Excerpt from A Study of Farm AnimalsDuring the past decade the subject of agricultural edu cation for our secondary schools and colleges has received much attention. Prior to this period a number of general texts on agriculture for schools, elementary in character, pre pared by men trained in general science or classics, were published. These texts had a limited distribution, partly because of lack of interest in the subject by teachers and pupils, and partly because of the methods of presentation. These authors saw no way of handling the subject, except ing by a more or less stereotyped style, in which chemistry, or some natural science, furnished the reasoning basis.The establishment of agricultural colleges, equipped with farms, and working laboratories of greenhouses, orchards, gardens, field crops, and stables with their contents of farm animals and utensils, paved the way to a new and interest ing treatment of agricultural subjects. The introduction of popular short winter courses about 1890, was the first irn portant step in this direction. Simple laboratory exercises in dairying, horticulture, and live-stock judging, appealed to students, and added much to the popularity of the in struction. As an outgrowth of these has come the great popular movement in America in behalf of agricultural edu cation. Not only the colleges, but many secondary schools have adopted agricultural courses, and some have been equipped with farms and laboratories, where the students are taught the relationship of principles to farm practice.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.