 
 gold." — G. M. Slaby, Berwyn, 111. t 
 
 LESSONS. NOS. 6 AND 7 
 Breeds and Varieties of Poultry 
 
 Every poultrynian does have or should have a choice as to va- 
 rieties of poultry vsdiich he desires to use. He ought to love the 
 variety he uses better than any other one variety ; he ought to know 
 all about that variety — just how it was originated, how it should 
 be mated to get the best color and sha"pe, and just how to handle and 
 breed that variety to get the greatest number of eggs and the largest 
 number of choice birds. 
 
 While it is not necessary for every poultryman to be an expert 
 poultry judge, yet he should have a general knowledge of the various 
 breeds of poultry — their origin, chief characteristics, utility quali- 
 ties, etc. This information will -be given you- in the form of the 
 highest authority possible. 
 
 "Your lessons on 'Mating and Breeding' I consider the most interest- 
 ing I have received." 
 
 "I would not exchange the knowledge, gained so far from the A. S. P. H. 
 for twice the money it costs me. The poultry house construction, the baby 
 chick lesson, feeds and feeding, the breeds and varieties of fowls are easily 
 learned from your Course; and I am glad I am one of your students. — E. W. 
 Determan, Virieennes, Ind. ,....,■■- t-,-* ,j /-i n r> 
 
 "Your Lessons 6 and 7 are just simply fine."— Jos. Fitzgerald, Creswell, Ore 
 
 "I am very much pleased with Lessons 6 and 7, which I consider of great 
 value to anyone in the poultry raising business." — A. V. Montes, Havana, Cuba. 
 
 /£/" LESSONS NOS. 8 AND 9 
 
 v The Principles of Breeding and Mating 
 
 In every State in the Union there are a few poultrymen who 
 stand head and shoulders above the rest in their ability to produce 
 birds that approach perfection in bodily form and color-markings, 
 in egg-production, or some other important characteristic. The re- 
 sult is that they are "just coining money," as their envious neigh- 
 bors express it. With scarcely an exception it will be found that 
 the secret of the success of these breeders lies in their mastery of 
 Nature's laws of reproduction. As usually treated, this subject is 
 extremely complex and difficult to understand. As handled in this 
 lesson, the laws and principles of breeding and mating, such as line 
 and cross-breeding, single and double mating, etc., are made so plain 
 that even a child can understand them. No lesson in the entire 
 Course will be of more constant value to you than this one. 
 
 .*- 
 
 Page Thirty-seven 
 
M I 
 
 TAKE 
 
 C 
 
 M N E Y 
 
 We doubt if there is a work issued exclusively on this subject 
 that is more comprehensive or gives a better idea of the laws of 
 breeding. If you wish to breed for eggs or the show-room, you need 
 to know some of Nature's laws that govern. Haphazard work gets 
 you nowhere; but, if you will get these lessons fixed in your niitnl, 
 the way is clear. The production of show birds or great layers is 
 not guesswork, but successful breeders follow the laws of Nature. 
 
 "If everybody that is interested In poultry could only understand how much 
 they needed education in this lino of work, tliey would enroll liko hot cukes 
 with your School. I have done lots of reading on poultry work, but your Course 
 is the only thing I have found that hits the nail on the head."- -K. F. DuMouliu, 
 Racine, Wis. 
 
 "I am very much satisfied with your Course, and the lesson. Kreeding and 
 Mating, in- particular. You handle a deep, scientific study such as this in a 
 way that is easily understood ami can be applied by ainonc. with a little 
 thought." — Chas. W. Hmw, Jr.. l.ake ISoulah, Wis 
 
 "Professor, the lesson on Principles of Mating and I'rceding is grand. 
 Really it is in itself a course, as much ground is covered. 1 consider this lesson 
 worth more than you charge for the entire course. A money value should not 
 be placed on a lesson of this kind." Roland Thomson. Pendleton, S. C, 
 
 "I received the books O K., for which 1 wish to thank > oil. The lesson on 
 Science of Selection and Prceding ^i Poultry seems the most Interesting tliiui; 
 I've read about poultry and believe its value untold. Kaeh and evety one rais- 
 ing poultry should have a copy of it."- 10. A. Myers, Kirklaml, Wash. 
 
 "Your Lessons S and '.> arc the most wonderful works that I ever read on 
 poultry and just what I have been needing." — K. Cooper, liixford. N, Y. 
 
 "The lessons on the principles of Muting: and lb-coding and Selection and 
 Breeding for Egg Production are alone worth many dollars."- -Fniiiiv A. Ken- 
 nedy, Omaha, Net). 
 
 LESSONS NOS. 10 AND 11 
 Selecting and Breeding for Egg Production 
 
 The average farm hen lays in 
 the neighborhood of seventy-five 
 eggs a year. This Course will 
 give you methods of selection anil 
 breeding' which should enable \nn 
 to more than double their num- 
 ber of eggs. Many of our stu- 
 dents are doing it. 
 
 No man in America has had so 
 broad an experience or has done 
 more careful work along the line 
 of selection and breeding for egg 
 production than has Professor 
 Quisenberry. 
 
 In this lesson you get the prin- 
 ciples of selecting fowls that will 
 lay and also the benefit of the 
 great work that has been done in 
 the American Egg- Laying Con- 
 tests ami other Contests which 
 are attracting such wide atten- 
 tion. Definite information is 
 
 Lady Show You laid 281 eggs as a 
 two-year-old hen. She holds the 
 world's record as a hen of that age. 
 She made this record when fed, 
 housed and cared for the "Quisen- 
 berry Way." 
 
 given you how to select the drones from the producers certainly 
 that is a fact that you ought to know. 
 
 •fi- 
 
 Page Thirty-eight 
 
Don'tKeepPoultr y — M akePoultryKeepYou 
 
 These lessons give you in clear, concise language the latest 
 authoritative information on this subject of absorbing interest and 
 vital importance. You are taught just how to select your very best 
 producers without the use of the trap-nest ; you are taught facts that 
 you can get in no other Correspondence School in the world. 
 
 "I am very thankful for your lesson on the Breeding and Mating for Egg 
 Production. If I never get another lesson from you. I will feel that I have 
 received more than my money's worth already." — J. M. Welborn, Ada. Okla. 
 
 "Enclosed find lessons 10 and 11, 'The Selection and Breeding for Egg Pro- 
 duction.' I wish to say, after studying these lessons, I culled out nearly half of 
 my flock and am getting ahout as many eggs as Defore." — Edw. Wolf, Edgar, 
 Wis. 
 
 "This is a remarkable work and worth its weight in gold to any breeder 
 of poultry." — E. C. McCulloch, Gallatin, Tenn. 
 
 "Have just finished the lesson on Selecting for Egg Production and when 
 I say it is worth the entire price of the course is estimating it rather low. — 
 Vincent Hoover, Selkirk, Ontario. . , , 
 
 "I found the Science of Breeding for Egg Production so absorbing and 
 wonderful that my wife says that I had better go and live with the hens. — 
 W. J. Chadwick, Owen Sound, Ontario, Can. 
 
 "Tour lessons, so far, are each worth the entire cost of the Course, but 
 this last one on the Mating and Breeding for Egg Production is worth far more 
 than double the price of the Course, and you do not put your claims strong 
 enough for your Course. Since studying your 'Practice of Feeding, I have re- 
 vised my bill of fare with fine results, and do not now go on by guesswork. — 
 George Strachan, Rockford, 111. 
 
 LESSONS NOS. 12 AND 13 
 The Science and Practice of Poultry Feeding 
 
 Ration for Laying Hens 
 
 No one can hope to succeed with poultry who is not well versed 
 in both the science and the art of feeding. Poultry feeds are too ex- 
 pensive to be used by "guess." You will save feed money every 
 day in the year by knowing relative values of the various feed- 
 stuffs, how to compound your own rations, make your own chick- 
 feed, etc. These lessons explain the principles of feeding in a won- 
 derfully clear and concise manner, and give tables showing the 
 feeding value of the various grains, mill products, etc. You are 
 also given the feeding formulas which have given splendid results 
 in all Egg-laying Contests, etc. It is a lesson of priceless value. 
 You are also told of a very simple and cheap ration used, and with 
 which a two-year-old hen was fed that broke a world's egg record. 
 You will save the price of the Course every year by the facts 
 learned from these lessons on feeding. 
 
 "I have enjoyed your course and am more than satisfied with it. I am get- 
 ting more and bitter eggs and have reduced the feed bill 10 to 15 per cent by 
 the knowledge obtained through your course."— Russell Clume, Burlington, Wis. 
 
 Page Thirty-nine 
 
The "Quisenberry Way" is a Systematic Simple Way 
 
 "The Feeding Lesson is the most interesting and helpful lesson that I have 
 received." — Clarence McDonald, Benson, Neb. 
 
 "I wish to say at this time that I think I can save the price of the whole 
 Course on what I have found in the last lesson. I have kept poultry for the 
 last fifteen years, and thought that I knew it all about feeding, but I have 
 changed my mind, as I now know how to save some money." — S. b. Darling, 
 Pawtucket, R. I. 
 
 "The value that I am getting from the Course is far in excess of the cost. 
 I can now save enough on feeds to soon pay for the entire Course." — M. F. Hill, 
 La Grange, 111. 
 
 "The 'Practice of Poultry Feeding' is more than you claim for it. If the 
 other lessons are as good as it is, the Course is worth twenty-four times the 
 price asked for it." — Chas. E. Oliver, Greene, N. T.. 
 
 "I am not sorrv that I started in your School. While the first lesson was 
 of considerable value to me, this lesson on 'Feeding* is even much more. I 
 would not take the price of the entire Course for this one lesson." — P. J. Hark- 
 ness, Bast Lynn, 111. 
 
 "I have received more benefit from your feeding lesson than from all of my 
 reading which has not been limited." — B. J. Jennings, Green Cove Springs, Fla. 
 
 "Your lesson on feeding is great. By its aid we have cleared J2.87 per 
 head and bought all our feed. I get more eggs than any one in this locality." 
 — H. R. Moff, Amherst, O. 
 
 "Tour twelfth lesson is the greatest Godsend the poultry industry ever 
 had." — H. L. Mason, Bartlesville, Okla. 
 
 LESSONS NOS. 14 AND 15 
 ■ The Baby Chick 
 
 The baby chick is the foundation of your success or failure. Many poultry- 
 men suffer heavy loss in attempting to raise baby chicks because of improper 
 methods of brooding, feeding and caring for them. You will save the price of 
 this course in one year from what you learn from this lesson alone. 
 
 Every chick has a right to be "well born." Much of the future 
 "career" of every chick is determined before the egg from which it 
 is hatched is laid. One of the greatest, if not the greatest, secrets 
 of successful poultry-raising lies in the breeding-pen ; for this rea- 
 son it has been thought advisable to devote an entire lesson to the 
 welfare of the baby chick before he is hatched. Every sentence is 
 crowded with information of extreme importance. Lesson 15 tells 
 you the first, simplest and best methods of feeding baby chicks; it 
 tells you the best known method of preventing white diarrhea. 
 
 Your success largely depends upon your ability to hatch and 
 
 Page Forty 
 
* 
 
 Spend Your First Dollar in Learning the Business 
 
 raise chickens successfully. Many of our students write us that 
 these two lessons are worth $100.00 to them. 
 
 "If at the completion of the Course I can't handle poultry, it will not be 
 your fault. Your lesson on 'Baby Chicks' is a masterpiece." — W. J. Chadwick, 
 0>ven Sound, Canada. 
 
 "I must say the Baby Chick Lesson is no baby. I am well pleased with 
 the course." — Fred A. McCracken, Dyersdale, Texas. 
 
 "I never had such good success with young stock as I have had this spring- 
 due to the knowledge obtained from your lesson on the Baby Chick." — Bert 
 Hough, Springfield, Ohio. 
 
 "Your lesson on Baby Chicks is just what we have been looking for. Last 
 year we lost 650 chicks out of 1,500; this year we lost only 65 out of 1,600. This 
 is the result of just one of your lessons and I am surely glad that I took it." 
 — Geo. M. Jones, Escondido, Cal. 
 
 "The Baby Chick Lesson is worth the price of the Course to me." — G. T. 
 McKee, McCune, Kansas. 
 
 "I am more than satisfied with your 'Baby Chick' lesson. It has been 
 worth more to me than I can estimate, but I can at least state that it is worth 
 much more than the price of the entire Course." — S. S. Schooley, University of 
 Kansas, Lawrence, Kansas. 
 
 "Will say that I am studying the Baby Chick problem now and find it very 
 interesting and instructive information of lasting worth." — Harold M. Ellis, 
 East Wareham, Mass. 
 
 "Enclosed check. Two weeks with the Baby Chick lesson have shown a 
 marked improvement among my young flocks. It looks like a gold mine in the 
 chicken business. Some one has spent a bunch of money and done a lot of 
 hard work in preparing such concise and valuable lessons." — Chas. I. Baker, 
 West Hickory, Pa. 
 
 "I am sending in the lesson on the Baby Chick Which I have found to be a 
 very interesting lesson. I have spent a good many hours on this lesson and 
 have learned a great deal from it." — E. J. Math is, Schenectady, New York. 
 
 "Am sending answers to the questions on Baby Chicks and am pleased to 
 say it is a very instructive lesson. If the would-be fancier could only realize 
 its value, all would hasten to procure it. I am more pleased every day with 
 the A. S. P. H. work." — C. A. Roberts, Denver, Colorado. 
 
 LESSONS NOS. 16 AND 17 
 
 Natural and Artificial Incubation 
 
 The general subject of incubation is one of the most important, 
 and at the same time least understood, of all the branches of Poul- 
 try Husbandry. Hundreds of failures in the poultry business may 
 be credited to ignorance of the principles of artificial incubation 
 
 j i.. i T"^ 
 
 
 ■ . - 
 ...... jjj j|. 
 
 II" ' HI 
 
 
 mmBm 
 
 Incubation is a big problem. Millions of eggs are wasted annually. Mil- 
 lions of chicks die in the shell. We can help you avoid this loss. 
 
 *- 
 
 Page Forty. one 
 
35" 
 
 Right Methods Insure Reasonable Profits 
 
 and the proper method of applying them. In these lessons you get 
 in plain, practical, readable form the result of a lifetime of investi- 
 gation and experience in hatching tens of thousands of chicks, and 
 in using the leading makes of incubators. You are warned and 
 prepared in advance for the obstacles which puzzle and discourage 
 many an amateur. 
 
 This subject is the foundation-rock on which a successful poul- 
 try venture must be built. You must know how to hatch the in- 
 cubator chick. Thousands fail each year — fail not because they 
 cannot hatch them, but because they do not hatch a normal chick. 
 They are weak and have poor prospects for life because of the 
 ignorance of the operator. We have attempted in these lessons to 
 give you such aid as will help you to succeed in this important 
 branch of the poultry work. 
 
 "I am not through with the Course and I think it worth many times what 
 it cost me." — W. K. Trumbo, Roseland, Kas. 
 
 "The lessons are splendid. I had no idea that there was so much to the 
 Course." — Thos. Dedwith, Star, Idaho. 
 
 "Enclosed find lesson on 'Incubation.' This lesson certainly covers the 
 subject thoroughly. I am very much pleased with all of them." — Geo. H. Al- 
 lured, Shenandoah, Iowa. 
 
 "The more I study the more I want, so I am at it every moment. Could I 
 not duplicate my Course, I would refuse $500.00 for it. It is worth that to any- 
 one expecting- to go into'the poultry business." — V. H. McDanolds, Pen Argyle, 
 Pennsylvania. 
 
 LESSONS NOS. 18 AND 19 
 
 _,.. Natural and Artificial Brooding 
 
 After chicks are hatched, you must know how to brood them. 
 These lessons are the most complete ever printed on this important 
 subject. You have before you in description and illustration all of 
 the leading systems, where you can make your own comparisons. 
 There is advice for the man or woman who wishes to rear a hun- 
 
 MODBRN ARTIFICIAL BROODING. 1,000 CHICKS RAISED IN ONE ROOM 
 
 Page Forty-two 
 
-* 
 
 You Better Be Sure Than Sorry 
 
 dred or two, and plenty of help for the one who wants to rear chicks 
 by the thousands. You will have plenty of illustrations and infor- 
 mation about the much-talked-of brooder stoves ; you will also have 
 the various hot water systems illustrated, and the best coops and 
 methods of brooding with hens. 
 
 Plans for colony brooder-houses, houses for brooder-stoves, 
 long brooder-houses, and plans and drawings of every kind of 
 brooder-house and brooding system are given and discussed in 
 these lessons. The various brooding systems are discussed and 
 both their strong and weak features pointed out. In other words, 
 you are completely equipped for taking off the hatch and guiding 
 the chicks through a somewhat hazardous pathway to a strong and 
 vigorous maturity. These are some of the vital lessons of the 
 Course. 
 
 "The Course has been of great value to me during- incubation and brooding 
 this spring. I refer to the lessons almost daily and it has meant success to us 
 in brooding." — Mrs. L. W. Loomis, Raton, N. M. 
 
 "I am frank to say that your 'Brooding' lesson is the best thing of its kind 
 I ever saw." — Ralph Searle, Director of National Poultry Institute, Topeka, Kas. 
 
 "I consider the lesson on 'Brooding' alone worth many times the price of 
 the entire Course." — E. S. Thoren, Orangeville, III. 
 
 "Find enclosed my answers to 'Brooding.' This lesson is a masterpiece on 
 this subject. It is worth the price of the entire Course. I would not give up 
 my Course for $1,000.00. I consider that it is worth more to me than that, and 
 would be to any one else who contemplates engaging in the poultry work." — 
 Arthur J. Bailey, Brock, Neb. 
 
 "I find the 'Brooding' lesson quite interesting, and believe that all the suc- 
 ctssful methods of brooding chicks are contained in this lesson." — S. E. Hos- 
 tetter. Roseland, La- 
 
 "Tour 'Brooding' lesson is worth more to me than the price of the entire 
 Course." — R. D. Miller, Chickasha, Okla. 
 
 LESSONS NOS. 20 AND 21 
 
 Intensive Poultry Culture 
 
 These carefully written and intensely practical lessons do not 
 attempt to promote any "system," whereby you can make a living 
 from poultry on ten square feet of ground in your back yard. The 
 only "system" which they plan, and the only system required in 
 order to make intensive poultry culture a success, is the system of 
 good, sound common sense. They are written especially for the 
 "back-lotter" and for the man or woman who wants to succeed on 
 five or ten-acre tracts, and it will be of equal interest and value to 
 anyone who wishes to make his land yield the largest possible rev- 
 enue. The advice and special directions given are not theories; 
 they have stood the test of time; they "work." You will read the 
 book on "Intensive Poultry Culture" and then re-read it before you 
 ever lay it down. These are some of the valuable lessons of this 
 Course. You will agree with us when you have completed these 
 two lessons. 
 
 "Gentlemen: — I am iust sending in the two lessons on Intensive Poultry 
 Culture. I certainly feel like congratulating you on these lessons. They are 
 iust what we side line poultry keepers have been looking for. I can not praise 
 your Course enough as it has been a great help to me. I find by following the 
 lessons that I have learned that I have increased my profits for the ten months 
 of this year five dollars per month. My egg production has increased and every 
 branch of my poultry work is more easy and successful. If any person from 
 this section writes you in regards to the school you can refer them to me and 
 I can surely show them results right in my poultry yards. Tours for success 
 to the A. S. P. H." — E. J. Mathis, 117 Cleveland Ave., Schenectady, N. T. 
 
 *- 
 
 Page Forty-three 
 
Start To-Day but Start Right 
 
 "I nm delighted with the Course. It Is not only Instructive, but Interesting 
 and entertaining as well. The study Is a pleasure, rather than burdensome 
 labor. 1 shall never regret having become a student of the A. b. **. *1. — v ■ n. 
 Kaiser. Evansville, Ind. 
 
 "I think any one lesson Is worth the entire price of the Course." — A. LIUIa, 
 Pontiao, MIoh. 
 
 "Tour lessons on Intensive Poultry Culture are excellent and It .Rives the 
 opportunity to a cltv lot farmer or poultryman to tako lessons on the Poultry 
 Course to a good advantage."— John Spiegel, Houghton, Mloh. 
 
 LESSONS NOS. S3 AND 33 
 
 Poultry Farm Management 
 
 The greatest secret of success in the poultry business, as in any 
 other business, lies in one's training and natural ability as a man- 
 ager. Whether you plan to go into the business "on your own 
 hook" or to secure a place on one of the many large poultry plants 
 already in existence, it is of vital importance that you have a 
 thorough knowledge of the problems which every poultry farm 
 
 Feed Wagon on a Largo Poultry Farm 
 
 manager must solve. In these lessons Professor Quisenberry treats 
 the problems of poultry farm management in a clearer and more 
 practical manner than they have heretofore received. His years of 
 experience and observation as manager of one of the largest and 
 best equipped poultry farms in the United States makes his advice 
 along this line worth its weight in gold. He tells you how to plan 
 and manage a poultry farm so as to save labor and expense. 
 
 Many poultrymen have failed and hundreds of thousands of 
 dollars have been lost because the poultry farm was not properly 
 planned, adequately arranged or conveniently constructed, 
 
 "T have raised chickens for yoars, and I have found out that I did not know 
 the first principles of raising poultry. I am more than pleased with your 
 Course." — W. O. Banks, Tulsa, Okla. 
 
 "Although I hnvc been breeding poultry for twenty yonrs, T find njuoh that 
 is of great value to me." — H. E. Hansel. Palisade, Minn. 
 
 "I think It is the most practical treatise on poultry that I over saw," — A. M. 
 Kreps, Portland, Ore. 
 
 "Your Course your system of systems, and oaoh of tha many lessons are 
 worth more than the cost of the Courso to a praotloal man." — m. M. Runyon, 
 Morrlstown, Tenn. 
 
 "I wish to thank you for your lessons 22 and 23. This Is one of the most 
 Important subjects of the Course." — Goo. L. Cooper, Dallas, Oro, 
 
 "Have Just finished your lessons on Poultry Farm Management, They are 
 both good lessons and I have taken a great doal of time with them. They nre 
 vory good lessons and full of common sense." — B. Hi. Pasco, Canton, Ohio. 
 
 » . ■ 
 
 Page Forty-four 
 
-* 
 
 An A. S. P. H. Student Eventually, Why Not Now? 
 
 LESSON NO. 24 
 Establishing a Profitable Trade in Pure-Bred Poultry 
 
 A Shipment of Pure Bred Egg's for Hatching Purposes 
 
 Many alluring stories have been circulated during the past 
 few years, placing the pure-bred poultry business in the light of a 
 "get-rich-quick" scheme — stories of single birds selling at from one 
 to five thousand dollars each, etc. While such sales may be authen- 
 tic, they are the rare exception and not the rule. The pure-bred 
 poultry business K however, both fascinating and profitable when 
 engaged in by the person who has "prepared for success" by mak- 
 ing a careful study of its problems in advance. T° succeed in the 
 poultry business one must be able to do more than to produce 
 "birds of quality" ; he must understand thoroughly the problems of 
 advertising in all its varied phases; he must have developed to a 
 high degree the art of salesmanship on paper, for the pure-bred 
 poultry business is very largely a mail-order business. It is prob- 
 lems of this nature that are forcefully and thoroughly dealt with in 
 the lesson on "Establishing a Profitable Trade .in Pure-Bred Poul- 
 try." Nowhere in the field of poultry literature will any amount of 
 money buy the valuable information which this lesson contains. 
 
 "I have been applying your lesson on 'Building Up a Trade in the Poultry 
 Business' to my chickens, and the results are very gratifying." — George R. 
 Herrington, Wenonah, N. J. 
 
 "Find lesson on building up a trade enclosed. I was going to say this was 
 the best lesson of all, but as I recall each of them, I find it hard to say. They 
 are all fine." — Eustis Loomis, Wheaton, 111. 
 
 "Tour lesson, 'Building Up a Trade,' stands out as a 'feature' of the Course. 
 Every page is full of sound, practical advice for every day in the year." — John 
 Rheinhardt, Evansville, Ind. 
 
 "Tour lesson on building up a trade is sure an eye opener. The Course 
 gets more interesting all the time." — Albert Escott, Bridgeport, Ohio. 
 
 "Find enclosed Building up a Trade in Pure Bred Poultry. A poultryman 
 
 can work up a good business "by following the methods and instructions out- 
 lined in this lesson." — Chas. B. Felder, Chrlsi 
 
 isman, 111. 
 
 JX 
 
 Page Forty-five 
 
LESSON NO. 25 
 Poultry Enemies and Parasites 
 
 "Eternal vigilance is the price of success" 
 
 in the poultry business. The list of poultry 
 enemies and parasites is appallingly long and 
 formidable. From the sneaking coyote or the 
 neighbor's "Tom" cat to the "mighty mite," 
 there is a never-ending array of enemies, both 
 "in the air and on the ground, that must be 
 continually guarded against. This lesson tells 
 how, and in a way that makes success certain. 
 The formulas and directions for making your 
 own lice and mite-killers, paints, powders, etc., will save you money 
 every month in the year, besides, making your poultry-raising more 
 pleasant and profitable. 
 
 "I was taken with the work from the start; still the more I see of it, and 
 as each succeeding lesson comes, I am much more pleased with my investment. 
 My only regret is that I did not have it a few years ago, when I first started." 
 — G. F. "Wentworth, Denver, Colo. 
 
 "My wife has to take the books away from me at night to get me to bed. 
 Tour Course will help anybody interested in poultry." — J. L. Heimerman, Syra- 
 cuse, N. Y. 
 
 "On first looking over the lesson on ' Enemies and Parasites' it looks very 
 easy, and, to a casual observer, would be considered of little import; but any- 
 one who answers the questions as propounded will find plenty of food for his 
 thoughts before he completes the lesson. I found it right in line with the rest 
 of the Course." — Ren. W. Crockett, Occoquan, Va. 
 
 "Find enclosed lesson on Enemies and Parasites. To say this is an impor- 
 tant lesson is putting it very mild." — Otis Smith, Hamilton, Md. 
 
 % • i c 
 
 - Miff 
 
 - Wm^ 
 
 f Wvr$''-\ ' 
 
 ' a ",HsA *• 
 
 ft jfflJ^rf '''' 
 
 ^Wfe.' •-. 
 
 a 
 
 o.A 
 
 LESSONS NOS. 26 AND 27 
 
 [^^■■^ Poultry Diseases, Their Causes, Prevention, and Cure 
 
 That an "ounce of prevention is worth a pound of cure" was 
 never more true than when applied to the diseases of poultry. It 
 is of prime importance that we be able to detect and properly diag- 
 nose the first signs of disease, in order that we may be in position 
 to take intelligent measures for the prevention of their spread. In 
 these lessons the confusing technique of medical science is omitted 
 and the symptoms, causes, prevention, and cure of the various ail- 
 ments to which the modern hen and her brothers are heir are given 
 in common every-day English. The preventive measures advised 
 are simple and practical, and the remedies given have stood the 
 test of time. These lessons will prove a trusted counselor and 
 friend as long as you continue to keep poultry. 
 
 "Enclosed find lesson on diseases. I must say this is a very interesting ' 
 and important lesson. I consider it the best investment I have yet made." — 
 S. E. Hostetter, Roseland, La. 
 
 "The knowledge I gained from the disease, lesson is worth the price of the 
 Course." — George W. Morris, Russellville, Ky. 
 
 "The subject of Disease has been vague to me heretofore, but now I feel 
 confident of my understanding of the subject." — S. S. Schooley, Lawrence, Kas. 
 
 "Enclosed find answers to examination on 'Poultry Diseases.' It is very 
 interesting to study out the 'whys and wherefores' and the best methods of 
 treatment as given by experts. Never too old to learn." — J. H. Stanton, Van- 
 couver, B. C, Canada. 
 
 Page Forty-sip 
 
-* 
 
 A. S. P. H. Means A S(ystematic) P(rogram) for H(enyard 
 
 Do you know how to make a post mortem examination? Do you know 
 healthy organs from diseased ones when you see them? We teach you all ot 
 this so it is simple and easy. 
 
 LESSONS NOS. 28 AND 29 
 The Market Egg Business 
 
 It is well within the bounds of truth to say that the commercial 
 egg business is the most profitable single branch of the pounltry in- 
 dustry. With the population of our cities increasing three times as 
 rapidly as the population of the country, with fancy new-laid eggs 
 selling as high as seventy-five cents a dozen inJEastern cities dur- 
 ing the past winter, there seems to be no danger of over-production. 
 Whether you produce market eggs as a side-line or make it your 
 principal source of revenue, you will be confronted with certain 
 problems not met with in any other branch of the poultry business. 
 It is these peculiar problems th-at'these lessons on "The Market 
 Egg Business" solve for you in advance. "Fore-warned is fore- 
 armed." Every time you take a 4asket of eggs to market you will 
 draw. a cash dividend on these'' lessons. 
 
 Nothing has ever been published on the market egg business 
 that is equal to these lessons. You will agree with us when you 
 see them. 
 
 "Can I not remit the balance on the Course and settle the monetary part of 
 it' I don't like the partial payment business, and would not have taken the 
 Course on that plan if I had known in the start the work was so interesting 
 as it is I have gone far enough to be satisfied, and want to complete the pay- 
 ments." — J. D. Louden, College Springs, la. 
 
 Page Forty-seven 
 
•»" 
 
 Don't Take Chances — Success Follows Knowledge 
 
 Fancy Market Eggs 
 
 "Your Market Egg lesson is great, and I was surprised at some of the facts 
 it covered and the way the subject was handled." — J. P. Allerton, Portland, Ore. 
 
 "Your lesson on Market Eggs is one of the most important, and has settled 
 many questions for me. I like the very concise and practical manner in all the 
 lessons and no one could expect to get more real common sense information. 
 Strong basic theory is always present, yet the most practical minded one could 
 not miss the real practice shown." — S. S. Schooley, Lawrence, Kas. 
 
 LESSONS NOS. 30 AND 31 
 The Market Poultry Business 
 
 Fattening Poultry. Millions of dollars are lost because poultry is not. 
 properly fattened or marketed. The profits from this lesson will pay for your 
 Course in one year. 
 
 _J> 
 
 Page Forty-eight 
 
Why Hatch Chicks and Let Them Die? 
 
 No branch of the poultry industry has made such rapid strides, 
 both in magnitude and importance and in improved methods of pro- 
 duction and marketing, as has the market poultry business during 
 the past few years. No field of endeavor offers a brighter prospect 
 for enduring profit. The first section of the lesson deals with the 
 possibilities of the market poultry business — its various branches 
 and their relative importance, and with the problems of production. 
 The second section gives thorough, practical, and complete instruc- 
 tion for killing, dressing, packing, and marketing the various classes 
 of poultry. This lesson really forms a complete Course in itself. 
 Experts declare it well worth the price charged for the entire Course 
 of thirty-eight lessons. You will agree with them. 
 
 "I am reading the lesson sent, and it is so interesting that I can't stop and 
 it is 11:30 p. m. I can see that I have wasted a good many years in studying 
 this 'get-rich-quick' stuff. Well, that stuff will see a bonfire tomorrow." — C 
 N. Metz, McKittrick, Cal. 
 
 "Dear Sirs: — Find examinations to lessons 30 and 31 enclosed on the Market 
 Poultry Business. These are mighty good and valuable lessons, and shoulJ 
 prove very helpful to any on'e who handles poultry in any way. The greatest 
 fault I find with your Course i!T *hat it is so interesting that it is hard to 'leavv 
 off studying them." — Otis P. Smith, Hamilton, Md. 
 
 LESSON NO. 32 
 Capons and Caponizing 
 
 PROFITABLE CAPONS, FOUR FULL, BROTHERS 
 
 He who allows a male bird to mature full sexed, unless it be 
 one reserved for breeding purposes, is making a mistake which is 
 costing him good hard "coin of the realm." A cockrel that sells 
 on the market for 90 cents would, if a capon, bring from $2.00 to 
 $2.50. This lesson gives you all the "ins and outs" of the capon 
 industry, tells you in minute details how to perform the operation, 
 how to care for and fatten the capon; how, when, and where to 
 market, etc. It will prove an invaluable addition to your equip- 
 
 J age Forty.nine 
 
*~ 
 
 Why Set Eggs and Get Poor Hatches? 
 
 ment for achieving "health, wealth, and happiness" in the poultry 
 business. 
 
 "I am very much pleased with the lesson on 'Capons and Caponizing,' as 
 well as all the lessons that I have taken. To say I .am delighted with my 
 success is putting it mildly. I was surprised in not losing a bird operated on. 
 ■ — Jas. M. Houke, Denver, Colo. 
 
 "I can truthfully say that I am finding the work much more interesting 
 than I had looked for, especially the ■Capon' lesson. I have worked on two 
 birds." — H. H. Dunnavan, Blue Mound, 111. 
 
 "Glad I have secured such splendid instruction as I have from you. I 
 bought up 60 cockerels and caponized them without the loss of one. lhanks 
 for your many kind favors." — G. W. Morris, Russellville, Ky. 
 
 LESSON NO. 30 
 Turkeys 
 
 Seven thousand turkeys being driven to market. Turkey raising is profit- 
 able if they are properly hatched and raised. We teach you how. 
 
 Either as a side-line or as a principal source of revenue, the 
 raising of turkeys is one of the most profitable branches of the 
 poultry industry, provided you are properly located and under- 
 stand in advance the peculiar problems which you will be required 
 to solve. This general lesson on "Turkeys" gives in plain, con- 
 cise paragraphs just the facts which you need to know in order 
 to make this branch of the poultry business a success from the start. 
 
 "It was mighty discouraging before I found the A. S. P. H., but now I like 
 to plan and look ahead." — Mrs. W. B. Glass, Brownsville, Ore. 
 
 "Tour advertising is rather conservative. Without overdoing it you could 
 safely state that any one lesson is worth the price of the entire Course." — 
 Edward A. Brinton, Murray, Utah. 
 
 * .. 
 
 Page Fifty 
 
45" 
 
 We Teach 
 
 The Quisenbeeey Way' 
 
 It is hard to tell which lesson I do like the best yet but they all are the 
 real thing and good sound knowledge." — W. B. Hall, Colebrook, N. H. 
 
 'I am very much interested in your Course and am mighty glad I started 
 in it. I have finished about one-half and would not miss the rest of it if it 
 cost me $100." — Clarence Moje, Youngstown, N. T. 
 
 LESSON NO. 34 
 Waterfowls and Guineas 
 
 t If you have a location suitable for waterfowls, there is no 
 doubt as to the profits that can be made from ducks or geese. The 
 
 C- 
 
 LESSONS NOS. 35 AND 36 
 Fitting and Exhibiting Standard-Bred Poultry 
 
 A number of men in this country are becoming rich off of market ducks 
 If you can't succeed by our method, you don't deserve to succeed. 
 
 amount of equipment required is nothing like as extensive as that 
 required for chickens. If you are to succeed, however, you must 
 know how. 
 
 On account of the scarcity of game birds, guinea culture is be- 
 coming more and more profitable. This lesson deals with these 
 birds in a very instructive and helpful manner, which will enable 
 you to succeed to a greater degree than you could otherwise do 
 
 "My opinion of the Course is that any one of the lessons is worth the price 
 of the entire Course." — Chas. A. Johnson, Corry, Pa. 
 
 "Tour lessons are intensely interesting. Many questions which seem very 
 simple often make one scratch his head and study for an answer." — Ren. W. 
 Crockett, Oceoquan, Va. 
 
 Thousands of local, state, and national poultry shows are held 
 every year and their number is steadily increasing. In most of 
 these shows competition is keen, and it is difficult for the amateur 
 to win. 
 
 "Gentlemen: — I hereby hand you my answers to the two lessons on Fitting 
 and Exhibiting pure bred-poultry Nos. 35 and 36 for your correction. This has 
 
 Page Fifty-one 
 
•6" 
 
 We Guarantee Your Success With Poultry 
 
 been a very interesting and valuable lesson to me as it has contained a world 
 of information which would otherwise require years of experience to obtain. 
 I have shown birds several times, but I found I could have accomplished more 
 had I had this information. I thank you for it. It is fine." — Resp. yours, 
 Otis P. W. Smith, Hamilton, Md. 
 
 The modern poultry show is the heart and life-blood of the 
 pure-bred poultry business. To "win the blue" in hot competition 
 is to turn the eyes of the poultry world in your direction — the har- 
 binger of an increasing trade at lucrative prices. To win and win 
 honestly is both a science and an art. In these lessons are de- 
 
 
 
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 WON AT A SINGLU POULTRY SHOW 
 
 scribed the methods of successful showmen, and you are given 
 directions for getting your birds up to standard weight rapidly, 
 for training, washing, and fitting them for shipping them safely in 
 cold weather, for their care at the show, together with numerous 
 other suggestions, helps, and hints. If you plan to go into the 
 pure-bred poultry business, you will prize these lessons as much 
 as any other in the entire Course. 
 
 "I can frankly say I am really surprised as to what can be learned through 
 the A. S. P. H. The lessons are all easy to understand and easy to learn. The 
 text-books which I have received up to the present time — money could not buy 
 them." — B. Vollmer, Chicago, 111. 
 
 "I have learned more than I ever thought could be done. I can see a big 
 improvement in the flock of poultry I have." — D. J. Kieldsing, Wheeling, W. Va. 
 
 "I find I never understood the naany 'in-betweens' of the poultry business, 
 and I am having better success than ever before." — F. A. McCracken, Dyersdale, 
 Tex. 
 
 "Tour lessons on 'Fitting and Exhibiting of Pure Bi^d Poultry,' has repaid 
 me for the entire course. On ten birds shown, I have taken nine ribbons, three 
 firsts, one second, two thirds, one fourth, and two specials." — Jas. H. Machin,,, 
 Coal Creek, Ferme, B. C, Canada. 
 
 LESSON NO. 37 
 
 Poultry Leadership, Poultry Clubs, Shows, Organizations, Etc. 
 
 A little quiet observation is sufficient to convince anyone that 
 
 these poultrymen whose reputation and fame are increasing and 
 
 Page Fifty-two 
 
-* 
 
 A. S. P. H. Means A(bsolute) S(urety) Against P(oultby) H(azaeds) 
 
 spreading the most rapidly are those who take the most active 
 part in the various local, state, and national poultry organiza- 
 tions, specialty clubs, etc. They are well posted, progressive men 
 and women who know what to do, how to do it, and when. They 
 know how to preside at a"business meeting, how to draft a con- 
 stitution and by-laws — in short, how to make themselves gener- 
 ally useful. It is the ambition of the American School of Poultry 
 Husbandry to properly equip every one of its graduates to be 
 leaders, not followers — thus this lesson. It is the first and only 
 work of its kind ever issued. You ought to know how to organ- 
 ize and successfully manage a poultry show. There is a call 
 
 Mr. Quisenberry organizing poultry clubs and giving demonstrations in the 
 selection and care of eggs for market and for hatching. 
 
 everywhere for leaders of county poultry clubs. We have endeav- 
 ored in this work to give instruction that will be of special benefit 
 in doing this character of work. You will find this lesson of great 
 practical value and of special benefit to you in your poultry career. 
 
 "If a person lives up to the lessons as he gets them, I think no one should 
 fail to become an expert in the poultry business from any standpoint." — E. J. 
 McCreight, Brinkley, Ark. 
 
 "Enclosed find examination on Poultry Clubs and Organizations. This is 
 one of the most instructive lessons of the course and great value to all that 
 will heed its teachings."— C A. Roberts, Wilkinsburg, Pa. 
 
 "Will say the questions you have propounded in the lessons indicate clearly 
 to me that if you do not know something about poultry yourself, you have 
 certainly rubbed up very close to some one who does know." — Ren. W. Crockett, 
 Occoquan, Va. 
 
 "Find enclosed Lessons on Poultry Clubs and Organizations. They are 
 very instructive and interesting like all the other lessons. These last lessons 
 are worth the price of the Course and I am proud of the day that I made up 
 my mind to take your Course." — W. S. Townsend, Ft. Worth, Texas. 
 
 Page Fifty-three 
 
•r 
 
 * 
 
 A Wrong Path Leads Surely to Disaster 
 
 LESSON NO. 38 
 Success or Failure — Which Shall It Be With You? 
 
 You will readily agree, as soon as you have scanned the first 
 few pages, that this, the closing lesson, is one of the most valuable 
 lessons of all. It is in the nature of a heart-to-heart talk, in which 
 the fundamentals of success and failure are discussed in a manner 
 that cannot fail to arouse in you an unalterable determination to 
 succeed in this, one of the most fascinating, useful, healthful, and 
 profitable of vocations, and do it by fair meafts.- The pitfalls 
 and obstacles which lie between you and the goal of success are 
 "tagged and charted" so that you may" avoid or overcome them, as 
 the case may be. Professor Qursenberry, out of a lifetime of broad 
 experience and observation^ lays bare the mistakes and failures, as 
 well as the achievements and successes of many poultrymen whom 
 he has known, and points out the reasons, in order that you may 
 profit thereby. It is a master-effort, and one which you will prize 
 more and more highly as the years go by. 
 
 This lesson is a review of the more important pitfalls which 
 you should avoid. With it you will receive your Diploma, which 
 will label you as. one who is thoroughly versed in all the branches 
 of the poultry industry. The degree of your success depends then 
 upon your aptitude to use the knowledge you have gained in the 
 Course and upon the degree of your own good, common sense and 
 your ability to apply the valuable information which you have 
 gained. 
 
 "I am convinced firmer than ever that you are doing more practical good 
 for the poultrymen of this country than all the other institutions put together 
 You tell the people in short, terse language just what they ought to do to make 
 money for themselves and the reasons why they should do it." — Brooks' Sani- 
 tary Hennery, Chicago, 111. 
 
 "I beg to inform you that I am very much pleased with your Correspond- 
 ence Course. I am sure that it is good, common sense from beginning to end." 
 — W. I. Harrington, Brunswick, O. 
 
 "I must say that I am very much pleased with your Course. I enrolled in 
 your School without ever seeing your prospectus on account of the confidence 
 which I have in you as a practical poultryman, gained by reading your articles 
 in the different poultry journals." — Edw. W. Kissling, O'Pallon, 111. 
 
 "I am perfectly satisfied with your Course. It is a boon to the Poultry 
 World, a high and correct advice of good, sound principles. I think each lesson 
 is worth the price of the entire Course and has been a great pleasure to me 
 and now that I am through I hope I may have the privilege of hearing from 
 you occasionally." — J. R. Harlan, Gresham, Ore. 
 
 "I am sorry that I am through with the lessons as they have been a great 
 pleasure to me. I am absolutely satisfied and I don't see how any one could • 
 fail to be interested in the Course. It is a pleasure to me to think of the day 
 I enrolled in the A. S. P. H., and my success is due to your magnificent Course." 
 — M. I. Munch, Keokuk, Iowa. 
 
 INDIVIDUAL INSTRUCTION 
 
 In addition to the regular work as outlined above, the student , 
 is free to write us at any time for further explanation on any point 
 which may seem difficult for him. Every student encounters some 
 questions in Poultry Raising which are especially hard for him to 
 master. We help you over these stumbling blocks by special letters 
 of explanation and advice, and in this manner make the instructions 
 as individual and helpful as it would be in a class room. 
 
 *- 
 
 Page Fifty-four 
 
-« 
 
 Poultry Offers the Quickest Method of Meat Production 
 
 SYNOPSIS OF LESSONS IN POULTRY-JUDGING 
 
 COURSE B 
 
 This Course will give you all the information and training 
 necessary to enable you to go into the show-room and judge all 
 varieties of poultry successfully and satisfactorily. Hundreds and 
 hundreds of facts will be brought to your attention and made per- 
 fectly plain — facts that you can get in no other literature or in any 
 other School. After completing this Course, and then getting some 
 actual experience in handling and scoring a few live birds of dif- 
 ferent varieties, and successfully applying the knowledge you have 
 
 Judging pure bred poultry. It is a good thing to know the good and bad 
 points of all varieties. 
 
 gained, you ought to soon make a reputation for yourself as a poul- 
 try judge, and be able to earn hundreds of dollars each season in 
 addition to your other income. The judging season is usually dur- 
 ing the dull season in other lines of poultry work. 
 
 There would be more shows if there were more good judges. 
 As the interest in poultry grows, there is going to be an increasing 
 demand for poultry judges. Many shows are today forced to take 
 very inferior judges because the demand is much greater than the 
 supply. After you have completed this Course, have learned how 
 to interpret the "Standard of Perfection," know what cuts to make 
 and the "whys and wherefores" for same, and after you have of- 
 ficiated at a few small fairs or shows and have given reasonable 
 
 Page Fifty-five 
 
* ■ * 
 
 The "Quisenberry Way" is a Systematic Simple Way 
 
 satisfaction at those places, we feel certain that you will soon be 
 able to secure practically all the judging work you care to do and 
 at good prices. The net profit on one poultry show will nearly pay 
 for the cost of this entire Judging Course. Whether you wish to 
 do much judging or not, this Course will enable you to understand 
 your own variety better and be more successful in breeding it. 
 
 The demand was never greater and the opportunity for success 
 as poultry judge never more certain than at the present time. 
 
 There are but few, if any, men judging poultry at the present 
 time who have ever had any systematic training before attempting 
 to judge. Most of them have simply worked out a system them- 
 selves; that is one reason there are so many systems and so much 
 dissatisfaction in the show-room. It took these men years and they 
 had many hard knocks and had to take many insults before they 
 were really able to understand their subject and to give satisfac- 
 tion. This Course will help you over these rough places and make 
 success quicker and more certain. 
 
 LESSONS NOS. 1 AND 2 
 Breeds and Varieties of Poultry 
 
 Before you even begin to study judging, it is necessary that 
 you be well acquainted with the different varieties of poultry. You 
 must have a general knowledge of the various breeds of poultry — 
 their origin, chief characteristics, utility qualities, etc. The facts 
 contained in these lessons are the same as those given in Lessons 
 Nos. 6 and 7 of the "Practical Poultry Course." Read the descrip- 
 tion of them. 
 
 LESSONS NOS. 3 AND 4 
 
 Principles of Mating and Breeding 
 
 If a judge is going to tie the ribbons and award the prizes ac- 
 cording to the real merits of each specimen, he should understand 
 Nature's laws and the principles of mating and breeding. In deter- 
 mining the real value of any specimen, the judge should know the 
 most important and serious defects, and which are dominant and 
 will be transmitted and which will not. He ought to be able to talk 
 to the exhibitors intelligently on the principles of breeding and be 
 able to advise them about their matings. These facts will aid him 
 in judging and also add to his popularity in the show-room. These 
 lessons are the same as Lessons Nos. 8 and 9 of the "Practical Poul- 
 try Course." Read the description of them. 
 
 LESSON NO. 5 
 
 The Science and Practice of Judging Poultry 
 
 The qualifications and requirements of a poultry judge are 
 made plain. We tell you just what to do to get over the rough 
 places and how to make yourself popular as a poultry judge. Many 
 
 Page Fifty-six 
 
An A. S. P. H. Studend Eventually, Why Not Now? 
 
 a worthy man, and one who was thoroughly competent, has become 
 discouraged because of criticism of his work in the show-room, and 
 he gave up in disgust as a result. We make everything so simple 
 and plain and so train you that you cannot help succeeding and giv- 
 ing reasonable satisfaction, if you have any natural ability at all. 
 This lesson will mean the difference between failure and success in 
 
 JUDGE BRANCH GIVING DEMONSTRATION IN POULTRY JUDGING 
 
 hundreds of cases. There is not a poultry judge today who would 
 not have been glad to have had such help as this and paid twice the 
 price we ask for it, but it was not available in their day and time 
 of learning. 
 
 LESSONS NOS. 6 TO 14, INCLUSIVE 
 The American Standard of Perfection 
 
 "The American Standard of Perfection" is often referred to as 
 "The Poultryman's Bible," because it is the final authority in judg- 
 ing, selecting, and mating pure-bred poultry. It is a large, cloth- 
 bound volume, illustrating and describing perfect specimens of the. 
 various breeds of poultry, including many illustrations in natural 
 colors. A copy of the "Standard" will be furnished free to each 
 student who takes this Course. We will furnish the new and re- 
 vised 1915 "Standard," which is acknowledged to be the greatest 
 standard for pure-bred poultry ever issued in this or any other 
 country. This "Standard" will be the guide and final authority in 
 all show-rooms until 1923. 
 
 •B- 
 
 Page Fifty-seven 
 
-* 
 
 You Better Be Sure Than Sorry 
 
 These lessons will be given un- 
 der the personal supervision of 
 udge E. C. Branch, Judge R. F. 
 Palmer and T. E. Quisenberry, 
 three of America's best-known 
 and most authoritative poultry 
 judges. All are licensed Amer- 
 ican Poultry Association judges 
 of all varieties, and Judge Branch 
 was a member of the 1915 Stand- 
 ard Revision Committee. They 
 are acknowledged to be three of 
 the best-posted poultry judges in 
 America, and have had twenty- 
 five years' experience as practical 
 breeders of poultry. Under their 
 guidance you will find these les"- 
 sons on judging of absorbing in- 
 terest and lasting value. 
 
 No other poultry judge in 
 
 America judges as many birds 
 
 each year as does Judge Branch. 
 
 You are taught the fine points of every variety, so that you 
 
 can tie the ribbons and be able to tell your reasons for so doing. 
 
 You are taught the definitions of all the technical terms in the 
 
 glossary. 
 
 You are so instructed that you can judge either by score-card 
 or comparison. 
 
 You are taught how to decide ties and how to award sweep- 
 stakes. 
 
 You are made familiar with all the disqualifications of each 
 variety, and are shown how to locate these quickest and best. 
 
 You are shown why you should cut one defect in one variety 
 one point and the same defect in another variety two points ; in 
 other words, you are taught just how to cut for the various defects 
 in all varieties of poultry. 
 
 You are made familiar with the value of each section of the 
 different varieties. 
 
 You are so impressed that the standard weights for each va- 
 riety will not slip your memory. 
 
 You are taught the scale of points for each breed. 
 The requirements for shape and color of each variety are made 
 familiar to you. 
 
 _ By the time you complete the lessons and answer the questions 
 which we will put to you, we are sure, if you have any natural 
 ability, that you will be able to give reasonable satisfaction in 
 almost any poultry show-room. 
 
 "The Standard of Perfection," or 
 "The Poultryman's Bible," is fur- 
 nished with the Judging Course, also 
 the Complete Course. This is the 
 basis of Lessons 6 to 14. 
 
 Page Fifty*eight 
 
fi- • — * 
 
 You Must Learn to Diagnose Trouble Before You Remedy It 
 
 "Judging Lessons Nos. 6 to 14 inclusive, certainly offer the student a gen- 
 erous opportunity to get acquainted with the art of judging poultry. Tour 
 assertion that you help A. S. P. H. students to succeed is no exaggeration. 
 The time and money given to learn the A. S. P. H. method of achieving success 
 in all branches of poultry culture brings no regrets. I am pleased to have in 
 my possession the A. S. P. H. lessons because each and every one gives such 
 sensible advice, free from all foolish theories. The profitable management of 
 poultry is no longer a puzzle when the A. S. P. H. lessons are your guide. 
 May continued popularity and prosperity be accorded the American School of 
 Poultry Husbandry." — Eugene J. Good. Huntington, N. Y. 
 
 "I mailed you last night Lessons on Judging, which have given me quite a 
 bit of hard study the past two months. I believe it would be impossible to 
 find a series of questions treating on the Standard with the thoroughness 
 which characterizes your Lessons on Judging." — J. C. Rheinhardt, Bvansville, 
 Ind. n 
 
 LESSONS NOS. 15 AND 16 
 
 Fitting and Exhibiting Standard-Bred Poultry 
 
 A poultry judge should know how to fit a bird for exhibition 
 and should, know when one is properly fitted by the exhibitor, and 
 how much to cut for condition. He should also be able to explain 
 all of these facts intelligently to the hundreds of people who will 
 ask him questions relative to fitting and exhibiting their birds. 
 These lessons are the same as Nos. 35 and 36 of the "Practical 
 Poultry Course." Read the description of them. 
 
 LESSON NO. 17 
 
 Establishing a Profitable Trade in Pure-Bred Poultry 
 
 If a poultry judge didn't know something about the correct 
 methods of building up a profitable trade in pure-bred poultry, he 
 would not be the success as a poultry judge that he would be if he 
 knew these facts and was able to give advice. A poultry judge 
 comes in contact with hundreds of breeders in the course of a year. 
 He can sow seed that will result in great good to the industry. He 
 should not be a "bone-head," but he ought to be able to offer advice 
 and talk intelligently. The facts in this lesson are the same as 
 those contained in Lesson No. M of the "Practical Poultry Course." 
 Read the description of it. 
 
 LESSON NO. 18 
 
 Poultry Leadership, Poultry Clubs, Shows, Organizations, Etc. 
 
 Every poultry judge is called upon to help organize poultry 
 shows and clubs. He ought to be able to help start and build up 
 such organizations, as the more of them there are in existence, the 
 more work he will be paid to do. He ought to be able to furnish 
 them good advice when it comes to formulating their constitution 
 and by-laws or to making their rules and regulations which are to 
 govern their show, or preparing their premium list so as to make it 
 attractive to the exhibitors. Every judge is called upon to do more 
 or less of this kind of work. Many of the largest and best poultry 
 shows in every State are managed by poultry judges. This lesson 
 is the same as Lesson No. 37 in the "Practical Poultry Course." 
 Read the description of it. 
 
 *- 
 
 Page Fifty-nine 
 
-* 
 
 Spend Your First Dollar in Learning the Business 
 
 THE JUDGE WHO GETS THE WORK 
 
 The judge who is the best posted, best trained, and best 
 equipped is almost certain to make the fewest mistakes; the judge 
 who makes the fewest mistakes is certain to be the most popular; 
 he will be paid the best price for his work and will be in greatest 
 demand. There is no School or place in this or any other country 
 where you can get more real information about the correct method 
 of poultry-judging than in the American School of Poultry Hus- ' 
 bandry. If you want to become a licensed poultry judge, you can't 
 afford to pass up this Course. 
 
 OUR GUARANTEE 
 
 If you complete our Course in Poultry-judging, we offer to give 
 
 you personal instructions. We give you the privilege of writing the 
 School and receiving this personal help at any time, and we will 
 gladly render you any assistance that we can. There will be no 
 additional charge for this personal instruction. The same guaran- 
 tee as to the refund of money applies in the Judging Course as in 
 the Practical Poultry Course. We have that much faith in this 
 Course. 
 
 Our Diploma to you as a poultry judge will mean that you have 
 been well and thoroughly trained ; it will be equal in value to a 
 license, because it represents the foundation of your knowledge, 
 and the knowledge you have gained will be a great aid to you in 
 securing a license. Poultry judges ought to be as thoroughly and 
 systematically trained as other live-stock judges. We don't hesi- 
 tate to recommend and stand back of our Judging Course to any- 
 one who is seeking information in that line or who desires to equip 
 himself to judge poultry shows. The American Poultry Associa- 
 tion now compels the applicant for a judge's license to pass a satis- 
 factory examination. This course will help to prepare you for the 
 examination and to receive a license. 
 
 WHY AN A. S, P. H. COURSE WILL PAY YOU 
 
 The real good which will come to you depends entirely upon 
 the increased revenue or dividends and increased knowledge and 
 training which you will get as a result of having taken one of our 
 Courses. There are 48 complete lessons on over 3,000 subjects, 
 covering over 2,000 printed pages, and illustrated by over 1,000 
 photographs and drawings. Show your good, ordinary, common, 
 business sense by enrolling for these Courses. 
 
 READ WHAT OUR GRADUATES SAY 
 
 That Is the Best Evidence of What We Offer and Do for Our 
 
 Students 
 
 We have graduated a large number of students. We are proud 
 of our students and graduates and of the splendid record which they 
 
 Page Sixty 
 
— - # 
 
 There's Wealth, Health, Happiness in Poultry Business 
 
 are making in all parts of the world. We have received unsolicited 
 letters from every one of our graduates similar to the following: 
 
 "Let me say in regard to your Poultry Correspondence Course that it has 
 been highly satisfactory. I have nothing but commendation, after studying 
 and teaching agriculture, including poultry work, taking a state correspond- 
 ence course, and reviewing several of the latest complete works, on the subject, 
 I am ready to say. with emphasis, that your Course is worth many times over 
 the best library obtainable at present. I would not part with the lessons for 
 rive times the cost if another set could not be obtained. The instruction is 
 perfectly clear and presented in an interesting manner." — E. H. Biles, San 
 ■ Gabriel, Calif. 
 
 "I certainly have to thank you as the lessons have helped me wonderfully. 
 I have been around to different parties keeping poultry who have called on 
 me to come and see them and solve their problems." — B. Vollmer, Chicago, 111. 
 
 "Your Course has been worth hundreds of dollars to me. I assure you that 
 I'll always be a booster for the A. S. P. H and will never forget the interest 
 you have taken in me." — Alfred J. LaGrandeur, Somerset, Wis. 
 
 "I will always do what I can in my small way, to advance the popularity 
 of the American School of Poultry Husbandry." — Geo. Strachan, Rockford, 111. 
 
 "I can prove the value of your schools to any one if given an opportunity." 
 — J. M. Grant, Charlotte, Mich. 
 
 "I thank you very much for the new diploma which you sent me. It is 
 certainly a credit to the School and a fitting conclusion to the splendid Course 
 for any scholar seriously interested in Poultry Culture." — John Rhinehardt, 
 Evansville, Ind. 
 
 "The newly designed A. S. P. H. diploma which you recently sent to me is 
 indeed very attractive. Its admirable workmanship is another proof to the 
 A. S. P. H. graduate that the organization of which you are President is a pro- 
 gressive and a wide-awake, institution." — Eugene J. Good, Huntington, N. Y. 
 
 "I completed the Practical Poultry Course under your institution and have 
 been putting into practice the work I got from you, in raising my own poultry 
 and looking after my neighbors' flocks. I feel that I've had good success." — 
 Geo. W. Morris, Russellville, Ky. 
 
 "The school is just what you say, it is always ready to 'help A. S. P. H. 
 students to succeed,' and if they go according to your teachings they will 
 succeed." — Wilbur McMillan, Parsons, Pa. 
 
 "The course has been worth a hundred times its cost to me." — D. B. Hadley, 
 Bellefonte, Pa. 
 
 "Having just finished a Successful Poultry Season, I wish to let you know 
 that I give all credit for my success to the American School of Poultry Hus- 
 bandry, for by using the knowledge I gained by the close study of the lessons 
 received, the above result was possible." — E. H. Hake, Washingtoon, Mo. 
 
 "This is the best value I have ever received for United States currency. I 
 do not see how any one can fail in the poultry business after taking your 
 Poultry Course." — Sergeant William Stott, Olney, Pa. 
 
 "It is a pleasure to say that I am a graduate of your school, and I say it 
 with pride." — M. E. Sibole, Brampton, Mich. 
 
 "I was very much elated to get my new diploma, which I prize very much. 
 I think your school is doing a great work and hope it shall continue." — Joseph 
 D. Henderson, Barnesville, Ohio. 
 
 "I have had much pleasure in studying. I am proud that I took your 
 Course, as it has been a wonder." — A. S. Ralph, Minotola, N. J. 
 
 "My Course has been one that I am proud of." — Claud Bonner, Richland, 
 N. Y. 
 
 "I have been well satisfied with the instructions furnished me. I have re- 
 ceived more than the worth of my money and think my time well spent on the 
 lessons." — William Stott, Olney, Pa. 
 
 "The new diploma at hand. It is a beauty and does credit to your school. 
 I am simply proud to be its possessor and to know that I honestly earned it by 
 many hours of hard work. It is my purpose to be a credit to your school and 
 its Course of study. The knowledge gained can not be counted in dollars and 
 cents, and then the lessons are available at all times as a reference library to 
 guide in any perplexing problems that may come up." — M. V. Woodcox, Water- 
 vliet, Mich. 
 
 "I have received the diploma you sent me for which I thank you very 
 much I will always be proud of the same and will always think of the school 
 and thank you for the good instructions I received therefrom. I shall always 
 be thankful to you for what you have done for me."- — P. L. Laurene, Scott- 
 ville, Mich. 
 
 _3- 
 
 Page Sixty-one 
 
4T 
 
 YourCountryNeedsMorepoultryandEggs 
 
 •'The last lesson was very good and I think if every student will put into 
 practice what they are taught through your Course and use good judgment 
 they are bound to succeed in the poultry business. I have found every lesson 
 very interesting and helpful, and am certainly well pleased with the Course 
 and will always speak a good word for the American School of Poultry Hus- 
 bandry. The personal letters to the students are very helpful." — Walter J. 
 Lockwood, Hardy, la. 
 
 "The School has helped me wonderfully. I have been able to raise broilers 
 for the market in eight to ten weeks, capons were sold at Thanksgiving aver- 
 aging nine pounds. My pullets were laying in October. Since I have finished 
 the Course my friends and neighbors consider me an authority on poultry. I 
 certainly can recommend the A. S. P. H. to every one as the price asked is 
 insignificant when compared with the amount of instruction given." — E. E. 
 Krause, Milwaukee, Wis. 
 
 "The Course has really been more thorough than I ever imagined it could 
 be. I am more than pleased. I am delighted with it. One lesson alone is 
 worth more to anyone than the price paid for the entire Course. Anyone en- 
 tering or thinking of embarking in the poultry business, if they wish to suc- 
 ceed and save money and labor, should take your Course. Each lesson is 
 worth the price of the Course. They are all interesting and very beneficial. 
 No one should attempt to raise poultry without takinsr an A .S. P. H. Course. 
 I am sure thankful that I did." — M. C. Todd, Seattle, Wash. 
 
 View of a portion of the flock of one of our students, Mr. L. C. Geiser, San 
 Gabriel, California. 
 
 Our studnts succeed. Whether it is in the show room, in market poultry, 
 in commercial eggs or in any other branch of the poultry business. Mr. 
 Geiser said: 
 
 ai "Made eight entries of my S. C. White Orpingtons at the Los Angeles show 
 (the largest in the state), and pulled clown: First and fourth, cockerel; first 
 f t „ n £-< se ?? nd ' hen; fourth and fifth, pullets; third, cock; first, pen. American 
 White Orpington Club ribbons for best cockerel, best hen and best pen. $2.50 
 (gold) for each best cockerel and best hen. $65.00 solid silver cup for the best 
 cockerel, pullet, hen, cock and pen, making fourteen prizes on eight entries 
 and over two hundred birds in the class. Must say this course has been a 
 great help to me." — L. C. Geiser, San Gabriel, Calif. 
 
 Have received diploma and am certainly pleased with it. Never thought 
 it to be as fine as it is. I never did take much interest in a correspondence 
 course, but will say that your School and Course are what you represent it to 
 be, and you receive value for your money. When I started to take your Course 
 thought it would be a lot of books with illustrations and reading in them 
 and facts that would not help a person very much, but I was mistaken. I 
 know from actual experience and tests which I have made on what poultry 1 
 have raised since starting my Course to be the truth and does just what your 
 lessons prescribe." — Chas. B. Pelder, Crisman, 111. 
 
 "May I say that the course has been a great help to me in many ways. 
 During my study and since have not found any course so practical and com- 
 plete as yours. Let me lay particular stress on the 'Science of Breeding' les- 
 son as this lesson is worth its weight in gold to a poultryman." — William C. , 
 Ludwig, Chillicothe, Ohio. 
 
 "Little did I realize the value of your course to me until October, 1915, 
 when the editor of our local paper asked me to write a poultry column each 
 week. I agreed to answer any questions asked by the subscribers of the paper, 
 thinking I would have recourse to the schools for help, but, thanks to von 
 and your course, I have never had a question that I could not answer. The 
 hl P h *°P° o1 1S teaching poultry and the professor had his pupils ask me some 
 scientific questions, which were readily answered, and this has given me a 
 standing in this community that I never thought of obtaining I ?ould write 
 you a letter that would take much of your valuable time to read, but what is 
 the use? I AM SATISFIED."— J. M. Grant, South Whitley, Ind." 
 
 tK- 
 
 Page Sixty-two 
 
We Teach How to Start Right and to Avoid Mistakes 
 
 "We received and have read with much interest 'Success or Failure — 
 Which Shall It Be With You?' not only with interest but with decided benefit. 
 We have always admired the straight forward tenor of your course, at all times 
 pointing out that to be successful in the poultry business meant the applieai 
 tion of sense and judgment, showing plainly the pitfalls that have been the 
 ruin of so many that had been led to believe the business was a quick get rich 
 scheme and required neither sense nor knowledge of poultry. I wish to say in 
 the most sincere manner that I do not see how anyone with good common sense 
 who would apply the principles, ideas and truths taught in your course could 
 help but meet with success. Your course is without frills and flounces and 
 gets right down to the very bottom and shows the student what it is necessary 
 to know to succeed, and in a plain, easily understood way, shows him how to 
 put those truths and facts into effect to be successful. We had no idea that 
 so much could be taught on the subject of poultry as brought forward in your 
 course; you certainly have covered the matter thoroughly, so much so that 
 in our humble opinion there is not another thing on the subject necessary 
 to be added. We certainly wish you a grand success, you deserve it, and I feel 
 sure the more, the American School of Poultry Husbandry is known, the more 
 will it be appreciated and the more its growth We wish to thank you most 
 cordially for your uniform attention and courtesy to us in your course. You 
 will hear from us from time to time when we wish dependable advice. If we 
 nave passed our lessons satisfactory to yourselves and you think we are en- 
 titled to a diploma, we would be glad to possess it. With best wishes and 
 kindest regards." Yours truly, 
 
 ROLAND THOMSON, Greenville, S. C. 
 
 "I received my last lesson of your .course, 'Success or Failure,' about two 
 weeks ago. 
 
 "Referring to the above lesson I wish to say that the advice and instruc- 
 tions contained therein are very valuable. In fact, I have found every lesson 
 in the course to contain much good and many valuable points. 'The Call of 
 the Hen,' 'The Principles of Mating and Breeding,' 'The Baby Chick Lesson,' 
 'Brooding,' 'Incubation,' 'The Science of Feeding,' 'Housing,' 'The Profitable 
 Capon,' are among the most interesting, and valuable lessons. Anyone with 
 reasonable judgment, who has studied these lessons, will say that any one of 
 these lessons is worth the price of the whole course and more, too. I consider 
 some of the lessons invaluable. I assure you that I feel well paid for the 
 course, and would not sell it back to you for double the price paid for it." — 
 O. C. Cope, Portland, Ind. 
 
 "I am better prepared to make a success of the poultry business than I 
 would be had I spent three years at the State Agrictultural College. I have 
 been well paid and sorry that it is ended. It is complete as possible and worth 
 many tmes its cost." — Wm. McNeal, Waterloo, la. 
 
 "I am satisfied with the Course just finished. The Course is very interest- 
 ing and there are single lessons worth the entire cost of the Course." — D. J. 
 Kieldsing, Wheeling, W. Va. 
 
 "I desire to thank you for the splendid Course in Poultry Husbandry 
 which I have just finished. I feel that I have received more practical knowl- 
 edge from your Course than I would from some college and it did not cost one- 
 tenth as much. In fact, I earned and saved money while I was taking your 
 Course. The last lesson is worth the price of the whole Course to anyone."— 
 Weldon Wheaton, Wooster, Ohio. 
 
 "Your Course in Poultry Husbandry is very thorough indeed, and after 
 completing this Course, Success or Failure will depend entirely upon the 
 operator, and not on the information at hand." — S. B. Hostetter, Danbigh, Va. 
 
 "As I now have finished my course with your school, I wish to say that 
 the cost of the course does not begin to represent its true value. You surely 
 will never be accused of obtaining money on false pretense. It is a thorough 
 course and standing out all through it are the caution signals — the practice of 
 economy — the small beginning and expanding." — C. L. Frost, Chicago, 111. 
 
 "I have been more than repaid by taking your course, every lesson is worth 
 more than the price of the course. I shall heartily recommend it to all per- 
 sons interested in poultry."' — Your student, David P. Wisdom, Detroit, Mich. 
 
 A. S. P. H. STUDENTS COME FROM EVERY WALK IN LIFE 
 
 It can be said, without fear of successful contradiction, that no 
 industry, no single occupation, is so universally attractive as the 
 poultry business. It appeals to the old and the young.the rich and 
 the poor, alike. This statement is amply borne out by the list of 
 occupations represented by those who enroll in the American 
 School of Poultry Husbandry. The last 100 students who enrolled 
 before this prospectus went to press came from 52 different walks 
 of life; their occupations varied from boys who dr^ve delivery- 
 wagons, to college presidents. In age the above 100 students 
 
 Page Sixty-three 
 
We Help A. S. P. H. Students to Succeed 
 
 ranged from 12 to 79 years. No matter who you are, where you 
 live, or what your present circumstances, you can succeed in this 
 fascinating business if you are willing to be guided by the knowl- 
 edge and experience of others who have been "over the road." 
 
 DON'T TAKE OUR WORD FOR IT 
 READ WHAT OUR STUDENTS SAY 
 "By Their Fruits Ye Shall Know Them" 
 
 Poultry-raising is no longer a "guessing game" with A. S. P. H. 
 Students. We submit the following evidence to prove our case. 
 What we are actually accomplishing in training and equipping our 
 students for practical Poultry Raising is best told in the words of 
 the students, and our only regret is that we cannot devote sufficient 
 space in this catalog to present more letters of approval and ap- 
 preciation. 
 
 The following unsolicited testimonials received during the past 
 few weeks tell their own story: 
 
 "I am very well pleased with your course, and I think it is worth many 
 times the pi ice you ask for it." — Carl P. Nolan, E. Las Vegas, N. M. 
 
 "I am enjoying the Course and the very questions that arise in every day 
 work with my poultry are being answered in your Course. It is just what I 
 wanted from the start, but did not know where to get it until I saw your Ad 
 and I have been thankful ever since." — Dan Knowles, Sacramento, Cal. 
 
 "My eyes are Just beginning to open to the great need of a thorough 
 knowledge of what to do and hov to do it. It was a lucky day for me when 
 I saw your Ad and decided to enn 1." — Wm. J. Chadwick, Owen Sound, Ontario, 
 Canada. 
 
 "I would not take the price i the whole Course for the lessons on Breed- 
 ing and Mating." — F. L. Noyes, .''.,erican Fork, Utah. 
 
 "I must say your lessons on i '.reeding and Mating contain more value in 
 short space than any book I ever read." — W. M. Marguam, Bishop, Calif. 
 
 "The Course is worth several times the price to me." — Eustis Loomis, 
 Wheaton, 111. 
 
 "I am getting along fine with my lessons. They are the best ever. So 
 cleverly written that one cannot fail to understand every word of them." — • 
 Wm. C. Willcots, Anderson, Ind. 
 
 "If a person intends to be a successful poultrty raiser, any one of your 
 lessons is worth the price of the Course." — H. H. Miller, Syracuse, N. T. 
 
 "I have finished two lessons of your Course, and am infatuated with it. 
 Can truthfully say I would not take the price of the Course for the first one 
 alone, if I could not get another one. I have learned the price of the Course 
 already." — Jos. F. Allerton, Portland, Ore. 
 
 "I have received 5'our lesson on 'Feeding' and have been well pleased 
 with it as I have been with all lessons. I have been more than repaid for the 
 price of the Course many times already." — S. S. Schooley, Lawrence, Kansas. 
 
 Hundreds of other testimonials just as strong. 
 
 *- 
 
 Page Sixty-four 
 
r 
 
 RAISES 6000 HEALTHY CHICKS 
 
 GET EGGS WHEN NO ONE ELSE DOES 
 
 OUR STUDENTS SUCCEED WHERE THEY WERE 
 
 NOT ABLE TO RAISE POULTRY SUCCESSFULLY 
 
 PREVIOUS TO TAKING OUR COURSE 
 
 Results Are What You Want 
 
 CLEARED $100.00 PER MONTH LAST WINTER. 
 
 "Your lessons are worth more than they cost. 
 We are having great success raising chicks. We 
 cleared $100.00 a month last winter from our pul- 
 lets. Before taking this course was working in the 
 dark. It's different now." 
 
 G. W. TIMM, Nebraska. 
 
 a a a a a a 
 
 COULD NOT GET NEEDED INFORMATION ELSEWHERE. 
 
 "Of all colleges and people I have written to re- 
 garding my baby chick troubles, I did not find one 
 that could enlighten me till I wrote you people. The 
 simple methods you suggest have solved my problem 
 and saved me many dollars. I consider the price 
 of your course 'dirt cheap'." 
 
 R. BRANSON, Colorado. 
 
 a a a a a ■ 
 
 RESULTS OBTAINED FROM LESSONS CURED ALL DOUBTS. 
 
 "An old breeder from our town was over to 
 see chicks and said: 'I wish my birds would come 
 along like yours.' 1 told him of some things in your 
 lessons and he said he would take a course at once. 
 My birds do so much better than his that he is cured 
 of all doubts about your school.'' 
 
 THOS. ARKLUS, Jr., Ontario, Canada.