THE
CHEM AW A
A M E R IC A N
11
5.
6.
7.
a.
b.
8.
a.
b.
c.
9.
a.
b.
c.
10.
a.
b.
11.
The animal as a pest destroyer.
The animal diversifies labor.
The horse—types of.
Trotters, coach, and draft.
The ass and mule.
Cattle—types of breeds.
The dairy cow.
The beef animal.
Combination of beef and milk characteristics.
Sheep. Types of breeds.
The fine-wool sheep.
The coarse-wool or mutton sheep.
The general purpose sheep.
Goats. Types of breeds.
The Angora.
The milk breed.
The pig.
Types of breeds. Berkshire, Poland-China,
Chester White, Duroc-Jersey.
12. Poultry. Chickens, ducks, turkeys and geese.
IV .
The feeding of th e anim al.
a. Sources of food for the animal.
b. How the animal uses food.
c. Composition of feeds. (Water, ash, albuminoids, carbohy
drates, fats.)
d. The nutritive ratio.
e. Quantity of food required.
f. Feeding standards.
g. Bulk in the ration.
h. Palatableness necessary.
i. Cooking and preparing the food.
V. The m an ag em en t of th e stock.
1. The breeding of stock.
a. What is meant by breeding.
b. The ideal and how to obtain it.
2. Where stock-raising is advisable.
3. How much stock may be kept.
4. Care of the stock, (housing, water, food).
V I. T he B usiness of F arm ing.
V II. S aving th e odds and ends.