THE CALL OF THE HEN. 147 



LESSON 10. 



ON SELECTION AND BREEDING FOR EGG-PRODUCTION. 



1. What four things influence egg-production or largely 

 determine the number of eggs a hen will lay? 



2. What is "capacity," and how is it measured or de- 

 termined ? 



3. What would a five-finger "capacity" or abdomen 

 indicate? a three to five-finger "capacity?" 



4. What is meant by "condition"? 



5. What portion of the body is a good indicator as to 

 whether the hen is in good "condition" or poor "condition"? 



6. What outside factors or environments are largely re- 

 sponsible for the "condition" of any hen? 



7. Is "condition" a thing that the common sense or 

 gumption of the poultry man can control largely? How? 



8. How does the breast of the hen appear when she is in 

 good "condition"? 



9. The first joint of the forefinger is divided into how 

 many parts for the purpose of determining "condition," or 

 represents how many fingers out of "condition"? 



10. If a hen has a one-finger abdomen or "capacity" and 

 is three fingers out of "condition," about how many fingers 

 abdomen or "capacity" would she have if this same hen was 

 in "condition?" or, in other words, each finger out of 'condi- 

 tion" means how many more fingers "capacity" or depth of 

 abdomen if the same hen was in normal "condition"? 



11. If a hen is three fingers out of "condition," should 

 she ever be used again as a breeder? 



12. What is meant by "type" in this lesson in selecting 

 hens for egg-production? 



13. What is meant by "egg type"? by "dual-purpose 

 type"? by "beef type"? How do you determine each of the 

 three types? 



14. Do we find practically the same difference in the 

 "types" of male birds as in females? 



15. What difference is made in the use of food consumed 

 by the "egg type" and the "beef type"? 



