DOLLARS SENSE
IN THE POULTRY
BUSINESS

The “Quisenberry Way”
Makes Every Hen Pay

American Poultry School
Kansas City, Mo.

ow To Get More Eggs

HE average price received for eggs the past year was

higher than at any time before.

Market and production figures, compiled by the gov-
ernment, show only one nation produces more eggs than it con-
sumes—that nation is the United States.

These same figures also show only seven states producing
more eggs than are consumed within their borders. Not only
is there a great shortage of eggs in foreign countries, but in
this country the demand is much greater than the supply. This
condition will continue for a long, long time to come.

Eggs went into cold storage during summer at higher
prices than ever before recorded. They also came out upon the
market during the winter and spring at the highest prices
consumers ever paid. This insures still higher prices for your
fresh laid eggs.

._The cost of egg production, prices of poultry feed, labor,
etc., are: lower than for years past. On the other hand eggs are
higher. This leaves a wide margin for profit. |

The present and future supply of eggs being short, creates
a condition, which we hope you, as a poultry raiser, will take
advantage of. It enables you to make more money from eggs
than you ever dreamed of.

Sick Hens May Eat, But Will Not Lay

OU, like thousands of others, are perhaps losing money
and the profits you should be making by having your
poultry house poorly ventilated, and poorly arranged.

Fresh, pure, dry air and comfortable quarters are necessary:

You will lose money—waste feed and get about half the
eggs you should unless you provide housing which gives your
fowls proper air. Draughts create colds and roup. Dead, foul
air causes dampness, all kinds of sickness and disease and you
will stand by helpless, throwing away feed and perhaps spend
money doctoring the sick, while gathering few if any eggs.

Housing and ventilation are important and must be un-
derstood, or you will lose money; you will be feeding your hens
—they won’t be feeding you.

It is not necessary to build new houses. Most any well
built house will serve if you simply make a few slight and in-
expensive changes to provide better air and more of it. These
and many other important items of knowledge necessary to
succeed, on either a large or small scale, in either a warm, cold
or mild climate, are thoroughly covered in the poultry books
and lessons provided with our “Home Study” correspondence
poultry course further described herein.

SEE INSIDE BACK COVER

JAN {7 1921

CAR tT Wk

Dollars and Sense
In the

POULTRY BUSINESS

| We Help Aimevicati Poultry School
Students to Succeed

Demonstration Farm of the American Poultry School. This includes incu-
bator rooms, brooder houses, laying and breeding houses. American Hgge Lay-
ing Comtest, feed houses and other buildings and equipment.

Ten-acre demonstration farm managed by one of our instructors,
Prof. C. T. Patterson.

Published and Copyrighted, 1921, by the

AMERICAN POULTRY SCHOOL
: Kansas City, Missouri

Q@WR sPRESIDENT

PROFESSOR T. E. QUISENBERRY

President of the American Poultry School
One of the World’s Foremost Poultry Authorities
Director of the American Poultry Experiment Station

Founder and Former Director of the Missouri State Poultry Experiment
Station (the Largest and Best Equipped Poultry Experiment Station in th
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 Amer-
ican Poultry Association.

Member of Special Standard Committee and Many Other Committees
of the American Poultry Association.

Assistant Chief of the Department of Live Stock and Secretary and
Superintendent of the Poultry Department of the Panama-Pacific Exposition,
San Francisco, California.

A Licensed American Poultry Association Judge of All Varieties of
Poultry. Life Member of the Missouri State Poultry Association and of the
Missouri Poultry Breeders’ Association. :

Former Secretary of the Missouri State Poultry Board. Chairman of
the Committee on Reconstruction and New Construction for the American
Poultry Association.

Secretary of Heart of America Poultry Show and Former Secretary of
Missouri State Show.

One of the Lecturers at the World’s Poultry Congress at the Hague.

Member of the International Instructors’ and Investigators’ Association.

Page Two es CL.A605398

[ Am Proud of My Students

I Have Made Money for Thousands of Others, I Would Like to Help You.

ORE money can be made from poultry right now and during the next
M two to five years than ever before in the history of the chicken

business.

A student of this school, living in Canada, started raising a few chickens
in a made-over chicken shed in his back yard. He invested only $19.00 in
poultry to start with. He kept track of every dollar’s worth of expense,
every dime’s worth of feed, etc. He cared for his hens and fed them just
as we told him to do in the lesson books of his course.

This student made a clear profit in one year of $9.20 per hen, besides
increasing the value of the chickens and houses on hand.

Thousands of our students have recently written us in detail showing
they have made from two to twenty times as much cash profit as ever before.
Some of these are only raising a few dozen in their back yard; others raise
from one to five thousand per year. Some, in fact most of these people, were
losing money from poultry one, two or three years ago, but with the know-
ledge they gained from our books and teachings added to the better money
making poultry conditions, these same students are now making big money.

At our Experiment Station we placed together some time ago 160 pul-
lets. In ten months this flock of pullets had earned a clear cash profit of
$976.67, which is $3.26 per day. All feed was bought by us at high retail
prices. The pullets were housed and cared for in the exact manner described
in the books which are sent to every student of this School.

Another lot of 75 pullets were placed together at the same time and
they made us a clear cash profit of $6.15 per pullet. Many of our students
clear $5.00 to $11.00 per hen per year. You can do as well.

Yes, dear friend, in all my twenty-five to thirty years’ experience rais-
ing poultry on both a large and a small scale, during which time I have
traveled and studied poultry raising conditions in every state and Canada,
I never knew a time when prospects looked so good for the poultry raiser
as right now. It behooves you to “strike while the iron is hot’’ and ‘‘make
hay while the sun shines.’’ Don’t overlook this opportunity to become more
successful than ever with poultry. Start now, if you are not already raising
poultry. Put your best foot forward. Give your poultry the best care at your
command. Remember the old proverb, ‘“‘What is worth doing at all, is
worth doing well.’’,

Eggs are certain to bring the highest average prices during the next
year that have ever been known; however, at only a 58-cent per dozen aver-
age price, we made 160 pullets pay a net cash profit of $976.67 in ten
months; 300 pullets fed and cared for in a like manner would have paid a
cash profit of $1,830.00, while 500 good pullets would have cleared $3,050.00,
and for the future the possibilities are even greater. You cannot afford to
longer put off learning the best, most simple and most practical methods of
making hens lay more eggs and saving money on feed.

I take a personal interest in every student of this School. I have spent
over $100,000.00 in preparing, illustrating and printing the greatest poultry
course of its kind in the world. I started this School on $200.00 borrowed
money, but my methods and the personal help I have rendered my students
have given such universal satisfaction that I am now proud to state that
I have over 27,000 prosperous and satisfied students in every state in the
Union and in 19 foreign countries. No school in the world has a faculty that
is equal to that connected with this School. I give every student personal
service. I have made money for thousands of others and I would be pleased
to help you with your poultry problems. I would appreciate a personal

letter from you. Sincerely yours,

| President.

Page Three

Origin and Growth of the World’s Greatest School

HE American Poultry School
was established in response to
a wide demand from poultry
raisers in all parts of the country
for a thorough, complete and prac-
tical course of instruction in the
science of poultry husbandry.

Mr. T. E. Quisenberry, America’s
leading poultry expert, saw the
wonderful results that could be ac-
complished when a scientific know-
ledge of poultry husbandry was
applied to the operations of a poultry farm. He decided to put this know-
ledge within the easy reach of every man and woman in the country and the
American Poultry School is the result. No man in America is so well quali-
fied for this work as Mr. Quisenberry, simply because no other man so well
knows how or has had such a varied experience.

The American Poultry School was established more than seven years
ago. It is now, as it always has been, the largest poultry school in existence.

The American Poultry School is the oldest poultry school, but has the
newest course. No out-of-date poultry book, split up into sections and called
a poultry course. It is a course written by Mr. Quisenberry himself after
years of experimenting and tests—-proven and up-to-date methods by the
best authority in America. You can’t go wrong when you choose the
“Quisenberry Way.’’ It is used and recommended by more than 27,000 suc-
cessful students. This is the largest and oldest poultry school in existence
with the newest and best course.

The success of these methods is proven by the success of American
Poultry School students. It is conservatively estimated that poultry, raised
by American Poultry School students during the past year, contributed to
the country:

750,000,000 eggs valued at over_______ $30,000,000
15,000,000 lbs. of meat valued at_____ 4,500,000

Over 35 million dollars sold from American Poultry School farms last
year, to say nothing about the increase in stock, improvement in quality,
and eggs and poultry consumed at home.

These enormous results have been made possible because American
Poultry School students know how to get the best results from their flocks
—how to make every hen pay.

Whether you judge the worth of a school by its size, by the quality of
its instruction, by the success of its students, or by all of these standards,
you are bound to find that the American Poultry School, by these same
standards, is the most complete, and, therefore, the most worth while from
the standpoint of your future success. Prove it to your own satisfaction
at my risk. You take no chances if you enroll here.

The first office of the American Poul-
try School seven years ago.

_ Present General Offices of the American Poultry School, Kansas City, Mo.
Printing plant on first floor, our business offices above. Watch us grow. We
give you service. —

Page Four

—————————. INTERIOR _ VIEWS OF SCHOOL

we

AN POULTRY SCHOOL, xcwe.

American Poultry: School. Office Force

Stenographers Transcribing Personal Letters Dictated by our Experts

rey Oe Oe el ee (C0 Mins TT. =. T-eos- BWV Oe RON

Dollars and Sense In the Poultry Business

“A FORTUNE IN POULTRY,” I[F—

OULTRY raising, properly conducted, is one of the most fascinating,
P healthful, profitable and useful of occupations. To all who have heard
the ‘‘Call of the Hen,” it offers a dignified means of livelihood. Suc-
cess awaits those who make preparation by a thorough mastery of the foun-
dation principles upon which the industry is builded.

Few who have not been “through the mill’’ realize the necessity of a
thorough knowledge of absolutely correct methods in order to: make a suc-
cess with poultry. The great ‘‘secret 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 experience 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 ip
which the opportunities are greater for competent and well-trained men and
women than in the poultry industry. No industry 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 properly instructed, properly :trained, and properly
equipped. <A few dollars spent in this way at the very beginning will often
save hundreds 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 opportunities and greater
returns than poultry; but you must know how or be shown the road to
success by some one who has had the experience and who has made the mis-
takes for you to profit by.

QUISENBERRY’S 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, yet
they are desirous of making a_ scientific and thorough 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 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 experiment stations as has
Mr. Quisenberry. He has studied the reason for failures as well as for suc-
cesses. There are few, if any, who are in a position to help you as he is.
In the course of lessons he has prepared he gives you the benefit of his vast
experience, tests, experiments and methods. He has written a course of
instruction as thorough, complete and practical as that offered by any
agricultural college in the world, and more thorough than many of them.

Page Siz

AMERICAN POULTRY SCHOOL, KANSAS Ci1Ty, Mo.

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-seven books,
each one complete and covering a definite phase of the poultry industry. A
mastery of these lessons will give you that knowledge which is so essential
to the successful operation of a poultry farm—will make you an all around
poultryman able to cope with any reasonable situation that may arise.

WILL SAVE YOU FROM PITFALLS AND DISAPPOINTMENTS

The American Poultry School eliminates guesswork and experiments—
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 by our Home Study Course, from the selection
of the site to the marketing of the birds. It gives you a poultry education
that can be obtained nowhere else except at an accredited Agricultural School
and many of our students who have taken both say that our course of in-
struction is even better than that of most agricultural colleges.

You can no more learn the poultry business by haphazard reading 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 expense—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 gotten 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.

t

A BILLION DOLLAR BUSINESS

The Poultry Industry of America has reached the almost inconceivable
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 opportunities 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 going higher all the time. As the cattle ranges of the West become
more and more restricted and the number of cattle and hogs gradually dimin-
ish, 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 where 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 happiness. It keeps you out of doors in
na‘ure’s sunshine where it was intended you should be. It means fresh air
and exercise. It supplies you with the best of food for your own table—
gives you an interesting occupation and a highly remunerative one.

Page Seven

DGN?T KILLio THE Lityv eR? Swat Of ne Deone

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, however, you dare
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, CLERK OR MECHANIC

For the man in the city the raising of poultry offers excepticnal oppor-
tunities. 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 breathe 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.

SELLS 2,200 CHICKS FROM CITY LOT

“T 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, Illinois.”

SURPRISED AT RE-
SULTS ON CITY LOT

“T never had young
birds like I have this
year. “yam mot ‘sornyost
have taken up the study
and never will be. I
learned more than I ever
expected to. Every one
who sees my young
flock is very much sur-
prised to see such large
youngsters. I have some
weighing 2% lbs.. cock-
erels crowing.’’—lLeo
Klupp, Wisconsin.

Student No. 202432—We

make back lot poultry
profitable for Leo
Klupp, Wisconsin,

FOR THE FARMER AND FARM WIFE

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

Page Eight

AMERICAN POULTRY SCHOO KAnS£o CUTS ANS

of poultry culture as badly as anybody. Unlike 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 poultry department on its proper hasis 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.

Eggs and poultry are about the only farm products that have not de-
clined in price. Therefore, the farmer can better afford to feed his grain
to his hens to produce high priced poultry and eggs than he can to feed
the same grain to his cattle and hogs to produce beef and pork.

This is indeed the “Year of Years’’ for poultry raisers—feed prices down
and eggs and poultry prices high! Eggs sold this season round a dollar a
dozen from Coast to Coast and in the big Eastern cities as high as $1.35 a
dozen. Everything on the farm is down in price except poultry and eggs.
With feed prices so much lower there are bigger profits than ever in poul-
try. Now is the time to feed the cheap grain to hens and make big profits.
Why raise live stock at a loss when you can raise poultry much easier and
make more money? Thouands of farmers who are students of the American
Poultry School write me they are making more money from their hens than
ever.

A Kansas farmer recently took a
wagon load of corn, with side-boards
on, to market, and along with it his
wife sent a case of eggs. The farmer
was surprised to find that he got
several dollars more for the case of
eggs than he did for the entire wag-
on load of corn that he had been all
summer growing and _ cultivating
through the hot summer’s sun. He
found it paid to use better methods
in raising his poultry and in produc-
Student, Mrs. H. A. Hume. ing more eggs.

FARMER MADE OVER
$2,000.00 LAST YEAR

I did over a $2,000.00
egg business last year.
I surely have been suc-
cessful with poultry
since becoming a_ stu-
dent of your_ school.
Three years ago I knew
absolutely nothing about
culling, feeding for egg
production, fertile eggs
or housing. White Leg-
horns are no longer a
side line with us. They
are one of the main is-
sues, aS we realize more
clear profit from our

Leghorns than from any

one grain crop, or the Students No. 181264—Mr. and Mrs. H. A. Hume, Kan-

live stock raised on our sas. This course has made poultry more profit-
able to them than grain or live stock. Our

400-acre farm.—Mrs. H. students on geveral farms all make their

A. Hume, Kansas. poultry pay.

Page Nine

MAKE EVERY HEN LA AND PA ™

SELLS $1,456.26 IN
EIGHT MONTHS

“The first of January
I had three hundred
hens. I set 1,000 eggs
and hatched about 700
chicks I sold one thou-
sand one hundred nine-
ty-eight dollars and six-
ty-four cents ($1,198.64)
worth of eggs from Jan-
uary ist to September
30th, 1920. I have sold
two hundred and fifty-
seven dollars ($257.62)
worth of chickens from
January ist to Septem-
ber Ist. I still have 100
chickens to sell yet. Be-
sides this I won four
blue ribbons at one of
our leading shows. Mr.
Dunkin says I now make
more from poultry than
he makes from the farm.
Student No. 203966—Mrs. J. F_. Dunkin, Missouri, wins Thanks to your course.”

blue ribbons and makes more from her poultry —Mrs' J.-F. Dunkin,

than her husband does from his farm. Missouri.

FOR WOMEN

The Poultry Business has solved the bread winning problem for hun-
dreds 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 occasion-
ally. Women are naturally fitted for poultry raising and bring to their
work an interest that men often lack. Their maternal instinct and na‘ural
ability is a big help in raising 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 success. No woman with
a good poultry plant need ever fear the future, for she is amply provided for.

MADE OVER $1,000 ON
200 HENS

“T; do enjoy your les-
sons so much and better
still. do I enjoy seeing
better stock raised each
year, that being the re-
sults of the lessons I
have taken. I want to
tell you what I did with
200 hens and pullets this
year by following your
instructions on feeding
and housing, as well as
mating. All together
from the sale of eggs,
baby chicks, broilers,
cockerels and pullets I
sold -exactly $1,324 62
from the first of Janu-
ary till August 1st and
my feed bill was $322.99
for the same length of
time. The eggs alone

amounted to $490.92 be-
sides the 276 see! set Student No. 191178—Mrs. Chas. Rooks, Ohio. Won

in the incubators T prize for 100 per cent hatch, several thousand
have over 600 young competing Our lady students make
chicks from one to elev- good and make money.

en weeks old and allare
doing fine. I know my success is due to the knowledge I have gained from your
books and I would not part with them at any price.’’—Mrs. Chas. Rooks, Ohio.

Page Ten

AMERICAN POULTRY SCHOOL, KANSAS CiTy, Mf.

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. .

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.

GIRL WINS PRIZE, CUP AND RIBBON

“T expect you know I have won a first priae, cup and ribbon, at the Con-
test. I will give all the credit to The American Schcol of Poultry Husbandry,
as every time I wanted to know anything I either asked you or went to my
school books for it. Would you kindly design me a letterhead and envelope to
write on and send it to me?’—Frances Mansfield (14 years old), Indiana.

SCHOOL GIRL CLEARS
$1,592.65

“As I am one of your
Poultry Students I wish
to write you telling you
of the many ways i1n
which we have made the
price, of our course. I
am a farmer’s daughter,
fourteen years of age.
We started the first of
January with 500 Single
Comb White Leghorn
hens. We lost about 25
before we got your
course. We lost them
by wrong feeding. This
year we fed according
to the course, aS near as
we could, and the result
was our hens have just
now slacked up on their
egg production. I am
sending you the report
of our record for this
year, from January list
toy ‘October™ sistas iis
shows the cash income
only, as we do not keep
a record of eggs con-
sumed at home:

Hess) Soldeas ace $1,883.10

Poultry soldo oa. 178.40

Total sales...$2,061.50

Student No. 283358—Virginia A. Kober, Missouri. Four- Feed cost...... 468.85

teen-year-old girl produces 3,908 dozen eggs in Net profit......$1,592.65

nine months. We have hundreds of boy and —Virginia A. Kober.
girl students making good raising poultry. Missouri.

FOR THE POULTRY EXPERT, EGG FARMER, OR HATCHERY

There are many branches of the poultry business that offer great
opportunities for money making. We can make a poultry expert of you
so tha’ you can successfully breed and specialize in Standard Bred poultry;
keep hens by the thousands; manage poultry farms; engage in the day-old
chick business; become a specialist in incubation, feeding, farming, housing,
selling or shipping: conducting a commercial hatchery and dealing in day-
old baby chicks; do extension work for State and Government Institutions;
or obtain some one of the hundreds of good paying positions that are open
for poultry experts. We can train you so that you are certain of success,
no matter whether you engage in the business for yourself or fill a position
for some one else.

Page Eleven

OUR RECORD SPEAKS FOR ITSELF

STUDENT OPERATED GOVERNMENT’S LARGEST FARM

A. E. Anderson of Bellingham, Wash., is a graduate of this School.
After completing our course he was called upon to establish and operate
the largest government poultry farm in the United States. He was with
this farm for three years and did his work in such a creditable manner that
he was called to the Missouri State Poultry Experiment Station for a year.
He has recently been with the Extension Department, Washington State
Agricultural College. Mr. George R. Shoup, Poultryman in charge Poultry
Depar.ment Washington Experiment Station said that ‘‘Mr. Anderson is the
best informed poultryman by far that has visited this section this year.’’

Our Graduate, Mr. Albert E. Ander-
son, giving poultry culling demonstra-
tion in the State of Washington.

Mr. A. T. Flagg, County Agent, Lewis County, Washington, said in a circu-
lar sent out advertising culling demonstrations that ‘‘Mr. Anderson knows
the poultry business from A to Z.’’ Mr. Anderson says of this School:

“Since taking their course I have had the privilege of doing a great deal
of building and their lessons on building saved me the cost of the entire
course on a 20x20-foot poultry house. To any one in need of information on
feeding (and most of us are) their lessons on feeding alone will more than
pay the cost of the entire course on a flock of fifty hens, during one year, in
increased production and lessened mortality. During my travels in various
states for the past seven years I have found his methods in successful use
by dozens and dozens of his students who are all loud in their praise of the
school and its methods.

&e

operator, and not on the information at
hand.’’—S. E. Hostetter, Virginia.
SAFE GUIDE TO ALL
“As I now have finished my Course
with your school, I wish to say that
the cost of the Course does not begin

SINGLE LESSONS WORTH COST
_ ‘I_am satisfied with the Course just
finished. The Course is very interest-
ing and there are single lessons worth
theMentire cost “of! the. Course>==bD, J.
Kieldsing, West Virginia.

EARNED AND LEARNED
_“T desire to thank you for the splen-
did Course in Poultry Husbandry which
I have just finished. I feel that I have
received more _ practical knowledge
from your Course than f£ would from
some college and it did not cost one-
tenth as much. In fact, I earned ana
Saved money while I was taking your
Course. The last lesson is worth the
price of the whole Course to anyone.”
—Weldon Wheaton, Ohio.
VERY THOROUGH INDEED
“Your Course in Poultry Husbandry

is very thorough indeed, and after
completing this Course, Success or
Failure will deperd entirely upon the

Page Twelve

to represent its true value. You surely
will never be accused of obtaining
money on false pretenses. It is a thor-
ough Course and standing out all
through it are the caution signals—
the practice of economy—the small be-
ginning and expanding.’—C. L. Frost,
Tllinois. -
BETTER THAN COLLEGE COURSE
“T am better prepared to make a suc-
eess of the poultry business than I
would be had I spent three years at
the State Agricultural College. I have
Leen well paid and sorry that it is end-
ed. It 1s complete as possible and
worth many times its cost.’—Wm. Mc-
Neal, Iowa.

AMERICAN POULTRY SCHOOL, KANSAS CITY, MO.

Student Ne. 216—J. M. Grant, Indiana. This shows the result of his culling work.
Many of our students make $10.00 to $25.00 per day above expenses
eulling farm flocks.

CULLED OUT SLACKERS AND POOR LAYERS

“Enclosed you will find the photographs of a flock of birds which I culled.
and which were photographed by the County Agent, Mr. Hummel. Mr. Hummel,
when his attention was called to this, said it was the best that he had ever heard
of, and asked to be permitted to photograph the result, which you can see. This
culling was at the P. A. Edward’s farm one mile south ‘of South Whitley, Indiana,
and was done by myself, a graduate of your School. Mr. King, the attendant,
said he wanted every non-profitable fowl removed from the flock. The result
was I culled out 207 of the flock of 447 hens. Mr. King kept the 207 fowls for
fifteen days before selling them. The 240 hens layed 396 eggs, while the 207, or
almost half of the flock, layed 13 eggs. Does education pay during these times
when the price of feed is almost out of reach of us?—J. M. Grant, Indiana.

Our faculty consists of men who have made a success in every one of
the branches of the business mentioned above. They know the reason for
successes and failures, and they put you on the road to certain success, no
matter which branch of the business you undertake. Our faculty is not com-
posed of a lot of impractical, out-of-date, theoretical poultrymen who have
never made a success of the business for themselves, but they have all stood
the acid test in their particular line and they offer you the benefit of experi-
ence and training that you can get from no other school-in the world. We
are familiar with the climate and problems of the Eastern and New England
poultrymen, and we have spent months with the egg farmers and poultry
raisers of the Pacific Coast. We have studied and solved the problems of
the poultrymen in the cold climates of Canada as well as the warmer states
of the South. We have men on our faculty who have produced poultry
successfully in every section of the country, North, South, East and West,
and we know the needs of every one of our students. This course and our
personal service are worth hundreds of dollars, and in many cases thousands,
to our students.

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 in-
quiries for competent poultrymen every year. The demand is far greater
than the supply. No other branch of agriculture offers such great oppor-
tunities. At the present time not one man in a thousand who claims to be
an expert poultryman is one who can raise poultry successfully in large
numbers, and therefore you hear of many failures. We cannot recommend
‘such men to good positions. If you wish to secure a good paying position,
prepare for success by enrolling in the American Poultry School. 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:

Page Thirteen

PouLTRY RAISING IS SIMPLE,

BUT You Must KNow How

ee Se
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.

MANAGING 700-ACRE FARM

“Upon receiving your letter I wrote
as you sugyzested, and asa result I will
jeave here in u 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, Illinois.

PGSITION WYEH FEED MANU-

FACTURER

“T have one thing to be thankful for,

ard tkat is the day that I enrolled for

your valuable course I have secured
e position here with the largest man-
ufacturer of poultry feeds and I have
had great suecess.’’—C. A. Evans, Brit-
ish Columbia.

CARING FOR 10,000 HENS

“T have secured employment on a
commercial egg farm which has about
10,00G head of poultry. I am pleased
more all the time with the Course.”’—
Dan Knowles, California.

EQUALLED BY NO OTHER SCHOOL IN THE WORLD

Our lessons cost more to print than those of any other correspondence
school 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 were written by men as well qualified to teach this subject. We sell
our course for less money and we guarantee that it contains three times
as many printed pages, five times the illustrations, and ten times more
down-to-date, tested, proven, helpful facts and methods than given in any
other course or correspondence school in the world.

7
FACTS ABOUT THIS SCHOOL

Learn at home. Not theory, but positively proven

Direct personal help. methods. f

Students in 48 states. i 2

And 19 foreign countries. Newest, best, most complete in-
: struction.

Experts to guide you.

Hundreds of illustrations. Largest staff of competent in-

Has stood the severest test. structors.

The oldest Poultry School.

Your own success guaranteed.
Backed by 25 years experience.
Seven years successful existence.
Cver 27,000 prosperous students.
Instruction covering every subject.
Brings out the best there is in you.

Used and recommended by 27,000
pleased students.

More poultry students than all
other poultry schools in the world
combined.

Prepared thousands for good posi-

Nearly a million dollars in tuitions tions, better salaries, and increased
paid.

profits. Can do the same for you.

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 half as much as we give. No school backs up its course by so broad
a guarantee. If you are not satisfied—if you think you have not gotten
many times value received, your money will be cheerfully 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 of your poul-
try 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

Page Fourteen

AMERICAN POUBPRY SCHOOL, KANSAS City, Mo.

for loss is too great for you to start without knowledge unless you have
money to waste buying experience. 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 advantage, 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 was founded in response
to a rapidly increasing demand for down-to-date, practical 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 devoted ex-
clusively to Poultry. Its Course in Poultry Husbandry is not a ‘“‘side line’’;
it is the sole business of the School. The Correspondence Course offered by
the American School of Poultry Husbandry is the most complete and prac-
tical offered to the public. This we guarantee. You to be the judge.

The courses here offered give you in fifty-three lessons practically all
that you could get in a four-year college course, and: also tenders the per-
sonal assistance and advice of a staff of poultry specialists 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 through
personal letters from the world’s best experts and most successful poultry-
men.
CORRESPONDENCE INSTRUCTION VS. RESIDENT PLAN

It behooves the individual considering enrolling for some correspond-
ence course to carefully investigate before investing his 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 themselves
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 sal-
vation. The instruction given by mail should be the same as that. received
in the class room—differing only in the method of conveying same, and in
the handling of the student. The student pays only for the actual instruc-
tion received, and can utilize his spare time, continuing to earn a living in
the meanwhile, and can progress as rapidly or as slowly as desired 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, including text-books.
At a resident school, besides the tuition, you have room and board, incidental
expenses and must also buy expensive 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 handicap.
He stayed up half the night to study. He said, “Instruction by correspond-
ence 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 inamine. He said, “I’ve often thought if I could have

Page Fifteen

START TOD hy BUT S 7) AR Tt Ri.¢ at

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 him-
self so because of ambition and determination to improve his time by read-
ing 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. Some people have a mistaken
idea that you are compelled to graduate from a University or Agricultural
College to be an educated or successful man. It might be well for you to
remember that many of our famous men were once poor boys and never
had a college education. A good education is desired and you should strive
to get it, but—

Thos. A. Edison, our greatest inventor, gives valuable advice which is worthy
of your consideration. An article recently published in a leading newspaver
stated that the average cost of the Senior Class at a leading college is $4,076.00.
Most people can’t afford to pay the cost of such a course.

THESE MEN HAD NO COLLEGE EDUCATION

Thomas Edison, our greatest inventor; Abraham Lincoln, our greatest
statesman; Commodore Vanderbilt, who gave us our railway system; Horace
Greeley, our greatest journalist; Walt Whitman, 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.

The late President Harper of the University of Chicago summed up the
situation in these often-quoted words: :

“The work done by correspondence is even better than that done in
the class room.

“The correspondence student does all the work himself. He does
twenty times as much reciting as he would in a class where there are twenty
people. He works out the difficulties himself, and the results stay by him.
In resident work, with the teacher at his elbow the information comes easily
and quickly and often goes just as quickly.”’

Page Sixteen

AMERICAN POULTRY SCHOOL, KANSAS CITy, MO.

The late Ex-President Roosevelt once said:

“T look upon instruction by mail as one of our most wonderful and
phenomenal developments of this age.’’

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 thousands, were never better. You need preparation,
even to handle a 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.

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 poultry position or you will be in a position
to succeed for yourself. 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 Amer-
ican Poultry School students are reporting promotions and greater success
with their poultry and that we are saving them from many costly mistakes
and helping them to make money since they adopted our methods.

Abraham Lincoln said: ‘I will study and get ready and maybe my
chance will come.’’

Page Seventeen

ANUNBALANCEDRATIONWASTESTOOMUCHFEED

Here Is What You Get

Tine COMPLETE Correspondence Course in Poultry Husbandry given by

this School consists of fifty-three profusely illustrated and carefully
worded lessons, covering thoroughly and practically every phase of the
poultry business. Each book is a complete reference volume of 64 to 140
pages, profusely illustrated, carefully printed, durably bound. The ques-
tions are graded and returned with a personal letter commenting on the
answers, giving advice, etc. These personal letters alone are well worth
the price of the entire Course. No student is required to pass an examina-
tion 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.
Ist—COURSE A. A complete, practical Home Study course of instruction in

Practical Raising and Breeding, given by mail and studied at your convenience.
Consists of 38 lessons prepared by some of the world’s leading poultry experts.

COURSE B. A Judging and Breeding course which covers fuily in 25 com-
plete lessons the entire subiect of Judging, Breeding and PeiserasS for exhibi
tion as well as egg production qualities.

COURSE C. A combination of the Courses A and B, which consists of 53
lessons as above outlined.

2nd—TWENTY-TWO OR 27 BOOKS THAT ARE YOURS TO KEEP. All the
books and lessens required in the ccurse are furnished free. Books of priceless
information and which, if bought separately, would cost more than the price of
the course These books include the lessons and give you a complete poultry
library. Each one is fully illustrated and covers its field.

3rd—A FREE MEMBERSHIP itr. the Perscnal Service Department of the
School. This membership entitles you to personal help and assistance in over-
coming any troubles you may have. One letter of special advice covering your
own trouble may well be worth the price cf the ccurse. In fact, manv students
say they have more than gotten the nrice of the entire course out of one letter.
This service is free for life.

4th—F REE SERVICE FROM OUR EMLOYMENT DEPARTMENT. We have
a large number of calls for trained noullrvmen to run large poultry farms, at sal-
aries from $1.200 a year up to $5.009. and even more. If you want such a posi-
tion our Employment Department will ke glad to help you without charge.

5th—INDIVIPUAL AND PERSONAL INSTRUCTION. When the student’s
-examination is received it is carefully examined, criticised and graded by an
expert, then returned with such personal criticism, counsel and advice as we feel
is necessary. Our staff is ready at all times to furnish unjiniited personal advice
and solution of problems for our students.

6th—DIPLOMA. On completing the Course and earning the required per-
centage the student is entitled to a diploma certifying his proficiency.

Tth—A. P. S. COACHING. Even after you have completed our Ccurse of
Instruction we continue individual coaching and without time limitations, until
the student is satisfied and successful. The Course is designed to meet your
personal needs. You are certain to be pleased and benefited.

Sth—YOUR MONEY RETURNED IF YOU ARE NoT SATISFIED.

WHAT WE TEACH

The course of lessons of the American Poultry School covers every phase
of the subject. It is a complete education 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
and 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 agricul-
tural 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. This course is sucessfully used and recom-
mended by 27,000 students in 48 states and 19 foreign countries. This is
the ret evidence that there is no other school or course in the world equal
to this.

HOW LONG DOES IT TAKE?

You can complete the Course in two months to one year, if you ‘spend
a reasonable amount of your spare time studying daily. You begin to get
immediate benefits. We outline your work and give you a method that you
can immediately put into practice so you get immediate benefits. You don’t
Page Highteen

AMERICAN POULTRY SCHOOL. KANSAS CITY, MoO.

have to wait a day after you start our course. However, you are. given
unlimited time in which to complete the Course, if necessary. When
finished this course will completely equip you for a variety of positions, in
case you do not care to go into the business for yourself. You will be
equipped for positions on large poultry plants, teaching, lecturing at farm
institutes, poultry journalism, and other branches of the business. The
demand for trained workers in evcry branch of the industry is far grea_er
than the supply.

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 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
American Poultry School Course is several times as valuable and helpful
as some other which costs you about as much as ours, we will give you
the American Poultry Sschool 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 Husbandry.

Some Correspondence Schools offering Courses in Poultry Husbandry
have simply taken a $1.50 poultry book and divided it into eight or ten
pages to a lesson, and charge from $25.00 to $40.00 for such a course; others
take a $1.50 out-of-date poultry book and sell it to you for $15.00, with

Partial view of U. S. Government Poultry Farm near Washington, D. C.
The resuits of the work done at this farm and experiment station are available
to our students

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 American Poultry School’s Complete Course con-
tains fifty-three complete lessons that have just been written and published
for the first time; there are over two thousand printed pages and about one
thousand drawings and halftone illustrations. These books are being con-
stantly revised and improved. We try to keep in constant touch with the
latest and most important developments at every Experiment Station in this
country. If you will compare these courses you will take that offered by
the American Poultry School.

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 you 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. , Page Nineteen

A. S. P. H. MEANS A _ S(AFE)

P(ATH) TO H(ENOLOGY)

HERE IS THE UNSOLICITED TESTIMONY OF STUDENTS WHO HAVE
COMPARED OUR COURSE WITH OTHERS AND WHAT EACH
HAS. TO SAY ABOUT THE AMERICAN POULTRY SCHOOL
COURSE AND OUR PERSONAL SERVICE

FAR SUPERIOR TO OTHER COURSE
“T have been out and compared your
lessons with those of another noted
Correspondence School, and must say
your work is far superior in every re-
spect.”,—Amos S. Jones, Kansas.

CHANGED HIS MIND

“Mr. Quisenberry, I always made fun
of Correspondence Schools. While at
college 1 thought that no one but a
fool would take a Correspondence
Course. Your Course has. entirely
changed my ideas along that line; I
now helieve that a good Correspondence
Course is the best training that a per-
son can have. While at college I
studied mostly to vass in my exam-
inations; today I am studying to leara.”
—Your Student, Alfred LaGrandeur,
Wisconsin.

OUR LESSON BETTER
“T looked over some of the lessons of
the ————— SeCnoolw es YOULL mMessoOnmon
‘Poultry House Construction’ is far
ahead of anything they had.’’—Edward
W. Putney, New York.

INCREASED FLOCK AND MADE BIG
PROFIT

“We have completed and put into
practice your Complete Course in Poul-
try Husbandry and know its benefits.
Below is what 75 hens and pullets did
for me during the past year when I
used your methods:

200 select hens and pul-

LEESUE@? S255 0Rere 2 nan $500.00
Poultry products sold.. 293.25
Poultry and eggs used

OVP OOG | Matancieceneteys 00.00

Motaleinecomier soenise $893.25 $893.25
Feed for 75 hens @ &%&e

per hen per year..... $140.00
Feed for 125 chickens

LONE OR AVIS: oe) crest eer ota 5.00
Losses by death and

Zi(COUG Ken ali eee cna at core eames 20.00
VMaalWwer Or old srocke.e. 150.00

MotaAlweexpenise = se... $385.62 $385.62
ING tens Odelity Wee cl om creeerecce < $597.63

“We sold the cockerels at broiler age
and had about 150 pullets free of cost
UD tOMmucnat ase. UNO, (So @bada dor you
think, when you consder that the flock
was kept under just average farm con-
ditions, and only the second year of

WOULD NEVER PART WITH
COURSE

“T have a flock of White Wyandottes
that lay at the age of five months,
raised the ‘Quisenberry Way,’ which
makes every hen pay. I am very much
pleased with the books I have received
from you. for they are of such great
help and of such great value to me that
I would never part with them.’’—Mar-
tin Krohn, Illinois.

Page Twenty

scientific methods as per the ‘Quisen-
berry Way’.’—A. C. Bevis, Ohio.

NO UNNECESSARY WORDS—EVERY-
THING OF REAL VALUE

“Your 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 say Iam agreeably surprised is put-

one it mildly.’’—wW. Fitzer, New
ork.

BEST IN WORLD
“I believe the American School of
Poultry Husbandry the best Corre-
spondence School in America, and that
means the best in the world.’—T.
Schaibly, Pennsylvania.

VALUES COURSE AT $1,000.00

“When I thought of taking your
course it seemed a little high in price,
inasmuch as I had taken a poultry
course in another school, but ask your
pardon, for I am willing to pay you
all you ask for it J think sr haverre-
eeived value worth $1,000.00 or more,
and I am in the height of my glory that
I took your course.’’—William B. Sut-
liff, Pennsylvania.

UNEQUALED BY ANY OTHER
SCHOOL
“T 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 Go 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. I
ean truthfully say that I owe. this
success to knowledge gained by study-
ing the course from the A, S.”—E.
A. Rossman, New Jersey.

WANTS BOTH COURSES
“Please inform me how much it will
cost me to take the Judging Course. I
have received se much benefit from the
Practical Course that I would like to
take the Judging Course also.’—Stan-
ley Igoe. Ohio.

HAVING FINE SUCCESS

“T think your Course is the finest
thing of its kind in the- universe. I
would not take $500.00 for what I al-
ready have learned Since taking your
Course I am having fine success and
am going into the business more ex-
Oklahoma.

tensively.’—R. D. Miller,

AMERICAN POULTRY SCHOOL, KANSAS CITY, MoO.

U.S. GOVERNMENT ADOPTS AMERICAN POULTRY SCHOOL COURSE

HEN the U. S. Government War Department was looking around for
W a course on poultry husbandry to use in its vocational training de-

partment in reclaiming soldiers, who were stationed at the U. S.
Disciplinary Barracks at Fort Leavenworth, it chose the course of the
American Poultry School. These young men are trained in poultry raising,
dairying, farming, mechanics, factory work and other vocations.

In connection with this Barracks there is maintained the largest Government
Poultry Farm in this country. They have hbrooded as high as 45,000 chicks at

One of 21 large houses on the Government Poultry Farm at Fort Leaven-
worth, where the course and methods of this School are used. This is a
Government institution and is one of the largest and best poultry farms in
the world. This School co-operates with this farm and our students get the
benefit of facts and information developed there. It contains many houses
like the above, besides much other equipment of the most modern kind.

one time and had as many as 35,000 laying hens They have 21 houses over 200
feet long, each accommodating 1,700 lavers or over 5,049 baby chicks at broodin:
time. The work on this farm is under the direction of Judge John Zimmer and
Major Polk. These soldiers are being taught to raise poultry the “Quisenberry
Way.’ There are 1,500 to 3,090 soldiers at this Barracks at one time.

When this farm was first established, the Government called on a graduate
of this School to superintend the hatchery, rearing and building and he: remained
at the farm until employed by the Missouri Experiment Station in a similar po-
sition. Our course satisfies no matter by whom or in
what way it is used. It is endorsed and recommended by
the highest authorities in ail parts of the world.

—— = pS TE eee,

IS A WONDERFUL SCHOOL

ot eR RS Ne ETE

“T work for the government during the day, but I
am wlling to do all that I can to help you and further
advance the good work of your wonderful School. I
must say the books I have had have done me a lot of
good. I am talking and trying to persuade others who
have lately bought homes to take your course. I shall
always speak a good word for you and your valuable
School,’—James W. Garnett, Maryland.

Page Twenty-one

NE Sa Soh) A IE CUS C0429 BE GE Oem Meg ORM g

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 American Poultry School to get the best practical
information in our course that it is possible for us to obtain. Many institu-
tions 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. tudents of the American Poultry School
will find our course extremely practical and only methods recommended that
have been tried out and found dependable.

SUPERIOR TO UNIVERSITY COURSE
“As a preface, I may say I have been

not availed myself of the privilege to
write for any information, because the

asi hie : rears. O lesscns are easily understood and cover
ety. Gee pares he ead AD a _ the subjects.”—J. A. Wilkens,, Ohio.
Providence of. Alberta ~ Course: but COURSE OF INSTRUCTION UN-
never found exactly what I wanted.

BEATABLE
‘“T am a.fraduate. in Poutiry Hus-
bandry of the University of ———————,
but want you to know for real knowl-

The first five lessons are far superior
to either of the University Courses I
mentioned.’—T. R. Moss, California.

FONDEST HOPES FULFILLED

“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. P. S. You have: fulfilled
my fordest hopes this past year, and I
want to be grateful and acknowledge

edge of most use to the practical man,
your Course of Instruction is unbeat-
able. Everything you send me is ab-
solutely the best of its kind.’—J. S.
Wheeler, California.
EASY TO LEARN BY MAIL

“Your course is sure fine. Would
not take anything for it. Have had
fine success, alid you sure can learn
by mail just as easy as going to an

it. The Jessons are clear and .concise, Agricultural Ccllege if you enroll in
easily understocd and with plenty of the right school, and I think the A. LP.
time to study and practice. I have S. is the best.’’—Geo. Mann, Arkanses.

IF WE CAN’T HELP YOU, WE DON’T WANT YOUR MONEY

We could give you a lot of ‘‘hot-air’’ stories about the wonderful 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 noth-
ing 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 ask you to enroll.
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 necessary for you to give up a good position or to sacrifice your income
or your present business to take this Course. You can get just about as much
training and information from the American Poultry School Course 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. Quisenberry 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 that is equaled by no other school,
university or college in the world.

Page Twenty-two :

ANGER CAN, POULTRY SGHOOL,.KANSAS City, MoO,

Personal Service Given Each Student

HERE IS WHAT SOME OF OUR STUDENTS HAD TO SAY ABOUT THE
PERSONAL HELP GIVEN THEM

VALUED BEYOND ANY SET PRICE

“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 suc-
cess of the A. P. S.’’—Robt. Maguire,
California.

PERFECTLY SATISFIED WITH
COURSE
_ “Wish to say that I am perfectly sat-
isfied with your course and kind treat-
ment. I sincerely hope the completion
of my course will not be the end but
the very beginning of our acquaint-

ance.’’—F. J. Clovel, Colorado.
PLEASED WITH PERSONAL AT-
TENTION

“TIT was highly elated at your per-
sonal atten::on to my lessons and per-
sonal inquiries, as that is something
quite unusual in most correspondence
schools ’’—A. S. Davis, Alaska.

SUCCESS FOLLOWED PERSONAL
INSTRUCTION

“Your personal service is most val-
uable. I wrote you about my sick
hens and followed your directions sent
me in your personal reply and have
not had a sick chicken since.’’—Henry
Rentner, Illinois.

BEATS ANYTHING HE EVER
STUDIED

“T wish to state that Iam more than
satisfied with the instructions that
you have furnished me, sc much s0,
that words really fail me when I try
to tell you. Lf -wish*to’ say that it has
been a great pleasure to me to be a
student of your school—your methods
of teaching are fine—that lesson on the
Prineiples of 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 hun-
dred vears.’’—Chas. N. Metz, California.
FACULTY WORTHY NAME OF “GEN-

TLEMEN”

“T wish to sav 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 Rod-
kin, Colorado.

A. P. S. SYSTEM HAS THEM ALL.

BEAT

“Thanks for your prompt answer to
my personal questions. I have tried
other systems: while some are veryv
good, the A. P. S. has them all beat.”
—Will A. Piper, Iowa.

MADE A SUCCESS OF THE CHICKEN
BUSINESS
“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, laber, interest on build-
ing, ete. This March I started with
6.000 baby chicks that are now seven
weeks old and they are the finest look-
ing lot I have seen anywhere around

the country. Full feathered and as
slick as wax. My roosters are crow-
ing at five weeks old and some of the
pullets are beginning to sing. Thank-
ing you for the many favors. Sincere-
ly yours.’—Mrs. A. F. Leight, California.

NOT A MONEY GRABBING INSTITU-
TION

“Just received your letter and Grade
Certificate for my last examination.
I must say that I am more than satis-
fied with the way you watch the little
mistakes 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. P. S. 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, Ohio.
APPRECIATES PERSONAL LETTERS

“T assure you I appreciate very much
your personal letters, etc., and person-
ally. 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
buildings.’—M. A. Schmidt, Minnesota.

COURSE OF GREAT BENEFIT TO
HER
“T hope that I can repay you for all
your kindness. The course has_ been
a great benefit to me.”—Mrs. D. Louis
Rush, Missouri.
MORE EGGS AND MORE PROFITS
“Your course in Poultry Husbandry
is so thoroughly scientific and correct
that we have been greatly benefited
since enrolling in your school. Your
lessons have preventéd us from using
haphazard methods, as we have so oft-
en dcne 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 Sci-
ence of Feeding,’ are worth the price
you ask for the entire course, to say
nothing of the benefits the students re-
ceive by your voluntary letters of cor-
respondence.”’—Mr. and Mrs. A. H. Bul-
lis, Oklahoma.
A, 8S. P. H. RUN TO ASSIST STUDENTS
“T wish to thank you very much, Mr.
Quisenberry. for the kind letter you
sent me, as it has helped me very much,
and now believe more than ever that
the American School of Poultry Hus-
bandry 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
any one who is willing and anxious to
learn how to Keep poultry in the most
thorough, practical way that I be-
lieve it possible to do.’—Wm. Naab,
New Jersey.

Page Twenty-three

Be SURE *’YOU’* ARE RIGHT "THEN Go- AHEAD

You Get a Complete Poultry Library

‘THESE GREAT BOOKS

SRE BESET Ee Baza
3

2

ARE YOURS TO KEEP

THEY ARE FURNISHED FREE WITH EACH HOME STUDY COURSE

Don’t take our word for it.

Read what our students say.

Compare

these books and lessons with any other course in the world. Get our per-
sonal service and help and if you do not say that we give you far more
for your money than any school in existence, we will gladly refund every
cent of your money and our course costs you nothing. Can we make it

stronger?

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 a case 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 we offer it, cannot afford to raise chickens, even in a small way.

CAN NOW BREED PRIZE WINNERS

“Tam glad to tell you of my success
this season with my Royal strain of
B. P. Rocks. I have been to three
shows and won twenty-three rbbons,
thirteen of them being firsts and eight
seconds. I am mighty proud of my
birds and have not been able to supply
the demand for both breeding birds and
hatching eggs. I can say also that I
would not feel safe with such fine
birds without your course as a guide.
The book on Diseases alone is worth
all the course cost me, and I feel that
my success in the show room is due to
knowing how to feed and condition my
birds, which I learned from the ‘Quis-
enberry Way.’ It might also interest
you to know that I have more than
paid for my course culling hens for my
neighbors, besides having the pleasure

Page Twenty-four

IT can also get more
eges by feeding the ‘Quisenberry Way’

of culling my own.

than my neighbors do when feeding
egg tonics. It has paid me big to take
the course.’—J. E. Colegrove, Kansas.

AMERICAN POULTRY SCHOOL, KANSAS CITY, Mo.

Cost Small—Terms Easy

HE VERY lowest prices at which American Poultry School 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 enclosed enrollment blank gives yeu the lowest price
that it is possible to make for this course and for years of personal aid.

WHY MAKE MISTAKES AND SUFFER LOSS?

It is a mistaken idea that many people have that any one 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 training 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
immediate practice. The loss of a single brooder of chickens, the destruction
of a single incubator of eggs, the waste of feed, shortage in winter egg-pro-
duction, improper mating, death from disease of only a few fowls, unneces-
sary 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 Poultry School. Then why
run the risk or take the chance of failure? Why not let us try to help you
make success more certain?

ENTERPRISES OF THE SCHOOL

The American Poultry School-—an efficient Course in poultry huskandry
by the correspondence method by which students in every state in the Union
and nineteen foreign countries are being supplied with valuable and dollar-
saving information.

The American Poultry Experiment Station—a well equipped experi-
ment 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.

American Poultry School Demonstration 10-Acre Model Farm—wWe have
demonstrated that a one-man five or ten acre farm can be made a paying and
highly profitable enterprise. One of our demonstration farms is that of
Professor C. T. Patterson at Springfield, Missouri, who is one of the in-
structors of this School. Here we show one of the best arrangements and
most convenient plans for a ten-acre farm. He is also demonstrating the
best method of handling same. He also has a city lot plan in operation on
this farm to demonstrate the best arrangement of houses and yards for city
lot poultry raisers. This is a practical demonstration breeding farm.

During the past year Professor Patterson produced a flock of Leghorns
which averaged 218 eggs in twelve months. This was nearly three times the
eggs produced by the average farm flock. These birds won sweepstake prizes
for the best exhibition birds at various shows. That is combining utility
and beauty in accordance with the methods which we teach.

The American Egg Laying Contest—Where hundreds of valuable hens
are sent in by students and by the general public to be trap-nested, scored,
registered and tested for White Diarrhea.

Page Twenty-five

It’s YOUR FAULT IF YOUR HENS DON’T LAY
ANTS 28 SQUUE <R D a

MONEY BACK IF NOT SATISFIED

F, bana student who enrolls in the American School of Poultry Hus-

bandry 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 make his complaint in writing and must give the
American Poultry School 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 dn opportunity to make the
same satisfactory to you.

We have thousands and thousands of poultry students in forty-eight
states and nineteen 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.

4 Um

PS

OUR MILLION DOLLAR IRONCLAD MONEY BACK
BANK GUARANTEE

E say “A Million Dollar Guarantee” because we
\X/ have sold nearly a million dollars worth of poul-

try courses and they have all been sold under
this “money back” guarantee if not satisfied. If we can
please and benefit 27,000 others, we ought to be able to
please you. Also, the K. C. Terminal Trust Co., a mil-
lion dollar bank, says: “The American Poultry School,
of which Mr. T. E. Quisenberry is President, is a regular
depositor with this Bank, and has set aside a reserve
fund for use as a guarantee of satisfaction to their cus-
tomers.” I am so confident of our ability to train you in
such a way that your results and profits will be in-
creased threefold, that we guarantee to refund every
cent of your money upon request from you if you are
not pleased when you have completed this Course. If
you want the gurantee stronger, you can write it your-
selj. We feel that you are going to make a big mistake
if you do not send in your order immediately for our
Home Study Poultry Course and let us send the first
lot of books and lessons to you, so that you can begin to
get personal help and advice. Do not delay.

AMERICAN POULTRY SCHOOL, :
sp Kanss City, Mo. T. E. QUISENBERRY, President. Ags

Mitr EeawNn POULTRY SeGroon, K ANS AS TCI4y ire

OUR UNEQUALED FACULTY

Tin LIFE, spirit, standing and value of any institution depends, abss-

lutely, upon the'men who conceive, control and operate that institution,

and this is especially true of any institution of learning. For this rea-
son we feel that it is best to make you acquainted with our faculty and offi-
cers 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 weil 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.

No other school of this kind has men of equal ability and experience
associated with it. Nowhere can you find a school with so many of the
world’s greatest poultrymen associated together for the purpose of imparting
their knowledge to their students. They are not theorists, they are not
“small frys,’’ they are not ‘has beens” or ‘‘would bes,’’ but they are men
who do things in a big way and never undertake anything without making
a success of it. They are all self-made men. They have come from the
bottom up. Each has spent thousands of dollars in learning what they offer
you for a few paltry dollars.

We don’t ask you to take our word that these men stand at the top.
Read and study the life and accomplishments of each. Compare them with
any other school in the world. There was never such a body of men gathered
together to safely and wisely direct its students to certain success.

One of the world’s best authorities on the subject and one of our greatest
editors recently said this in speaking of three members of our faculty:

‘“‘Candidly, I do not think there are three other such men living today.
I do not feel that any one of them could be replaced by a better man, so far
as my knowledge goes. Prof. Harry R. Lewis, representing the metropolitan
poultry and egg district of the Atlantic Coast. Mr. , representing com-
mercial egg production on the Pacific Coast, and Mr. John H. Robinson serv-
ing your School as the world’s present highest authority on poultry breeding
problems as a life-long student of this vital phase of poultry culture.

‘Prof. Lewis is deservedly popular in the East, has proved his unusual
ability by the authorship of popular text books on poultry subjects and is
probably the best liked man in this field along the Atlantic Coast at this
time. He is also a distinct leader with the instructors and investigators in
poultry husbandry.

‘With the possible exception of Prof. Dryden I would judge that your
advisor stands highest on the Pacific Coast. Therefore, I feel that you have
secured the best man available. A man, who is at the head of a successful
plant carrying practically 10,000 layers, with 2,700 of them under trap-
nests and who has produced and owns today more 300-eggers than any other
man on earth, is the right sort of material to place the strength of your
faculty above that of any other school now existing or possible to create.

“Believe you know what I think about Mr. John H. Robinson as a
student of poultry culture. Have good reasons for believing him to be
the best posted man on this subject that we have with us today, domestic
and foreign. I came to learn what he knows on the subject of poultry breed-
ing based on a study reaching back more than twenty-five years, and his
splendid work during the last two years or more has confirmed my early
hopes and belief. He simply KNOWS and that is an end of it. Some others
think they do, but he DOES.”

All the other men on our faculty are as strong in their particular lines
as these three members are in theirs. Each is a specialist with Prof. Quisen-
berry guiding and directing their work in connection with this School so
that each student gets direct benefits and individual results which are
applicable to his own poultry yards.

Page Twenty-seven

es, bs WoRTH DOING, it’s WoRTH DOING WELL

Personal Service

N ADDITION to having the strongest faculty connected with any poultry
| institution or department in the world, we guarantee to give you personal
service in solving your many poultry proklems such as you can get no-
where else. It is easy to make promises and to use “hot air’ about what
we can do for you, but the best evidence as to what we can do, are doing
and have done is the testimony of 27,000 pleased and satisfied students.
From the lowest to the highest, from the smallest back lotter to the biggest
poultry farm in the world with its thousands of hens we have put them on
the road to success, and changed failure into success for thousands of
them. What has done it—our secrets. our methods, our course, our in-
structors and our personal help, advice and service. If we have helped
27,000 others, we can help you. Don’t be deceived by promises or high-
sounding phrases of other schools. The same things that make a Ford a uni-
versal car, that make a Cadillac and Pierce-Arrow cars of satisfaction and
quality, makes this Home Study Course and Our Personal Service meet the
requirements of poultrymen everywhere. It has been tested, tried and
proven not only by ourselves, but by thousands in all parts of the world.

INSTRUCTION—INSTRUCTORS—SERVICE

These are the three absolute essentials to be considered in securing a
poultry education and they must be considered as one, each being dependent
upon the other. The failure of one means the failure of the other two. This
School is proud of its courses of instruction, and its instructors. It prides
itself upon the service it renders to its students and to the poultry world.

Education is not for one day, nor for a week, nor a month, but for life.
Its essentials are Instruction—Instructors—Service. Where this trinity
exists, the resultant good to the student is not to be measured in mere dollars
and cents and is more than commensurate with the fees for tuition.

In buying a poultry education, your judgement is on trial in such a way
that you can’t afford to jump at conclusions. Don’t be influenced by mere
statements from any school. Take into consideration the length of time
the school has been in business and weigh every point which may have a
bearing on your relations with the school and your future advancement.
Your time is too valuable to be wasted in experimenting with a doubtful
course—get the best—one that has been tested by time and proven a suc-
cess by many thousands of poultry raisers from all sections of the world.
Investigate the course thoroughly before you buy.

A few weeks’ training in the ‘‘Quisenberry Methods’’ is more valuable
from a profit standpoint than an equal number of years of haphazard,
routine, poultry experience.

Never has such a thorough, complete, dependable course on poultry
culture been written as the one offered by the American Poultry School.
There is no other as good. No other has stood the test of time. The great
success made by over 27,000 poultry raisers all over the world proves that
the course is right. The works of Prof. Quisenberry are matchless and in-
comparable. His methods are true and tried. They mean your certain suc-
cess and are an indispensable requisite of every poultry raiser. His personal
service and the service and help of his faculty cannot be equalled anywhere
else in the world. This we guarantee or our course costs you nothing.

INCREASES POULTRY PROFITS

“T 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,

which has for several years been the
source of the best suggestions for
poultry raising. Prof. Quisenberry’s
practical bulletins have been a guide
for the pculiry world. Because of the
reputation he made in this work, Prof.

Editor of Kimball’s Dairy Farmer, Wa-
terloo, Iowa.
GUIDE FOR POULTRY WORLD
“To Prof. Quisenberry alone is due
the world-wide fame of the Missouri
State Poultry Experiment Station,

Page Twenty-eight

Quisenberry was asked to take charge
of the Poultry Department of the Pan-
ama-Pacific Exposition. After accept-
ing, the live stock department was
added to his duties.’—St. Louis Post-
Dispatch.

AMERICAN POULTRY SCHOOL, KANSAS CITY, MO.

One of the World’s Greatest Poultrymen

T. E. QUISENBERRY,
President and Dean of Faculty

HOSE in charge of the American Poultry School are experts in poultry
lines—each a specialist. Hach 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 Amer-
ica during the past decade than Professor T. E. Quisenberry. His work at
Experiment Stations, Colleges, Egg Laying Contests and large poultry and
egg farms; his service as a member of the /xecutive Board of the American
Poultry Association, and other associations; his experience in conducting
the largest poultry shows in America; and 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
Department 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
first hand results of Prof. Quisenberry’s lifetime of experience and investi-
gations, 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

' gense of the word.
solve his individual problems.

INDORSED BY WORLD’S GREATEST POULTRY AUTHORITIES

He takes a personal interest in helping every student

AND

LEADING EDITORS

SUCCEEDED WHERE OTHERS
FAILED

Mr. Quisenberry bravely hitched his
wagon to a star and drove straight cn-
ward! He had faith and vision. We
have been personally pleased to see Mr.
Quisenberry and his associates “make
good,’ doing so with a wide marzin to
spare.

A letter of recent date réveived by
us reports that “at the present time
the American Poultry School employs
regularly ninety-two people in its gen-
eral offices, besides a total of ten feo-
ple devoting their time to the opera-
tion of incubators and the necessary
handling of hatching eggs and baby
chicks in connection with the poultry
farm .and egg-laying contest at the
Leavenworth plant.” <As a further ex-
ample of the success of this institution
we quote this remarkable fact from the
recent letter: ‘As many as 4,090 pieces
of mail in one delivery were received
by the American Pcultry School during
one day last month.’ Each of these
ren has had practically a life long ex-
perience in different important
branches of the poultry industry and
each has met with success in his ef-
forts.
business in both a practical and theo-
retical way and are qualified to give
valuable instruction in the respective
departments to which they are as-
signed. The Reliable Poultry Journal
again congratulates Professor Quisen-
berry and his associates, also poultry
culture in general, on the wonderful
progress this institution is making.—
Grant M. Curtis, Editor Reliable Poul-
try Journal.

In other words, they know the.

GREATEST POULTRYMAN LIVING

“No one individual knows more, has
done more, or has a deeper and wider
grasp of the poultry situation and its
possibilities, than has this poultry
genius, Prof. Quisenberry. Some men
talk; a somewhat smaller class, talk
and think; the third class, act; and real
leaders—whether of men or movements
—are derived from the third class. We
have heard much about Tom Quisen-
berry for years past. His words are
the ripened fruit from a life-time of
thought and a growing-time of action.
As head of the Missouri State Poultry
Experiment Station for years, later in
charge of the Poultry Exhibition of the
great Panama-Pacifie Exposition and
now President of the American Poultry
School. he has undoubtely wielded a
greater influence upon the Standard-
bred industry than any other man liv-
ing. <All honor to him, and all praise
to his unselfish devotion to duty.’’—
Poutlry Item, Sellersville, Pa.

GREATEST HELP TO STATE
“Your resignation will mean a very
great loss to the State, and especially
to those ef us inside the State who are
trying to make a living out of poultry.”
—Rolla C. Lawry, Manager Yesterlaid

Egg Farm Company, Pacific, Mo.

RENDERED STATE GREAT SERVICE

“T 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 wili be glad if you
will call on me.’—E. W. Major, Gov-
ernor of Missouri.

Page Twenty-nine

IF

WE HELP

FIRST AND GREATEST DIRECTOR
“Mr. Quisenberry, you have done a
great work, and done it well. Not 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 lighthouse 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 Topics, Lincoln, Neb.

HELPED EVERYBODY

“Thousands of people outside of your
state will be grieved to hear of your
leaving the great work you have built
up at Mountain Grove. Just the ‘com-
mon people,’ like myself, who have
never known you personally, yet can-
not fail to appreciate what you have
done for Everybody’s Hen, as well as
the Missouri Hen.’—Mrs. Clyde H.
Meyers, Fredonia, Kas.

PRACTICAL HELP FOR POULTRY-
MEN

“You are to be congratulated for the
exceedingly practical way in which you
have assembled helpful ideas for the
poultrymen.’—Prof. James E. Rice,
Professor of Poultry Husbandry, Cor-
neli University, Ithaca, N. Y.

LABORS WIN MEDAL

The Panama-Pacifiec International
Exposition presented Mr. Quisenberry
with a bronze medal at the close of ‘the
Exposition, accompanied by an en-
graved certificate, which reads as fol-
lows: “The Panama-Pacific Interna-
tional Exposition by resolution of the
Board of Directors hereby conveys to
T. E.. Quisenberry, etc., sincere appre-
ciation of his conscientious work and,
ete., gratitude for his unselfish and
continued interest mauifested in the
affairs of the Exposition during, etc.,
existence and in bringing it to such a
successful and glorious close. The Ex-
position directors further desire to ex-
press their hope and wish for his con-
tinued happiness and prosperity.—Chas.
A. Moore, President, San Francisco.”

GOOD AS FOUR YEARS AT COLLEGE

“The American School of Poultry
Husbandry, of which T. E. Quisenberry
is President, is offering efficient in-
struction in all branches of the poultry
business by the correspondence method.
Through its Course this School will
give anyone as practical a Course in
Poultry as anyone would receive in
Four years at ‘collepe. —-Poultry Suc-
cess, Ohio.

OTHERS,

WE! (CAN 1 Bip se 40%

KNOWN THE WORLD OVER

“The citizens and poultry raisers of
the State of Missouri owe much to Mr.
Quisenberry for the great good he has
accomplished fer them, and the mem-
bers of the Mountain Grove Commer-
cial Club, of which organization he is
a faithful member, desire to express
their thanks for the great work he has
done in making the Missouri State
Poultry Experimental Station and
Mountain Grove known the world
over.’—Mountain Grove Commercial
Club, £00 members.

DONE MORE THAN ANY OTHER
AGENCY
“In our opinion the American Poultry
School has done more in favor of the
argument for Standard-bred poultry
through their wonderful experimental
work of the past few years than any
other agency. We have taken more
than ordinary interest in nis reports
because of the well known integrity of
the man behind them.’’—Editor Hallett,
Inland Poultry Journal.

LEARNED, EARNEST AND SINCERE

“Those who have come to know this
unassuming, painstaking, earnest, far-
sighted man are proud to call him their
friend. His sincerity of purpose and
his earnestness are equa! to his learn-
ing. Built the Great Missouri Poultry
Experiment Station; superintended the
great poultry show held at the San
Francisco World’s Fair, and now head
of a great poultry educational insti-
tution.”’—Frank L. Platt, Editor of the
American Poultry Journal.

BIGGER MAN THAN EVER

““Tcom’ Quisenberry is too big a man
for a local job, and now that the whole
country can have the _ benefit of his
help and experience, we expect to see
him become a bigger man than ever.”
Ted Hale, Secretary National Poultry
Show, Chicago.

STATE’S GREATEST FACTOR

“T was reading of your resignation
and want to say that I think the State
is losing a good man: One who has
helped the people more than any Gov-
ernor, Legislator, or political position
of any kind has ever done. These are
simply facts, no boquets. Positions
like you hold ceuld never be appreciat-
ed by the peopie, unless directly con-
cerned like I have been.’’—C. V. Gregg,
Wholesale Egg Dealer, St. Louis, Mo.

WORTH $100,000 PER YEAR

“T. EK. Quisenberry is worth $190,000
a year to tne Poultry Industry in the
State of Missduri.’—Poultry Culture,
Topeka, Kas.

COURSE MADE PROFIT FOR ME

“T bought 300 day-old chicks, built a
building 12x14 feet, Fool-Proof style.
and fitted it with a Newton Giant
Brooder. I only lost 17 chicks, Single
Comb White Leghorns. At eight weeks
I got rid of one-half of the roosters.
They weighed a little over one and a
half pounds at ten weeks. I sold the
rest, averaging one pound and ten
ounces. I now have 146 pullets. I got
them the 20th of April, and they began
to lay the 18th of September. Every
one who sees them says they are the
nicest bunch of pullets they ever saw.
I am well pleased with the lessons.’—
Ross C. Smith, Pennsylvania.

Page Thirty

AMERICAN PouLTRY SCHOOL, KANSAS CITY, Mo.

REESE V. HICKS
Vice-President and Instructor

his 25 years of actual production of poultry in the South, the West,
and the East to the students of this great institution.

He is a licensed judge and a breeder of poultry and live stock with a
life-long experience. From boyhood he has handled live stock and early be-
gan to make a special study of poultry. In his native State, Teinessee, as a
young man he built up a flourishing
live stock and poultry business. His
work and ability attracted attention not
only in his own state, but Nationally.
Because of his activity and ability as a
poultryman and live stock breeder, he
was appointed Deputy Live Stock In-
spector for the State of Tennessee.
Shortly atferwards he was elected a
member of the Executive Board of the
American Poultry Association. In this
capacity he was instrumental in helping
to reorganize the association on a firmer
foundation. Judge Hicks then decided
to take to himself the famous saying, -
“Go West, Young Man.’’ He moved to
Topeka, Kansas, and was connected
several years with the Capper publica-
tions doing editorial work and operat-
ing a demonstration farm.

Ag a man to carefully plan and then
carry out his plans, Mr. Hicks has won
a National reputation. While Presi-
dent of the American Poultry Associa-
tion, he so organized and carried out.
the business of that body that Mr. Hicks’
terms of office were the greatest in in-
creased membership, finances, and pro-
gressive measures of any similar period
of the organization. He was twice
elected President of this great organi-
zation of poultry raisers.

His work attracted such attention for
the broadness of its scope that he was
employed by a prominent Correspondence School in the East to manage and
operate their large demonstration poultry farm, known as the “Million Egg
Farm,” located at Browns Mills, New Jersey. This farm had an incubator
capacity of over 100,000 eggs and sold day-old chicks on a very large
scale, and was one of the pioneer breeding farms to go into the day-old
chick business on a big scale. Over 15,000 laying hens were frequently
carried through the season. A separate farm, known as the “Quality Farm,”’
specialized in breeding birds for exhibition features, and winnings were made
at Madison Square, Boston, and leading shows throughout the country.
Eggs from this farm, literally by the millions, were sold in New York and
other Eastern markets. In fact, stores were maintained in New York City
and Philadelphia for the purpose of disposing of the immense output of
the farm:'in eggs, broilers, ducklings, and other produce. Here Mr. Hicks
for four years had a wide experience in each and every detail of poultry
farm operation. Here, under his direction, eggs were produced by the mil-
lions and day-old chicks by the hundred thousands each year, and as high
as 50,000 chicks were brooded in a single year. Hens were handled for
egg production by the tens of thousands.

AN S Vice-President of the American Poultry School, Mr. Hicks brings

REESE V. HICKS
Kansas City, Mo.

Page Thirty-one

Guna MoRE Los | SAVE FEED

While he was engaged in managing this farm—the biggest poultry farm
in the world at that time—the world war came on and the United States
got into the fray. Every business felt it must have a representative; for its
own industry at Washington, D. C. In fact, such co-operation was invited
by the Government authorities. The poultry interests looked about to find
a man of wide experience and whose acquaintance was broad. In Mr. Hicks
they found that man and he was selected to go to Washington and repre-
sent the poultry interests. An organization known as the National War
Emergency Poultry Federation was formed and Mr. Hicks was elected Presi-
dent. Mr. Hicks stayed at the National Seat of Government as a volunteer
worker until after peace was declared.

From that time on Mr. Hicks was connected with prominent wholesalers
of poultry products in Washington until shortly before he came to the
American Poultry School.

Mr. Hicks has been a member of the Board of Directors of the Chicago
Coliseum Show for years. He has judged at such shows as New York, Pitts-
burg, Philadelphia, Washington, D. C., Indianapolis, Allentown, Pa., Tren-
ton, N. J., St. Louis and Kansas City, besides numerous others.

It has been well said that Mr. Hicks knows poultry conditions in an
actual practical way in every section of the country. He has always been
actually engaged in raising poultry and running a farm with poultry on a
large scale, even while, as he puts it, “‘Doing a little stunt writing for the
papers.”’

On subjects like the day-old chick business, raising and brooding
chicks, feeding flocks of laying hens on a big scale, marketing poultry and
eggs, and many other practical sides of poultry production, there is no one
in America with a broader experience at the actual work of doing the thing
itself. What is more, he has the knack of telling others just how to suc-
cessfully do the many things so important in poultry production.

T. CARLETON QUISENBERRY
Superintendent and Instructor

ORN and raised on a poultry experi-

ment station. Served our National

Government in the Aviation Section
of the Army during the recent war. Spent
several years on the Missouri State Poul-
try Experiment Station, where he was em-
ployed in various departments, and has
had an opportunity to study the poultry
business from various angles. Has oper-
ated all makes of Mammoth incubators.
Has hatched and brooded several hundred
thousand baby chicks. Superintendent of
the American Egg Laying Contests for two
years. Is an expert on feeding, disease and
incubation problems. Conducted a large
hatchery and shipped as many as 100,009
chicks per year. Is a son of the President
of this School and has been constantly un-
der the training of his father for over ten
years. He is a constant student of the
business and we doubt if there is another
man in this country of his age who has
had so much and such a varied experi-
ence in the business as has Mr. Quisen-

. berry. His has not been a theoretical
T. CARLETON QUISENBERRY COllege training, but one of actual experi-
Kansas City, Mo. ence in doing the thing itself.

Page Thirty-two

AMERICAN POULTRY SCHOOL, KANSAS CITY, Mo.

JUDGE V. O. HOBBS
Treasurer and Instructor

UDGE V. O. HOBBS is a ‘“‘self-made man,” and we do not hesitate in say-

J ing he is one of America’s best poultry judges. We doubt if there is an-
other member of the American Poultry Association who can come as

near quoting the American Standard of Perfection, word for word, as can
Judge Hobbs, and he knows how to apply this knowledge. No one is in a
better position to teach you the fine points of your own variety or safely
guide you through your judging course
than Judge Hobbs. We are fortunate
'indeed in having secured his -services
as Superintendent of our Judging
Course.

Mr. Hobbs is not only an instructor
in our School, but is Treasurer and a
member of the Board of Directors .

No poultry breeder has a_ higher
standing or has had broader experience
than has Mr. Hobbs, which is proven
by the fact that he has been called on
to judge at such shows as Cleveland,
Chicago, Indianapolis, Kansas City, St.
Louis and the Nebraska, Kansas, Okla-
homa, Missouri and Colorado State
Shows, and the Pan-American Exposi-
tion held at San Francisco. Following
is an extract from a letter sent to
Judge Hobbs from D. O. Lively, Chief
of the Live Stock Department: “I de-
sire to convey my personal thanks, not
only for the work you did at San Fran-
cisco, but for your courtesy to and pa-
tience with exhibitors.’’

Judge Hobbs has held offices of re-
nown in the poultry world. He was
formerly Secretary of the National Buff
Orpington Club and it was through his
efforts that this grand breed was admit-
ted to the Standard. He has been
President of the Missouri Branch of
the American Poultry Association and
twice President of the Missouri State Poultry Board. He has refused offers
of Governmental poultry and accounting work. At present he is a member
of the Executive Board, by election, of the American Poultry Association.
For years the poultrymen of Missouri had worked hard in an effort to secure
an appropriation from the State for an experiment station, but all in vain.
Judge Hobbs made an appeal to the poultrymen to elect him to the State
Legislature, promising that he would see that the poultrymen got what they
deserved. He was elected and, true to his word, introduced the bill and
secured the appropriation, and the Great Missouri State Poultry Experiment
Station located at Mountain Grove, Missouri, is the result. In a letter to
Judge Hobbs, E. W. Major, ex-Governor of Missouri, said: ‘‘You have ren-
dered the State of Missouri a good service while you have been a member of
the Poultry Board.’’

The Editor of Poultry Topics, a poultry publication, said of Judge
Hobb’s poultry work: ‘‘He was one of the most experienced, most deter-
mined, hardworking, keen thinking men it was ever our good fortune to
know.”’

Space will not permit us to mention the many other valuable things
which Judge Hobbs has accomplished for the benefit of the poultry industry.
He is one of those fellows, who has little to say, but finds much to do. He

Page Thirty-three

Kansas City, Mo.

DON? DR hey Let ae®e SPA ven YSiw AITO"? i Eo DitorNre

has been a licensed general poultry judge for twelve years, having judged
at all the largest western shows and local shows galore. He is recognized
as one of the most competent and trustworthy poultry judges in the western
field. The fact that he has judged at Kansas City for eleven years in suc-
cession speaks very conclusively of his knowledge of the poultry business and
his ability gained by over 25 years of extensive study and practical experi-
ence.

The Secretary of the Kansas State Show and State Poultry Ass’n, says: “V.
O. Hobbs of Kansas City, Mo., is weli known to mcst of our exhibitors, having
officiated at our last two shows and has given excellent satisfaction. Judge
Hobbs has proven himself to be a careful and conscientious expert on poultry
and places the awards where he honestly believes they are due, without fear or

PANO TAGs -
JUDGE E. C. BRANCH
Instructor in Judging

UDGE BRANCH is one of the best Judges in the Nnited States. He judges
more shows each 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 Presi-
dent of the Missouri Poultry Breeders’
Association, is a member of the Stand-
ard Revision Committee of the A. P. A.
and holds many other prominent posi-
tions in the poultry world. Judge
Branch aided us in preparing our judg-
ing course and no poultryman in this
country is in a better position to know
what is needed in this course than is
Judge Branch.

The following letters show something
of Mr. Branch’s ability and his efficient
work in the interest of more and better
poultry:

“Now that the Exposition is closing
and we have an opportunity for a retro-
spective 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 Interna-
tional 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 Et eae
as you and your confreres at San Fran- Lee’s Summit, Mo.
cisco. 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.

“IT 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, San Francisco.

He is one of the officers and leading members of the National Judges
Association and served for years on the Executive Board of the American
Poultry Association, 5;

Page Thirty-four

Ae he AN OU. L TRY SCHOOL, KANSAS CLT Y, MO:

PROF. HARRY R. LEWIS
Author Productive Poultry Husbandry.

O man in the East or in the world has made a greater success of his

work than has Prof. Harry R. Lewis of the New Jersey State Experi-

ment Station. His advice to our students on breeding, feeding, farm
management, selection of the layer, culling out poor producers, and on
artificial lighting are the very latest and most dependable. His ‘‘Produc-
tive Poultry Husbandry” is his greatest contribution to the poultry industry
and is used as a part of our Home Study
Course.

As head of the Poultry Department of New
Jersey State University he has had more to
do with the shaping of a program for the de-
velopment of New Jersey’s Poultry industry
than any other one man and has had more to
do with putting it through and making the
New Jersey industry a factor to be reckoned
with the country over.

Prof. Lewis conceived and inaugurated the
first Egg Laying and Breeding Contest in
America and the worth of the long time breed-
ing contest is now soundly established.

Prof Lewis has taken an active part in
the development of the American Association
of Instructors and Investigators in Poultry
Husbandry and has been honored for the
past six years by that organization with the
office of Secretary and Treasurer and for the
past five years he has served as editor of the
Journal published monthly by that organiza-
tion.

Prof. Lewis has been a life member of the PROF. HARRY R. LEWIS
American Poultry Association since his early New Brunswick, N. J.
connection with official poultry work nearly ten years ago. Prof. Lewis is
an active member of many National production and scientific organizations,
including the American Association for the Advancement of Science; the
American Association of Animal Production; the American Genetic Asso-
ciation.

Prof. Lewis is active in the development of World Poultry Affairs,
being a member of the International Association of Poultry Instructors and
Investigators and a member of the United States Council of that body. In
this capacity he is taking a leading part in helping to plan for suitable rep-
resentation for the United States at the World’s Poultry Congress which is
to be held at The Hague next fall. He has charge of the exhibits from the
United States at this congress.

It was lergely through the initiative of Prof. Lewis that there has re-
cently been formed in the United States and Canada a Record of Perform-
ance Council which is a branch of the American Association of Poultry In-
structors and Investigators. This Council will have for its duty the certifi-
cation of records of performance made by poultry at officially recognized
ege laying contests and breed testing projects. Prof. Lewis is Secertary of
this Council.

Prof. Lewis has won numerous distinctions for scholastic standing. He
is a member of the honorary fraternities of Phi Beta Kappa and Phi Kappa
Phi and an active member of the National Greek Letter Fraternity Kappa
Sigma.

When Prof. Lewis went to New Jersey and became a member of the
Faculty of the State University they had no poultry department and made
no effort to render any service to the important poultry industry of that
now famous poultry State. Today the poultry department of which Prof.
Lewis is head has under its charge over 7,000 adult head of poultry includ-
ing the egg layings contests. The department is giving resident instruction

Page Thirty-five

OTHERS SUCCEED “THE QUISENBERRY WAY.” WHY Not You?

to over 300 students in Rutgers College, the department is conducting some
eight basic research projects extending over a number of years on breeding,
feeding and other managerical problems, and lastly the department is con-—
ducting a very active extension campaign working with the organized
poultry interests of the State to bring about a more efficient and profitable
poultry husbandry. The department is spending this year over $80,000.00
in promoting New Jersey’s Poultry Industry.

As an author of books, bulletins and popular magazine stories, Prof.
Lewis has long been active. His first book was written in 1911 and since
then five standard works have been prepared by his pen and have done much
to help spread the gospel of better poultry farming from the Atlantic to
the Pacific. His leading works are Productive Poultry Husbandry, Poultry
Keeping, and Making Money from Hens. The scientific and popular bulle-
tins and circulars which have been prepared by his pen in the past ten
years would fill many a volume. It is the results of this fund of knowledge
which he has accumulated and has presented to the public in his largest
work, Productive Poultry Husbandry, which is a part of our Course.

Along with his public life Prof. Lewis has been a poultry breeder,
raising White Leghorns and Barred Plymouth Rocks at his home, showing
and winning with his birds, and birds of his breeding have often taken prizes
and won special distinction at Egg Laying Contests during the past few years.

Born in Rhode Island in 1885, educated at the Providence Technical
High School and the Rhode Island State College, graduating from the latter,
specializing in Poultry and Animal Husbandry in 1907. Spent boyhood days
on a large general and poultry farm in Rhode Island. The farm flock of
Barred Rocks way back in 1895 and 1890 was the pride of this future
poultry authority. Grew up in the country where the most of our popular
American breeds of today were originated.

Positions held—-Professor of Poultry Husbandry, Baron de Hirsch Agri-
cultural School, Woodbine, N. J., 1907 to 1910. Since 1910 Professor of
Poultry Husbandry, New Jersey State University, New Brunswick. Poultry
Husbandman, New Jersey State Agricultural Experiment Station. Super-
visor of New Jersey’s three Egg Laying and Breeding Contests.

PROFESSOR C. T. PATTERSON

Instructor and Director of One of Our
Demonstration and Experimental
Farms

WNER of the Patterson Poultry
() Farm, where some of the world’s

greatest layers are _ produced.
Professor Patterson is one of the in-
structors of this School. He succeeded
Mr. Quisenberry as Director of the
Missouri State Poultry Experiment Sta-
tion. He was also in charge of the ex-
perimental and extension work in Mis-
souri for several years. He produced a
flock of Leghorns last year that aver-
aged 218 eggs per hen. Professor Pat-
terson is author of the American Poul-
try Association Poultry Course, which is
used in Public schools. He is Vice-
President of the Missouri Poultry Breed-
ers’ Association, and is Secretary of the
Heart of the Ozarks Poultry Show.
Professor Patterson is not a scientist,
full of theories, but he is a practical
scientist who is making good on his own
farm. No man in America is better
prepared to give helpful advice to our
students than is Professor Patterson.

by. ; é Cc. T. PATTERSON
Page Thirty-six ; Springfield, Mo.

ARBEIT CAN POULTRY SCHOOL; KANSAS-CITY, Mio:

JOHN H. ROBINSON
Special Advisor on Selection, Mating and Breeding Problems for this School

‘HE most vital problem facing any poultryman is that of breeding.
Without the correct foundation you cannot build a flock of layers,
breeders or winners. Perhaps the greatest authority on this subject
is John H. Robinson, formerly with the United States Department of Agri-
culture. His advice on this subject is of inestimable value to every student
of this School. His book on the “Fundamentals of Poultry Breeding”’ is
used in some of our courses and he is employed by this school as special
advisor for our students on selection for egg production, mating and breed-
ing problems.

He has lectured on poultry subjects
at jnstitutes, poultry association meet-
ings, agricultural colleges and schools
and commercial meetings in sixteen
States and Provinces.. Has been either
breeding standard poultry himself or
associated in an advisory way with other
breeders almost continually since 1890.

Living for nearly a quarter of a cen-
tury in the section where interest in
the breeding of standard poultry first
developed and where it has been most
intense, it has been his privilege to
know well nearly all the men who have
in the last fifty years been eminent in
the breeding of standard poultry and to
get the benefits of their experience at
first-hand.

His present connection with the Re-
liable Poultry Journal Publishing Com-
pany brings him constantly in touch
with the leading breeders of poultry in
all varieties, giving him exceptional
opportunities to get their views on JOHN H. ROBINSON
everything relating to the production Boston, Mass.

and improvement of standar oultry. Formerly Special Poultry Advisor
Pp d pou y for the U. S. Department of Agricul-

He began poultry keeping when seven ture, now Special Advisor for this
years old and at twelve was familiar Sebool on Poultry Breeding Problems
with the contents of Wright’s Practi- Author of Many Popular Books on
cal Poultry Keeper and a regular reader Routing swrgee
of the old Poultry World. In 1879 with a younger brother he began plans
to go into poultry keeping “for a living,’’ but the removal of the family to
another city made it necessary for them to sell out within a year.

After graduating from college in 1890, he went to Colorado and for
the next seven years was engaged in breeding standard poultry for exhibi-
tion and table purposes. During the latter part of this period he was a
regular contributor to Farm Poultry. In 1897 he sold out his poultry,
with the exception of a few breeding birds, and moved to Massachusetts,
where for the next two years he divided his time between work on eas
Poultry and writing ‘‘Poultry-Craft”’ and lecturing on poultry.
= ec 1899 he became editor of Farm Poultry, serving in that capacity inti

16.

In the war period he was in Government service as special advisor to
the Department of Agriculture in the campaign to increase poultry produc-
tion. Since early in 1918 he has been an associate editor of Reliable Poultry
Journal, giving attention especially to matters relating to standard poultry.

Since 1899 he has published the following books: Poultry-Craft, Broil-
ers and Roasters, the Common Sense Poultry Doctor, First Lessons in Poul-
try-Keeping, Second Lessons in Poultry-Keeping, Principles and Practice of
Poultry Culture, Our Domestic Birds, How to Feed Poultry for Any Purpose
with Profit, Fundamentals in Poultry Breeding, and Poultry for Exhibition.

Page Thirty-seven

DON TT (FEEDS. 8-E (HEN SPAT Nie yh By eeyes

J. RAY CORLISS

Advisory Member of Faculty—World’s Poultry King
President California Poultry Producers’ Association

R CORLISS owns and operates the largest poultry farm in the world.

He is in personal touch with ALL DETAILS in connection with the

production and disposition of eggs on his ‘40,000-Hen” farm. The -

buying and selling of stock is under

his personal direction, so he is famil-

iar with market conditions at all
times.

The POULTRY PRODUCERS OF
CHNTRAL CALIFORNIA, -Inc., is
without doubt the largest and most
SUCCESSFUL concern of its kind in
the world. The presidency of this
great enterprise, aS well as being
the owner and general manager of
the largest poultry farm in the world,
places Mr. Corliss in a position to
speak with authority and intelligence
on this great subject of POULTRY
and makes him a valuable addition
to our faculty. We regard him as one
of the greatest poultrymen living.

READ WHAT MR. CORLISS HAS
LO! SAA BOUL HE - PRESENT
POULTRY OUTLOOK:

“The question uppermost in every
poultryman’s mind at the present is,
are the good times of the last three
years going to continue or end in a
slump like that facing the grain men,
wool men, potato and onion men,
and thousands of other industries?
This question has been asked me

many times of late, and I have spent much time coming to a decision satis-
factory to myself.

“T have had to take into consideration conditions on this Coast, in the

Great Middle West, and in the far East, where our products must seek an out-
let.

i

J. RAY CORLISS, Petaluma, Cal.

“MR. POULTRYMAN, you have nothing to fear. With lower prices
for grain and mill feeds, with an abundance of labor at your command
willing to do an honest day’s toil for a reasonable wage. your future is as-
sured. But best of all, your great co-operative marketing associations will
see that you will get for your eggs every cent to which you are entitled,
whether in storage time or in the dead of winter. In short, the opportunity
which confronts you is one unparalleled in the poultry industry. If you
have a good flock of poultry and use reasonable intelligence in their care,
your success is assured.

“The fact that Congress will socn put a reasonable protective duty on
our product has dispelled the last cloud in the sky. It is now up to us
Western poultrymen to take advantage of our God-given soil and climate
to produce superior eggs to fill that vast market in the far East created by
the excellence of our product. We must strive to raise millions of good

chicks into sturdy pullets to supply this demand. And if we grade properly |.

and ship nothing but large, white, scrupulously clean, fresh eggs, this mar-
ket will be a profitable one for us always.

“‘And let me say here that the West is only in its infancy as regards the
poultry industry. Weare still in our swaddling clothes. Twenxy years from
now there will be millions of hens here where there are but thousands now.”

Page Thirty-eight

AMERICAN POULTRY SCHOOL, KANSAS CITY, Mo.

HERBERT H. KNAPP

Special Instructor on Hatcheries, Baby Chick Business, and Incubation
President International Baby Chick Association

R. KNAPP started at the aze of ten vears to breed Standard-bred
M poultry. He picked apples a whole day for his first Brown Leghorn

cockerel, worth about a quarter.

He exhibited Black Langshans at the age of fifteen years. At the same
time he was interested in a Laying Contest conducted for boys and girls by
a farm paper, and spent the most of his time building chicken coops and
equipment.

Since then, Mr. Knapp has bred all of °
the popular varieties of fowls.

While in business at Tiro, Ohio, he came
in contact with the first Baby Chick
Hatchery that was established in Ohio.
Upon his first visit he immediately saw
the wonderful possibilities of its develop-
ment into a great industry. He finally in-
duced two other fellow townsmen who
were fanciers to join him and a small
hatchery, with an incubator capacity of
8,000 eggs, was built for the initial effort.
The plant was enlarged from year to year
until the war came on when the total ca-
pacity of the machines was 188,000 eggs.

In 1918 Mr. Knapp resigned his position
as Secretary and General Manager of the}
Tiro vlant and remeved to Shelby, Ohio,
to establish another modern hatchery in
connection with extensive breeding yards.
Mr. Knapp has always believed that the
highest laying qualities should be bred
into hatchery chicks and is now devoting F
a great deal of his attention to his breed- Mae CLS CINER Tee
ing yards of high producing foundation stock.

To Mr. Knapp is given a large amount of the credit in the establishment
of the present extensive mail-order Baby Chick business and placing it upon
a safe basis of operation. He was also largely instrumental in the develop-
ment of the wholesale trade in chicks, having placed the first chicks in
Ten Cent Stores in 1911, later inducing dealers in other lines to feature
them where they could be sold at better prices. After the trade was well
established he put his attention to the improvement of quality both in egg
production and Standard requirements—through his efforts but few hatch-
eries produce anything but pure bred chicks. In 1916 he suggested to his
fellow hatchery men that an organization be formed. This was done in
August of that year at Cleveland, Ohio.

Mr. Knapp was also instrumental during the war period in preserving
the industry, as the transportation of chicks by express with safety was im-
possible. Mr. Knapp went to Washingten and induéed the Post Master
General to try out the method of sending baby chicks by Parcel Post for
one year. Millions of baby chicks are now sent by mail and the service is
a permanent one. He did valuable work in many ways in helping save
the poultry industry during the war.

Mr. Knapp was selected by the American Council of the World’s Poultry
Congress to represent the Baby Chick industry of the United States at the
Hague, Netherlands, in 1921.

Mr. Knapp says: “There are wonderful opportunities today for be-
ginners. They can avoid costly errors by profiting by the experience of
others. Poultry Schools and Correspondence Courses make the poultry
business safe for the beginner and a sure source of profit for any one who
puts such advice into practice. I would not advise any one who has not been
accustomed to the poultry business to start until they:avail themselves of
the best information that it is possible to obtain.” Page Thirty-nine

THE PROOF=_READ WHAT) OUR SPUD ENT S52

JUDGE WALTER BURTON
Advisory Member of Faculty From the South

of the Great South, having spent a lifetime in the business. Judge

Burton has bred a great many of the Standard varieties and is now
an extensive breeder of White Wyandottes and interested in the best hatchery
in Texas.

M « BURTON is one of the oldest and most reliable poultry breeders

Judge Burton has done more for the advancement of pure bred poultry
in the South than any other one man. He
judges at many of the leading shows, such
as the Heart of America, Missouri State,
Oklahoma State, Louisiana State, Denver,
Dallas, Fort Worth, Houston, Oklahoma
City, San Antonio, Galveston, El Paso, and
numerous other shows.

Judge Burton has built up the best ex-
hibit of poultry at the Texas State Fair of
any state in the Great Western or Southern
States, and is also the Hub in the Wheel
of the Texas State Show.

Many things could be said in reference
to the great work of this eminent Judge.
The fact that the Government called on him
to do extension work for them is also proof
of his ability as a poultryman.

On account of his special fitness along
poultry lines he is another cog in the whee]
of our unparalleled staff from whom the stu-
dents of our School profit when they cast
tneir lot with us. No man in the South is
better qualified to give advice that will help
our students in that section than is Mr. Bur-
ton.

He is a Director of the American Poultry . WALTER BURTON
Association; Superintendent of the State Fair
of Texas, the largest poultry show south of
Kansas City, which he built from 600 entries to 4,000; Secretary Premier Poultry
Show, Texas’ largest winter poultry show, which he built from 1,000 to 2,500 en-
tries in three shows: Editor and Manager of the Texas office of the “OK” Poul-
try Journal, published at Mounds, Cklahoma. He was once the largest breeder
of ducks in Texas. His only work is poultry and he gives all his time to it.

Arlington, Texas

J. A. HANSON

Advisory Member of Facuity of This School
Formerly with the Oregon Agricultural College
Owner Hanson’s ‘‘College View”’ Poultry Farm

EK ARE fortunate indeed in having associated with this School as
WV members of our faculty some of the greatest poultrymen living—
men who are the most successful poultrymen in the world.
Among this number we are fortunate in having Mr. J. A. Hanson, of
Corvallis, Oregon, who has consented to act in an advisory capacity on’
poultry feeding, breeding, and farm management problems and Pacific Coast
conditions.
It was through lectures made by Prof. Quisenberry at the Missouri Uni-
versity during 1911 that Mr. Hanson became interested in the chicken busi-
ness. He graduated from the Missouri University at the close of that year.

He then worked on the Yesterlaid Egg Farm at Pacific, Missouri. He
later accepted a position with Prof. James Dryden at the Oregon Agricultural
College on their College Poultry Farm and Experiment Station. Several
months later he became manager of a large poultry farm in the vicinity of “ort-
land, Oregon, where he solved many practical poultry problems so successfully
that he decided to go into business for himself. As a result, in 1913 he re-
turned to Corvallis, Oregon, and rented a defunct poultry farm of thirty

Page Forty

Mek TCANCPOULTRY SCHOOL; KANSAS: CIT Y,“M-o.

acres, one mile from the Oregon Agricultural
College, where he started the ‘“‘College View”
Poultry Farm.

With a beginning of $1,000.00 capital he
raised 600 good pullets, and after seven years’
work and study on his own farm has in-
creased his property, holdings, and wealth to
a value of more than $40,000.00, outside of
earning a liberal living expense for the entire
time.

Beginning with the Oregon Agricultural
College strain of White Leghorns, he built up
a strain that have averaged more than 200
eges for four consecutive years and 221 eggs
as a flock average for the past two years.
More than this, he won the ri%rst All-North-
west Contest at Pullman, Washington, and
has been a winner in every Contest in which
he has made entries, having made entries in
various Contests, in Washington, British Co-
lumbia, the All-Northwest, and the Califor-
nia International Eee Laying Contests. At
the present time he has three pens in various
Contests, five pullets laying 122 eggs dur-
ing November and winning prizes for the
greatest value of eggs laid during that month.
At the present time Mr. Hanson owns the
largest poultry farm and the largest hatchery
in the state of Oregon.

Can any one be in a better position to ren-
der oe nee to our students ieee ee ee

successful men who are not theorists but are
J. A. HANSON actually operating the greatest poultry farms
in the world.

WALTER HOGAN

Special Advisor on Selection for Egg Production
Originator World’s Best System Selecting Layers

M: HOGAN assisted Mr. Quisenberry in

Corvallis, Oregon:

preparing one of the lessons offered

by this School. This knowledge was

so new, so revolutionary, so far-reach-
ing, so conclusive, that it set all the Govern-
ment and State poultry authorities and ex-
perts to work on the idea. It set them to in-
vestigating and they finally found that the
best layers in a flock could be saved and the
poor layers and slackers could be culled out
by an examination of the external character-
istics of a hen. Mr. Quisenberry and this
School were the first to take up this idea and
promote it and improve upon it.

BUT ONCH IN A CENTURY is a discovery
made which revolutionizes an industry as
this idea has done.

What Edison has done with electricity,
what Burbank has accomplished in the field
of horticulture, what Ford has done for the
automobile industry and James J. Hill for
the railroads, Walter Hogan has done for the
poultry industry. The full details in plain
and terse language are given in this lesson,
so that you can understand and apply to your
own poultry work the result of all this. Un-
der the touch of his magic hand the secret
of selecting the laying hen and of culling out
the non-producer stands revealed—secrets,
the value of which cannot be_ estimated
in dollars and cents—secrets, which have en-
abled hundreds of thousands of poultrymen =
to double their profits in a single year. Mr. WALTER HOGAN
Quisenberry took the idea and improved upon Petaluma, Calif.
it so that it never fails.

If you only keep a dozen hens you need this lesson. It will cut down the
feed bill and increase your average egg yield. It’s a new discovery, revolution-
ary in nature, the result of a lifetime of investigation and experimenting, and
has been thoroughly tested by hundreds of the most successful poultry plants
and pronounced wonderful and sure.

y our method you can select your good layers, and also good BREEDERS,
both male and female; birds that will reproduce their kind and enable you to
rapidly increase the average egg production of your hoc.) Na ikranks Plabt,
editor of the American Poultry Journal, said: ‘We pay tribute to Walter Hogan
for having given to the poultry world the best known méthod for determining
the correlation between the external qualities of a hen and her potential egg
production.” Page ge one

Wee “<A Pipe AL Po Sic STU DEAT SAMO AS 0 CiCcchenee

AMERICAN POULTRY SCHOOL COURSES

HE American Poultry Schoul offers three different Courses. The reason
we offer the Courses in this way is in response to the desires that
have have come to us repeatedly from many pecple.

Course A is a Course on Practical Poultry-Raising, Care and Manage-
ment, which covers all the branches of the poultry business, except the judg-
ing of poultry. This Course consists of thirty-eight complete lessons, con-
tained in 24 books, and includes unlimited help and advice from our faculty
of experts. No other school offers a Course that equals this one. It sells for
less than similar courses which other schools have tried to imitate but it
contains ten times the information. Our secrets, methods and courses are
all copyrighted by the U. S. Government. so they cannot be copied by other
schools. This is the only place in the world where you can get our methods
which have enabled thousands to succeed and get pleasure and double the
profit from their poultry.

Course B is a Judging and Breeding Course and is intended for those
who are students of the Standard, also those desiring information on mating,
breeding, exhibiting, advertising and selling Standard-bred pouliry. This
Course consists of twenty-five complete lessons. This Course was prepared
and is given under the direction of the best licensed poultry judges on this
continent. It also includes personal help for each student.

Course C is a combined Course of the two above Courses and contains
all that is in both Courses. This Course consists of fifty-three complete les-
sons, and is the most complete Course on Poultry ever offered by any insti-
tution. This Course will give the students a complete knowledge of all
branches of Poultry Culture, and the personal help of the world’s greatest
poultry farmers, specialists, experts and judges.

A. P. S. STUDENTS COME FRCM 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 state-
ment 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 drove delivery wagons,
to college presidents and railway managers. In age the above 100 students
ranged from 12 to 82 years. No matter who you are, where you live, or
what your present circumstances, you can succeed in this fascinating busi-
ness if you are willing to be guided by the knowledge and experience of
others who have been ‘‘over the road.’’

DIRECTED BY SUCCESSFUL POULTRYMEN

This School. is owned, operated and controlled by practical poultry
men and women. The above officers and instructors are paid members of
our faculty and serve in an advisory capacity, most of whom are actually
on the job and being paid for every minute of their time in devoting their
knowledge to the best interests of our students, answering their questions,
giving them helpful advice, and serving them in a way that assures their
success. In addition to these, our Board of Directors includes such poultry-
men as T. L. Ricksecker, one of America’s best breeders of Single Comb
Rhode Island Reds; E. E. Johnston, President of the Kansas City Poultry
Club and former President of the Heart of America Poultry Show. and Paul
Challis, a practical poultryman, who has made a success of a White Leg-
horn commercial egg farm for six successive years. This is a practical
School, owned, controlled and directed by practical poultry men and women
who have your interests entirely at heart.

¢

Page Forty-two

AMERICAN POULTRY SCHOOL, KANSAS CITY, Mo.

SYNOPSIS OF LESSONS
IN THE COMPLETE PRACTICAL COURSE “A.”

LESSONS NOS. 1 AND 2
The Principles of Poultry House Construction

building any poultry houses are taken uy 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 construction, Lesson No. 2 shows how to
properly apply these principles by giving students complete working plans
for colony houses, breeding-houses, laying-houses, together with trap-nests,
feed-hoppers, and necessary equipment. Full description and plans of the
famous ‘‘Quisenberry Fool Proof’? houses. Houses are each illustrated and
described and give the automatic nature of the ventilating system. These
lessons also deal with yards and yarding, and plans so that you can rotate
crops and alternate yards and always have fresh soil for vou poultry to
range over and fresh green food to eat.

Complete information on how and when to use the Colony System, Con-
tinucus House System, Seri-intensive Svstem and Combination System.
How and where to locate the poultry houses. How to arrange the buildings
to save labor and expense. Howto plan and estimate the amount of housing
space, roost space and floor space needed for any number of fowls of any
variety. New ideas in poultry house construction that you can get nowhere
else.

ie LESSON No. 1 the fundamental problems which must be solved ir

Front view of a Quisenberry Fool-Preof Colony House, showing top sash
raised and exits open. An ideal house for back lot poultry raising. Complete
plans for building this house and adapting it to any climate or to any section
of the country are given in our books and lessons on “Poultry House Con-

struction.”’

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 site as a poor one. We show you how to build your houses at a mini-
mum of cost and a maximum of efficiency. Costly, fancy and elaborate
houses never made a successful poultry farm. Our houses are not only eco-

Page Forty-three

Witty SET _BG@CGCS AND) GET (PODERYMAAT CHa

nomical to build but they give you the most advanced ideas in poultry
house construction. They are perfectly ventilated throughout, easily cleaned
and mean healthy flocks. They cannot be improved upon and are the re-
sults of countless experiments and tests and actual use upon thousands of

farms.

They will save you many times the cost of the course and give you

houses that are right in every particular.

Many styles of poultry houses are described for. your

benefit.
the construction of them. The
about the above house is autematic

SAVED COST OF COURSE

“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 ‘Fool-Proof’
houses with the same lumber.’’—
Llewelyn Miles, California.

WORTH PRICE OF COURSE
“Your lessons on ‘Poultry House Con-
struetion alone are worth at least the
price of the entire Course.’’—John Spei-
gel, Michigan.

VENTILATION SYSTEM BEST

“The shutter ventilator is to the hen
house what the ‘block system’ of sig-
nals is to the railroad—it doesn’t de-
pend on the fallibility of human mem-
ory or judgment for correct use: it is
always there and in working order, no
matter what the weather is.’—Mrs. E.
M. Greaves, New Jersey.

NOTHING COMPARES WITH IT
“T believe you have solved the prob-

information: and

We tell you the good and bad points in all and save you money in
equipment, the ventilation, and everything
and fool-proocf.

lem of ventilation with your ‘Fool-
Proof’ Poultry Heuse. 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, Pennsy!-
vania.

EASILY BUILT :
~» “By your plain instruction in’ Les-
sons 1 and 2, I have been able to build
my own house without a carpenter and
thereby saved the price of the Course
with this one lesson.’’—Fred Wetzel,
Indiana.

HOUSE IS IDEAL

“T do not care to accept anything too
flat-foctedly, but I believe now after
more than a yeor’s experience with the
original Fool-Proof House, and the
study of other types of houses, together
with some experience in their use, that
IT ean frankly state that the Improved
Fool-Proof House is about ideal. Ex-
nerierce is the proof’’—S. S. Schooley,
Kansas. :

LESSONS NOS. 3 AND 4
Modern Poultry Houses

In these lessons there is still a further application of the principles of
poultry-house construction discussed in the previous lessons. The student is
familiarized with other popular and practical styles of poultry houses such
as the ‘“‘Hendwell,” the ‘“‘Tolman Fresh Air House,’’ the “‘Corning House,”’
the ‘‘Woods Open-front House,‘‘ and houses suited to every climate and con-

Page Forty-four

AMERICAN POULTRY SCHOOL, KANSAS CITY, MO.

dition. These houses are each illustrated and criticised, both pro and con,
making a lesson of great importance in giving the student a broad working
knowledge of the general subject of poultry housing.

How to plan the dimensions of the house to save lumber. The depth
and height of tha house and the amount of open space needed for any sec-
tion of the country. How to decide on the kind of house to build to suit your
needs and conditions. The actual working plans, specifications, and bills
of material for the construction of the Standard Types of Houses. The
kind of house suitable for a cold climate, a hot climate or a temperate
climate. Cost of building-economy. Time to build, selection of building
materials. How to order lumber. How to estimate the amount of lumber
needed, hardware, nails, etc. An easy way to lay out the foundation. How
to build the foundation. How to build the framework of the poultry house.
How to build the roof, the walls, the windows and openings. Remodeling
old houses. How to construct floors, partitions and ventilators. Where
and how to build dropping boards, roosts, broody coops, etc. You will find
this one of the best lessons in the Course.

House for 1,000 hens designed by Mr. Quisenberry. Most satisfactory house
in existence for a large flock. Saves labor and makes it possible for one man
to care for thousands of hens.

BEST EVER SAW houses, the old timer as well as the

“T have been in the building business On —Roland Thomson, South
for thirty years, but your lesson on .

Poultry House Construction is the best © A GOLD MINE

I ever saw.’"—E. M. Wiggin, Kansas. r ook ae goemrenaens Geliehted with the
<nowledge obtained from your house

INSTRUCTIVE FOR ALL lessons, and I sincerely consider the
“Your Lessons 3 and 4 are very in- same A GOLD MINE for anyone who
structive. It’s a big value to one con- wishes to succeed.’—J. E. Beauchamp,

templating the building of poultry 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, prac-
tical home-made, labor-saving appliances and accessories. This important
lesson is almost entirely devoted to photographs, drawings, and directions
for making trap-nests, feed-hoppers, water fountains, “hen calabooses’”’
(broody coops), fireless and hot air brooders, incubators, shipping and ex-

Page Forty-five

| Re ie Bas 4 haa Sec L42ar stk NEE HEN

The right kind of nest encourages the hens to lay. You can save by
building many of your own appliances. A splendid Trap-Nest. We can show
you simple methods of building your own hoppers, nests, fountains, broody
coops and other equipment.

hibiting coops, ete., 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.

The proper size and construction of nests, dust boxes, water platforms.
Where to place and how to construct trap-nests and the number of nests
necessary for any given number of fowls. What you should know about
yards, fences and posts. The size of yards necessary. How to build fences
and gates. The proper way to clip the wing to prevent fowls from flying.,
How to build brood coops for hen and chicks. How to build such equip-}
ment as storage bins for feed, feed hoppers, feeding frames and other feed-j
ing equipment. How you can build these things cheaply and quickly at!
home. How you can easily build your own oat sprouter.

Do you know hew to
from wasting feed? :
vour own appliances and equipment? 4

make hoppers that absolutely prevent the birds
Do you know how to save by making practically all

VERY IMPORTANT LESSON

price of the Course. I cannot say thatf_
“Enclosed find answer to Poultry

any lesson I have received is not worth)
Equipment, Appliances and Accessories. the entire price of the Course.’—W. S.”
This is a very important lesson and Townsend, Texas.

many points in it are worth knowing.” WORTH WEIGHT IN GOLD

—S. E. Hostetter, Virginia. “Enclosed find Lesson No. 5. These

LESSONS ARE GREAT
“You have several lessons worth the

lessons are worth their weight in gold.”
—G. M. Slaby, Illinois.

AMERICAN POULTRY SCHOOL, KANSAS CITY, Mo.

LESSONS NOS. 6 AND 7
Breeds and Varieties of Poultry

Every poultryman does have or should have a choice as to varieties of
poultry which he desires to use. He ought to love the variety he uses bet-
ter 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
shape, 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 qualities, etc. This in-
formation will be given you in the form of the highest authority possible.

All about the history, origin and classification of poultry. How to select
the right breed for your purpose. A full description of! all Standard breeds
of poultry. You are told the purpose for which each of these breeds and
varieties are best suited. The time it takes them to mature and start laying.
The Standard weights for each of these breeds. Why Standard-bred poultry
will pay you more than mixed breeds, for it costs no more to house, feed
and care for good poultry than for poor if you follow our methds.

WORTH TWICE THE MONEY

“T would not exchange the
knowledge gained so far from
thie. A.gee >, (Sa7 Lor. twice the
money it cost me. The poul-
try house construction, the
baby chick lesson, feeds and rx -
feeding, the breeds and varie- aN ps “ele. AS
ties of fowls are easily learned There are gocd and bad points to all varie-

from your Course; and I am ties and breeas. You ought to know them. You
glad I am one of your stu- should learn how to breed out the bad points

dents.”’—E. W. Determan, III. and to improve and intensify the good qualities
in your flock.
GREAT VALUE TO ANYONE

“I am very much pleased with Les- JUST SIMPLY FINE
sons 6 and 7, which I consider of great
value to anyone in the poultry raising “Your Lessons 6 and 7 are just sim-
Lag ps oa Vi Montes, Havana, ply fine.’-——Joseph Fitzgerald, Oregor:.
~Uu a.

LESSONS NOS. 8 AND 9
The Principles of Mating and Breeding

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 shape and color-markings, in egg-production, or some other
important characteristic. The result is that they are “just coining money,”
as their envious neighbors 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 ex-
tremely 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 un-
derstand them. No lesson in the entire Course will be of more constant value
to you than this one.

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 Na-
-ture’s laws that govern. Haphazard work gets you nowhere; but if you
will get these lessons fixed in your mind, the way is clear. The production
of show birds or great layers is not guesswork, but successful breeders
follow the laws of Nature.

MAKES $25.06 TO $230.00 PER DAY

“Through your instructions I have been able to learn how to cull out laying
and non-laying hens. The Farm Bureau of this county pays me five cents per
bird. I handle 500 to 600 birds a day, which means $25.00 to $30.00. I have over
12,000 birds to cull this Fall. I do culling after the farm rush is over. I never
could have made a cent of this money if it hadn’t been for your instructions,’—

Anton Heitshusen, Iowa. :
Page Forty-seven

buy mmwe OC Bie KS YOU

LOSE

Cos?ts*.Yorrsshe

Worlds Record
Layer,
336 ESSs

ime
Months

Wouldn’t you like to know hew to culi cut the slackers and poor layers

so as to cut down your feed bills?

Don’t kill the layers, but swat the drones.

Learn to select and breed only from the high producers.

HITS NAIL ON HEAD

“If everybody that is interested in
poultry could only understand how
much they needed education in this line
of work, they would enroll like hot
cakes 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. DuMoulin, Wisconsin.

EASILY APPLIED

“T am very much satisfied with your
Course, and the lesson, ‘Breeding and
Mating,’ in particular. You handle a
deep, scientific study such as this ina
way that is easily understood and can
be applied by anyone, with a little
thought.’’—Chas. W. Bense, Jr., Wis-
consin.

THIS LESSON INVALUABLE

“Professor, the lesson on Principles
of Mating and Breeding is grand.
Really, it is in itself a course, as much
ground is covered. I consider this les-
son worth more than you charge for

the entire course. A money value
should not be placed on a lesson of this
kind.’’—Rolarnd Thomson, South Caro-

lina.
OF UNTOLD VALUE

“I received. the books ©. K.- for
which I wish to thank you. The les-
son on Science of Selection and Breed-
ing of Poultry seems the most interest-
ing thing I’ve read about poultry, and
believe its value untold. Each and
every one raising poultry should have
a copy of it.’—E. A. Myers, Washing-
ton.

MOST WONDERFUL WORK

“Your Lessons § and 9 are the most
wonderful works that I ever read on
poultry and just what I have been
needing.’—E. Cooper, New York.

WORTH MANY DOLLARS

“The lessons on tke. principles of
Mating and Breeding, and Selection and
Breeding for Egg Production are alone
worth many dollars.’—Fanny A. Ken-
nedy, NebrasKa.

LESSONS NOS. 10 AND 11
Selecting and Breeding for Egg-Production

The big money in poultry is in winter eggs.
get them when eggs are highest in price.
neighborhood of seventy-five eggs a year.

We show you how to
The average farm hen lays in the
This Course will give you methods

of selection and breeding which should enable you to more than double

their number of eggs.

Our students.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 principles of selecting fowls that will lay
and also the benefit of the great work that has been done in the American
Egg-Laying Contests and other Contests which are attracting such wide

attention.

Definite information is given you how to select the drones

from the producers—certainly that is a fact that you ought to know. How

to cull for increased production.
Page Forty-eight

AMERICAN POULTRY SCHOOL, KANSAS CITY, MO.

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 Cor-
respondence School in the world.

We regard this as one of the best-lessons in the Course. Most of our
students say these two lessons are worth ten times the cost of the entire
Course even if they raise only a few chickens on a back lot. You are
certain to say the same.

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, 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 producers.* It is easy enough when you know how.
You learn how to select male birds for breeding up a high laying strain and
for producing eggs of high fertility “for hatching.

“The latest, most complete and: ‘practical information ever published on
culling out the poor producers arid. how to select the layers. Object of |
Culling, Time of Culling, Color Changes, Body Changes, Methods of Procedure
in Culling. The kind to cull—the kind to keep. Selecting Pullets—Select-
ing Breeders. Every step in culling is clearly shown with many illustrations.

MORE .THAN MONEY’S WORTH lecting for Egg Production and when

“T am very thankful for your lesson 1 say it is worth the entire price of
en the Breeding and Mating for Egg the Course it is estimating it rather
Production. If I never get another low.’’—Vincent Hoover, Ontario.

lesson from you. I will feel that I have
received more than my money’s worth
already.’—J. M. Welborn, Okla.

SAVED FEED BILL
“Enclosed find Lessons 10 and re
‘The Selection and Breeding for Egg
Preductiou.’ I wish to say, after study-
ing these lessons, I culled out nearly
half of my flock and am getting about

as many eggs as before.’—Edw. Wolf,
Wisconsin.
REMARKABLE WORK
“This is a remarkable work -and

worth its weight in gold to any breeder
of pouitry.’—E. C. McCulloch, Tennes-
see.
VALUE CAN'T BE ESTIMATED
“Have just finished the lesson on Se-

ABSORBING AND WONDERFUL

“T found the Science of Breeding for
Ege Production so absorbing and won-
derful that my wife says that i had
better go live with the hens.’”—W. J.
Chadwick, Canada.

DON’T CLAIM ENOUGH

“Your 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 study-
ing your ‘Practice of Feeding,’ I have
revised my bill of fare with fine re-
sults, and do not now go on by guess-
work.’’—George Strachan, Tllinois.

LESSONS NOS. 12 AND 13
The Science and Practice of Poultry Feeding

We will show you how to feed for winter eggs and how to double your
egg yield. No one can hope to succeed with poultry who is not well versed

in both the science and the art of feeding.

to be used by ‘‘guess.”’

Poultry feeds are too expensive

You will save feed money every day in the year

by knowing relative values of the various feed-stuffs, how to properly bal-
ance and compound your own rations, make your own chick-feed, etc. These
lessons, explain the principles of feeding in a wonderfully clear and concise
manner, and give tables showing the feeding value of the various grains,
mill products, etc. You are also given feeding methods which have given
splendid results in producing eggs on the world’s greatest poultry farms. 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 the
world’s egg record.

Your feed bills usually determine whether your piant is successful
or not and there is not a more important item to be considered. 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 balanced that the right proportion and
kind of ingredients for egg forming are used. Some foods make shells,

Page Forty-nine

THERE’S WEALTH, HEALTH, HAPPINESS IN POULTRY BUSINESS

others make yolks, others whites.

four whites and two yolks you get only two eggs.
portions for six shells, six yolks, six whites, you get six eggs.
fed no more, but the right proportions.

If you feed enough to produce six shells,

If you feed the right
You have
Our lessons on feeding will open

your eyes to the wonderful results you will obtain when you have a scientific

knowledge of the business.

You will save the price of the Course every year

by the facts learned from these lessons on feeding.

What to use for mashes; how to mix scratch feeds and mashes for high
egg-production—how to prepare feeds for breeding stock to get hatchable
eggs—how to mix fattening feeds, chick feeds, feeds for growing stock,

ree

Description and food value of all feeds given; what feeds to never use:

simple yet scientific way to ‘‘balance’”’ your own feeds.

Feeding time.
Feed so as to increase your egg production
cost of your feed bill.

REDUCED FEED BILLS

“T have enjoyed ycur Course and am
more than satisfied with it. I am get-
ting more and better eggs and have re-
duced the feed bill 10 to 15 per cent by
the knowledge obtained through your
Course.’’—Russell Clunie, Wisconsin.

BEST EVER READ

“The Feeding Lesson is the most in-

teresting and helpful lesson that I have

received.’’—Clarence McDonald, Ne-
braska.
EASY TO SAVE MONEY
ale wish to Sayeedte tas: time that

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. S. Darling,
Rhede Island.
SAVED COST OF COURSE

“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, Dllinois.

FEEDING METHODS BRING BIG
EGG YEILD

“As a result of the feeding methods
you worked out for me, I am sure get-
ting results; in fact, from pens today
(October 23, 1920), containing 600 pul-
lets, I received 345 eggs. Very often
Page Fifty

Feed so as to produce an equal number of yolks and whites.

and at the same time save on

they run more. One pen of 100 ran 73
per cent today and one around 65 per
cent for the entire month. Really I am
making money before I expected.’—
Wm Shands, Missouri.

WORTH MORE THAN YOU CLAIM

“ The ‘Practice of Poultry Feeding’
is more than you -claim for it, D£ the
other lessons are as good as it is, the
Course is worth twenty-four times the
price asked for it.’—Chas. HE. Oliver,
New York.

PLEASED WITH SCHOOL

“Tam not sorry 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. Harkness,
Illinois.

RECEIVED GREAT BENEFIT

“T have received more benefit from
your feeding lessen than from all of
my reading, which has not been lim-
ited.’—E. J. Jennings, Florida.

GETS MORE EGGS

“Your lesson on feeding is great. By
its aid we have cleared $2.87 per head
and bought all our feed. I get more
eggs than any one in this locality.’—
EV GRz} MoE Ohio:

GODSEND TO INDUSTRY

“Your twelfth lesson is the greatest
Godsend tne poultry industry ever
had.’—-—H. L. Mason, Oklahoma.

AMERICAN POULPERY- SCHOOL, KANSAS CITY, Mo.

LESSONS NOS. 14 AND 15
The Baby Chick

Many poultry-

The baby chick is the foundation of your success or failure.
men suffer heavy loss in attempting to raise baby chicks because vf 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, secret of successful poultry-raising
lies in the breeding pen; for this reason it has been thought advisable to
devote an entire lesson to the welfare of the baby chick before he is ha*ched.
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 diarrbea.

Your success largely depends upon your ability to hatch and raise
chickens successfully. Many of our students write us that these two lessons
are worth hundreds of dollars to them.

IS A MASTERPIECE
‘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. Chad-
wick, Canada.

AM WELL PLEASED

lessons and I am surely giad that I
took it.’—Geo. M. Jones, California.

OF LASTING WORTH

“AViIlL say that. LT -am “studying, the
Baby Chick problem now and find it
very interesting and instructive in-
formation of lasting worth.’’—Harold

“T must say the Baby Chick Lesson
is no baby. I am well pleased with
the Course.’—F red A. McCracken,
Texas.

NEVER HAD SUCH SUCCESS

“T 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, Ohio.

WORTH PRICE OF COURSE

“The Baby Chick Lesson is worth
theuprice of: the Course. to: me?—G. “fb.
McKee, Kansas.

ELIMINATE MOST LOSS

“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

M. Ellis, Massachusetts.

MADE GREAT IMROVEMENT

“HWnclosed 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,
Pennsylvania.

MORE PLEASED EVERY DAY

“Am sending answers to the ques-
tions 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. P. S. work.’—C. A.
Roberts, Colorado.

Page Fifty-one

You HAD: BETTER BH Super TRAN “Sore.

Millions of chicks are hatched each year and die when one day to two
weeks old. We can save all this loss and tell you every step in chick rais-
ing. How to prevent and cure chick diseases and vices. The composition
of feeds, object of feeding, feed requirements, Grain feed, Mash feed, Animal
feed, Green feed. The subject of feeding and managing the chicks and
growing stock is given you completely. The first feed the chicks should
have, how, when and what to feed—a complete feeding schedule. Our les-
sons were prepared to cover conditions and such feeds as are found in any
section of the country. How to properly feed the growing stock so as to
keep them growing so they will mature and start producing eggs. How to
teach the chicks to roost. We show you how you can tell whether your
chicks are growing properly and what they should weigh at certain ages.
Cost of growing the young stock.

LESSONS NOS. 16 AND 17

Natural and Artificial Incubation—Mammoth Hatcheries and the Day-old

Chick Business

The general subject of incubation is one of. the most important, and at

the same time least understood, of all the branches of Poultry Husbandry.

Hundreds of failures in the poultry business may be credited to.ignorance of

the principles of artificial incubation and the proper method of applying

them. In these lessons you get in plain, practical, readable form the result

of a lifetime of investigation and experience in hatching hundreds of thou-

sands of chicks, and in using the leading makes of incubators. You are

warned and prepared in advance for the obstacles which puzzle and dis-
courage many an amateur.

_ A large Hatchery showing thousands of eggs on to» of the machine while
eeu corer Learn how to regulate ventilation and moisture and to avoid death
in e shell.

Millions of eggs are wasted because the chicks die in the shell. We
show you how to avoid this frightful loss. ;

This subject is the foundation rock on which a successful poultry ven-
ture must be built. You must know how to hatch the incubator 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 at-
tempted in these lessons to give you such aid as will help you to succeed in
this important branch of the poultry work.

Before taking up the subject of incubation you are told all about the

Page Fifty-two

AMERICAN POULTRY SCHOOL, KANSAS CITY, MO.

formation and structure of the egg and the formation of the chick. How
to get strong fertility, how to get a chick from every hatchable egg. We
tell you how to select the right kind of eggs for incubation. The best time
of the year to hatch. The advantages of hatching early. Natural incuba-
tion. How to set and manage setting hens, how to make a suitable nest.
We tell you about the different types of incubators and show you by means
of many illustrations the working parts of incubators. You are told how to
select the right kind and the right size incubator to meet your particular
needs. You are told how to operate any kind of incubator, whether hot
water, hot air, kerosene heated, electric, gas or coal. How to operate mani-
moth incubators for the best results. How and when to turn and cool the
eggs. Facts about moisture and ventilation that have never heretofore been
published. How to test eggs, how and what to do at hatching time.

SHIPMENT FROM

ey NMENT POULTRY ANS fg

Millions of baby chicks are being shipped each year through the mail in
boxes like the above. We have on our faculty the man who got the govern-
ment to permit this being done. He is president of the International Baby
Chick Association. We give you all the secrets of this business.

MAMMOTH HATCHERIES AND DAY-OLD CHICK BUSINESS

We have three of the greatest experts in this line to be found in the
country, Herbert H. Knapp, president of the International Baby Chick Asso-
ciation; Reese V. Hicks, formerly of the “Million Egg Farm,” and Carleton
Quisenberry of the American Poultry Experiment Station and “Full-of-Pep
Chick Co.” For the first time a lesson on this profitable branch of tire
business is.offered by three of the country’s greatest experts. These men
know and can guide you to a successful day-old chick business and solve all
your incubator problems for you.

WORTH MANY TIMES COST
“T am now through with the Course
and I think it worth many times what
it cost me.’—W. K. Trumbo, Kansas.

SURPRISED AT VALUE

“The lessons are splendid. I had no
idea that there was so much to the
Course.’—Thos Dedwith, Idaho.

COVERS SUBJECT THOROUGHLY

“Bnelosed find lesson on ‘Incuba-
tion. This lesson certainly covers the
subject thoroughly. I am very much
pleased with all of them.’—Geo. H.
Allured, Iowa.

WORTH OVER $500.00
“The more I study the more I want,
so I am at it every moment. Could I
not duplicate my Course, 1 would re-
fuse $500.00 for it. It is worth that to
anyone expecting to go into the poul-
try business.’’—V. H. McDonalds, Penn-
sylvania.
NOW HELPING OTHERS
“JT 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.”’—E. Volmer, illinois.

Page Fifty-three

WE TEACH You How To START RIGHT AND TO AVOID MISTAKES

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 hundred or two, and plenty of help for the one
who wants to rear chicks by the thousands. You will have plenty of illus-
trations and information about the much-talked-of and best systems, and the
best coops and methods of brooding with hens. Many people lose a startling
number of baby chicks for lack of knowledge of proper feed and care. Our
methods will practically eliminate this.

How to avoid loss by toe-picking, crowding, and various other secrets
of brooding. How to successfully brood chicks by natural and artificial
methods. How to manage the hen and chicks, how to toe-punch and wing-
band chicks. How to move the chicks from the incubator to the brooder.
The Classification and Types of brooding systems. Individual Hovers and

Brooders. How to successfully operate the approved types of brooders. in-
cluding coal heated, gas, oil brooders, hot water pipe brooders, fireless
brooders. How you can decide on the size and capacity of your bro »dders

the amount of brooder space needed. The correct brooding temperature,
how to maintain the proper heat. How to brood from 500 to 1,500 chicks
in one flock.

Plans for colony brooder houses, houses for brooder stoves, long brooder
houses and plans and drawings of every kind of brooder house and 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.

Wouldn’t you like to reduce the number of deaths in brooding chicks,

have them grow faster, and save feed and labor? One thousand chicks

being successfully brooded in one room.

MEANT SUCCESS TO ME alone worth many times the price of
“The Course has been of great value the entire Course.’—E. Thoren,

to me during incubation and brooding
this spring. I refer to the lessons al-
most daily and it has meant success
to us in brooding.’—Mrs. L. W. Loomis,
New Mexico.
BEST EVER SAW

“T am frank to say that your ‘Brood-
ing” lesson is the best thing of its kind
I ever saw.’’—Ralph Searle, Director of
National Poultry Institute, Kansas.

WORTH MORE THAN COST
“T consider the lesson on ‘Brooding’

Page Fifty-four

Tllinois.

COURSE WORTH $1,000.00

“Find enclosed my answers to ‘Brood-
ing.’ This lessen 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-eise who con-
templates engaging in the poultry
work.’’—Arthur J. Bailey, Nebraska.

AMERICAN POULTRY SCHOOL, KANSAS CITY, MO.

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 cul-

ture a success, is the system of good, sound common sense.

they are written

especially for the ‘“‘back-lotter’’ and for the man or wontan who wants to
succeed on five or ten-acre tracts, and it will be of equal interest and valué
to anyone who wishes to make his land yield the largest possible revenue.
The advice and special directions given are not theories, they have stood the

test of time; they ‘‘work.”’

of the valuable lessons of this Course.
completed these two lessons.

You will read the book on ‘‘iniensive Poultry
Culture’ and then re-read it before you ever lay it down.

These are some
You will agree with us when vou have

We give you the best arrangement for a city lot, a one-acre, three-acre,

five-acre, or ten-acre tract devoted to poultry, garden, fruit and bees.

We

show how it is possible to have a $10,000.00 income from five acres of

ground.
lessons.

No one who raises poultry in a small way can do without these

We have city lot poultry raisers making hundreds-~of dollars -from- their
poultry on their back lot, and suburban students who are making thousands

from a small tract of land.

No.:1 is the back lot peultry house.

No. 2 is the

yard for the young chicks, and No. 3, space fcr lawn and garden.

CAN’T PRAISE ENOUGH

“T am just sending in the two les-
sons on Intensive Poultry Culture. I
certainly ‘feel like congratulating you
on these lessons. They are just what
we side line poultry keepers have been
looking for. can mnot..praise your
Course enough as it has been a great
help to me. I find by following the
iessons: that I have learned that I have
increased my profits for the ten months
of this year five dollars per month.
My-egg preduction has increased and
every branch of my poultry work, is
more easy and successful. If any per-
son from this section writes you in re-
gards to the school you can refer them
to me and I can surely show them re-
sults right in my poultry yards. Yours
for success to the A. P. S.’’-——E. J.
Mathias, New York.

DELIGHTED WITH COURSE

“Tt am delighted with the Course. It
is not only instructive, but interesting
and entertaining as well. The study is
a pleasure, rather than burdensome
labor. I shall never regret having be-
come a student af the A. P. S.”’—F. H.
Kaiser, Indiana.

BACK LOT POULTRY MADE

PROFITABLE
“TI think any one lessen is worth the
entire price of the Course.’’—A. Lillis,

Michigan.
LESSONS EXCELLENT

“Your lessons on Intensive Poultry
Culture are excellent and it gives the
opportunity to. a city lot farnier® ior
poultryman to take lessons on the
Poultry Course to a good advantage.”
—John Spiegel, Michigan.

Page Fifty-five

WHY SUFFER 0's s AND EAL oR

—s
ns Se

LESSONS NOS. 22 AND 23

Poultry Farm Management and Increasing Winter Egg Production by
Artificial Lights

The greatest secret of success in the poultry business, as in any other
business, lies in one’s training and natural ability as a manager. Whether
you plan to go into 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 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 make 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.

Two of the best places in the world te grow pcultry, in an orchard and
in a corn field. Our lesson on farm management shows how to increase
winter egg production by the use of artificial light, and a thousand other
ideas that insure your success.

YOUR SYSTEM INVALUABLE are good lessons and full of common
“Your Course, your system of sys- sense.”—EH. L. Pasco, Ohio.
tems and each of the many lessons are SURPRISED OLD TIMERS
worth more than the cost of the Course “T have raised chickens for years and
to a practical man.’—E. E. Runyon, I have found out that I did not know
Tennessee. the first principles of raising poultry.
MOST IMPORTANT SUBJECTS I am more than pleased with your

: v—W. - Banl kl :
“I wish to thank you for your Les- Comte bgidisacles etl CL

sons 22 and 23. This is one of the F OF GREAT VALUE TO ME

most important subjects of the Course.” Although I have been breeding poul-

—Geo. L. Cooper, Oregon. try for twenty years, I find much that
is of great value to me.’—H. E. Hansel,

FULL OF COMMON SENSE Minnesota.
“Have just finished your lessons on MOST PRACTICAL EVER SEEN
Poultry Farm Management. They are “T think it is the most practical trea-
both good lessons and I have taken a tise on poultry that I ever saw.’’—A.

great deal of time with them. They M. Krepps, Oregon.
Pgee Fifty-six

AMERICAN POULTRY SCHOOL, KANSAS CITY, Mo.

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. The best method of increasing winter
egg production by use of artificial lights is also thoroughly explained. The
proper hours and method of using artificial lights for winter egg production.
The most up-to-date and complete information available on this important
subject. Object and purpose of artificial lights. Artificial lights forthe
farm flock, for the commercial poultryman, for the backyard flock. How
to get as many eggs in winter as most people get in spring. No one man is
as well posted or has made as many experiments along this line as has
Prof. Lewis. His lessons on farm management and increasing egg produc-
tion with artificial lights are worth the price of the Course. His information
and our own give you all that is known on these subjects.

LESSON NO. 24
Establishing a Profitable Trade in Pure-Bred Poultry

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 authentic, they are the rare exception
and not the rule. The pure-bred poultry business is, however, both fascinat-
ing and profitable when engaged in by the person who has ‘“‘prepared for
success” by making a careful study of its problems in advance. To 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 problems of this nature that are forcefully and
thoroughly dealt with in the lesson on “Establishing a Profitable Trade in
Pure-Bred Poultry.’’ Nowhere in the field of poultry literature will any
amount of money buy the valuable information which this lesson contains.

“QUALITY WHITE ORP

A shipment of eggs for hatching and of standard bred poultry for
breeding purposes. We can show you how to increase your sales and add
to your profits. Learn how it is possible to make $10,000 to $90,000 per
year selling standard bred. poultry, eggs and baby chicks.

Page Fifty-seven

LF AW Bo ia Oot FE Ris:

WES SCAN OE B LPs PYeor

How to market day-old chicks, hatching eggs and breeding stock. The

most complete ins‘ormation on the subject ever given.
Simple yet thorough methods of keeping your accounis.
How to answer inquiries and get orders
The inside secrets of building up a profitable business

of Poultry Keeping.
How to advertise for Results.
for stock and eggs.

The Business Ena

in the sale of hatching eggs, baby chicks and breeding stock told for the

first time.

The secrets of how some of the big breeders and advertisers

make from $50,000 to $100,000 per year.

RESULTS ARE GRATIFYING
“TI have been applying your lesson of
‘Building Up a Trade in the Poultry
Business’ to my chickens, and the re-
sults are very gratifying.’—George R.
Herrington, New Jersey.
; BEST LESSON OF ALL
“Find lesson on building up a trade
enclosed. I was going to.say this was
the best lesson of all, but as I reca!l
CAch OLmthbemmwelsrind. it hard ‘to Say.

They are all fine.’’—Eustis Loomis, I]l-
linois.
FULL OF SOUND ADVICE
“Your lesson, ‘Building Up a Trade,’
‘feature’

stands: as <a of the Course.

Every page is full of sound, practical
advice for every day in the year.’—
John Rheinhardt, Indiana.

SURE WAS AN EYE-OPENER

Yours Lesson. ons “Buildings, sip! wa
Trade’ is sure an eye-opener. The
Course gets more interesting all the
time.’’—Albert Escott, Ohio.

HELPED BUILD UP BUSINESS

“Find enclosed ‘Building Up a Trade
in Pure Bred Poultry.” <A poultryman
can work up a good business by fol-
lowing the methods and instructions
outlined in this lesson.’’—Chas. B.
Felder, Illinois.

LESSON NO. 25
Poultry Enemies and Parasites

“Eternal vigilance is the price of success‘‘ in the
poultry business.
parasites is appallingly long and formidable.
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 againsi.
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

The list of poultry enemies and
From

This lesson

your poultry-raising more pleasant and profitable.
How to control and prevent such poultry pests as body lice, head lice,
mites, tropical mites, scaly leg mite, depluming mite, chiggers, ‘“‘stick tight’

fleas, ticks, blue bugs or worms.

will mean dollars-to you and better results.

The latest and most approved methods that

It is a waste of feed and labor

to have the health and vitality of your poultry sapped by these miserable

parasites.

PLEASED WITH INVESTMENT

“T 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 start-
ed.’’—G. F. Wentworth, Colorado.

WILL HELP ANYBODY

“My wife has to take the books away
from me at night to get me to bed.
Your Course will help anybody inter-

GETS 50 PER CENT YIELD IN
DECEMBER

“Your books have been of much bene-
fit to me. They have taught me to bal-
ance rations that will produce eggs. I
have a flock of 550 hens and pullets
and am getting nearly a 50 per cent
egg production in December, and at the
high price of eggs and the present
price of feed I feel I am making a good
profit.’—Harry KE. Merwin, Ohio.

Page Fifty-eight

It is easy to avoid them. We tell you how.

ested in poultry.’—L. L. Heimerman,
New York.

FOOD FOR THOUGHT
““Hnemies 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 pro-
pounded will find plenty of food for
thought before he completes the lesson.
I found it right in line with the rest

of the Course.’—Ren. W. Crockett, Vir-
ginia.

AMERICAN POUL PRYOSC HOO L. KANGAS Cie vo oO:

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 are able to detect and properly diagnose the first signs of disease,
in order that we may be in a 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 ailments to which the modern hen and her brothers are heir
are given in common every-day Engiish. 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.

Disease reaps an appalling harvest from 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 breeding and mating may be producing
weak stock. Follow our methods 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.

You are told just how to prevent all kinds of diseases. You are given
effective formulas that you can get in your local drug store so that you are
not forced to buy high priced patented remedies and fake preparations that
are so highly advertised. You are told how to control all poultry diseases.
Sanitation and Hygiene. Common Causes and Prevention of Disease. Classi-
fication of Poultry Diseases. Common Symptoms and what they mean. How
to make a post mortem examination. How to prevent and cure such diseases
as roup, chicken pox, diphtheria, white diarrhea, leg weakness, canker, liver
trouble, etc.

Diseases are costly if not prevented or properly treated. They are not to
be dreaded if you use the “‘Quisenberry Way.’ Do vou know how to make a
post mortem examination? Do you know healthy organs from diseased ones
when you see them? We teach you all of this so it is simple and easy.

BEST INVESTMENT MADE the Course.’—George W. Morris, Ken-

“Enclosea find lesson on diseases. I tucky.

must say this is a very interesting and BEST TREATMENT GIVEN

= : : “Hinclosed find answers to examina-
peDor ane Cece Hayee et ee tion on ‘Poultry Diseases.’ It is very
S. E. Hostette, Louisiana interesting to study out the ‘whys and
: : ; 3 wherefores’ and the best methods of

WORTH PRICE OF COURSE treatment as given by experts. Never

“The knowledge I gained from the too old to learn.’’—J. H. Stanton, B. C.,
disease lesson is worth the price of Canada.

Page Fifty-nine

MORE Fy CrOrS on SAVE FEED

q2
ts
4

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 poultry industry. With
the population of our cities increasing three times as rapidly as the popula-
tion of’ the country, with fancy new-laid eggs selling as high as $1.35 a
dozen in Eastern cities during 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 that these lessons on “‘The Market Egg Business’’
solve for you in advance. ‘‘Fore-warned is fore-armed.” Every time you
take a basket of eggs to market you will draw a cash dividend on these
lessons. We tell you how to get the highest price for all you can produce.

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.

High grade market eggs have sold as high as $1.55 per dozen this year.

There is big money in the production of eggs.

] We show you how to get the
highest market prices.

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
20 cents a dozen for théir eggs and others who get $1.00. Some broilers
will sell for 7 cents a pound and others for 75 cents. 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 put flesh on your birds so that they will com-
mand 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 what you
pay for the rest of the lessons and the information given you will repay you
many times over each season.

MORE THAN SATISFIED
“Can I not remit the balance on the
Course and settle the monetary part of
it? I dont like the partial payment
business, and would not have taken the
Course on that plan if I had known

ject was handled.’—J.

Oregon.

ONE OF MOST IMPORTANT
“Your lesson cn ‘Market Eggs’ is one

F. Allerton,

in the start the work was so interest-
ing as it is. I have gone far enough
to be satisfied, and want to complete
the payments.’—J. D. Louden, Iowa.
LESSON IS GREAT

“Your ‘Market Egg’ lesson is great,
and I was surprised at some of the
facts it covered and the way the sub-

Page Sixty

of the most important, and has setttled
many questions for me. I like the very
concise and practical manner in all the
lessons and no one could expect to yer
more real common sense information.
Strong basic theory is always pres-
ent, yet the most practical minded one
could not miss the real value shown.”
—S. S. Schooley, Kansas.

ANE RE CAN POUL ER YS 6. O OL; K’aimse sv ftv Meo:

Everything on the farm is down in price except poultry and eggs.
With feed prices so much lower, now is the time to feed the cheap grain
to hens and make big profits. Thousands of farmers who are students of
the American Poultry School write that they are making more money
from their hens than ever.

LESSONS NOS. 30 AND 31

The Market Poultry Business

No branch of the poultry industry has made such rapid strides, both in
magnitude and importance and in improved methods of production 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 instruction for fattening, 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. We have some
students who sll their broilers for enough to pay for the feed, labor and
care of raising their pullets to six months of age, so their pullets are pro-

duced without cost. You can do the same.

CLEARED OVER $1.000.00
FROM SMALL FLOCK.
“Rollowed your methods

and this is the result:

Eggs sold, 2686%

GOZO as ote o otchens $1,149.19
Chickens sold...... 217,38
Chickens Used at

EIOMe eiGT 1 pas ak 35.00
Increase in flock,

138 pullets...... 07.00

$1,608.57
Cost OfVrecd.s.1.-. 0: 606.72
Net. profit... ...o) ,UOdeS5

“There was no record of
eggs used at home and no
record of manure.’—H._ M,
Luttrell, Kentucky.

A. 8. P. H. MEANS A(BSOLUTE) S(URETY) A(GAINST) H (AzARDS)

Do you know how to fatten, stick, kill, dress or market poultry? Millions

of dollars are lost because poultry

is not properly fattened or marketed.

The

profits from this lesson will pay for vour Course it one year.

LESSON NO. 32

Capons and Caponizing

He who allows a male bird to mature full sexed, unless it be one re-
served for breeding purposes, is making a mistake which is costing him

good hard ‘‘coin of the realm.’’

cents would, if a capon, bring from $2.50 to $4.50.

A cockerel that sells on the market for 90

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, ete. It will prove an invaluable addition to your
equipment for achieving “health, wealth, and happiness’’ in the poultry
business. We have hundreds of students who never saw a capon who per-
form the operation successfully on hundreds of cockerels after reading this

valuable lesson.

There is a big opportunity to caponize birds for your neighbors at good

pay.
more popular and more profitable.

WASTED GOOD MANY YEARS

“T am reaaging the lesson sent, and it
is so interesting that I can’t stop and
ltoiSel=s0'p. me Ieean see that © have
wasted a good many years in studying
this ‘get-rich-quick’ stuff. Well, that
stuff will see a bonfire tomorrow.’—
NE Metz, Californiar

CAN’T STOP STUDYING

“These are mighty good and valuable
lessons, and should prove very helpful
to any one who handles poultry in any
way. The greatest fault I find with
your Course is that it is so interesting
that it is hard to ‘leave off’ studying
them.’’—Otis P. Smith, Maryland.

NEVER LOST A BIRD

“IT am very much pleased with the
lesson on ‘Capons and Caponizing,’ as

Page Sixty-two

Turkeys are becoming scarce, therefore capons are certain to become

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, Colorado.

MORE INTERESTING THAN EX-
PECTED

_ “I can truthfully say that I am find-
ing the work much more interesting
than I looked for, especially the ‘Capon’
lesson. I have worked on two birds.’
—H. H Dunnavan, Illincis.

CAPONIZED 60 COCKERELS

“Glad I have secured such ‘splendid
instrvction as I have from you. i
bought up 60 cockerels and caponized
them without the loss of one. Thanks
for your many kind favors.’—G. W.
Morris, Kentucky.

AVERT CAN POULTRY’ SCHOOL; KANSAS GCIry, Mo:

Profitable capcns. Four full brothers. Thousands of our students learn
to caponize with practically ne loss of birds. They add to their porfit.

LESSON NO. 33

Turkeys

Hither 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 understand in advance the peculiar
problems which you will be required to solve. This generai lesson on ‘‘Tur-
keys”’ gives in plain, concise 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 tells you how to select your breeders, how to mate them, how
to hatch, brood, raise, feed and grow the young. There is a secret in raising
turkeys. You must know how.

Turkeys sold from 45c to $1.00 rer pound this year. More of them can be
profitably raised. But you must know how. We guarantee to show you.

Page Sizxty-three

WE SEAN

BEHIND

OuR GUARANTEE

LESSON NO. 34
Waterfowls and Guineas

If you have a location suitable for waterfowls, there is no doubt as to

the profits that can be made from ducks or geese.
required is nothing like as extensive as that required for chickens.
are to succeed, however, you must know how.

The amount of equipment
If you
No other literature con-

tains as much helpful information about ducks and geese as we give you.
On account of the scarcity of game birds, guinea culture is becoming

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.

CHANGED FAILURE TO SUCCESS

“It was mighty discouraging before
I found the A. P. S., but now I like to
plan and look ahead.’—Mrs. W. B
Glass, Oregon.

WORTH WEIGHT IN GOLD
“May I say that the Course has been
a great hetp to me in many ways. Dur-
ing my study and sinee have not found
any course

as yours. Let me lay particular stress

so practical and complete

on the ‘Science of Breeding’ lesson, as
this lesson is worth its weight in gold
to a poultryman.’—William C. Lud-
wig, Ohio.

MIGHTY GLAD I STARTED
“T 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, New
Morks

wth:
* 4s

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.

COURSE WILL SAVE MONEY AND
LABOR

“Any one thinking of taking up the
poultry business. and wishing to suc-
ceed and save money and labor should
take your course. Each lesson is worth
mort than the total cost. I am sure if
more people would study your wonder-
ful books there would not be so many
dead baby chicks each season.’—Har-
vey W. Herb, Pennsylvania.

YOU DON’T CLAIM ENOUGH

“Your advertising is rather conserv-
ative. Without overdoing it you could
safely state that any one lesson is
worth the price of the entire Course.’
—Edward A. Brinton, Utah.

Page Sixty-four

GOGOD SOUND KNOWLEDGE
“It is hard to tell which lesson I do.
like thé best yet, but they all are the
real thing and good sound knowledge.”
—W.B Hall, New Hampshire.

AMERICAN POULTRY SCHOOL, KANSAS CITY, MO.

LESSONS NOS. 35 AND 36
Fitting and Exhibiting Standard-Bred Poultry

Thousands of local, state, and national poultry shows are held every
year and their number is steadily increasing. In most of these shows com-
petition is keen, and it is difficult for the amateur to win.

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 harbinger of an increasing trade
at lucrative prices. To win and win honestly is both a science and an art.
In these lessons are described the methods of successful showmen, and you
are given directions for getting your birds up to Standard weight rapidly,
for training, washing, fitting, and for shipping -them safely in cold
weather, for their care at the show, together with numerous other sugges-

tions, 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.

Won at a single poultry show.

condition and
methods and win
do the same.

WORLD OF INFORMATION

“T hereby hand you my answers to
the two lessons on ‘Fitting and Exhib-
iting’ pure bred poultry Nos. 35 and 36
for your correction. This has been a
very interesting and valuable lesson to
me as it has contained a world of in-
formation which would otherwise re-
quire 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
VOW tor at. It is fine. Respectfully
yours.’—Otis P. W. Smith, Maryland.

EASY TO LEARN

“T can frankly say I am really sur-
prised as to what can be learned
through the A. P. S. The lessons are
all easy to understand and easy to
learn. The text-books which I have
received up to the present time—money

exhibit their
in the hottest competition.

Many of our students
poultry acecrding to our
You can

could not buy them.’’—E. Vollmer, [l-
linois.
MADE BIG IMPROVEMENT

“T 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, West Virginia.

BETTER SUCCESS THAN EVER

“T find I never understood the many
‘in-betweens’ of the poultry business,
and I am having better success than
ever before.’—F. A. McCracken, Texas.

WINS MANY PRIZES

“Your lessons on ‘Fitting and Ex-
hibiting Pure Bred 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. Ma-
chin, B. Cy eecanaad.

Page Sicty-five

DON?T FEED “TDPawe CHEN? TP ASAT ON W V. mm RSLs

LESSON NO. 37
Poultry Leadership, Poultry Clubs, Shows, Organizations, Etc.

The California Poultry Producers Association cleared over a quarter
of a million dollars for its members in a few months by organization and
co-operation. We show you how to organize your community and the value
of same.

A little quiet observation is sufficient to convince anyone that the
poultrymen whose repuiation and fame are increasing and spreading the
most rapidly are those who take the most active part in the various local,
state, and national poultry organizations, 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 generally 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 les-
son. It is the first and only work of its kind ever issued. You ought to
know how to organize and successfully manage a poultry show. There is a
call everywhere for leaders of country poultry clubs. We have endeavored
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.

c cae RRS s
& pETALLMA EGGS
oY

Stag Th MOVE VSS

Scenes from the California Poultry Producers’ Association. Fifteen car-
loads of eggs being shipped frem Petaluma to New York in one day, and then
topping the market. The President of this Association is a member of the
faculty of this School. We show you hew to co-operate and organize, and
how the above association made over $250,000 in a few months for its members.

LESSONS MAKE YOU EXPERT GREAT VALUE TO ALL

ce .
ne A, Seugtaon lives up to the lessons «amelosed find examination on ‘Poul-
; 3 : try Clubs and Crganizations.’ This is

fail to become an expert in the poul- : ?

try business from any standpoint.’— one of the most instructive lessons of

E. J. McCreight, Arkansas. the Course and of great value to all

P Rmraees that will heed its teachings.”—C. A.
age Sixrty-sixr Roberts, Pennsylvania.

AMERIC.AN POULTRY SCHOOL, KANSAS CITY, MO.

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 suc-
cess 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 means. 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 Quisenberry, 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, com-
mon sense and your ability to apply the valuable information which you
have gained.

x Piss y s e a = ——

2 ileal : gente << 4
a SSS EEE EES ar

He succeeded the “Quisenberry Way.’ Thousands have done likewise.
Which will it be with you—-Success or Failure?

HAVE BEEN SUCCESSFUL WITH
CHICKENS

“This Course has helped me. I have
an eighteen-acre farm here on the Lin-
coln Highway. We have a good egg
trade here at the house. We have been
successful with our chickens.’—R. L.
Claffey, Pennsylvania.

Page Sixty-seven

a See tee as MEANS A oSiCURE)® (P(ATH)~ Pos. FATA)

INDIVIDUAL INSTRUCTION—SERVICE

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 instruction as individual and helpful as it would be
in a class room.

DOING GREAT GOOD
“T am convinced firmer than ever

and my success is due to your mag-
nificent Course.’’—M. I. Munch, Iowa.

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 lan-
guage just what they ought to do to
make money for themselves and the
reasons why they should do it.’—

I’ IS GOOD COMMON SENSE

“T beg to inform you that {[ am very
much pleased with your Correspondence
Course, EF “am sure - that: itis good
common sense from beginning to end.”
—W. I. Harrinston, Ohio.

Brooks’ Sanitary Hennery, Illinois.

SUCCESS DUE TO COURSE

“TI am sorry that I am through with
the lessons as they have been a great
pleasure to me. I am absolutely sat-

VERY MUCH PLEASED

‘ie muss say cthat 2. amy very. much
pleased with your Course. I enrolled
in your Schooi without ever seeing
your catalogue on account of the con-

isfied and I don’t see how any one fidence which I have in you as a prac-
could fail to be interested in the tical poultryman, gained by reading
Course. It is a pleasure to me to think your articles in the different poultry

in) the Ae PSs journals.”’—Edw. W. Kissing, Illinois.
COULD SAVE COST OF COURSE IN
BUILDING

“My wife and self have raised around
150 chickens this summer. We have
had very good success with them, and
I want to tell you right here that we
must give your School a big part of
the ‘credit, for our. tine: tlock After
studying your lessons we have both
found the hen a more interesting bird
than we did before and suppose it is
that way with all things after one gets
to understand it better. If I had had
your lessons before I built this house
I could have saved more than the $35.00
I paid for the lessons and had my building made right in the first place. so it is
an easy matter to figure out the value of these lessons.’’—Rudolph A. Nygaard,

innesota.

of the day I enrolled

RECEIVED FULL VALUE FOR
MONEY

“During the year 1917 I took a course
in Poultry Husbandry in your School
and received full value for my money.
I have tried to practice what I learned
on a small seale for three years and am
about ready to go in the poultry busi-
ness on a larger scale. I certainly must
say that the lessons are a_ splendid
guide for me and gave me a good start,
wherefore I thank you very much.’”’—
Geo. A. Edelmann, Illinois.

$10,000 A YEAR ON 10 ACRES
A Quisenberry Fool-Proof House built

by ©. C. Frantz, ‘Colorado. Va hrantz
has ten acres that pay him $10,000.00
anyear. (Mire sh rantzsays = OnewmlomoL
500 pullets layed in November, Decem-
ber and January 22,000 eggs. Sold at
winter egg prices for nearly $1,400.00,
leaving $1,150 profit in three months.
Records no other can equal. You
needn’t board them free all winter—
they lay eggs.”

Page Sixty-eight

AMERICAN PouULTRY SCHOOL, KANSAS CITY, MO.

PRODUCTIVE POULTRY HUSBANDRY
363 illustrations and 574 pages, volume 6x84 inches, handsome and durable
cloth binding.

By PROF. HARRY R. LEWIS
Poultry Husbandryman of the New Jersey Agricultural Experiment Station.

E FEEL fortunate indeed to announce thet our students can have the
W help and advice of an authority like Prof. Lewis in solving their

poultry problems. His greatest book on ‘‘Productive Poultry Hus-
bandry”’ is furnished each of our students) This great book is furnished in
addition to the very complete, and elaborate lessens fully described else-
where.

Here at last is a book that covers the poultry question in a thoroughly
scientific yet popular manner, treating of every subject in sufficient detail
to make it in every way clear, and giving the result of research at the
various experimental stations and the present-day successful methods of
poultry culture. There is no problem in any phase of practical poultry
raising that is not thoroughly and clearly treated. Because it deals entirely
from the practical and utility viewpoint it will appeal especially to the man,
woman or youngster handling chickens. Its expert advice will be particularly
valuable also to the largest poultryman. All in all, every person with five
or five thousand chickens should own and read this work.

Of all livestock the poultry flock is most often misunderstood and poorly
cared for. In the preparation of this book the aim of the author has been to
help build the foundation for a systematic, scientific and greater poultry
industry. The book contains in an organized and abbreviated form the prac-
tices and experiences of the author as student, practical poultryman and
teacher, together with the findings of our leading colleges, experiment sta-
tions and authorities on poultry husbandry. The breeds are classified and
their uses given; methods of management are recommended, including hous-
ing, feeding, breeding and all phases of hatching and rearing. Every phase
of marketing is analyzed and improved methods recommended. Suggestions
are given on exhibiting, judging, advertising and the keeping of proper
records.

It deals with the important phases of poultry management, including
some important results from various farm surveys, and following this is an
illustrated chapter oh judging and culling fowls for egg production. This
has been one of the prominent features of up-to-date poultry literature, and
is thoroughly covered.

BEGAN TO LAY BEFORE 5 MONTHS

“We have had such good success with
our Pullets, and they are a wonder to
whoever sees them. Some have laid
before five months old. Have been
greatly benefited by your studies and
will try to get other students for you.
Will enclose picture of our hen house;
also one of some pullets, four months
old, which began to lay before they
were five months old.’’—Mrs. C. Schmu-
ki, Oregon.

WORTH $1,000 PER YEAR TO HIM

“Tf I were asked what the course was
worth to me it would be hard for me to
tell. I know the course is worth
$1,000.00 a year in cash, and all the
other good things in addition, so con-
sider that I was very lucky when I
wrote you asking for particulars about
your School.’—A. Rothwell, Florida.

Page Sixty-nine

Don’t TAKE CHANGES —SuCcESS FoLLOWS KNOWLEDGE

FUNDAMENTALS OF POULTRY BREEDING
By JOHN H. ROBINSON,

Formerly with the United States Department of Agricuture, Associate Editor
of the Reliable Poultry Journal.

below the surface is John H. Robinson, the author of this treatise on
breeding poultry for egg production, market and exhibition.

No such book as this has ever been published on this subject. Mr.
Robinson was given full freedom to collect data for this book, almost re-
gardless of expense. He was given permission to travel far and near in
quest of information on the latest and best in poultry breeding problems.

Mr. Franklane L. Sewell, the noted poultry artist, spent nearly nine
months in supplying the drawings and illustrations that are used in this
book on breeding. There are fifty or more full page plates on fundamentals,
besides scores of smaller plates, many of which were never before published
in any work on poultry culture.

Our students who have the opportunity to read and study this book will
have far greater chances of early and permanent success than will those who
haven’t this knowledge at hand.

O*: of the best authorities in this country on breeding problems that go

and flounces and gets right down to
the very bottom and shows the student
what it is necessary to know to suc-
ceed, and in a plain, easily understood
way shows him how to. put those
truths and facts into effect to be suc-

CANT FAIL TO SUCCEED

“We received and have read with
much interest ‘Suecess 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 success-
ful in the poultry business meant the
application 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 seheme and, required neither
serse nor knowledge of poultry. I
wish to say-in the most sincere manner
that I do not see how any one with good
common sense who would apply the
principles, ideas and truths taught in
your Course could help but meet with
Your Course is without frills

success

cessful. We had no idea that so much
could be taught on the subject of poul-
try as’) is,- brought “forward. an Syour
Course; you certainly have covered the
the matter thoroughly—so thoroughly
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
teel sure the more the American Poul-
try School is known, the more will it be
appreciated and the greater its growth.
We wish to thank you most cordially
for your attention and courtesy to us
while taking your Course.’’—Roland
Thomson, South Carolina.

POINTS THE WAY TO SUCCESS

“T was one of the first 200 students
who enrolled for your Home Study
Course. It points the way to success
for any one who raises chickens. It
saves many a dollar and doubles the
profits of the average poultryman,’”’—
Wright Ball, Illinois.

MAKES HEAVY BREEDS LAY

“Your Home Study Course has been
a wonderful help to me. I had one pen
of Light Brahmas this past year that
averaged laying 200 eggs each. Two
hens went to 235 eggs and one hen
went to 250 from November to Novem-
ber.’’—Mrs. C. M. Roese, California.

Page Seventy

AMERICAN POULTRY SCHOOL, KANSAS CIty, MO.

SYNOPSIS OF LESSONS IN POULTRY JUDGING—
COURSE B

Tie: COURSE will give you all the information and training necessary

to enable you to go into the show room and judge all varieties of poul-
try successfully and satisfactorily, or to breed and sell same. Hundreds
and hundreds of facts will be brought to your attention and made perfectly
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 different varieties, and successfully

Judging pure bred poultry. It is a good thing to know the good and bad
points of all varieties. Do you know how tc mate to breed this kind of a wing
or how much to cut it if you were judging?

applying the knowledge you have gained, you ought to soon make a reputa-
tion for yourself as a poultry judge, and be able to earn hundreds of dollars
each season in addition to your other income. The judging season is usually
during 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 com-
pleted this Course, have learned how to interpret the ‘“‘Standard of Perfec-
tion,’’ know what cuts to make and the ‘‘whys and wherefores”’ for same,
and after you have officiated at a few small fairs or shows and have given
reasonable 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,

Page Seventy-one

Toere Js AbLwavsS aA Ricnt AND A Wronce ~ WAY

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 a poul-
try 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 themselves; that is one reason
there as 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
satisfaction. This Course will help you over these rough places and make
success quicker and more certain.

ARE YOU SELLING $15 BIRDS FOR $5 OR $5 BIRDS FOR $15? ARE
YOU FORCED TO EAT GOOD BREEDING BIRDS BECAUSE
YOU CANNOT SELL THEM?

Let us solve these problems for you. We guarantee to make you a
successful breeder, judge and salesman of Standard Bred Poultry or refund
your money.

If you are going to mate a bird you want to know that it will reproduce
its quality, or better. If you are going to sell a bird you want to know how
to pick birds that will satisfy your customers and remain sold. If you are ™
going to buy a bird, you want to know that you are getting your money's
worth. If you are going to exhibit a bird, you want to be able to pick a
winner. If you are going to judge a class, you want to satisfy the exhibitors.
This Course makes all of these problems easy for you.

BEGINNERS OR EXPERIENCED MUST HAVE THIS KNOWLEDGE

You need to know the good and bad points if you are to prove a success
in the business of raising, breeding, exhibiting and selling birds of high
quality. This knowledge of how the judges apply the Standard to all other
varieties, as well as your own, will develop and broaden your own experi-
ence and prove a great help to you. You will find the instruction very
plain and easily understood, but most complete. It will prove one of the
biggest and best investments you ever made.

One of our instructors, Judge Branch, giving a demonstration- in judging.

THOROUGH TRAINING FOR THE EXPERT—NEVER TOO WISE TO
LEARN
You may be an old breeder, or even a judge of poultry, yet you will
find these lessons so well systematized and so broad and comprehensive that
you will be able to do your work much better and with greater ease. Re-
member that this instruction is the result of the experiences of a group of

Page Seventy-two

AMERICAN POULTRY SCHOOL, KANSAS CITY, MoO.

six of the world’s best experts, brought into a compact, complete and syste-
matic course of judging, selecting, breeding and selling. You will learn
just the “Know How” that causes these judges to be re-employed at the
world’s leading shows year after year. They furnish all the real “‘inside’’
Sica ety on how to be a successful salesman, judge, breeder and ex-
hibitor.

THE FACTS INSURE YOUR SUCCESS

This Course will give you all the information and training necessary
to enable you to select, mate, breed, and sell, or to go into the show room
and judge your variety, and all other varieties of poultry, successfully and
satisfactorily. Hundreds and hundreds of facts will be brought to your
attention and made perfectly plain—facts that you cannot get in other
literature or from any other school. 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 for good poultry was
never greater and the opportunity for success as a poultry judge never more
certain than at the present time.

SOME OF THE MANY THINGS YOU WILL LEARN TO DO

Knowledge is power in poultry breeding, as in all other things. Thou-
sands are striving to breed and select birds that will win and lay. Thousands
upon thousands of others want to buy from birds that will do both. These
customers want to buy from one who knows how to breed and select the win-
ning and laying bird. They must have confidence in your knowledge and
ability to select and breed this kind. You can get and hold the confidence of
these buyers only by really and truly knowing how to pick, select and judge
your own birds, as well as the birds of others. This instruction covers all
the subjects that the experts know; shapes of all breeds, weight, size, style,
symmetry, colors of all varieties and their qualifications; selecting for egg
production; details explaining the values that should be given all defects;
what you should not do as well as what you should do to be successful in
selecting exhibition specimens, and how to construe differences in the Stand-
ard. All these are fully described, with many illustrations. A thousand
valuable pointers for you.

LESSON NO. 39
The Science 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 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 suc-
ceeding and giving reasonable satisfaction, if you have any natural ability
at all. This lesson will mean the difference between failure and success in
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 17, 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 judging, 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 fur-
nished free to each student who takes this Course. We will furnish the new
and revised ‘‘Standard,’’ which is acknowledged to be the greatest Standard
for pure-bred poultry ever issued in this or any other country. This “‘Stand-
ard’’ will be the guide and final authority in all show rooms until 1923.

Page Seventy-three

WE GUARANTEE YOUR

STANDARD OF

“The i Standard “of ‘Perfection,’ ior
“The Poultryman’s Bible,’ is furnished
with the Judging Course, also the Com-
plete Course. This is the basis of Les-
soms: 6b) to 7.

SUCCESS WITH POULTRY

These lessons will be given under
the personal superivision of Judges
EK. C. Branch, Reese V. Hicks, V. O.
Hobbs, C. T. Patterson, and T. E.
Quisenberry, five of America’s best-
known and most authoritative poul-
try judges. All are licensed Amer-
ican Poultry Association judges of
all varieties, and Judge Branch is a
member of the 1921 Standard Re-
vision Committee. They are ac-
knowledged to be five of the best
posted judges in America, and have
had twenty-five years’ experience as
practical breeders of poultry. Un-
der their guidance you will find
these lessons on judging of absorb-
ing interest 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 glos-
sary.

You are so instructed that you can
judge either by score-card or com-
parison.

You are taught how to decide ties and how to award sweepstakes.

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 variety 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.

MORE SENSIBLE ADVICE

“Judging Lessons Nos. 6 to 17 in-
clusive, certainly offer the student a
venerous opportunity to get acquainted
with the art of judging poultry. Your
assertion that you help A. P. S. stu-
dents to succeed is no exaggeration.
The time and money given to learn the

A. P. S. 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

Page Seventy-four

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 Ameri-
ean School of Poultry Husbandry.’’—
Eugene J. Good, New York.

THOROUGH TREATISE ON JUDGING

“T mailed you last night ‘Lessons on
Judging,’ which have given me quite a
bit of hard study the past two months.
T believe it would be impossible tc
find a series of questions treating on
the Standard with the thoroughness
which characterizes your ‘Lessons on
Judging, "—J. €. Rheinhardt. Indiana,

AMERICAN PrOULTEY SCHOOL, KANSAS CIty, Mo:

LESSONS NOS. 40 AND 41
The Practice of Poultry Judging

These lessons show a judge \just what cuts to make for certain defects
in shape and color in every section of the fowl. They cover all varieties.
They make judging so plain that it is easy to apply the knowledge which the
student has obtained from our other lessons on this subject. There is noth-
ing in poultry literature like this book. We do not care if you are an old
time judge, you will get a lot of ideas in these lessons which will make you
more consistent in all your awards. This book alone will put you on the
quick and sure road to judging poultry. If you are going to follow this
profession you can’t afford to do without it.

LESSONS NOS. 6 AND 7
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 character-
istics, 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 description of them.

LESSONS NOS. 8 AND 9
Principles of Mating and Breeding

If a judge is going to tie the ribbons and award the prizes according to
the real merits of each specimen, he should understand Nature’s laws and
the principles of mating and breeding. In determining 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 Poultry
Course.’’ Read the description of them.

LESSONS NOS. 10 AND 11
Selection and Breeding For Egg Production

It is very important that every poultry judge knows something about
the selecting and breeding of fowls for egg production. The best known
method of telling the: laying hen from the non-productive hen is explained
fully in clear, concise language, and the latest and best information on this
vital subject is given in these two lessons. You are told just how to judge
the very best producers without the use of a trap-nest. You.are told defi-
nitely how to select the drones and given facts which are worth hundreds of
dollars to any poultry raiser or poultry judge.

LESSONS NOS. 35 AND 36
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 intelli-
gently 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. 24
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 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. 24 of the ‘“‘Practical Poultry Course.’’ Read

the description of it.
Page Seventy-five

WE GUARANTEE MorRE Eccs oR YouR MONEY BACK

LESSON NO. 37
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 for-
mulating their constitution and by-laws or to making their rules and regula-
tions 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.

THE JUDGE WHO GETS THE WORK

The judge who is the best posted, best trained, and best eyuipped 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 the 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 Poultry School.
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 guarantee as to the money refund 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 hesitate to recommend and stand back of our Judging
Course to anyone who is seeking information in that line or who desires
to equip himself to judge at poultry shows. The American Poultry Associa-
tion now compels the applicant for a judge’s license to pass a satisfactory
examination. This course will help to prepare you for the examination and
to receive a license.

WHY AN A. P. S. COURSE WILL PAY YOU

The real good which will come to you depends entirely upon the in-
creased revenue or dividends and increased knowledge and training which
you will get as a result of having taken one of our Courses. There are 53
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.

MADE. $701.00 FROM 140 HENS

“We feed your mash twice a day in
long troughs. 1x4 inches. Forty or
fifty hens can eat at one time at one
of these troughs. The best profit I
have ever made was $701.00, from June
1st to January ist, from about 140 hens,
by using your methods.’—Mrs. T. S.

Howard, Kansas.

Page Seventy-six

AMERICAN POULTRY SCHOOL, KANSAS CITY, MO.

READ WHAT OUR GRADUATES SAY
That Is the Best Evidence of What We Offer and Do for Our Students

W- HAVE graduated a large number of students.

We are proud of

our students and graduates and of the splendid records which they

are making in all parts of the world.

We have received unsolicited

letters from every one of our graduates similar to the following:

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ese wimex He Fitl nf he Seng AGUS Ely, RE, Bes Br

(EY CHET Hee ot ei

rep og MDewetner oF. 2220

2 : =
at fg gf
i i Ce a a

Ce eh

A COPY OF THE DIPLOMA ISSUED BY THE SCHOCL
It is a credit to anyone to possess cne of these, and they are well worth
striving for.

WORTH FIVE TIMES COST
“Let me say in regard to your Poul-
try Correspondence Course that it has
been highly satisfactory. I have noth-
ing but commendation. After studying
and teaching agriculture, including
poultry work, taking a state corre-
spondence course, and reviewing sev-
eral of the iatest complete works on
the subject, I am ready to say, with
emphasis, that your Course
many times over the best library ob-
tainable.. I’ would not part with

a good start.

didn’t heed me.

of my

in chickens!
proper

“Last year one of my neighbors bought
of Tom Baron’s strain, paying big money for them, to make
But he had no knowledge of poultry culture,
so I advised him to take lessons from your
So Iran a race with him.
that my chickens were ordinary White Leghorns, while his
were trap-nested, over 200-egg layers.
chicks at about the
lay eggs over a month before his did.
ecockerels for
up almost all of them.

lessons for five times the cost if an-
other set could not be obtained. The
instruction is perfectly clear and pre-
sented in an interesting manner.’—E.
H. Bills, California.
HAVE HAD GOOD SUCCESS

“T completed the Practical Poultry
Course under your instruction and have
been putting into practice the facts I
got from you, in raising my own poul-

is worth try and looking after my_ neighbors’
flocks. I feel that I’ve had good suc-
the cess.’’—Geo. W. Morris, Kentucky.
THIS JAPANSES STUDENT MADE GOOD

some chickens

School, but he
Please remember

Both of us hatched
my pullets started to
Also, I sold over half
while he sold none, but ate
And now he says there is no money

same time, but

breeders,

This little story tells the great importance of
knowledge.
have made miserable failures.’—Geo. S. Takata, Texas,

Not only this man, but some others

Page Seventy-seven

DON’T KEEP

POULTRY —- MAKE

POULTRY KEEP You

SAVES MANY TIMES COST OF
COURSE

“When I heard of your School I
realized what a splendid thing a course
on poultry would be, as I have worked
in the dark on many subjects with
poultry. Since taking your course I
have a great store of practical poultry
knowledge which will be a great help
to me and save me many times the
price of the course each year from now
on.’’—Samuel Ball, Canada.

OVER $8.00 PER HEN
MONTHS

PROFIT IN 10

“T had 60 hens on the first of Janu-

ary and from then until October 18th
they laid 10,152 eggs.
60 hens on hand January 1st..$ 240.00
200 baby chicks purchased..... 50.00
25 baby chicks purchased..... 28.00
1 sitting of eggs purchased.. 3.60
(CHORE. (OE Laae eye WR eno eee 224.97
VEDAS sOM MIMOUSE.. ss...) eee 8.00
ToCAlweExpENSES, .o ss ser. a $ 554.57
150 chickens-used @ $1.00..... $ 150.00
168 hens, pullets, cock birds on
ODM C epee tcc ie, ails.s © sye sushersie 600.00
Heosesoladvamd WSe@). 2... ce cee 300.67
MOG MVE OUNGEn 2: <x... 6 06 2c coe eee SLO SOSGT
INGHIRO LM te” nue oS cles cles pers 496. 10
PER HEN

OVER $10.00 PROFIT

“On May 15th we received 52 Black
Minorca baby chicks. We raised 46 to

STUDENTS ALL PLEASED

nave sme wa iimM Der sot. AG or ys:
students and graduates in my rounds,
and net one of them but feels that he
has received a world of good from the
course in poultry keeping. Personally
I don’t see how I got along without it
as long as I did, although I thought I
knew the chicken business rather well
hefere I started. I have done more to
get on my feet in a financial way in
the year that I have studied A. P. S.
lessons than I did
or seven that I have raised pure bred
poultry. When people ask me what I
think of the course, I simply tell them
to go to it, for if they don’t get much
zood out of it, it will be their own
fault. Anyone with ordinary intelli-

Page Seventy-eight

in the previous six ~

“T think that does very well for one
of your students.’—Mrs. P. W. Ham-
mands, Oklahoma.

ace. = Had sl pulletsmanae sp
At age of six months and
seven days, November 22nd, the first
pullet laid. Between then and Febru-
ary 1st we had reduced the flock to 24,
23 Black Minoreas and 1 White Leg-
horn, using your method of selecting
the best layers. All feeding and care
given aecording to your methods. The
following is a report of feed, eggs laid
and eggs sold:

416 doz. eggs produced sold for $334.45
Feed cost 81..20

broiler
cockerels.

© 0 6 eis) 6 6) «: ere) of 0!» © ase eve' «wie

INGER DM OD ite cae acc creel cx hohe eee eae $203.20

“All eges fit to sell were recorded, no
broken eggs nor soft shell eggs were
counted.’—Mrs. Thomas Loechner, New
AYopeli<,

gence ought to get their money’s worth

time and time again. I wasn’t any
brighter than the ordinary run, but
folks regard me as a poultry expert
around here,’—YW. ©. Smith, Indiana,

AWERICAN POULTRY SCHOOL Kan

sAS CITY, Mo.

ALWAYS READY TO HELP

“The school is just what you say, it
is always ready to help A. P. S. stu-
dents to succeed, and if they go ac-
cording to your teachings they will
succeed.”—Wilbur MeMillan, Pennsyi-
vania.

CREDIT FOR MY SUCCESS

“Have just finished a Successful
Poultry Season. I wish to let you
know that I “give all credit for my suc-
cess to the American School of Poul-
try Husbandry, for by using the know-
ledge f gained by the close study of
the lessons received, the above result
was possible.’’—E. ise Hake, Missouri.

BEST VALUE EVER RECEIVED

“This is the best value I have ever
received for United States currency. [|
do not see how any one can fail in the
poultry business after taking your
Poultry Course.’’—Sergeant William
Stott, Pennsylvania.

PROUD OF SCHOOL

“Tt is a pleasure to say that I am a
graduate of your school, and I say it
with pride.’’—M. E. Sibole, Minnesota.

DOING GREAT WORK

“T 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, Ohio.

BEEN WONDER TO ME
“T have had much pleasure in study-
ing. ih am “proud that, Ls took .jyour
Course, as it hag been a wonder.”’—A.
S. Ralph, New Jersey.

CANNOT BE VALUED IN DOLLARS

“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 IT honestly earned it
by many hours cf hard work. It is my
purpose to be a credit to your School
and its Course of Study. The knowl-
edge gained can not be counted in dol-
lars and cents, and then the lessons are
available at ali times as a reference
library to guide in any perplexing
proklems that may come up.’—M. V.
Woodcox, Michigan.

THANKFUL FOR COURSE

“T 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 fcr the good in-
structions I received therefrom. I
shall always be thankful to you for
what you have done for me.’’—P. L.
Laurene, Michigan.

1,500 HENS CLEARED $3.04 EACH

“This flock of.1:500 hens last year
showed a profit of $3.04 per hen. Not
so bad, eh. for one of your students?’
—L, M. Lottridge, New York.

‘Poultry Husbandry.

PROUD OF COURSE

“My Course has been one that I am
proud of.’——Claud Bonner, New York.

LETTER HELPFUL
eV Erithink vit < every.
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 help-
ful, and am certainly well pleased with
the Course and will always speak a
good word for the American School of
The personal let-
ters to the students are very helpful.’
—Walter J. Lockwood, Iowa.

NOW GETYING RESULTS
“The School has helped me wonder-
fully. I have been able to raise broil-
ers for the market in eight to ten
weeks, capons were sold at ‘Thanksgiv-
ing averaging nine pounds. My pul-
lets were laying in October. Since I
have finished the Ccurse my friends
and neighbors consider me an author-
ity on poultry. I certainly can recom-
mend the A. P. S. to everyone as. the
price asked is insignificant when com-
pared with the amount of instruction

given.”’—E. E. Krause, Wisconsin.

SAVES MONEY AND LABOR

“The Course has really been more
thorough than I ever imagined it could
be. I am more than pleased. Iam de-
lighted with it. One lesson alone is
worth more to anyone than the price
paid for the entire Course. Anyone
entering or thinking of embarking in
the poultry business, if they wish
to succeed and save money and labor,
should take your Course. PHBach lesson
is worth the price of the Course. They
are all interesting and very beneficial.
No one should attempt te raise poultry
Without taicimeowea ny Aw wes aSeaCOUrSe ee.
am sure thankful that I did.’—M. C.
Todd, Washington.

WINS MANY PRIZES

“Made eight entries of my S. C. White
Orpingtons at the Los Angeles show
(the largest in the state), and pulled

TO STUDENTS
student will put

down: Hirst Sand {fourth cockener:
first and second, hen; fourth and fifth,
pullet; third, cock; first, pen. Ameri-

ean White Orpington Club ribbons for
best cockerel, best hen and best pen.
Two dollars and fifty cents (gold) for
each best cockerel and best hen. Sixty-
five dollar solid silver cup for. the best
cockerel, pullet, hen, cock and pen,
making fourteen prizes on eight en-
tries and over two hundred birds in
the class. Must say this course has
heen a great help to me.’—L. C. Geiser,
Calif.

Page Seventy-nine

THE ‘“QUISENBERRY WAY” IS THE SAFE, SIMPLE WAY

THE PROOF

DON’T TAKE OUR WORD FOR IT—READ WHAT OUR STUDENTS SAY
“By Their Fruits Ye Shall Know Them”

School students. We submit the following evidence to prove our case.

What we are actually accompiishing in training and equipping our stu-
dents for practical poultry raising is best toid 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 apvreciation.

The following unsolicited testimonials and those given on previous pages
which have been received during the past few weeks tell their own story.
We have thousands of others just as strong.

P'setioo! raising is no longer a ‘‘guessing game’ with American Poultry

RAISED 497 OUT OF 500 CHICKS

“T bought 500 Single Comb White
Leghorn baby chicks and started them
on five meals a day. I always fed them
on time and never fed more than they
would clean up in fifteen or twenty
minutes.) I did’this for the first three
weeks. At the end of six weeks I had
497 healthy, growing chicks. Follow-
ing is a report to date:

SoldMeROOStens aces ics: cles o eeieiane $110.00

Sold 125 Pullets at $2.00 each.... 250.00

Sold’ S5tls7 Dozen Hees. sy 0..:... 412.19
Mota Un COMME s 6 Sevcve hare ‘e wtebeile ore’ CC deg

Bought 500 Baby Chicks.$ 95.00

eed Bill to, date... 2)... . 477.69
Otay. © GSt wee oie Sb opera) oy tyes ore ae $572.69 under very crowded conditions, and I

ere rts can truthfully say that the ‘Quisen-

Net Income isin, Setedesiauat sit (6) ake a eae $199.50 berry Way’ will make every hen pay.”
This test was made in the back yard -—Harry S. Mark, Pennsylvania.

The Plant now has six to seven hun-
dred layers of the same variety in win-
ter houses situated on a _ three-acre

town lot. The work on the Plant is all
done by myself and family. The net
cash profits, from this Plant for the
year ending October 30, 1920. was
$2,791.47, and for 1919, $2,593.12. Chief-
ly sell market eggs, baby chicks and
twelve-week-old pullets)s Am breeding
for egg production, but use only the
true Leghorn type of birds. I find
many practical ideas in your books and
MADE $2,593.12 ON 3 ACRES lessons and refer to them to help solve
“Ten years ago I started with thirty ™y problems.”—C. F. Biddle, Pennsyl-
Single Comb White Leghorn pullets. Vala.

EXCELS ANYTHING EVER STUDIED

“T will send you a snap shot of the
Improved Fool-Proof House, 14x14
feet Tepuilt this: springs. Sle built this
all myself and made the foundation
and floor, and I am no carpenter or ce-
ment worker either. I have read a good
many instructive articles on raising
poultry, but this course which I am
taking from you excels anything which
I have ever studied. The lessons on
the Baby Chick are simply fine. I wish
to thank you for the good advice you
gave me in regard to colds and roup,
and also regarding the Star and King
Ventilators.’’—Carl Coe. Indiana.

‘Page Highty

MMERICAN POULTRY SCHOOL, KANSAS CITY; Mo.

LEARNED TO BREED HIGH LAYERS

“This hen was from a pen of ten hens, each
holding State Trap-nest records of TWO
HUNDRED EGGS and OVER per year at
Mountain Grove, Missouri, Egg Laying Con-
tests. Have had a pen in each contest for
THN YEARS, winning in all 65 Ribbons, 7
Cups, and 8 Firsts in Buff Orpington Class.
At Leavenworth, in one year’s Contest, won
Ribbons and First Honors in eclass. All birds
bred by owner accordng to Quisenberry meth-
ods.’—Miss Susie C. Fellows, Missouri.

GETS $1.00 A DOZEN WINTER EGGS

“My pullets laid over 60 per cent
all summer and they are still laying 50
per cent. Pretty good for a beginner!
We have snow for sure now and it is
cold, but my hens lay just the same. I
get $1.00 a dozen. My neighbors have
hens, but they buy eggs from me. The
lesson books are worth $35.00 a piece
instead of $35.00 a course.’—J..A. Wil-
son, Michigan.

40 HENS OVER 300 EGGS

“T have made more progress in the
five years since I enrolled with you
people than I had in twenty years be-
fore. I trap-nest continually, along
with the Hogan System. I have 200
hens. Forty passed the 300 egg mark
in twelve months and one pullet reached
as high as 320 eggs in her first egg
year. I have fine producing birds and
it is all due to the advice and training
that I received from the A. 8S. P. H. I
also have a fine hen that was eight
years old the 10th of last May. She laid
305 eggs in her first egg year and has
laid 1,532 eggs in seven years. She is
still as spry as ever and is now laying
nearly 50 per cent during her laying
: year. I found it no trouble to hold my
blood line true, but to increase egg production was where the shoe pinched
until I enrolled with the A. S. P. H. and my foot has never slipped since.’—J. R.
Harlan, Oregon.

MATURE AND LAY QUICKLY

“The house in the picture was built
after your plan: My chickens were
raised by your methods. I selected the
eggs and run the incubators and then
they were fed according to your les-
sons. They are pictures of beauty and
health. They matured very quickly and
some of them began laying before they
were five months old. They have never
been sick a day in their lives. I
hatched 384 chicks; raised 350 of these
up to the time they were pretty well
feathered. Any one wishing to succeed in the poultry business cannot afford
to be without your Poultry Course, as many of the lessons are worth much more
than the cost of the entire course.’—Mrs._ Harrison Bartshe, Missouri.

BECAME POULTRY EZPERT

“Little did I realize the value of your Course to me until October, 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 you and your Course, I
have never had a question that I could not answer. The high school is 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 could 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, Indiana. 2

Page Highty-one

SpeND Your First DOLLAR

WRITES WITH TEETH BUT COM-
PLETES COURSE

This student hasn’t any hands, but
writes with his teeth. Even then he
made high grades, and since finishing
Course has been raising poultry very
successfully. Read what he says:

“T think this finishes the course as
far as lessons are concerned, and I can
say I enjoyed every one of them. IT
wish I had known of the School two
or three “years (azo, tor I know my
money was well spent in taking up
this course. Thank you for what you
have already done for me. Just to
show you what some of my pullets are
doing for me in December, my first
White Wyandotte pullet started to lay
November 13th. She laid 15 eggs in
18 days. A Single Comb Rhode Island
Red pullet started laying on November
14th and laid 14 eggs in 17 davs.

LEARNING THE BUSINESS

IN

Another Single Comb Rhode Island Red pul-

let laid 11 eggs in 14 days, and another White Wyandotte, which started to lay

on November 22d, laid 8 eggs in 9

days.

Eges are selling for $1.00 per dozen

at present and I think they will go higher this winter.’—Louis Schuelke. Con-
necticut.

MORE HELPFUL THAN ALL OTHER
LITERATURE

“T have a way of line breeding, but
nothing to compare with yours. I have
always considered myself a pretty good
poultryman, but I must say I surely
have learned many things in your les-
sons, especially in the way ot saving
money and that means a lot, as you
know. I have only one fault to find
and thatels. that Ee dlanet. caer tice scup
when I first saw your ad or heard of
you. I have read a lot of different dope
on chickens, also poultry papers, and
as you know one will say one thing
and one another, some will give good
and some bad ideas, and a fellow if in
doubt has to go to a lot of expense in
trying them out, which I have done.
Your lessons give it to a fellow right
off the reel, and I have yet to see the
first thing in any that I have studied
that was wrong. They are RIGHT, and
I know it. I am now in charge of a
large poultry ranch. As I stated above,
I have always considered myself a
pretty fair poultryman, but want to
say, with many, many thanks, that if
I had not taken your course I could not
have taken such a place. I know the
day will never come when I will forget
the A. P. S.’”—A. A. May, New Mexico.

MAKE HENS LAY IN WINTER

“Your books are fine. The house is
one I built from the plan out of one of
my books and it is very satisfactory.
My hens are doing fine and they lay a
good many eggs. Got 2,607 eggs dur-
ing the three months of February,
March and April from only a few hens.”
—Lewis Beaumont, Illinois.

NOT GUESS WORK

“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 tu
someone who does’ know.’—Ren. W.
Crockett, Virginia.

Page Eighty-two

WORTH HUNDREDS OF DOLLARS

“Your Course has been worth hun-
dreds of dollars to me. I assure you
that I’ll always be a booster for the
A. P. S. and will never forget the inter-
est you nave taken in me.’’—Alfred
J. LaGrandeur, Wisconsin,

AMERICAN POULTRY SCHOOL, KANSAS CITY, Mo.

AM PLEASED WITH COURSE

“T am sending you some pictures of
our poultry plant. I am very much
pleased with the Poultry Course. i
think perhaps you could interest Mr.
V. T. Pratt in the same course as I
have,’—EH. E. Wirt, California.

CAPONIZED BIRDS DOING FINE
“T just took a chance on some cock-

erels. I used your caponizing methods
and tools and am pleased to advise that
five days have passed and all the birds
are doing fine, not even a wind puff
has appeared. Am expecting to be
called upon to supervise the construct-
ing of a five unit Improved Fool-Proof
House.’’—D. M. Smith, New York.

SOLD $577.75 IN EGGS FROM 85 HENS

“Every one of our friends is surprised
when we tell them we have just been
delivering fresh eggs at Thanksgiving.
We had 85 hens, when we commenced
your system of feeding. I have figured
up the amount of chickens and eggs
Sold, ang ssince, January -l), 1920, it, is
$577.75. Will go better than $600.00.

What do you think of that?’—Mrs. J_ B.
Iowa.

Belknap,

BETTER SUCCESS THAN EVER

BEFORE

“T have followed your lessons as best
I could this year and had better suc-
cess than ever before. Have sold 500
dozen eggs, plus $75.00 worth of old
hens and ‘frys,’ and had plenty for use
for a family of six besides. I now have

86 old hens and 100 pullets. Expect to
do much better next year. I also have
65 turkeys.’—Mrs... G. W. © Ericson,

Texas.

BEAT RECORD OF CONTEST PENS

“IT was given employment on. the
Poultry Plant of the Nova Scotia Agri-
cultural College at Truro, N. S., my du-
ties being in charge of feeding, etc.
Good results came forward as per the
following: Pen 15—Single Comb White
Leghorn Pullets (30 in pen) averaged
for the twelve months period 182 eggs
each, which was a better average than
the 40 Leghorn pens in competition at
the First Nova Scotia Egg Laying Con-
test. The six best layers of said pen
15 produced two hundred and more
eggs each. Not so bad for your stu-
dent.’—James H. McConnell, Canada.

Page Highty-three

METHODS

RIGHT

COURSE WILL PAY IF RAISE ONLY
FEW CHICKENS

‘Will tell you that I am well pleased
and glad that I am a student of your
School, and also wish to say that it
pays to study your courses even if one
raises only a few chickens.’’—Martha
Hood, Illinois.

LOST ONLY THREE CHICKS

“We bought 181 thoroughbred Single
Comb White Leghorn baby chicks on
the 6th and 13th of May. I followed
your directions closely while raising
them and had the good fortune to lose
only three while small. We got 93 pul-
lets out of the lot, valued at $2.00 each.
We followed your methods carefully.”
—Mrs. Frank H. Smith, Minnesota.

PROUD TO BE STUDENT

“Rind enclosed lessons on
Clubs and Organizations.’
very instructive and interesting like
all the other lessons. These last les-
sons are worth the price of the Course
and I am proud of the day I made up
my mind to take your Course.’—wW. S.
Townsend, Texas.

‘Poultry
They are

Page Eighty-four

INSURE

PROFITS

REASONABLE

GREATLY BENEFITED BY LESSONS

“T am very much pleased with your
lessons and say they are good. I am
thankful that I took up poultry at your
School, as I have learned things I never
would elsewhere. I am _ so interested
in poultry that I sit out in the back
yard most of.the morning and evenings
studying my poultry lessons and crav-
ing to be out on a good farm where I
can raise at least 500 good hens. I am
enclosing you a photo of my wife and
a few of my chickens and a partial view
of the coop.’—Joseph F. Koalsky, Indi-
ana.

WORTH DCUBLE THE PRICE

“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 in-
valuable. I assure you that I feel well
3aid for the Course, and would not sell
it back to you for double the price

raid for it.’—0O. C. Cope, Indiana.

MADE POULTRY RAISING PROFIT-
ABLE

“T am pleased to learn the School is
progressing so rapidly, but I know it
will continue to grow when I think of
the wonderful help it is to poultrymen.
Its instructions are certainly a great
help to me and they have made poultry
keeping a pleasure as well as a profit-
able business.’—Mrs. Henry F. Farns-
worth, Missouri.

AMERICAN POULTRY SCHOOL, KANSAS CITY, MO.

$780.00 FROM 140 HENS

“T have sold $480.00 worth of eggs,
baby chicks, broilers and hatching eggs
from a flock of 140 hens since January
Ist, Also raised 300 chicks, which
gives me 150 pullets, valued at $300.00.
I have done all the work myself. I
find my books very useful. Any prob-
lem which comes up I find is answered
in some of the lessons. Thanking you
for the interest shown in me while tak-
ing the course and for your help.’—
Mrs. Elvis A. Abney, Texas.

RAISED 3,000 PULLETS—EGGS $1.05
PER DOZEN

“T had Mr. T. F. McGrew here to look
the plant over, and he certainly saw
what he has not seen done on a poul-
try farm yet, that is, the work done as
to improvements and stock raised. He
told me that he saw about 38,000 young
stock this spring. but nothing like
mine. I raised about 3,000 pullets or
over, of which the first thousand are
now laying about sixteen per cent mar-
kKetable eggs at $1.05 per dozen. I cer-

tainly have done a good year’s work
by taking your course.’—E.
ers, New York.

Sohm-

ONE LESSON WORTH PRICE OF
COURSE

“Since I got your course in poultry
I surely will make good. Last Decem-
ber and January I had 98 pullets and
in the month of January they laid a
total of 891 eggs. On February 27th
I culled out 45 according to your sys-
tem and during the month of March
they laid a total of 886 eggs. So you
see by that I have more than gotten
the price of your course from one les-
son, and the rest of them are just as
good. I will give you a report of my
efforts at raising young chicks this
spring, and how the vitality of the eggs
has increased in my flock by the
change in feeding and housing my
hens. I was feeding for eggs and had
the hens housed in the wnter. As soon
as the weather got warm I stopped

COURSE USED IN 19
COUNTRIES

FOREIGN

“So talking it privately these chick-
ens are all mine, with the exception of
course of the house which was partly
built during my spare time of since I
received of the first instruction of that
School. But such house was made with
the expenses of the Pupils Fund ap-
proved by all of my pupils under my
advice. And thus two-thirds of the
interest wll be for the school. . Please
tell me when will you send and when
can diploma be received so as to be

sure that all friends of mine will great-

ly welcome the kind and the quality
of such diploma.’—Francisco Fet Fa-
von, Principal Teacher, Bunawan Farm
School, Philippine Islands.

feeding mash and fed whole grain and
turned the hens out on range; and this

is how the eggs hatched: Set 150
eggs on April 6th. Hatched out 109
chicks. Got 107 left.’—vV. F.. Joslin,
Minnesota.

LARGE FORCE OF EMPLOYEES TO SERVE YOU
In addition to our instructors quite a force of other people are employed

in the various departments.

We have men in charge of the Egg Contests,

feeding and trap-nesting, besides stenographers, bookkeepers, record keepers,
clerks and others trying to serve our students with promptness and accuracy.
The unsolicited testimonials from our students is the best evidence that we

give SERVICE.

Page Eighty-five

AN A.Y iP) 4S. 2 STUDENT EAVENTUALLY, (WHY « Nori Now?

Facts Worth Knowing

How to Get More Eggs and Save Feed

Solving Poultry Problems. How to Feed for Fertile Eggs.
Cutting the Cost of Feed. Why Chicks Die in the Shell.
Feeding For Egg Production. How to Feed and Brood Baby
Culling Out the Drones. Chicks.

Feeding During the Moult. Fighting Lice and Mites.

BY T. E. QUISENBERRY

President of the American Poultry School,
Kansas City, Mo.

CLAIM that is possible to make more money out of poultry than ever
I if they are properly selected, bred, culled and fed. Eggs and poultry

are both high and feed is lower than for years. Proper selection, breed-
ing, culling and feeding never meant so much to the industry as at present.
I will admit that with haphazard methods and poor stock it is a waste of
money to throw out good feed, but with right methods and with stock se-
lected and bred for laying, there is no reason why eggs cannot be produced
at a profit if eggs continue to be sold at present prices.

In our American Egg Laying Contest we have made more net profit
than in any previous year because the increased price of eggs per hen has
been greater than the cost of feed per hen. If it is possible for us and
others to make a profit on hens with feeds as high as they have been, then
I believe it is possible for you to make as great a profit and in most cases
more profit, if your hens are properly handled.

POULTRY BUSINESS NEVER SO PROFITABLE AS NOW

Wheat, corn and poultry feeds of all kinds are going down in price, yet
eggs are certain to remain as high or higher than they have ever been for
this season of the year.

We have over 27,000 students in 48 states and 19 foreign countries
prospering as never before, and one of our instructors, Mr. Ray Corliss, of
California, cleared nearly $75,000 last year from about 35,000 hens.

The Hollywood Farm, of Washington, has one of the greatest strains
of dairy cattle in this country, but its dairy farm, with its renowned dairy
herd, its extensive dairy barns of the most modern type, and its certified
milk, have not equalled the profit made from the poultry department of the
same farm. Its poultry department has shown greater profit for several
years than has its dairy department. The same is true with a large number
of farms where poultry farming and dairying have been engaged in side by
side. The sales from this one flock of hens this last year for a period of
eleven months amounted to $89,593.39.

The poultrymen in the eastern states have never done so well as now.
Professor Graham and Professor Brown, of Canada, state that Canadian
poultrymen were never so prosperous. The same kinds of reports come
from every state in the Union, north, south, east and west. It seems thar
it is useless to waste further space in proving to you that the poultry busi-
ness is one of the most profitable branches of agriculture at the present
time. Even on a city lot the high cost of living can be greatly reduced,
and a dozen to one hundred hens can be kept in a small space at a
nice profit.

Page Eighty-six

AMERICAN POULTRY SCHOOL, KANSAS CITY, Mo.

By following the teachings which we have recommended, Geo. F. Hatch,
of California, states in a letter the following: “Last month I turned $275.00
worth of feed into $667.00 worth of eggs.” If it is possible for these people
to do this, it is possible for you or any other poultryman to make good
money out of your poultry if they are properly handled. This book was
prepared to help you solve these problems if possible, and if it contains any
suggestions which will be of any help to the industry, we will be paid for
our trouble and expense.

THE UNITED STATES GOVERNMENT URGES YOU TO RAISE
MORE POULTRY AND PRODUCE MORE EGGS

We cannot make a more urgent appeal to you to raise more poultry and
produce more eggs in 1921 than the United States Department of Agri-
culture is doing in a recent seven and a half page typewritten statement
which it has sent out to American farmers and back lot poultry raisers.
The statement reads in part as follows:

“The quickest and cheapest way of adding to our meat supplies is to
increase poultry and egg production. To double this production, next year
will give us 6,500,000,000 pounds of meat food in the form of poultry and
eggs.

“We cannot increase any of the meat animals as rapidly or economical-
ly as poultry.

“The United States Department of Agriculture wishes every farmer to
understand the importance of doubling our poultry production next year.
It is a vital part of the general food production campaign, and that cam-
paign must be carried out in all its details. The chief poultry increase must
be made on the general farms of the country. It must be made as a by-
product of general farming. The farmer must get his flock to such size,
in proportion to his farm, that all the waste and scraps, and land available
for chickens to run on will be used, and the fowls kept up from these sources
and a reasonable amount of other feed.

“It is an astounding fact that there are a million and a half eggless
farms in the United States—an economic anomaly and an agricultural
absurdity. Out of a total of 6,371,502 farms, 1,527,743 report no egg pro-
duction in the last census.

“This condition is one demanding every effort at correction—for each
farm can, at least, produce sufficient poultry and eggs for home consump-
tion, and thereby be a more profitable farm. It would be to the self-
interest of every one of these million and a half farmers to commence
poultry production.”

BREEDING, ENVIRONMENT AND FEEDING

Hens that are not properly housed and handled, and which are not com-
fortable and happy, of course, cannot be expected to produce their maxi-
mum number of eggs. Breeding, however, determines the possibilities of
any hen. What causes five White Plymouth Rocks from one breeder, kept
in one house, to lay 500 eggs in one year, when another pen of five White
Plymouth Rocks from another breeder, kept and fed and cared for in the
same house, to produce 1,000 eggs in twelve months? It is not the feed, the
house, the water, the climate, or any other one thing which can be thought
of, except the breeding, the blood lines and the power or ability of one to
produce more than the other. For generations one may have been bred for
eggs and the other evidently had not been so carefully selected and mated.

When placed under the microscope, it will be seen that every hen has
from 2,000 to 6,000 ovules or small yolks in her body. This is more than
any hen was ever known to produce in a lifetime. The number of possible
yolks and the number of eggs produced seem to bear no relation to each
other. The problem seems to be to so select and breed your birds that they
have the ability to develop these tiny yolks. You may give a hen all the
feed she can eat, if she is lacking in this ability she will become overly fat
or break down, but will not lay eggs. Breeding makes it possible for a hen,

Page Eighty-seven

A. P. S. H. MEANS A S(YS!tEMATIC) P(ROGRAM) FOR H (ENYARD)

when rightly fed and rightly cared for, to produce a profitable number of
eggs.

SELECTION EQUALLY AS IMPORTANT AS FEEDING

Right feeding alone is not the key to increased egg production. More
depends on careful selection of the hens. Too many farm flocks are non-
producers and drones. Perhaps this is true of the entire flock, or maybe

A scene on the world’s largest hen farm, owned and operated by one of
the members of the faculty of the American Poultry School, In the neigh-
borhood of $75,000.00 was made on this farm last vear. We have the help and
advice of this great expert, J. Ray Corliss.

only a part, but the drones are always responsible for the limited profits.

By selection, I do not mean that the farmer should buy prize chickens
at exhorbitant prices, though I do believe in good blood. But selection is
just as necessary in a flock of poultry as in a dairy herd.

Now, when you ask if the farmer can afford to keep chickens while
grain is high, if you refer to the usual flock of culls, I will say, “No.”
Grain is too valuable to be thrown promiscuously to non-producing hens.

It may be that you will think when I mention selection that I refer to
a lot of scientific and complicated experiments. I simply mean that you
should go into your flock, pick out the culls and get rid of them. A hen of
low vitality is a menace to the flock, because she is susceptible to disease.
She is an expense to her owner because she is a consumer and not a pro-
ducer. It is a funny thing, but many farmers who would be quick to get
rid of a poor cow, will keep two or three dozen hens that never have made
a cent for him or never will, no matter how he cares for them. Our lessons
Nos. 8 and 9 on “Mating and Breeding” give the key to successful breeding.

HOW TO MAKE SELECTION

The rules that govern selection are as simple as A, B, C to any observ-
ing person. For instance, a hen that is slow to feather is lacking in vitality.
Any one ought to know that. You cannot stuff her and make her lay eggs.
She is by Nature a weakling. Hens do not lay eggs because they want to;
they lay eggs because they are strong and vigorous and egg laying is a
natural result which they cannot avoid. That tendency must be bred in them.
Why, if the average farmer would give half the attention to his poultry
that he does to his live stock he would find the poultry the best invest-

Page Eighty-eight

Pre nic AN FOULTRY SCHOCGL, KANSAS CLT Y, Mo.

ment in many cases. Success comes from being willing to discard. When
you have culled out the poor hens and got them clear off the farm, then
it is time to begin thinking about feeding for egg production and, also, let
me emphasize, watering for egg production, for water is as essential as feed.

At this time one of the greatest problems facing American Poultry-
men is the ratio of profit between the cost of feed and the selling price of
poultry and eggs. No poultryman can object to the price of feed if
the selling price of poultry and eggs is proportionately high. Thousands
of the more or less inexperienced poultrymen, who were loaded with poor
stock, drones and slackers, or who, because of inexperience, haphazard
methods, or poor management, have been forced out of business. Many
others in the same class are certain to go, but the future promises much for
the man who has the goods and who knows how to cull out the slackers and
poor layers and to properly feed his productive hens.

GET RID OF THE DRONES

Before carrying your birds through another season, take one more look
at them, and keep the following rules in mind when making your selection:

1. Market those which have been slow to feather or seem to lack
vitality.

2. Keep the pullets which mature quickly and start laying first. Those
which start laying when less than 200 days old will be the best layers
if they have the right care.

3. Keep the late moulters.

4. Keep the birds with rather large, plump combs and wattles.

5. Hens with pale vents, pale beaks and pale legs have been good
layers.

6. The skin of the best layers should be rather loose and flabby on the
abdomen between the vent and breast bone.

7. The pelvic bones must be thin, straight, flexible and wide apart.

8. Market the hens which are baggy behind and which have a heavy,
fat, thick abdomen which hangs down below the point of the breast bone.

9. Keep the hustlers and heavy eaters that go to bed late and with full
crops.

10. Birds that have long toe-nails and show no signs of being workers
are usually unprofitable.

11. If a bird meets the above requirements, it should have a broad
back, long body, be stoutly built and in good flesh.

12. If a bird is not moulting and still has a small dried-up comb cover-
ed with a sort of whitish substance, or if a bird has thick or crooked
pelvic bones, which will be found on each side of the vent and above the
point of the breast bone, these are always money losers.

The best known methods of selecting the laying hen without the use
of the trap-nest is contained in our lessons Nos. 10 and 11. It tells plainly
how to weed out the slackers and how to breed to increase egg production.
No man or woman can afford to feed a flock of drones, but the good layers
will make more profit than in any previous year.

ENVIRONMENT AND FEED NEXT IMPORTANT THING

When a poultryman has made a careful selection as above, he then has
a foundation on which to build. The next important thing is the ques-
tion of feeding.

Corn and wheat should be the basic grains used in all* scratch
feeds. It is best to feed corn after same has been cracked. Wheat bran,
shorts or middlings, and corn meal should be the basis of all mashes.
‘Other things must be added, such as beef scrap, in order to produce the
best results when it comes to securing growth or eggs. With the above
ideas used as a basis in compounding your poultry rations, you can then
vary same according to the prices of food available and other conditions
which enter into your feeding problem in your particular locality or com-
munity.

Page EHighty-nine

EVERY ORIG) Yow, « Lost: Cots <% Oiaeae

THE BEST POSSIBLE MIXTURES

When corn sells for less than wheat it can be used for at least two-
thirds of the grain ration. In that case, as a scratch grain I would recom-
mend two-thirds corn and one-third wheat. If kaffir corn can be secured
cheaper than corn, then substitute that. If barley is cheaper, then use one-
third barley. But let barley substitute for your corn rather than the wheat.
If oats can be bought for less per pound than corn or wheat you can use
one-third oats, providing they are heavy and are not composed mostly of
hulls. We do not like to use oats as a grain feed, because they contain
too much hull and fibre. They are best when sprouted. If you expect
to feed oat grain, it is best to soak your oats for 24 hours before feeding.
At present prices we like to use at least one-third cracked corn, and one-
third wheat, and you may make the other third of kaffir corn, barley, or
oats, if they are cheaper than wheat or corn. If not, then use two parts
corn or two parts wheat, letting whichever grain is cheaper constitute the
greater portion of your scratch feed. If you can secure, at a reduced
price, wheat screenings, wheat which is shrunken or which has been slightly
damaged, but which is free from must or mould, it is often advisable to
do this and mix it with your scratch feed. You can use all cracked corn
for your scratch grain and wheat by-products for your mash.

One of the best dry mash mixtures, which will go well with any of the
above combinations, is as follows:

100 lbs. bran, 100 lbs. shorts, 100 lbs. dairy chops or coarse corn meal,
60 Ibs. beef scrap, 10 lbs. oi! meal, 3 lbs. powdered charcoal, 2 lbs. fine salt.
Give free access to grit and oyster shell.

You will note I recommend dairy chops instead of corn meal. It is
much cheaper and is just as good. This is one of the best mixtures that
we can recommend. Dairy chops are finely cracked corn or coarse meal.

WATER AS IMPORTANT AS FEED

One of the most essential things, and one which is often neglected,
is to supply your flock with water. If the drinking pan is dry or frozen
up, your cee yield is certain to drop. The egg is composed largely of
water, so is the hen’s body, so while water is one of the cheapest things
yet it is one of the most essential things. By cutting down the water supply
you can decrease your egg yield 50 per cent in two days’ time. Look well
to this and try to make some arrangement whereby your water fountain
can be kept from freezing in winter.

In summing up the “feeding situation,” remember that corn and wheat,
and corn and wheat products, are your best foods. As long as we can
secure them at anything like the prices at which they are now selling, it
is advisable to let one or both constitute a good portion of your grain
and mash. But remember you can substitute other things for at least a
portion of your feed and bear in mind that if you are forced to do so, you
can do without either. English poultrymen were denied both wheat and
oats, and corn was practically unknown to them during the war, but they
still did reasonably well with their flocks. Our lessons Nos. 12 and 13
on “The Science of Feeding” are the most complete treatise on feeding
secrets and problems ever published. These lessons will enable you to
double your egg yield.

USE LIBERAL SUPPLY OF GREEN FOOD

Green food can constitute 25 per cent of your ration. By -this we do
not mean alfalfa meal, or tough and dried grasses, but -tender, succulent,
green food. Clover, mangle beets, Swiss chard, kale or any tender crisp
vegetables or cuttings from your lawn or garden can be used. Tough,
fibrous, indigestible green food will not do and had practically as well
not be fed. If this green food can be run through a root cutter or grinder
of some sort and then mixed with a little dry mash, the hens eat it with
a relish. Cook the discarded vegetables and garbage and then mix some

Page Ninety

AMERICAN POULTRY SCHOOL, KANSAS CITY, Mo.

dry mash with it. Have a large iron kettle or pan for this purpose. Boil
your vegetables or scraps in this and then mix the mash right in with
the contents of the keitle. There is no necessity of wasting a single thing
from a single American home if this is done. A few hens kept in ‘the back
yard and fed in this way will pay a neat profit. If green stuff and garbage
is fed in this way, the hens will relish it, your feed bill will be cut down
and your egg yield increased. Remember, that it freshens and sweetens
the greens and they are made more digestible if they are run through a
grinder. Clover should be steamed or scalded and then cooled and the
water used with which to moisten the mash. Late cuttings of alfalfa or
clover hay make valuable green food and can be fed in the dry state if
you do not have time to scald or steam them.

PROFITABLE TO SPROUT OATS

Another method of supplying green feed and also of producing a very
cheap feed is to sprout oats. If you properly equip yourself for it, you will
be surprised at the amount of food that can be grown by this method.
After one bushel of oats are sprouted it will make over two bushels of
feed. We soak the oats for 12 hours, spread them out in trays until they
are about one inch in depth, sprinkle them each day to keep them moist
and feed them when they are about a week old. Do not use any artificial
heat in sprouting and, the oats will not mold. If you feed the oats when
they are about a week old from the date you started to sprout them, you
get the benefit of the oat grain as well as the tender, succulent sprouts. I
do not know how you can grow any more valuable feed at less cost and
with less labor than by doing this.

Our lesson No. 5 on “Equipment and Appliances” gives detailed plans
of several home-made oat sprouters and a hundred other practical and
ie home-made appliances which are a necessity on every poultry
arm.

USE GUMPTION IN FEEDING

We have never had any success in feeding cotton seed meal or millet
seed to either young stock, laying hens or breeding stock. [n fact, we have
had some very disastrous results. Rice bran may constitute a portion of
your mash if you can buy it cheap. You can also use cracked rice if the
price is right.

Dandelions from the lawn, radish tops, lettuce, cabbage, or most any
sort of waste, weeds or vegetables, will be relished by the poultry if run
through a grinder or fed when tender or after they have been boiled.

Use such of the grains and ground feeds mentioned above as you can
buy cheapest. You can take any one of the grains and by using waste and
‘considerable green food your birds will be able to balance a ration that will
meet their requirements. On account of the scarcity of various grains,
which are also constantly changing in price, it is practically impossible to
recommend any one ration or any one grain and say that this is the only
food. Make substitutions and use your own good common sense in ap-
plying the suggestion here offered.

GROW SOMETHING ON YOUR SOIL

In times like these and where poultry is raised on back lots, the custom-
ary practice of using a number of small yards for small matings is hardly
practical. For example, rather than use three small lots which are always
bare, it would be better to divide the space into two yards and allow the
flock to run together. While they are using one yard, spade or plow the
other and grow some green food on it. Sow it to rape, kale, Swiss chard,
wheat or something of this nature. This will supply you with an abundance
of green food, will cut down your feed bill and at the same time sweeten
and purify your soil. In the yard which is occupied by the chickens,
if you will take a spade and turn over a few shovelfuls of earth every

Page Ninety-one

WE PEA CH pra i QUISENBERRY WAY”

WE HELP FILL THE WORLD’S
EGG BASKET. WE
CAN FILL
YOURS

few days the chickens will work in that, will get a lot of fun out of it,
and will find insects and particles of food which they relish.

SUBSTITUTES FOR BEEF SCRAP

On both the eastern and western coasts we would advise letting fish
scraps or fish meal constitute at least 50 per cent of the animal food, pro-
viding fish meal can be bought for less than beef scrap. On the general
farm, or where possible, it is advisable to give the birds free range. They
will pick up a large part of their own living from waste products, ana
worms and insects will supply the largest part of the necessary meat food.
We know of a number of poultrymen, who, instead of buying beef scrap,
fish meal, or green bone, will buy bones from the meat market. These are
put in a large kettle and boiled. The water from: same is rich in food
value, as it is the same as beef soup or broth. A little salt is put in to
add flavor. The bones are removed after all the substance has been
boiled from them. Mix some bran, shorts and corn meal with the bone
soup and you have one of the best foods in the world. You do not need
beef scrap or fish meal in that case. A large quantity of this can be boiled
at one time. If: you do not care to feed it all at one feeding, it will keep
for several days. Use just enough to moisten your mash each day. Milk
in any form is a good substitute for beef scrap. Poultry, young or old,
must have meat food or milk in some form if they are to keep in good
health, grow rapidly and produce lots of eggs.

Page Ninety-two

MIPERICANUPOULTRY SCHOOL, KANSAS CITY, MO.
SSS ET f

VALUE OF MOISTENED OR COOKED FOODS

We have had excellent results from the use of moistened mashes.
Much more moistened food is used in England than in this country. Our
experiments have led us to believe that we can increase the number of
eggs and also increase the size of the eggs a trifle by the use of a moistened
mash fed each afternoon to the laying hens. It also seems to stimulate
growth and quick development in the young stock. Never feed it sloppy,
but just moist and crumbly. Use milk or sour milk with which to moisten
it if obtainable. If you haven’t milk, moisten the mash with boiling water.
Let it steam, cook and cool for two hours or more before feeding. Cover
the feed while it is being steamed.

The moistened mashes are more quickly digested than the dry foods.
They pass through the crop and gizzard more quickly. We feed just about
what the fowls will clean up in about thirty minutes. We usually use
about the same mash to moisten that we are feeding in the hoppers in a
dry state. It fed in moderation we will get better results by using more
moistened mashes.

FEEDING BY ARTIFICIAL LIGHT

I have tried to lengthen the day and the hours of feeding by installing
electric lights in a poultry house. In the dead of winter, I increased egg
production 100 per cent by this method. The lights went on in the morn-
ing at 4 and burned until daylight. This lengthened the day about four or
five hours and gave the hens just that much more time to consume food.
During winter, egg production falls off because the cold requires more food
consumption and also because the length of the day barely permits the
hen to consume much more than she needs for bodily maintenance. These
extra hours give her a surplus for the manufacture of eggs. This has
proven most profitable in a large majority of cases. The various hours
and methods of increasing your winter egg yield by use of artificial lights
are fully explained in our lessons Nos. 22 and 23 on “Poultry Farm Man-
agement.”

FIND SUBSTITUTES FOR HIGH PRICED FEEDS

If shrunken and slightly damaged wheat or corn are available and can
be bought at reasonable prices, we prefer the use of one or both. It is well
to learn to. make substitutions. We find it necessary to break our old
feeding traditions and revise our rations to fit the feeds which are avaii-
able. By getting rid of every unfit bird, by growing green foods, by avoid-
ing lice and mites, by better marketing, by these and many other sensible
practices, we soon forget about the cost of feed; in other words, it
means greater efficiency and greater production at no greater cost.

GROUND OR BOILED OATS

Some who have tried boiling oats, seem to like to feed them after boil-
ing better than any other way. They claim it softens the hulls so that
the chickens have no trouble in digesting them, the chickens relish them,
and they swell up and make about twice the quantity of feed. The boiled
oats might be mixed with the moist mash and fed between one and three
o’clock in the afternoons. If you cannot obtain bran and shorts or middlings,
then have oats ground, hull and all, and mix them with equal parts of corn
meal and feed as a dry mash to which is added 10 per cent of beef scrap.

YOLKS AND WHITES IN VARIOUS FEEDS

After comparing the amount of feed consumed to the number of eggs
laid by different varieties of poultry in various egg laying contests, and
in making like comparisons in various feed tests, we are led to the belief
that where the average hen is fed all she will eat she will maintain her
body and manufacture 31-3 yolks out of each pound of carbohydrates con-
tained in the food which she consumes, and will make 162-3 whites from
each pound of protein,

Page Ninety-three

WRONG METHODS LEAD SURELY TO DISASTER

If she is well fed and cared for, judging from the records made, it
seems reasonable to assume that this is true.

If you are feeding your hens a mixture that produces 100 yolks for
every 50 whites, then it is possible for the hen to lay only 50 normal eggs.
You will find it possible to take the following table and balance your
ration so that your feed will contain practically an equal number of yolks
and whites. The following table shows the number of yolks and whites
produced by the average hen from one hundred pounds of the different
kinds of feed:

GRAIN Yolks Whites GREEN FOODS (Forage)
ee eee 255 134 Yolks Whites
oe oo ee 254 eed PRES 2 ope bee oe 46 67
Vo” a 243 ee 0 WEN ce oes 54 48
2a 5.) 189 305 Corn Fodder, green ..... 42 16
f= Set =) eae 195 a Gere ee os ee wee 40 1]
Bee eee... > ~~ oo 203 Me See Sg chee eee 56 11
Hise eee. Ss 178 126 (Conn, Soaee <553 2 ce 42 15
Sunilower Seed ........ 257 268 Blue Grass, lawn clippings 40 88
ee eee oe . c. e 220 See 9 RE So na aon eee ee 20 40
Mee Maer <...'.....-.-. 256 576 . Syppees Cheat 2. eee 20 40
Feterita Grain .......... 164 191 VEGETABLES, ROOTS, ETC.
a, 219 608 Yolks Whites
_ Be LS ae 280 os Aves 2 oe ee oe ee 62 12

MILL PRODUCTS Yolks Whites Mangel Beets ........... 19 18
Wheat Bran ..........-- 155 205 Mangel Beet Leaves .... 28 16
i Se eee 205 7 io ee heen te ok 11 25
oy 8 2 260 i Pitates: ios - cee 55 15
eT ao re 195 oy See See eran: 26 16
Alfalfa Meal ............ 133 fue Paris asta ee 22 23
ie 2) 3 >) aa 160 500 Dried Beet Pulp ........ 205 148
Cottonseed Meal ....... 148 ee Peas: - 2a 6604 adac. See 336 445
J ot 215 Wet: . Stale. Repel oot Zee 190 131
Bee. Mew i022 3. ste 249 197 DRY FORAGE Yolks Whites
eS ol.) 194 Re ae, eee Ce ee 140 180
Low Grade Flour ....... 215 ped > Cihwer Sisy ~~ oe ee renee 132 113

MEAT FOODS Yolks Whites Cow Pea Hay .......... 114 71
Se ee eee 106 1107 LIQUIDS Yolks Whites
aS a ae 87 806 Whole Milk ............ 44 60
Dried Blood ........ TEES 871 Skimmed Milk .......... 22 52
Presh Cot Bone .....-... 196 Sat, Womtierie = oe on 22 65
Biood Meal ............ 230 430

It is very dangerous to feed heavily on millet seed or cotton seed
meal. Poultry will not eat dry alfalfa meal if they can avoid it and we
do not recommend that. Scalded alfalfa hay is much better.

FEEDING THE BREEDING STOCK

We would like our readers to bear in mind that they must make a
difference in the method of feeding and handling their breeding stock from
the method used in handling their laying hens.

In the case of the laying hens it is large numbers of eggs that is de-
sired, and you feed the birds all you can compel them to eat and force
production all you possibly can. In that case it is “lay or bust.” But in
the case of your breeding stock it is fertile, hatchable eggs and strong,
livable chicks that you desire, so we force the breeding stock to take a
lot of exercise by throwing all their grain in a deep straw litter. Cut the
amount of green bone, beef scrap, dry mash and the amount of highly
concentrated foods used. At least, permit the breeding stock to have
access to dry mash only in the afternoon. Do not allow them to become
overly fat. Compel them to exercise for all their food, and feed them
principally on hard grains and green food.

Paye Ninety-four

AMERICAN POULTRY SCHOOL, KANSAS CITY, Mo.

The ideal way to handle the breeding stock is to let them have a rest
after the moulting period, and do not encourage egg production until you
are ready for them to go into the breeding pens. Simply keep them in
good health and on a bare maintenance ration.

Give all the range possible. Give all the green food you can get them
to consume. Spade up a few shovelfuls of- earth in the yard two or three
times a week, and encourage them to work in that. If sour milk or butter
milk is available, they make splendid additions to the regular ration.

In the few pages we cannot give a great deal of information, but our
feeding lessons, Nos. 12 and 13, cover the feeding subject from A to Z.
We do not believe that there is another book published which covers the
poultry feeding subject so thoroughly as do our feeding lessons. Poultry
feed is the big item of expense in poultry and egg production, and an
awful lot of money can very easily be wasted in a short time if this sub-
ject is not thoroughly understood. We publish these facts in order that
you may have just a few hints as to some places where you can save.

THE METHOD OF FEEDING THE HENS IN THE AMERICAN
EGG LAYING CONTEST

In the American Egg Laying Contest there are 165 pens of six birds
each, which come from 31 different states, Canada, England and Australia.
They represent twenty different varieties of poultry. We can recommend
this ration. The following method of feeding is being used:

SCRATCH GRAIN
Mix: 100 lbs. Wheat
100 lbs. Cracked Corn

Vary the proportion of corn and wheat according to the price, using
the largest proportion of the grain which is cheapest; otherwise, use equal
parts of each. Feed a little more than one pint each morning to ei Pate ten
hens. Feed about one and one-half pints at night.

DRY MASH
The following dry mash mixture is kept before the birds at all times:

100 Ibs. Wheat Bran
100 Ibs. Shorts
100 lbs. Corn Meal

90 lbs. Ground Oats

85 lbs. Beef Scrap

15, lbs. O. P. Oil Meal, if easily procured

5 lbs. Powdered Charcoal

5, IDSs: shine. Salt

500 Ibs.

We take a small quantity of the same dry mash and moisten it with
sour milk, butter milk or water. We give all the birds will eat in about 30
minutes seach) iday..|Thesmoist;mash ss; fed -about):2:.P) Ml Af: weare
forced to water, we use it boiling hot. We pour this over the mash early
in the morning. We see that the mash is thoroughly wet with the boiling
water. We then cover the vessel and allow the feed to steam, cook and
cool until feeding time in the afternoon.

Grit and oyster shell are kept constantly before the birds.

One-third of a teaspoonful of Epsom Salts is measured out for each
bird in the flock. This is dissolved in water and the mash moistened with it.

Give once each mionth during the fall and winter.

FEEDING DURING THE MOULTING PERIOD

The cow, the horse and other animals which carry a coat of hair, shed
their hair in the spring and put on a new thin coat for the summer. The
hen moults in the late summer or fall and puts on a new winter cloak
at that time. The old feathers die during the summer, and many of them
fall out from time to time. At moulting time all the old feathers die and
are cast off and an entire new coat is grown. Inasmuch as there is one-

Page Ninety-five

POULTRY | OFFERS ‘A.! QUICK’) ‘WAY. TO | CERTAIN |PROFIT

fifth as much nitrogen in the feathers as there is in the entire body of a
fowl, you can see the strain on the fowl’s system in manufacturing an
entire new coat is so short a length of time. It is a very trying time in
the life of any fowl. The feathers are only about five per cent of the bird’s
total weight, but in all there are about 8,000 feathers on every bird. Often
hens moult twice a year. It usually takes a hen from two to three months
to complete the moult. A hen usually stops laying during this period.

A steady drain on the system exists at this time and the fowls must
have foods rich in protein, fat and feather building material. These foods
must be rich in nitrogen. It is best to add a little more meat food and
some linseed oil meal at this time. Sunflower seed is also good. We also
increase the amount of corn or corn chop during the moulting season. We
use the same mash we ordinarily use, and add to every 100 pounds of the
mash 10 pounds of linseed meal and 15 pounds of beef scrap. If this shows
any indication of causing diarrhea. then reduce the amount of these twu
ingredients and add a little more charcoal.

METHODS TO BE PRACTICED DURING THE MOULT

The question is often asked: “Can I force my hens to moult?” Yes,
you can, but we prefer to let nature take its course rather than to produce
a moult by starving. The birds can be starved for about two weeks, that
is, given very little but water and succulent green food, and then follow
this by feeding considerable quantities of food rich in protein, such as
beef meal, beef scrap, and oil meal and thus cause the old feathers to dry
up and drop off and new ones to take their place. The starving reduces
the fat and the heavy feeding of protein following that helps build the
new feathers.

Practically this same thing can be accomplished in another way, but
it is done by feeding rather than starving. If you prefer to let nature
take its course and you do not desire to interfere or influence the time
of moult, then I would at least add 10 or 15 pounds more of beef meal or
beef scrap to each 100 pounds of your regular dry mash, and add 10 pounds
of O. P. oil meal to each 100 pounds of mash used. Feed this as soon
as any number of your hens have moulted and during the period that they
are growing new feathers. Always feed liberally on tender green food at
this time. Then go back to your regular method of feeding.

SOME CAUSES FOR INFERTILE EGGS AND DEATH
IN THE SHELL

Infertile eggs are responsible for much of the loss at the time of
incubation. A great many things may be responsible for the infertility,
and the reasons for same can be summed up as follows:

1. Breeders that are overly fat. 2. Lack of exercise. 3. Breeding
stock of low vitality. 4. Insufficient green food. 5. Extremely old or
decrepit breeding stock. 6. Breeding from birds that are young and im-
mature. 7. Excess of females to one male. 8. Lack of proper feed.
9. Unsanitary quarters. 10. Use of poorly constructed and poorly ven-
tilated houses.

The death of chicks in the shell may be caused by—1l. Keeping eggs at
too high a temperature before incubation. 2. Great variations in temper-
ature. 3. Low vitality in the breeding stock. 4. Keeping eggs too long
before incubation. 5. Improper methods of incubation.

Hundreds of people write to know why the chicks die in the shell from
the 18th to the 2lst day. It may be caused by any of the above, but in our
own opinion is more generally caused by lack of vitality in the breeding
stock. Sometimes it is caused by insufficient moisture, which causes
excessive evaporation of the egg, and it so happens that the chick lacks
bulk, may kick and move around and yet be unable to bring the necessary
pressure against the shell to make the first small opening, and when it
does the inner lining of the egg dries on the chick so it is unable to turn
sufficiently to break the shell the remainder of the way. Sometimes we
have too much moisture, and the chick becomes so large that it is cramped

for room, making it impossible for it to. crack the “shell. Sometimes a
Page Ninety-si«

s alae i eee

AMERICAN POULTRY SCHOOL, KANSAS CITY, Mo.

poor incubator, or one which has not been given proper attention, will
cause the temperature to vary to such an extent that it will be first hot
and then cold and weaken the germ so the chick dies before it is able
to free itself.

There is a good deal of difficulty in many flocks in securing fertile
eggs during the first three months of the year. This may be due to one
or more of a variety of causes. The nens may be in a rundown condition,
due to improper care during the cold weather. On the other hand, too
much food and fat may be the trouble. The hens may be in good physical
condition and the food wholesome, but not adapted to chick production.
If the hens have laid heavily during the fall and winter this tends to
affect fertility unfavorably. There may be too many hens with the male
birds, or the males may be too old or may, on the other hand, be immature.
Lack of exercise may result in defective fertility. Confinement and lack
of exercise will affect the male and also cause barrenness in the females.

If the birds are excessively fat they are indifferent breeders, and if
the eggs are fertilized at all, the chicks are lacking in size and stamina.
Overly fat fowls often become sterile because of fatty degeneration of the
reproductive organs.

It is a great mistake, after pullets have matured early and shown that
they have the ability to lay, to continue to force those pullets‘to lay by
heavy feeding, if you expect to use them for breeding purposes. As soon
as your early laying pullets are discovered, put them on a maintenance
ration, change their location, move them about and use other means to
prevent them from laying many eggs until they are ready for the breeding
pen. If the pullets mature early and they are forced to continue laying
right up to the breeding season, it will result in loss of stamina, infertile
eggs and death in the shell. Lack of vigor from any cause will always
decrease the fertility and increase dead germs.

See that there is plenty of moisture in your machine beneath the egg
tray from the first to the fourteenth day. Then dry the eggs down by
removing the moisture until time for them to begin to pip. The floor of the
incubator should then be saturated with water. Keep the temperature
during the hatch up to 104 rather than to let it run below 103 degrees.
The temperature should be run so the hatch will be completed on the 20th
day. If any. eggs are still in the machine at this time, remove the chicks,
saturate the floor again with warm water, and wring a woolen cloth from |
warm water and lay it over the eggs for 15 minutes. Keep the tempera-
ture at this time up to 104 or 105 degrees. If the breeding stock has been
properly fed and managed and your incubator is any good at all, this will
bring every hatchable chick out of the shell.

Another thing which we might suggest is to see that there is always
an abundance of fresh air in your incubator room. Chicks will die in the
shell from lack of oxygen if the incubators are operated in a basement or
cellar where it is impossible to get outside ventilation below the level of
the eggs in the trays. This is very important, and millions of chicks have
died in the shell solely for this reason. An abundance of fresh air in the
incubator room is of extreme importance. |

The enumeration of these causes of infertility and death in the shell
suggests the remedies to be applied. The principal thing to be secured

- is first-class physical condition of the birds in the breeding pen. Most

of this loss is due to wrong methods before the egg ever reached the
incubator. All these matters are gone into in detail in our lessons 14 and
15 on the Baby Chick and in lessons 16 and 17 on incubation. They are
the most interesting books ever written on the subject.

GENERAL INFORMATION ABOUT LICE AND MITES
How to Make a Good Louse Killer
Buy 331-3 per cent blue ointment from your druggist. Mix equal parts
of this ointment and lard or vaseline. Mix them thoroughly. Add a lit-

tle tallow to make the mixture stiffer and so it will stick to the feathers
longer.

Page Ninety-seven

You Must LEARN TO DIAGNOSE TROUBLE BEFORE YOU REMEDY IT

We take a little of this mixture (about the size of a garden pea) on
the end of the finger and rub it well on the skin and in the fluff just below
the vent. Rub the same amount into the fluffy fea.hers on each thigh. Rub
down next to the skin and the base of the feathers. You will not be
bothered with lice again for some time. To get the right proportions we
weigh all the ingredients. Do not use this too freely or get it too near
the vent, for you may kill the hen by so doing. “Use this on mature
fowls only. Use a drop of sweet oil on the head and under the wings of
baby chicks.

How to Make a Good Mite Killer

Mix two gallons of kerosene or crude oil with one gallon of crude
carbolic acid. Spray the interior of the house, roosts, nests, cracks and
crevices with this mixture. Also paint the roost poles and interior of the
nests once a month with a mixture of two parts of crude carbolic acid
mixed with one part of kerosene or crude oil. An ordinary paint brush
should be used for this purpose. If you do not fight the mites and lice in
hot weather, they will spoil your chances of success. Our lesson No. 25
shows just how to combat all kinds of “Enemies and Parasites.” It is
invaluable.

Sodium Fluorid Effective Against All Lice

Most poultry lice powders which are placed on the market are not very
effective. Perhaps the best powder and one of the cheapest things fon
body lice is Sodium Fluorid.

“The writers have found what they term the ‘pinch method’ to be
entirely effective against all lice and to have the advantage of economy of
time and material. When applying the material by this method, it is
placed on a table in an open vessel, and the fowl is held by the legs or
wings with one hand while with the cther hand a small pinch of the
chemical is placed among the feathers next to the skin about as follows:
One pinch on the head, one on the neck, two on the back, one on the
breast, one below the vent, one on the tail, one on either thigh, and one
scattered on the underside of each wing when spread. Each pinch can be
distributed somewhat by pushing the thumb and finger among the feathers
as the material is released. It is advisable when dusting to hold the
chicken over a large shallow pan, as in this way the small amount of
material ordinary lost is recovered.

“Precaution should be taken not to allow sodium fluorid solution to
remain in galvanized vessels any great length of time. In fact, it is best not
i keep it over night in tubs or galvanized containers, as it will injure
them.

FEEDING AND BROODING BABY CHICKS

Do not feed chicks until about 48 hours after they are hatched and dry.
One of the first things should be sour milk or butter milk and coarse
sand. Cover the floor of the brooder with clover chaff or fine cut straw.
Do not have this too deep. For the first two or three days, feed a mixture
of two-thirds rolled oats, one-third wheat bran, mixed with hard boiled
eggs and a little powdered charcoal and fine bone meal. Feed a little about
five times a day for the first three days. The first mixture is fed morn-
ing, noon and night and a good grade of chick feed between meals.

As they become older gradually eliminate the rolled oats until you
use only the chick feed and keep before them a dry mash in the following
proportions: 10 lbs. wheat bran, 24 lbs. ground oats, 5 Ibs. shorts, 5 Ibs.
corn meal, 2 ounces fine charcoal, and 2 ounces fine salt.

If you cannot secure sour milk or butter milk then mix two pounds of
dry beef scrap with the above. If you use any form of milk, keep it before
them at all times or at least for the first half of the day. They need some
green food. Use clippings from sprouted oats or cut up some tender green
feed occasionally. The above methods have proven simple and successful.

It behooves every poultryman to use such methods in raising his stock

Page Ninety-eight

AMERICAN POULTRY SCHOOL, KANSAS CITY, Mo.

WS e

as will insure the lowest per cent of mortality and the quickest growth.
Brooder stoves of many kinds are upon the market and several of these
are giving excellent satisfaction. We know of some who use two of these
stoves of small size in one room. Then if one stove goes out, the other will
protect the chicks and prevent chilling. For this method of brooding, we
build a house 10x20 feet or 12x24 feet. The house has a partition in the
center, with the board nearest the floor on hinges so it can be raised as a
runway for the chicks, and a swinging door for the attendant. The stove
is placed on one side of the partition and the cool room is used for feeding
and exercise. It is necessary to have a cool room so the chicks can get
away from the heat. This is one of the secrets of successful brooding. Or
you may use one room that is long and narrow. Place the stove at one
end and the other end remains cool, If this is done the single room
answers just as well as the double room. Or if it is a square room place
the stove to one corner.

The houses for these brooder stoves are built just as we would buila
any laying or breeding house. We would not build a special brooder
house which we could only use three or four months during the year and
then let it remain idle for the remainder of the time. Every poultryman
should endeavor to have as little idle equipment as possible. We locate
the buildings where the chicks can have plenty of range after they grow
up. As soon as they are old enough to do without heat, we simply remove
the brooder stove and put in temporary roosts. The chicks remain right
in this house until the next fall or winter, when it comes time to cull them
and to selec’ the choicest for the laying and breeding pens. A flock of
pullets are usually wintered in these houses. Nests can be put in tempo-
rarily until the houses are needed again for the next season.

Tack cloth over the ventilators and make the house comfortable and
provide for ventilation near the floor, but avoid drafts. Be certain to
provide for a cool space. If the chicks have a tendency to cannibalism
and pick at one another’s toes, paint the window panes with a bluish or
whitish frosting. You want light in your brooder house, but not’ the direct
rays of the sun. Keep the chicks busy and active. Put some fresh earth
on the floor in one corner of the room. If they show signs of developing
the habit of picking at one another grind some lean meat and mix equal
parts of bran, shorts, corn meal and yround meat with a little water, just
enough to moisten it a trifle. After it is mixed run it through a sausage
mill or meat grinder, and then feed: it to the chicks every day. The
frosted windows will do most to prevent cannibalism.

On the hatching egg and the baby chick depends your success or
failure in replenishing your stock each year. Here lies che very foundation
of your flocks, also your profit or loss. Our lessons Nos. 14 and 15 cover
this subject in detail as does no other book.

SUPPLY SHORT—DEMAND SURE TO EXIST

It seems to be the opinion of practically all, that they will make a greater
net profit this coming year than they have ever made in any previous year.
There is a scarcity of breeding stock and the man who has the stock or
hatching eggs is certain to have a great demand at profitable prices.
There is no state in the Union where eggs cannot be produced at a reason-
able profit, and, in many cases, a handsome profit. There is no reason
to be alarmed or discouraged. American poultrymen certainly have as
much backbone, as much patriotism, as much love for the business, and
as much ability to adapt themselves and their methods to meet varying
conditions so as to solve poultry problems, as have the poultrymen of
England or China. Do not sacrifice the great American Hen. The facts
and conditions do not justify it. Meet every issue with right methods and
you are certain to find the business more profitable for the next twelve
months than at any time in the past.

The only difference between the poultry business of today and a few
years ago is this: Then a poultryman could make a !ot of mistakes and

Page Ninety-nine

WE GUARANTEE MORE Eaccs oR YouR MONEY BACK

still stay in the business. He can make more money today than he did
then, but he must know how. Feed prices are down. In my opinion,
those who have stock and eggs for market or for breeding are sertain to
make some good money if the right methods are used in handing their
poultry.

OUR PERSONAL SERVICE

It cost us more than $100,000.00 to prepare the lessons in our poultry
course. The illustrations alone cost more than $20,000.00. We not only
furnish you the books and lessons which give you our methods and secrets.
but we give you PERSONAL SERVICE. Any student can write us at
any time concerning their poultry problems and we give them a personal
answer by letter, explaining in detail what they must do to correct their
trouble. No institution, in the world is in a better position to render such
service than is the AMERICAN POULTRY SCHOOL. We have turned
failure into success for thousands of poultry raisers in all parts of the
world. The strongest recommendation that we can give for our course
is the fact that our methods are used and recommended by more than
27,|000 successful students in every state in the Union and in 19 foreign
countries. We have thousands of statements from these students like the
following:

Charles Kittinger, of California, a building contractor, says: “My net
earnings from 55 hens were $647.00, an average of $11.77 per hen.” Mrs.
Rooks, of Ohio, says of her wonderful results: “From 200 hens and pullets
1 sold exactly $1,288.50 worth of eggs and poultry in eight months. My
feed cost $246.89. My success is due to your methods.” Mrs. Anna Lovely,
of Connecticut, says: “I was down to my last dollar when I called on you
for advice. I am now getting enough eggs from 175 hens to pay for all my
household bills, besides having enough eggs left for hatching and raising
young stock.” Mrs. Dunkin, of Missouri, stated: “I sold $1.194.64 worth
of eggs from January Ist to September 30th. I sold $257.62 worth o1
chickens and still have 100 more chickens to sell. The ‘Quisenberry Way’
surely made poultry raising easy for me.”

Our methods have been tested and proven successful in all parts of
the world. Our PERSONAL SERVICE DEPARTMENT is not equaled
by any, other institution of its kind. Our faculty are recognized as some
of the leading poultry authorities of the world. and our methods have
proven so satisfactory to our thousands of students that we have built
up the greatest School of its kind. Accept this course and this personal
service on our recommendation. It is sold under an absolute guarantee
of money back if you are not satisfied. We have helped thousands of
others, we can help you.

OUR COURSE

This is simply a little book containing suggestions which we send
free, and which we have issued for the benefit of our students and friends
who are interested in the poultry business. Our books and lessons on
these various subjects contain from 64 to 200 pages. Each is fully illus-
trated and goes into details, covering every phase of the poultry business.
In addition to the books and lessons sent to our students with our various
courses in Poultry Husbandry, we frequently send them letters or bulletins
containing monthly or timely and seasonable suggestions for the solution
of their poultry problems. We wish you abundant success in all of your
poultry work whether you become one of our studenis or not.

; WHY ADDRESSES ARE OMITTED FROM TESTIMONIALS

Formerly we gave the postoffice addresses of all students in all testimonials.
but our literature goes to literally millions of people. This has caused our
students to be flooded with letters asking for advice, help, etc. As a result many
students have asked us to withhold their postoffice addresses. Every name
given in this book is genuine and we will gladly furnish postoffice addresses of
students near you on your request, or others whose permission we have to give
their addresses.

Page One Hundred

How To Save Feed

VERY hen has thousands of tiny eggs or ova within her. Hens with
strong and properly built bodies will make eggs and produce them
in direct proportion to the way they are fed and cared for.

To obtain a steady, profitable egg yield for a continuous period of
six months to one year, hens must be given feed in a manner which will
maintain proper flesh, health, strength and leave the greater portion
as material from which to manufacture eggs.

Each kind of grain can be turned into a certain number of yolks
and a certain number of whites. If you feed a ration which makes
more yolks than whites, you waste a large portion of it. Your hens
become clogged inside with fat, seldom lay; their blood vessels and
egg organs become thin and tender; their liver crowded, and sooner
or later hens are apt to rupture an egg organ or blood vessels, result-
ing in hemorrhage and death.

The proper proportioning and mixing of ordinary grains, so that
your hens’ daily ration can be turned into practically an equal number
of yolks and whites, makes it possible to turn every yolk into an egg
and produce two, three or four times more eggs than at present.

Feed mixed in correct proportion to make eggs saves feed. None
is wasted. Hens receive 100 per cent of good from it. They make
eggs from all they consume. If feed is not correctly proportioned they
waste a large part of it by only making as many eggs as there are equal
numbers of yolks and whites in the feed, and they will become too fat
and cease laying.

If you know exactly how many yolks and how many whites hens
can make from 100 pounds of every kind of grain, you can often use
more of cheaper feed and less of the more costly. This puts you on the
“profit road.”” You get more eggs. Less food is consumed in propor-
tion to your egg yield. No feed is wasted.

This information is completely and thoroughly covered in our 64-
page ‘“‘Feeding’”’ book containing lessons 12 and 13, and in our 100-
page ‘‘Baby Chick” book containing lessons 14 and 15. Both books
are given with our Complete Practical Course. They make up part of
the complete reference library which becomes your permanent property.

How To Pick Out Loafers, and Feed Only Hens That Pay

O SAVE feed and make money you must know how to select laying

T hens. You should know which hens are producing eggs now, but

it is vastly more important to determine, quickly and accurately,

the number of eggs each will likely produce during the next six or
twelve months.

Laying hens may soon stop and become gluttons at the feed
trough or be star boarders the next six months. Your hens may not be
laying now, but we teach you how to determine whether they will prove
profitable layers during the rest of their lifetime.

You should be able to determine the difference between hens that
will produce fertile, hatchable eggs and those that will not.

These are simple methods, determined easily and quickly. They
are always thoroughly understood after reading our book containing
lessons ten and eleven on “Selecting and Breeding for Egg Production.”
This cloth bound book is contained in our Complete Practical Course.
It tells how to tell the slacker and poor layer. It explains how the
poultry man can cull and sell half his flock—the dead beats—cut down
feed bills half and still get the same number of eggs he would have
gotten from the whole flock. .

SEE INSIDE FRONT COVER

LIBRARY OF CONG

ON)

‘raises 6000 HEALTE 1 i

GET EGGS WHEN NO ONE ELSE nee

¢¢
OUR STUDENTS SUCCEED WHERE THEY, WERE NOT

ABLE TO RAISE POULTRY SUCCESSFULLY
PREVIOUS TO TAKING OUR COURSE

¢¢

| Results Are What You Want

$F
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 pullets. Before taking this
course was working in the dark. It's different now.

G. W. TIMM, Nebraska.
ee

Could Not Get Needed Information Elsewhere

“Of all colleges and people I have written to regard-
ing my baby chick troubles, I did not find one that could
enlighten me till | 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.
eR
Results Obtained From Lessens 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.’
I 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 doubt about your School.”
THOS. ARKLUS, Jr., Ontario, Canada.