JUDGING POULTRY AND POULTRY PRODUCTS 481 



"In judging dressed poultry and eggs, the number of qualities or 

 points to be considered is small; slight differences in quality do not make 

 great differences in value, as in high-class birds, and degrees of quality 

 are more readily appreciated. While score cards are sometimes used for 

 judging dressed poultry and eggs, the number of sections into which a 

 card may appropriately be divided is so small that there is little if any 

 advantage in scoring, and if, to develop a system of scoring, many sec- 

 tions are made, the process of judging is complicated when it should 

 remain simple. The points to be considered are so few, and the values so 

 apparent, that judgment of all is practically instantaneous. * * * 

 The rational method of judging dressed poultry and eggs is to grade 

 them according to market quality and value." 



The judging of eggs by score card has been attempted to 

 some extent. An egg show, in which eggs were scored by 

 the students, has been held annually at Purdue University. 

 Two classes of eggs were provided, "fancy" and "commer- 

 cial." The following score card and explanation of its use 

 are well worth consideration: 



COMMERCIAL EGG SCORE CARD. 



EXHIBITOR . . . . DATE . . 



192. 



ADDRESS 

 ENTRY No . . 



. . CLASS . 



. COLOR 



.WEIGHT. . . .Ozs. 



JUDGE 



SECRETARY. 



Explanation of Commercial Egg Score Card 



Size: Extras, 26 to 28 ounces. Firsts, 24 to 26 ounces. 

 One point cut for each ounce over or under required weight 

 in either class. 



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