268 GLOSSARY OF TECHNICAL TERMS 



storage to narrow the range of prices. If monthly 

 prices could be readily obtained from a number of in- 

 terior western and southern points for the last 30 yr. 

 probably a narrower range between high prices and low 

 prices would be found. 



Variations in Wholesale Prices of Eggs. The whole- 

 sale prices of eggs per dozen between 1896-1911 are 

 shown in the table on pages 262-265. 



Variation in Average Price of Eggs Received by 

 Farmers. The variation in the average price of eggs 

 received by farmers of the different states on the first 

 of each month of 1911 is shown in the preceding table. 



GLOSSARY OF TECHNICAL TERMS 

 USED BY POULTRYMEN 



A clear understanding of the meaning of the technical 

 terms used in the poultry world is necessary before 

 any person can judge fowls according to Standard re- 

 quirements or select them for breeding purposes or the 

 show pen or even converse intelligently on the subject 

 of poultry. 



In order to impart a clear understanding of the terms 

 applied to the different parts of a fowl, a profile view 

 of one is shown in Fig. 1, with the different parts 

 numbered. Following this will be found a list of the 

 names of the numbered parts. Farther on is a list of 

 technical terms and expressions used by poultrymen. 

 Some of the terms are peculiar to England and some to 

 certain parts of the United States, but the meaning of 

 each is fully explained and many are made clear by 

 illustrations 



Abdomen. The part of the body of a fowl that contains 

 the viscera. See 32, Fig. 1. 



Albino. A fowl that is pure white in all parts except 

 the eyes, due to the absence of coloring pigment; a 

 sport from black or colored fowls. 



