Management Of Young Chicks
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Book Overview
"Management Of Young Chicks" offers a comprehensive guide to the care and raising of young chickens. Written in 1884, this book provides detailed insights into the practices and techniques used in late 19th-century poultry farming. P. H. Jacobs shares practical advice on all aspects of chick management, from hatching to early growth, making it an invaluable resource for those interested in historical agricultural methods.
Readers will find detailed instructions on feeding, housing, disease prevention, and general care to ensure the healthy development of young chicks. This book serves as a historical record of agricultural practices and provides a unique glimpse into the challenges and rewards of early poultry farming. Whether you are a history enthusiast, an agricultural student, or a modern poultry farmer looking for time-tested techniques, "Management Of Young Chicks" offers valuable and enduring insights.
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.
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