488 EXHIBITING AND JUDGING 
high score, owing to the aggregate value of the different parts in 
combination, and also to the fact that it is almost impossible for 
two judges to cut in exactly the same proportion each time. 
In comparison, each judge has his own system of marking defects, 
and by going over a class a few times he can rapidly check off 
the finest birds. The skill of the judge depends upon his system 
of checking and his knowledge of standard requirements, com- 
bined with an ability to size up the form and glaring defects of 
a bird at a glance. 
Scoring is a much more detailed method of judging. It is based 
upon the estimated numerical value of the specimens. This is 
obtained by giving to each part a value representing its degree 
of perfection. 
Scoring requires a standard score card on which a value is 
assigned to each part separately considered. This method is in 
use at some of the smaller poultry shows which are run prima- 
rily for educational purposes, and is also used by individuals 
to determine the relative value of their own specimens. It is 
also a part of the course of instruction in colleges and 
agricultural schools, being used to call direct attention to merits 
and defects. 
The score card is used for many purposes, aside from the 
determining of respective merits of two or more individual 
birds. It is coming into general use in judging dressed poultry 
and poultry products, and, if properly outlined and handled, 
can be used with good results in the educational inspection of 
poultry farms. 
The strong feature of the score card is that numerical values 
represent perfection of the different parts and of the whole. 
As a tabulated record the success of any score card must 
depend upon the accuracy with which the specimen is divided 
‘into its component values. A disadvantage is that it is impos- 
sible for all judges to view a defect in the same light, and to 
cut in the same proportion. Under the scoring system two 
judges may arrive at the same total value, yet analysis of their 
score will show considerable variation in their cuts for indi- 
vidual defects. 
Types of Score Cards.—The general types of score cards 
now in use are here briefly described, so that the student or poul- 
tryman may apply them to his own specimens, whether birds or 
poultry products, and get some idea of the merits of each. 
