Judging Poultry 325 
512. Condition. — This is the place to criticise for lack of care. 
Fowls that lack thrift, that are unclean with soiled plumage, 
that have their combs and wattles frost-bitten, and the like, should 
be severely scored, so as to protect the painstaking and careful 
poultrymen. 
513. Head. — Close attention should be given the length and 
curvature of the skull and beak. The shape and condition of the 
eye are of special importance. Shape and color are considered 
separately. 
514. Comb. — Note the shape and regularity of the comb, 
giving attention to color. Cut according to the Standard for the 
various varieties and breeds. 
515. Wattles and ear-lobes. — The shape and color are so im- 
portant that the score-card’ considers them separately, giving a 
numerical value to each. The wattles should be of equal length, 
free from wrinkles and fine in texture. The ear-lobes should be 
small to medium for the variety, fine in texture, free from wrinkles, 
and equal in length. 
516. Neck. — The neck varies in length according to the breed 
and class. It should taper gracefully from head to body, with 
neat attachment. Shape and color are considered separately. 
517. Back. — The back differs in shape according to the breed 
and class. In the meat breeds, it is broad and comparatively short, 
while in the egg breeds it is of medium length and comparatively 
narrow. Shape and color are considered separately. 
518. Breast. — The shape of the breast varies more, according 
to the condition in respect to fatness, than does any other char- 
acter. It also varies according to the breed and class. In the 
meat type it is broad, deep, well-rounded, and full, while in the 
egg type it is prominent and lacks the breadth of the meat type. 
Shape and size are considered separately. 
519. Body and fluff. —In respect to shape, the body varies 
in much the same way as the back and breast. In judging fe- 
males, care must be exercised to notice whether they are pro- 
