JUDGING POULTRY AND EGGS 345 



This score card is intended for use in connection with the 

 Standard of Perfection, which contains a detailed description 

 of each variety of fowl. 



Instructions for judges of poultry include various points. 

 Among these, weight receives considerable attention, and 

 two points are usually deducted for each pound that the fowl 

 falls short of the standard weight. Other things being equal, 

 the one nearest standard weight is awarded the prize. To 

 receive a first prize, a specimen must score 90 or more -points, 

 except cocks in parti-colored varieties, which are allowed 

 88 points as a minimum. When young and old birds are in 

 competition, other things being equal, the older ones are to 

 be awarded the prizes. Ties often result in judging. When 

 this occurs, if the tie cannot be broken by other rules, then 

 the specimen receiving the smallest total sum of cuts for 

 shape shall be awarded the prize. 



Disqualification in judging poultry is allowed for various 

 reasons. The occurrence of feathers on the legs of what 

 should be a smooth-legged breed; or of smooth legs when 

 feathers should occur; improper color of ear lobes and legs; 

 excessive number of toes, or too few toes ; absence of crest in 

 crested varieties; etc., are examples of conditions which 

 justify disqualification. 



Judging poultry products, such as dressed poultry and 

 eggs, is becoming more and more necessary. The score card 

 is not specially recommended for this purpose, the compara- 

 tive method being best. Referring to this point, one author- 

 ity says:* "In judging dressed poultry and eggs, the num- 

 ber of qualities or points to be considered is small ; slight dif- 

 ferences in quality do not make great differences in value, as 

 in high-class birds, and degrees of quality are more readily 



*John H. Robinson: Principles and Practice of Poultry Culture, 1911. 



