SECTION I . 



EXPLANATION OF THE JUDGE'S PART 

 CHAPTER I. 



STANDARD SCALE OF POINTS 



THOROUGHBRED races of horses, cattle, sheep and 

 swine, as well as domesticated breeds of dogs, are measured 

 in value by a fixed scale of points formulated for each 

 breed and, with poultry, applicable to each breed even to every 

 variety. 



The American Standard of Perfection describes the ideal 

 specimen in shape and color and this description is the guide for 

 the breeder, exhibitor and judge. It is the supreme law which 

 controls all judges of Standard-bred poultry in making their 

 decisions between contesting specimens in the show room or the 

 breeders' yards. 



All breeds of poultry must be bred to the standards formu- 

 lated by the American Poultry Association and published in the 

 American Standard of Perfection, for without such Standards 

 advancement in the art of breeding poultry would have been 

 impossible. 



First Poultry Standard Published in 1865. The history of 

 standard-making in the poultry world would make a long chap- 

 ter, for it dates as far back as 1865, when the first "Standard of 

 Excellence" was compiled in England. The late Lewis Wright, 

 one of the most thorough students of the poultry problems, as 

 well as the most successful writer on poultry topics in Great 

 Britain, in his authoritative "Book of Poultry," comments on 

 the first Standard as follows : 



"About 1865 a poultry club was formed in England, but it did 

 not secure many adherents and was speedily wrecked by the 

 personal animosity which developed between two or three of its 

 members. But it issued a description of the recognized breeds, 

 with numerical values for the points, under the title of "Standard 

 of Excellence," which was a landmark in the judging of poul- 

 try. In spite of many faults, it embodied the principle that fowls 



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