South African Standard for Poultry and Eggs. 65 



Scale of Points. 



Size, quality, and age 10 



Quantity and quality of breast meat 10 



Length of breast-bone (5), straight keel or 



breast-bone (5). fineness of bone (5) 15 



Absence of offal and surplus fat 10 



Skin, texture (5), appearance (5), colour (5) ... 15 



Correct bleeding 10 



Attractive shaping 10 



,, trussing 10 



General marketable appearance 10 



100 



Serious Defects. — Badly bled, skin torn or blistered, any 

 unsightly openings in body (due to bad trussing), excessive coarse- 

 ness, excessive abdominal fat, aged, crooked or bent breast, dirty or 

 scaly legs, etc. 



Eggs. 



The general character of the exhibit should be uniformity of 

 shape, size, colour, quality of shell, freshness, and weight. 



Exhibit of 12 eggs : every egg should be (as nearly as possible) 

 of the same shade, i.e. white, brown, or tinted; to be displayed on 

 round dishes or plates, and weighing from 26 oz. to the dozen upwards 

 for fowl eggs, and 35 oz. and upwards to the dozen for cluck eggs. 

 When packed in boxes, commercial or otherwise, method of packing 

 to be given due consideration. 



Scale of Points. 



Uniformity of shape 10 



,, ,, size 10 



,, ,, colour 10 



Quality of shell 10 



Freshness 25 



Weight 25 



Best display on dish (12 eggs; or jjacking in 



box (any number) 10 



100 



Serious Defects. — Fowl eggs less than 24 oz. to the dozen or duck 

 eggs less than 35 oz. to the dozen, great lack of uniformity, dirty or 

 soiled eggs, and stale eggs. 



