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The new Book of Poultry, With Forty-five Plates in Colour and Black and White
Paperback
AgricultureBirdsGeneral World History
ISBN13: 9781178317053
Publisher: Nabu Press
Published: Sep 4 2010
Pages: 778
Weight: 2.36
Height: 1.55 Width: 6.14 Depth: 9.21
Language: English
The New Book of Poultry by Lewis Wright, originally published in 1905, offers a comprehensive guide to poultry keeping. This classic work provides detailed information on various breeds of chickens, their characteristics, and management. Featuring forty-five plates in colour and black and white, the book serves as both a practical manual and a visual reference for poultry enthusiasts.
Wright's expertise covers all aspects of poultry farming, from housing and feeding to breeding and disease prevention. Whether you are a historian, agricultural student, or modern poultry keeper, this book offers enduring insights into the world of domestic fowl. Discover the timeless knowledge contained within this meticulously illustrated volume.
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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