Poultrymans Handbk A Convenien PDF Download

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1913 edition. Excerpt: ...is diseased when we observe that one or more of its functions are not carried on in ta normal manner, or when we find unusual growths, injuries, or parasites affecting any of its organs." It will pay every poultry raiser to learn the location of the various internal organs of a bird and their normal appearance by carefully examining healthy birds dressed for the table. Then when deaths occur post-mortem examinations may be intelligently conducted. Such examinations will frequently disclose the exact source of the ' trouble and enable one to take the 'necessary steps to head off further losses from diseases of a similar character. Dead birds should be inspected as soon after death as possible. The most convenient method is as follows: Place the bird on its back with legs and wings outspread, and drive a small nail through each foot and the joint of each wing. Slit the skin from the lower jaw right down to the vent and peel it back out of the way. Then with knife or blunt shears cut along the outer edges of the breast bone and remove the entire breast, revealing the internal organs in their normal position. Beginning at the mouth the windpipe may be traced to the lungs, and the gullet, or aesophagus, to the crop. The latter is a sack or pouch in front of the breast and partly between the branches of the "wish bone." The lining of the crop supplies certain juices for softening and dissolving the food. Following the food canal backward we find an enlargement, sometimes called the stomach, which also furnishes certain digestive fluids. ust beyond the stomach lies the gizzard with tough muscular walls suited to crush and grind the food. Next comes a long loop in the intestinal canal, which encloses the pancreas, a...