482 A STUDY OF FARM ANIMALS 



Shape: % point allowed for each egg. 

 Uniformity of color: If white, eggs should be all pure 

 white and of the same shade. If brown, the color may be 

 any shade, but the dozen should be uniformly the same 

 color; % point allowed for each egg. 



Uniformity of size and shape: All eggs must be of same 

 size and shape. }/% point allowed for each egg. 



Shell texture: Free from wrinkles, spots, cracks, and 

 rough places; H point for each egg. 



Condition of shell: Free from dirt or stain, unwashed. 



Quality: Test with candles, (a) Air cell very small, 

 about size of a dime, indicating freshness, (b) Egg must 

 appear opaque, the yolk free from dark color, white thick, 

 yolk barely visible. Large air cell, floating yolks or air cells 

 are defects. Eggs must be fresh and sweet. 



Disqualifications: Cracked, broken, spots, musty rots, 

 and germs or blood rings in any one egg will disqualify the 

 dozen. 



COULD YOU TELL 



1. The purpose and value of the Standard of Perfection? 



2. How the combs of fowls differ in form? 



3. In what way feathers differ in coloring? 



4. The method of making cuts in scoring poultry? 



5. How weight and size are graded by the judge? 



6. Two conditions that might cause disqualifications? 



7. The difference between utility and ordinary exhibition classes? 



8. On what basis the utility score card is constructed? 



9. Some of the features of a perfect head in the utility score? 



10. Why the commercial score card is not more used in judging poul- 



try products? 



EASY THINGS TO DO 



11. Holding Saturday afternoon poultry judging contests. 



12. Collecting an exhibit of one breed for comparison at school. 



13. Scoring a number of hens in the utility class. 



14. Getting up a prize egg show, and judging by score card. 



15. Sorting over and studying a case of eggs loaned by the egg 



dealer or grocer. 



