3. Meat Breeds: Large; heavy; loose feathered; feath- 

 ered shanks; quiet; brown eggs; clumsy; good sitters, as 

 the Cochins with single combs; round bodies; very deep, 

 broad and massive; slow maturing; coarse meat; middle and 

 outer toe feathered; persistent sitters; and heavy fluff, as 

 the Brahmas with pea combs; well proportioned; compact 

 bodies; not excesssive fluff; and very large.. 



Conclusion : How do you recognize each breed? 



EXERCISE No. 40 

 A GENERAL PURPOSE FOWL 



Object: To learn the points of a good general purpose 

 fowl. 



Material: A good type of hen or rooster (both, if time 

 permits) of some general purpose breed, a score card, and 

 pictures of prize fowls. 



Method : Compare the specimen point by point with the 

 ideal fowl, estimate the value of each point and express this 

 on the score card. This work may be done as a class or in 

 groups, the teacher directing the outline. 



Conclusion: Make out a score card for egg and meat 

 breed to compare with this general purpose breed. 



77 



