A GUIDE FOR KEEPERS OF POULTRY 225 
INCUBATORS, TO DISINFECT.—Dr. Woods rec- 
ommends that incubators be thoroughly scrubbed with a 
solution of one gill of creolin in 8% quarts of water each 
time before putting eggs in them to prevent the chicks 
from contracting white diarrhoea and other bowel trou- 
bles. The machine should be thoroughly dried before 
putting the eggs in. Every part should be scrubbed in- 
side and out, and the egg trays should be especially well 
done. If the eggs are also disinfected there is very good 
reason to believe that the ravages of i went diarrhoea will 
be largely diminished. 
JUDGING FOWLS.—The art of judging fowls can 
only be learned by observing an expert judge or being 
taught by such a judge. It is admitted that the system 
of judging by the use of a score card is not accurate, and 
most of the larger shows now have the fowls judged by 
comparison. Every breed of fowls is given a “scale of 
points” by the American Poultry Association. All fowls 
have the same points but the points are not valued alike 
in all breeds. For instance, the comb of one breed may 
be valued at 10 points while in another breed the comb 
may not be valued at more than 3 points. The reason, 
for this difference is that in some breeds it is much harder 
to get a good comb than in others. So with all sections 
of the body in all breeds. Those hardest to breed to per- 
fection are given higher values than those easy to breed. 
Perfection is taken to be 100 points and the requirements 
in the American Standard of Perfection are made so 
strict that no fowl could ever by any possible skill of 
the breeder reach 100 points. A bird which scores 90 
points is considered a fairly good one while one “scoring. 
95 points is rare. As a basis to begin with, the body of 
a fowl is divided into sections as follows: Symmetry, 
