486 EXHIBITING AND JUDGING 



going on. In order to stamp a higher character on all poultry 

 exhibitions, judges and superintendents of shows should mete 

 out severe punishment on all cases of faking which come to their 

 knowledge. 



EXHIBITIONS OF POULTRY PRODUCTS. 



The competition of classes for dressed poultry and eggs is 

 now coming into prominence at most poultry shows, and is an 

 important feature both from the educational and the commer- 

 cial standpoint. Such classes will draw a larger number of ex- 

 hibitors and interested visitors, and prove a most attractive part 

 of the exhibit to the visitors, many of whom have no appreciation 

 of the finer points of a standard-bred bird, but do appreciate good 

 eggs and fine-looking poultry. 



It is a much simpler proposition to judge such exhibits than 

 it is to award prizes to live birds. The conflicting characteristics 

 are relatively few, they are in quality only, and are usually seen 

 at a glance. In listing such classes, the publication of the score 

 card to be used in awarding the premiums will help the exhibitor 

 to make his entries, and lead to a more uniform and higher grade 

 of exhibit. 



JUDGING. 



By judging is meant deciding authoritatively upon the respect- 

 ive merits of the birds displayed. Such authority is invested 

 in judges, of whom several are usually employed, the number 

 varying with the number of the entries. Each judge takes the 

 classes with which he is best acquainted, although there are judges 

 who, after extensive experience, can intelligently decide upon 

 points of merit in almost any class. 



The objects of judging may be summed up as follows: 



1. To compare the degree of perfection attained by the speci- 

 mens to be judged with some recognized and authorized standard. 

 From this standpoint the judges' decision is accepted almost 

 absolutely by exhibitors as determining the efficiency of their 

 breeding and the degree in which they have approached standard 

 requirements. 



2. To compare the relative merits of individuals or groups 

 of individuals entered in one class, or which are competitors. 

 This kind of judging is seen at most poultry shows, and results 

 in the competitors taking rank in the order of their excellence. 



