EXERCISE 26 (Continued) 



Leading Questions. 1. What external differences are most noticeable 

 between live broilers, roasters, and capons? 



2. How can you distinguish between the three classes of broilers when 

 alive? 



3. How can you distinguish between large and small roasters when alive? 



4. What are the external appearances of a staggy roaster? 



5. How can the keel bone be used as an indicator of age? 



6. In the dressed specimens, note the color of skin and plumpness of 

 breast in all grades. 



7. What are the limits of weights in all grades and classes studied? 



8. How does the broiler demand vary with the season? 



9. Which breeds make the best specimens in each class and grade? 



10. What are the range of prices for each class and grade and what are 

 their natural seasons of abundant supply? 



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