Title: Best Methods of Feeding Little Chicks, Growing Chicks, Fowls, Turkeys, Ducks and Geese, for Eggs, for Market and for Exhibition, With Formulas for Mixing Rations
Publisher: Creative Media Partners, LLC
Publication Date: 2025
Language: English
ISBN 10: 1024031896
ISBN 13: 9781024031898
Binding: PAP
Condition: New
Weight: 64 grams

About this title

Synopsis

A vintage guide to raising poultry, "Best Methods of Feeding Little Chicks, Growing Chicks, Fowls, Turkeys, Ducks and Geese," offers timeless advice on feeding practices for optimal egg production, market readiness, and exhibition quality. Authored by Harold Alvah Nourse, this book presents detailed formulas for mixing rations tailored to each type of fowl and stage of development.

Whether you're a modern poultry enthusiast or a historian of agricultural practices, this book provides valuable insights into early 20th-century animal husbandry. Discover the time-tested techniques used to nourish and nurture poultry for a variety of purposes, ensuring healthy growth and abundant yields.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

"About this title" may belong to another edition of this title.

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