Product Description
The hardy, multipurpose Dominique chickens that came to the New World with the Pilgrims and later traveled in pioneer saddlebags to help settle the West were once too numerous to count; by 1990 a mere 500 hens survived. This is but a single example of the diminishing diversity of farm animals: half of once-common livestock breeds are endangered, others are already extinct.The need to preserve farm animal diversity is increasingly urgent, says the author of this definitive book on endangered breeds of livestock and poultry. Farmyard animals may hold critical keys for our survival, Jan Dohner warns, and with each extinction, genetic traits of potentially vital importance to our agricultural future or to medical progress are forever lost.This comprehensive book features: complete information on the history, characteristics, qualities, and traits of 138 endangered livestock breeds (goats, sheep, swine, cattle, horses, other equines) and 53 poultry breeds (chickens, turkeys, ducks, geese); where these breeds may be seen today; the degree of rarity of each breed in the United States, United Kingdom and Canada; information on feral livestock populations; 160 color photographs and over 80 black and white photos and historical illustrations ... Read more

Customer Reviews (6)

Old MacDonald had a farm...
This massive book is a fascinating encyclopaedia of rare and endangered domestic animals. Included are breeds of goats, sheep, swine, cattle, equines and poultry.

Each group of animals is introduced by extensive chapters on natural history, domestication and husbandry. More detailed presentations of the various breeds follow. Some are well known, such as Lipizzan horses or Przewalski horses. Others are down right weird, such as Fainting Goats and four-horned sheep! A few Swedish breeds are also included, but unfortunately the funny-looking Blue and Yellow Ducks aren't illustrated.

The book contains colour photographs of most described breeds. One problem is that most of the photos are very small. There are also photos in black and white. Further, the work contains drawings of unusual farm animals, some of them taken from old books and newspapers. While the encyclopaedia does contain a bibliography, there are no footnotes to the actual articles. Thus, it cannot be considered fully referenced. Still, it does give the impression of being well researched. The author, Janet Vorwald Dohner, is both a librarian and (surprise) a breeder of rare domestic animals!

The purpose of the encyclopaedia is ideological. Dohner believes that humanity should save rare domestic breeds of various animals from extinction. One reason is preserving genetic diversity. Cultural or purely aesthetic reasons are also considered. But at bottom, Dohner believes that humans aren't really the masters of the animal world, but only their stewards. Only a few animal species can be fully domesticated. From an evolutionary viewpoint, these animals "choose" us, as much as we "choose" them. The horse "choose" to become a partner of humanity. The zebra didn't. (Attempts to domesticate zebras have failed.) From a moral viewpoint, we owe something even to domesticated animals. It's an interesting thought, and it's obvious that this is the real reason behind this exceptional book.

Finally, we know what Old MacDonald really had on his farm!

Four stars.

Nice read, but the breeds are hit and miss
Some breeds get better treatment then others.Still a great reference book for anyone looking into rare breeds for hobby, commerce, or research.The color pics are all organized into one section - I suppose this saved printing costs but at the price of this book, they may not be sharing those savings with us.

Encyclopedia?
Good book but not really in encyclopedia format. I was expecting something searchable with a photograph and article about each breed. This is more of a cover to cover read than a reference encyclopedia. The information is good and the photos there are good just not what I expected as per the title.

A treasure!
Anyone interested in preserving the rich heritage of our country's livestock (and that of our European ancestors!) simply MUST own this book.It is simply invaluable to the serious breeder and to those who are attempting to bring our cultural heritage to life (literally!).

Wondrous source book
An eyeopening look at the diversity of livestock we may lose if we're not careful.Looking for stock that has survived the test of time, but has been left behind in the handful of homogenized varieties beloved by big farming?This is the book for you!This book is a must have for recreation and historical groups throughout the states, and I firmly recommend it. ... Read more

Product Description
This classic reference for poultry nutrition has been updated for the first time since 1984. The chapter on general considerations concerning individual nutrients and water has been greatly expanded and includes, for the first time, equations for predicting the energy value of individual feed ingredients from their proximate composition. A new appendix documents in detail the scientific information used to derive the nutrient requirements appearing in the summary for each species of bird. Index. ... Read more

Product Description

Over 55 delicious poultry recipes ranging from turkey, to chicken, to cornish hens. Each recipes comes with prep times, cooking times, total times and complete nutrional information for each recipe. Your family will love these recipes.

Product Description
The book may have numerous typos or missing text. It is not illustrated or indexed. However, purchasers can download a free scanned copy of the original rare book from the publisher's website. You can also preview the book there.Purchasers are also entitled to a trial membership in the publisher's book club where they can select from more than a million books for free.Title: Cottage Economy: Containing Information Relative to the Brewing of Beer, Making of Bread, Keeping of Cows, Pigs, Bees, Ewes, Goats, Poultry and Rabbits, and Relative to Other Matters Deemed Useful in the Conducting of the Affairs of a Labourer's FamilySubtitle: To Which Are Added, Instructions Relative to the Selecting, the Cutting and the Bleaching of the Plants of English Grass and Grain, for the Purpose of Making Hats and BonnetsOriginal Publisher: W. Cobbett Publication date: 1824Subjects: Agriculture; Business ... Read more

Product Description
First issued in 1941, when the national crisis made it essential for every scrap of kitchen waste and spare time to be used for increasing the nation's food resources, this book enabled the meagre official wartime rations to be supplemented in thousands of homes by a regular supply of eggs and meat, at a minimum of trouble and expense.It now reappears, in response to many requests, to play its part in the hardly less urgent food-production drive of peacetime. Everything that the small-scale raiser of rabbits or of poultry, whether for egg-production or for table use, needs to know is here: buying, housing, feeding, breeding, diseases, are all fully dealt with by experts, the instructions being given in simple and practical language for the beginner.Keeping Poultry and Rabbits on Scraps was originally reissued after the war, in 1949. Here it is once again, a facsimilie edition with all the delightful original illustrations and advice to keep your chickens and rabbits happy, whether they be in a city garden or roaming in a farm yard. ... Read more

Customer Reviews (3)

Very informative and interesting
I really enjoyed this little book even though I'm experienced at raising rabbits and poultry,it gives a little perspective on how challenging it was to obtain feed and rations during wartime and how important it was for people to raise rabbits and poultry during this time.It gives alot of useful advice for raising rabbits and poultry in a very practical and earthy way,I especially like that it describes the Oscend method of dressing a rabbit for the table and also offers great advice for maintaining a setting hen and hatching your own chicks and ducklings.I recommend this book for beginners and experienced poultry and rabbit keepers,it is an enjoyable and informative read.

Very basic information......
There was nothing wrong with this book, but it was *very* basic - a reprint of a very old government manual. Good thing that it was cheap.....

Great little book..
Thinking about keeping a few chickens or rabbits?Get this book. Even if you are an "expert", you will still get something out of it. ... Read more

Product Description
The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization is the definitive manual on purchasing and fabricating poultry products. Designed for chefs, foodservice managers, purchasing agents, culinary students and instructors, custom shop operators, and food enthusiasts, Additional features include storage information, basic preparation methods for each type of poultry product, and recipes. ... Read more

Product Description
Focusing on the particular closing of a poultry plant in Penobscot, Maine, the author gauges the social and human costs of deindustrialization on an urban population. ... Read more

Customer Reviews (1)

I Was Content and Not Content
What responsibility does a company have to the community in which it does its business? This question runs through the reader's mind in this well-structured interview format. Authors Cedric N. Chatterley and Alicia J. Rouverol address the impact of the global economy on a small town in Maine through their easy to read interview with line worker Linda Lord. Ms. Lord's paradoxical response as she reflects on her years working for Penobscot Poultry and its subsequent placement as the title of the book help all of us realize the economic and social difficulties that ensue when a company closes its doors. Those who enjoyed viewing Michael Moore's ROGER and ME will appreciate this book.Both works comment on how state and local governments can do more for their citizens by working more aggressively with industry and local businesses. Balancing capitalism's "bottom-line" requirements with community needs is the 21st Century challenge for us all.This book poses thoughtful questions for its readers.In addition, there are three essays that help put Linda Lord's remarks in a local and global perspective. ... Read more

Product Description
As adorably absurd as chickens themselves, this book of charming illustrations and laugh-out-loud funny poultry poems will appeal to anyone with a fowl sense of humor! ... Read more

Product Description

Customer Reviews (1)

Too Broad to be useful
I debated fora long time if to spend the money on this book, but finally I did.If I had read it first, I would not have purchased it.Yes, it does touch on all the subjects listed in the ass, but because it trys to cover so many differn't types/sizes of poultry, it doesn't give enough imformation about anyone to be useful.It is really more full of general requirements.In the housing section, no much mention of floor space/ bird.Breeding section, no real secrets revealed about breeding management plans.I was really disappointed. ... Read more

Product Description

Customer Reviews (1)

worth having in your collection
Rare Poultry Breeds by David Scrivener is essential for people interested in the variety and possibilities in chicken breeds. It's for persons like me who have read old poultry books in University libraries, and would always like more detail. When I read that this book would have information not found in others, I couldn't let it go by, because then I would not know everything.
The book might have been better titled Rare Chicken Breeds, as there are no turkeys or waterfowl.
Rare Poultry Breeds is strictly about the rare chicken breeds - there are no Leghorns described here, no Cochins, Brahmas, Orpingtons, Plymouth Rocks or even Polish. Game breeds are left out, better described in other books. (But while the breeds Malay and Aseel are not included, Cubalaya and the Madagascar Game are.)
A partial list of breeds includes: Bergische Kraeher, Dutch Owlbeard, Brakel, Malines, Red Caps, La Bresse, Brabanconne, Frizzles, La Fleche, Deutsches Reichshuhn, Scots Greys, Onagadori, Marsh Daisy, Norfolk Greys, Yokohamas, and Naked Necks. For each breed standard-size fowls and bantams are described together. Details include when each breed was made, who made them, and when they were most popular. There is information on breeding in Germany, where the exhibition chicken hobby is largest. You will read about the differences between similar European breeds, some of them genuinely obscure.
In the section on American breeds there is a discussion of why the German Dominique is different from the American version, plus you can read about Jersey Giants, Delawares, Hollands, and more. There are articles on bantam-only breeds like Booteds, the German bantam, Burmese and Nankins. There is a chapter on autosexing breeds.
Langshans get their own chapter, and the differences betweenthe British Croad Langshan, American Langshan, Modern Langshan, and German Langshan are clearly explained.
The reader will make new discoveries: I learned that Lincolnshire Buffs are bred with 5 toes! I was excited to read about the Ptarmigan and other extinct breeds.
I was only disappointed that, although the Sicilian Buttercup was mentioned, Italian breeds seemed to be left out. I would like to have read about the Polverara, and Valdarno. Excepting the (not rare enough) Minorca, all Spanish breeds seemed to be included, even the Penedesenca.
The photographs by John Tarren are excellent, as are other photos by Hans Schippers, and Julia Keeling. The paintings by Kurt Zander and Van Gink are outstanding; plus a few more by A. J. Simpson and J. W. Ludlow.
The photo of the Buff Catalana is actually a German-type Buff Leghorn. The Orloff on the bottom of page 91 is a male, not a female.
This book is very much worth owning. You will be pleased.

... Read more

Customer Reviews (1)

no good
I was looking for information about my birds and thought that maybe this book would be a helpful item to have.
Well it wasn't.You are better off to keep looking for something other than this book even if it were to mean take your birds to a vet.
For the price of this book, go buy your self a movie. ... Read more

Product Description
A comprehensive guide-book for those interested in raising poultry on pasture. Numerous articles from a diversity of authors, each highlighting their "lessons learned" and "best practices." Organized in an easy-to-use format, topics range from brooding to processing, laying hens to broilers and turkeys. This book offers everything from the basics to the finest details shared by successful pastured poultry producers. Included are discussions of various shelter designs and comparisons of "day-range" vs "closed shelter" systems. Chapters on Marketing and Equipment help producers make decisions in these areas. Profiles of numerous successful producers and suppliers of specialized equipment from around the U.S. are included. Fully indexed. ... Read more

Customer Reviews (7)

A Must Have!
As pastured poultry producers, this is our bible. We would not recommend anyone raising poultry without it. It is our go-to for everything.

Nate and Kristen Johanson
Wolf Lake Farm

Great resource for anyone raising poultry on pasture!
We've been raising chickens on pasture for 8 years and wish this was out when we started. This book is chocked full of resources and the hands on knowledge from many people out there raising poultry on pasture!
Well worth the investment.

Excellent Hodge-Podge
This book is a compendium of wonderful information on almost every aspect of raising pastured poultry. Ideas and information on feeds, breeding, housing, processing, and even the business and insurance side of poultry farming are covered. It's well worth the money for any small-scale poultry farmer. The one downside is that, since it is a collection of articles published over several years, the information is sometimes incomplete, duplicated, or slightly disorganized. Don't expect it to be an easy reference book on any topic, but if you approach it as a wealth of great ideas from experienced farmers you won't be disappointed.

Lots of important info for small farmers
We've read Joel Salatin's book on pastured poultry.This book has articles by Mr. Salatin as well as pastured poultry producers from many other parts of the country.As a result you get a lot of of different methods to evaluate, some of which will work better for you in your location and climate than others.If you are interested in pastured poultry, but not very experienced, this book is a great investment.

Raising Poultry on Pasture
Great resource and full of information, however I wished it had more pictures to show what they are talking about. ... Read more

Customer Reviews (1)

ashley andnate
I purchased this for my son and his girlfriend because Ihave the same book and it helped me in the early years of my cooking ... Read more

Product Description
Vast and authoritative, with 38 chapters containing nearly 500 recipes and 300 illustrations, The Cook's Illustrated Complete Book of Poultry offers readers the very best methods for preparing chicken, turkey, duck, goose, quail, squab, and pheasant.

Nowhere can you find the volume of testing and research that you do in Cook's Illustrated. Forty turkeys roasted to find the best Thanksgiving bird. Duck prepared ten different ways to ensure the crispiest skin and moistest meat. Countless chickens basted and turned to determine that preheating the roasting pan is the secret to the tastiest one. No other cookbook has taken this approach to the subject, and no other book has broken such new ground in the kitchen.
Master recipes provide all the basics to prepare poultry in particular styles--from fried chicken to braised quail, sautéed turkey cutlets to roasted Cornish game hens.

The variations follow: an exhaustive listing that will yield fresh recipes for years to come. These include delights like Sautéed Chicken Cutlets with Marsala, Chicken and Herb Dumplings with Spring Vegetables, and Cincinnati-Style Turkey Chili. There are even recipes specially designed to make use of leftovers. For grill enthusiasts, sidebars cover such topics as finding the best charcoal and setting up the grill for indirect cooking. Recipes range from easy grilled chicken wings to a show-stopping grill-roasted whole turkey guaranteed to be the best you've ever tasted. Step-by-step illustrations guide the reader through every technique. Informative sidebars rate everything from roaster racks to canned chicken broth.

Enlightening, instructive, and invaluable, this is a book that any cook interested in poultry--and in learning the best way to prepare any bird--can't afford to be without.Amazon.com Review
The Cook's Illustrated Complete Book of Poultry is, barnone, the Great Mother Hen of all poultry cookbooks. If it isincomplete in any way, it is only that the editors have not includedpoultry recipes from absolutely every culture in the world familiarwith the birds. But with this book tucked under your wing, you cancheck out poultry recipes in cookbooks from all corners of the globeand know exactly how to get the results you want. Thanks to theCook's Illustrated magazine test kitchen, all possiblecontingencies have been exhaustively covered.

There are 38 chaptersin this book, starting with a guide to buying poultry (the moreexpensive birds are better than their commercial sisters) andending with a note on smoking. You won't even get to Chicken Saladuntil chapter 23. You will find nearly 500 recipes, the perfect roastturkey among them. There are 300 pen-and-ink illustrationsdemonstrating everything from carving a bird to getting the pit out ofa mango. Want to know which is the best canned chicken stock? The bestcountertop deep fryer? The best roasting rack? The best way tosauté chicken cutlets? It's all in here, in meticulousdetail. That stir-fry that has always given you trouble? It's a thingof the past. Always felt intimidated by duck? Forget about it.

Planon getting lost in The Cook's Illustrated Complete Book ofPoultry once you open the cover. You will surface only long enoughto go to the grocery store. Your life will never be the same. It'sthat kind of book. --Schuyler Ingle ... Read more

Customer Reviews (9)

Everything you ever wanted to know about "the bird"
Great book for cooks of all levels for everything from how to cook chicken/turkey, soup, stews, and ideas for left-overs.Similar format to the Best Recipe book in the many tests were done for the best recipe.Included are not only recipes, but ideas for modifications, how to turn over a bird that is cooking, and what flavors go well together.This was a gift to my husband and I - we have used it a great deal find it helpful for everything from ideas to practical questions.A great gift for cooks.

Better Holiday Dinners Mean a Better Turkey...
Last week me and my boyfriend made the basic roast turkey recipe and it was the best turkey I ever tasted.The skin is cooked crispy but not burned. The meat, even the white meat is juicy and tender, and the gravy compliments the bird so well you'll want to make turkey every week.Some may be discouraged that you need to soak the turkey for 12 hours beforehand, but believe me, the end result is worth it.

This book is worth buying just for the praise you would get on holidays from making this recipe.

Definitely a book on chicken.
If you like chicken, you'll love this one. It's a good one for the library as are all CI's works. If you're familiar with them, then you know what to expect.

I agree with the previous reviewer about the index not only of this book but all of the Cook's Illustrated books. For having such high standards, they really should correct this problem. I don't have this issue with any other books in my library and it's extremely annoying coming from them especially.

Nearly perfect
Almost every recipe I've tried from this book has been marvelous.I do, however, have a BIG problem with the curry recipes.As any good Indian cook knows, it is essential to fry the spices before adding the liquid.You can't, as this book says, add the liquid and the spices to the oil at the same time and expect the spices and oil to "separate" from the liquid.The spices are more likely to blend with the liquid, not the oil, and not fry at all.This makes for an unpleasant curry.I have to wonder how well-tested the curry recipes were.

A Must For Poultry Lovers!
I'm an avid cook and, while I no longer subscribe to "Cooks Illustrated" magazine, I respect editor Christopher Kimball and his expert "Cook's Illustrated" kitchen crew and have had good luck, more or less, with their recipes which, if followed exactly, are virtually foolproof. I also never fail to learn something from their informative kitchen commentary. All in all, Kimball's recipes and advice are beneficial to both novice and experienced cooks.

That having been I have to point out that taste is, of course, subjective. For instance, I've found, from trying a number of Kimball's recipes, that he is a salt-a-holic. I prefer to cook with little or no salt, as I find the taste harsh and unpleasant, and if I followed Kimbell's recipes exactly I'd be drowning in the stuff. I prefer pepper and tend to double or triple the often meager amounts Kimbell calls for in his recipes (usually he calls for four or fives times more salt than pepper, and I almost reverse that ratio). But, if your taste is the same as Kimball's when it comes to a particular food, his well-researched and thoroughly-tested recipes will be amazing! (In this particular cookbook he endlessly recommends "brining" chicken before cooking, which means soaking it in salt water. This is something my grandmother has done for years, but with vinegar and water, instead of salt. I still prefer the latter method and use either apple cider or white vinegar--half water, half vinegar--with great success and no salty after taste.)

All of Kimball's "Cook's Illustrated" cookbooks follow the same basic format: a long-winded, but often interesting, discourse on how Kimball views the "perfect" version of whatever it is he's showing you how to cook, including a lengthy explanation of variations he has tried, followed by his "Master Recipe" for the food. I recommend carefully reading this introduction, focusing on what Kimball considers "perfection," before attempting the recipe. If you don't feel the same way about, say, roast chicken as the author, his "master recipe" for roasting a chicken will leave you cold (he likes it quite salty and greasy--though he usesterms like "savory," "succulent" and "moist" to describe what I think of as "salty" and "greasy"). But this can all be easily adapted to create a brilliant chicken you will love. In short, the basics are all there, you just may have to fiddle with the seasonings.

I must also warn cooks that Kimball's cookbooks are books not necessarily made for cooking (odd, isn't it?). They are standard-bound hardcover editions that rarely lie flat (the latest, "The Best Recipe," is a little better than the others) and the index is dreadful--a fairly major gripe when you consider how important an index is to a cookbook when, say, you quickly want to find a recipe for "Chicken Soup" and you can't even decipher where the "Cs" start! There may be six or seven pages under the tiny heading "entrees," five of which may start with "chicken," leading you to believe you're in the "Cs" when you're actually in the "Es." It's very confusing. Many other people have recommended putting dictionary like letter headers (for example "CHI-CLA") at the top of each index page and, after trying it, I have to say I highly recommend this method.

Usually my biggest problem with Kimbell cookbooks is this: If you have one, you have them all. He lifts whole passages and recipes and uses them in multiple books. "The Yellow Farmhouse Cookbook," and the "Cook's Bible," for instance, have at least 50 identical recipes, not to mention verbatim introductions to each section and cookware recommendations repeated word-for-word. "The Best Recipe" features ALL of the recipes (as far as I can tell) from the "Cook's Bible," with the same commentary, which is, in turn, lifted in whole chunks from past issues of "Cooks Illustrated." I'm sure this saves Mr. Kimbell a great deal of time when compiling his cookbooks but it leaves little reason to own more than one edition of his work. The "Complete Poultry" cookbook though, is an exception to this rule. While it does contain exact repeats from other books, it also add a wealth of new recipes and information, making it more than worth your while for anyone who cooks poultry regularly.

While I wouldn't take his meat recommendations too seriously--I'd say that most of us can't REALLY tell the difference between a $90 special-order free range turkey and a $15 Butterball (I did try both and it's not worth the cost)--Kimball's recipes will help you make the best Thanksgiving dinner ever and help answer that near nightly question: 'What on Earth am I going to do with these boneless, skinless chicken breasts this time?' ... Read more

Product Description
Fresh Air or Bust! To stay healthy, your chickens need plenty of ventilation--probably more than they're getting today. This was discovered over 100 years ago, but has been largely forgotten. Today's small-flock housing tends to be dank, dark, and smelly. Chickens, like miners' canaries, are easily harmed by poor air quality. Wet litter breeds disease. Darkness forces chickens, like parrots, to be artificially inactive. "Dank, dark, and smelly" is a deadly combination!

Closed chicken houses are so harmful that knocking out a wall can cause an immediate improvement, even in winter. Chickens, after all, have a thick coat of feathers to keep them warm, but are vulnerable to poor air quality and pathogens in the litter; and their unwillingness to eat in the dark means they can starve in the midst of plenty.

Fresh-Air Poultry Houses was written by Dr. Prince T. Woods, a noted poultry health expert. Dr. Woods describes not only his own poultry houses, but those of many of his clients, giving the book a breadth of experience that makes it a unique resource. This 1924 book is old-fashioned and a little eccentric, but in a good way.

Fresh-Air Poultry Houses is a good example of the Norton Creek Press motto: "Most of the best books are out of print and forgotten, but we can fix that!" ... Read more

Customer Reviews (9)

Fresh Air Poultry Houses
I loved reading this book! I wish I'd known about it when I first started out with my chickens! It is informative, sensible, easy to understand, it contains lots of building diagrams/designs that have been proven and used. The author writes well, with a bit of humour at times, and with fantastic information that (I believe) people have forgotten about in our modern times, in regards to best coop design and placement for chickens (not for us!)I highly highly recommend this book, definitely the best design book I've come across!

Must Have Book for Poultry
No matter where you live, how far north and how cold this has been shown to be the healthiest and safest way to keep poultry.

What a great little book.
I'm venturing into the world of chickens myself and this little book was recommended to me by a man quite obsessed with chickens and the art of raising them. Having read the book, I was so taken by Woods' seemingly unorthodox approach, and the poultry houses he espouses, that I'm convinced this is the direction that I'll be going with my own chickens.

What a delight to find a book originally published in 1911 (the version I purchased is a reprint of the updated 1924 version) that's just as relevant and forward-thinking today as it was 100 years ago!

Highly recommended.

Open Air Chicken Coops
Really liked this book and wish there were alot more like it. Sometimes it's hard to remember that it was written almost a century ago. I would recommend this book to anyone looking to raise chickens in a more natural, healthier way.

Fresh-Air Poultry Houses
The book was as expected, informative and with useful ideas.

I ordered only one book and Amazon has yet to rectify the order, I was told to sell my other copy or pay postage on the return. Hmmm... What happended to their customer service, I have never had an issue before. ... Read more

Product Description
(Blackwell Science) Univ. of Cambridge, UK. Guide to the management of poultry under both intensive and extensive systems, presenting the practical aspects of poultry science. Many developments in the poultry industry since the previous edition have been included in this edition. Halftone illustrations appear throughout text. Previous edition: c1992. Softcover. ... Read more

Customer Reviews (3)

Understand poultry production in plain English
As a practicing Veterinary Surgeon I am often approached by clients about poultry diseases. Although I have a working knowledge of diagnosing and treating the diseases I felt that I had a lack of knowledge in how to manage poultry. After all, most poultry diseases are a physical manifestation of management mistakes. What stock densities are desirable? How far apart should the drinking points be? What mortality rate in broilers is considered average? How do you spot a poor ventilation system? Etc. Etc. This book has been an immense help in helping me understand the issues surrounding poultry management. It is easy and interesting to read and has been written in plain English without insulting the reader's intelligence. The section on diseases is concise and to the point since there are other books that deal with poultry diseases in more depth. At least now I can advise clients on how to avoid diseases or how to increase production by adjusting their management principles. A must read for student, vet and farmer.

science biology
helpfull studies in the poultry and other animals

science biology
helpfull studies in the poultry and other animals ... Read more