110 POULTRY LABORATORY GUIDE 



regard to shape, weight, and color, must be used 

 with the score card. 



The second method of determining the relative 

 merits of two or more specimens is by comparison 

 judging. This is the system of placing birds 

 which is employed at most of our large poul- 

 try shows and consists simply in determining the 

 birds which come nearest to the ideal in every 

 respect and placing them in the order of their 

 excellence, giving the best bird first place, next 

 bird second place, etc. 



A thorough knowledge of the Standard of 

 Perfection must be acquired before one can be- 

 come expert in comparison judging. This knowl- 

 edge can best be attained by a large amount of 

 practice in the scoring and placing of specimens, 

 and if one desires to become an expert judge, it is 

 necessary to memorize a large part of the Stand- 

 ard. 



Secure a number of specimens and apply the 

 above score card, together with the Standard 

 of Perfection. 



EXERCISE XXXV 



Judging Poultry for Utility Points 



The scale of points on page 108 has been found 

 very useful in calling attention to the main 



