348 BEGINNINGS IN ANIMAL HUSBANDRY 



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. Why the score card is not used more in judging poultry products? 



8. The features of a commercial score card? 



EASY THINGS TO DO 



9. Holding Saturday afternoon poultry judging contests. 



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



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



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

 dealer or grocer. 



