18 



COMMERCIAL POULTRY. 



IV. KEEL. 



The keel-bone or the lowest lengthwise bone or member in the frame make-up 

 of a fowl should be long and straight, well covered with medium texture and abun- 

 dant fleshing, depending, of course, on the time of year handled. 



V. TAIL. 



The tail should be well spread, indicating a good long, broad back and deep 

 body. This is judged by placing the hand across the back at the juncture of the 

 back and tail, as seen in cut 18. 



Showing well-spread tail, indicating long, wide, broad back. 



It is also shown by the spread across the rear of body and depth from tail to 

 underline of the body, as shown in cut 19. 



Showing good straight legs set well 

 apart, as well as good spread and depth 

 at rear of body. 



