Jerry Belanger For 17 years readers have turned to Storey Books for advice on raising animals. Our Modern Way series of six books has sold more than 1,000,000 copies. In an effort to provide readers with the best how-to animal books on the market we are completely updating all six Modern Way titles and re-introducing them as part of our Guide to Raising series.

Written by experts, these guides give novice and experienced livestock farmers all they need to know to successfully keep and profit from animals. Each book includes information on selection, housing, space requirements, breeding and birthing techniques, feeding, behavior, and health concerns and remedies for illness. The books also address the business of raising animals - processing meat, milk, eggs, and more. The authors were chosen not only for their expertise but also for their ability to explain the ins and outs of animal husbandry in an inviting and authoritative manner. Whether readers are ready to start an entire herd or flock or are considering purchasing their first animal, Storey's Guide to Raising series offers vital information; each book is an indispensable reference.

Gale Birutta Everything readers need to know about behavior, facilities, first aid, breeding, birthing, fleece harvesting, and marketing.

William K. Kruesi Information on: grazing management; pasture renovation; parasites; housing; fencing; selection; breeding; new born lambs; lambs on grass; lamb grading; genetic improvement; controlled reproduction; record keeping; and more.

Rick Luttmann

Maggie Sayer Raising meat goats is an excellent proposition for today's livestock farmer. Niche or artisanal farmers looking for a profitable specialty should search no further than the simple goat. Compact, friendly, and efficient, meat goats do not require a lot of browsing land, and they can thrive on plants cows find inedible, such as nettles and thistles.

Most important, demand for chevon (goat meat) far outweighs supply in North America. Imported chevon from Australia and New Zealand has more than doubled in the past decade and industry studies estimate that the market will continue to grow by 10 to 15 percent annually for the foreseeable future, making goat the fastest growing meat business in North America. Add to these numbers the fact that chevon is lower in calories and fat and higher in protein than other red meats, and the future looks bright indeed for goat producers.

Now author Maggie Sayer adds Storey's Guide to Raising Meat Goats to the popular series that has guided countless farmers through the day-to-day tasks of animal care. Sayer thoroughly explains the basics of selecting a breed, buying the goats, and raising healthy animals. She explains how goats think and how to handle, house, and transport them properly. There is plenty of basic health-care information for preventing disease, addressing common ailments, and breeding safely. Finally, a wealth of information is offered on catering to ethnic populations and marketing the product.

With this invaluable resource, experienced and novice farmers alike will find raising goats to be immensely satisfying and profitable.

H. Lee Schwanz If yours is one of the growing number of families interested in raising 20 hens or 40 broilers for eggs or meat, this book covers hatching, brooding, rearing and management of family-sized poultry flocks. It explains how to raise broilers, turkeys, ducks, geese, bantams and guineas. Dozens of illustrations plus plenty of valuable information for the first-time poultry raiser.