152 POULTBY FATTENING. 



be mentioned to make the show as attractive as 

 possible. An increased interest can be obtained if 

 demonstrations are given during the show in shaping 

 and dressing poultry. 



In respect to the judging of table poultry, there are 

 one or two points which require to be considered. 

 At the outset it would seem that the best persons to 

 judge table poultry would necessarily be poulterers, 

 but though there are exceptions to this rule, we think 

 that on the whole poulterers are not the most suitable 

 judges. For one thing, few of them have any actual 

 knowledge as to the different breeds of poultry, which 

 knowledge is an essential when birds of different 

 varieties are on exhibition. The poulterer who may 

 be able to pick out a first-class table fowl, if he were 

 unable to determine whether it was of the breed as 

 provided by the schedule, would not be properly 

 qualified for his duties. We think, therefore, that 

 this matter must be taken into consideration, and 

 whilst the most perfect judge would be a poulterer 

 who has given study to poultry as live stock as well 

 as dead, failing him we should prefer a poultry breeder 

 who knows something about table fowls. Quality 

 ought always to be preferred to mere size. 



