62 



RHODE ISLAND REDS 



be cut from one-half to the color limit, if necessary. Black 

 in wing-bow should be cut from one-half to two and one-half. 

 The wing section is the most complicated we have as 

 far as color description is concerned and must be studied in 

 the Standard and on the living specimens to be thoroughly 

 understood. 



The Breast 



This section is valued at eleven points, same as back, 

 divided six for color and five for dhape. The shape of both 

 male and female is described the same: "Deep, full and well 

 rounded." The color should be a rich red with a red under- 

 color. A breast that is undeveloped and not round and full 

 should be cut from one-half to' two and one-half, as in degree. 

 If it is narrow, it should be cut from one-half to one and 

 one-half. A full, pendulous- crop does not make a full breast, 

 as many exhibitors would have a judge think. Smut, slatfe 

 or white- in underTColor should be cut from one-half to two, 

 as in' degree. Mealiness should be cut from one-half to one 

 and one-half. Sfiaftiness should be cut from one-half to 

 one and one-half. 



Body and Fluff 



This section commences at the point of the breast or 

 keel-bone and extends back. It is valued at eight points; 

 five for shape and three for color. This section takes in the 

 keel-bone, sometimes spoken of as breast-bone, which is one 

 of the important sections of a Red as it should be long and 

 straight and carried well forward giving the desired oblong 

 appearance. The body feathers are carried rather loose 

 while the fluff feathers are moderately full. Crooked keel- 

 bones are cut from one-half to two points and notation 

 "C. B." or "C. K." for crooked breast or crooked keel should 

 be made in the "remarks'' column so that the exhibitor will 

 understand why cut was made. 



If too fat and stern is carried too low, cut one-half 

 to one. If too shallow and narrow, cut from one-half to 

 one. 



Legs and Toes 



To this section little attention is paid, yet it is valued at 

 six points; three for shape and three for color. The thighs 

 and shanks should be of medium length, well rounded and 

 set well apart. The toes should be of medium length, well 

 spread, straight and strong. 



"Stubs," that is, feathers or down on shanks or between 

 the toes will disqualify. Knock-knees should be cut from 

 one-half to one point. Bow-legs should bo cut one-half to 

 one. Crooked toes are cut one-half point each. Scaly legs 

 are explained under "condition" section. Legs too light in 

 color, cut one-half to two. Missing spurs on cock birds, cut 

 one-half point each. 



Some General Delects 



Try and gt't the proper shade of red in your mind and 

 ill eutting for too light or too dark you will have to use your 

 judgment; the cuts generally run from one-half to one and 

 one-half in each section. 



The genera] .surface color should be rich, even red except 

 where l>lack is specified. Any mealiness should be cut from 

 one-half to one and one-half in each section where found. 

 Shafting should be cut from one-half to one and one-half in 

 each section Avhere found. .Study the Standard so that you 

 know what the rec(uirenients are for each section; study the 

 valuations and study about what each defect is worth so 

 that 3'ou can tell at a glance, then you will get a system in 

 your mind that will enulile you to score your liird twice alike, 

 or very nearly so. 



REb PILOT" 

 ftWlNNER AT CUVflfiMb?, MISSOURI 5TATE SHOW 1909 



