JUDGING POULTRY AND EGGS 



343 





ciled Wyandotte; laced 

 feathers, as with the 

 Golden Wyandotte; and 

 still other markings, as 

 striped, spangled, edged, 

 etc. The color-markings 

 of some birds are very 

 beautiful. The correct 



r.^1 nA f^r. ~t 4-1* ~ Fig. 189. Striped feathers of Partridge 

 COlor and form Ol the Cochin. Reproduced from the "Poultry 



feather are of most inter- ManuaL " 



est to the fancier; yet the practi- 

 cal poultryman little interested in 

 this feature has been able to se- 

 cure his favorite breed through 

 patient breeding, development, 

 and improvement by the so-called 

 fancier. 



Fig. 188. Laced feathers from 

 Laced Wyandotte. Reproduced 

 from the "Poultry Manual." 



Methods of judging. 

 There are two methods 

 of judging fowls, by 

 score card and by com- 

 parison. The score- 

 card method has been 

 generally used at poul- 

 try shows for many years. Its use, however, is not so 

 common now as formerly. Poultry judges using the 

 score card put down the number of points or fraction 



Fi 



187. Barred Plymouth Rock feather, 

 uced from the "Poultry Manual." 



