LESSON VIII 

 Judging 



At all contests and shows the judges must have some 

 uniform standard l:iy which they can make their decisions. 

 The guide used in judging the poultry at the various exhi- 

 bitions held in iVmeriea is a book called the American Stand- 

 ard of Perfection, which is published by the American 

 Poultry Association. Since this association is composed of 

 the leading poultry breeders of the country, it is naturally 

 the highest authority on poiiltry in America. It decides 

 many of the questions that arise in connection with the poul- 

 try industry. It also decides the points which are necessary 

 to make a perfect fowl, and names the percentage which, in 

 judging, must be deducted from the grade of each section 

 that is not perfect. All of these particulars are to be found 

 in the Standard of Perfection. 



Page 3(3 shows a score card used liy judges in marking 

 fowls. The percentage taken off for a defect in the shape of 

 any section is placed in the first cohmin, and that taken off 

 for defective color is placed in the second column. The de- 

 ductions are then added ; and their sum, subtracted from 

 one hundred, leaves the fowl's score. During the fall sea- 

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