64 Journal of the Department of Agriculture. 



SOUTH AFRICAN STANDARD FOR POULTRY 



AND EGGS. 



By W. 0. John, Lecturer iu Pouliiy, Elsenbiirg School of 



Agriculture. 



Live Table Poultry. 



Characteristics of Table Fowls. — They may be of any breed or 

 cross, provided they conform to the desired shape and quality. 



Head. — Eye, comb, face, wattles, etc., a bright healthy appear- 

 ance. 



Body. — Characteristic of the particular bleed. Shape, broad and 

 deep; breast, broad and well rounded; breast-bone, long- and straight, 

 carrying ample flesh; back, broad and moderately long; skiji, supple, 

 elastic, and of fine texture (indicating* health and condition) ; colour 

 of skill, white preferred, other colour permissible; feathers, full coat 

 (blood feathers or stubs undesirable). 



Legs and Feet. — Characteristic of breed, of medium length, as 

 fine in bone as is consistent with breed, set well apart, allowing for 

 development of breast meat. Legs covered with clean, smooth scales 

 (denoting- youth) ; colour, white preferred, other colour permissible. 



Weight. — In accordance with age and breed. All other points 

 being equal, a determining factor will be the best weight according 

 to age. 



Scale of Points. 



Size and shape 10 



Uniformity of quality 15 



Youthfulness .'. 10 



Quantity and quality of breast meat 10 



Long straight breast-bone 15 



Fineness of bone 10 



Texture and elasticity of skin 10 



Colour of skin 5 



Absence of oft'al and surplus fat 10 



Condition of feathers 5 



100 



Serious Defects. — Crooked breast, excessive coarseness, abdominal 

 fat, aged, full of blood feathers, lack of uniformity where pairs or 

 Irios are shown, any sign of ill-health. 



Dressed or Trussed Table Poultry. 



The general characteristics applying to live table poultry will 

 hold good in this standard, with the exception that the method of 

 killing, drawing, shaping, trussing, and the general excellence of the 

 finished bird must receive due consideration. 



Note. — Head and legs should be left on (as an index to health 

 and age), but must be properly cleaned. 



