474 



A STUDY OF FARM ANIMALS 



ards of perfection for the various breeds and varieties of 

 fowls, and provides rules and methods for judging fowls. A 

 book published by the association, known as the "Standard 

 of Perfection," is the American authority for judges and stu- 

 dents to follow. No poultry show in which the breeds and 

 varieties are exhibited could be properly conducted with- 

 out the judge's being guided by this standard. No breed 

 of fowls can be regarded as established until officially rec- 

 ognized and described by the American Poultry Association. 



The parts of 

 the fowl passed 

 on by the judge 

 have certain out- 

 lines, colors, and 

 other markings 

 as applied to 

 each breed. The 

 feathers differ in 

 size and form in 

 a striking way, 

 according to 

 their location on 

 the body. The 

 illustration of a 

 male bird on 

 page 473 shows, 

 through a num- 

 bering system, the location of the parts and feathers. 



The head of the fowl is one of the striking breed features. 

 It is topped with a comb, which is larger on the cocks than 

 on the hens. A very common form is single, upright or 

 lopped, the top being serrated, or separated into points sug- 

 gesting the teeth of a saw. Leghorn and Plymouth Rock 

 varieties have this form. The rose comb is wide and low, 

 consisting of many knobs crowded together, the rear part 



Figure 228. White Leghorn cockerel showing single 

 comb points. Photograph from Prof. F. S. Jacoby. 



