Grade. 

 Date. . 



EXERCISE 26 

 MARKET TYPES OF LIVE POULTRY 



Object. To become familiar with classes and grades of market poul- 

 try, both live and dressed. 



Equipment. Live and dressed specimens of the following grades and 

 classes of poultry: Broilers small, medium, large; roasters large and small; 

 capons; fowls. Hanging scales weighing in tenths of a pound should also be 

 available. 



Procedure. A. Study the live specimens as follows: 



Step 1. Separate them into their four classes of broilers, roasters, capons, 

 and fowls, using separate cages for each class. 



Step 2. Determine and list the factors which you use in making this 

 separation. 



Step 3. Study the broiler group in detail and separate them into their 

 three grades, first by weighing the birds and later estimating the weights 

 of each. 



Step 4. Repeat the same with the roaster group. 



Step 5. Compare capons and cockerels of the same age as to size, weight, 

 plumpness, etc. 



Step 6. Handle and observe all classes and grades of birds carefully 

 in order to become familiar with their appearance, weight and handling 

 qualities. 



Step 7. Estimate the weights of representative specimens of each group 

 and later make actual weights to determine accuracy of estimate and thereby 

 develop the power of correct judgment. 



B. Study the dressed specimens as follows: 



Step 1. Separate them into their four classes as broilers, roasters, capons, 

 and fowls. 



Step 2. Separate each class into its component grades. 



Step 3. Handle and observe each class and grade to become familiar 



with their appearance, size, weight, and handling qualities. 

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