CONTENTS XV 



XXVI. Application of Principles of Poultry Breeding 475 



Adaptability of poultry breeding — Length of life and breeding 

 value, 476 — Relative value of male and female, 477 — Selection, 

 478 — Poultry standards, 479 — Relative value of characters in 

 selection, 480 — Systems of selection, 481 — Essential characters 

 — Substantial characters, 482 — Superficial characters, 483 — 

 Collective selection and compensation in breeding, 484 — Inbreed- 

 ing and line breeding — Close breeding, 4S5 — The rule of good 

 practice, 486 — Danger of new blood — Age and breeding'quality, 

 487 — Ratio of females to males, 488 — Period of fertility, 4S9 — 

 Regulation of sex, 490 — Mating systems — Details of matings, 

 491 — Mating for egg production, 492 — Mating for table poultry, 

 495 — Selection for shape in mating Standard poultry, 504 — 

 Color matings of poultry, 507 



PART IV 



THE POULTRY FANCY 



XXVII. Poultry Exhibitions 



S3S 



SS4 



Primary poultry exhibitions, 535 — Modern poultry exhibitions, 

 536 — Educational aspects of exhibitions, 537 — Nature of com- 

 petition, 538 — Financing a show, 539 — Management of a show, 

 540 — Quality of exhibits — Judges, 54 1 — Methods of judging — 

 Classification, 542 — Sweepstakes prizes — Special exhibits, 54S 

 — Balancing exhibits — Practical exhibits, 549 — Suggestions 

 for improving shows, 550 — Institutes at poultry shows, 552 — 

 College poultry exhibitions, 553 



XXVIII. Fitting and exhibiting Poultry .... 



Selecting for exhibition, 554 — Conditioning, 555 — Grooming 

 and faking, 557 — Ethics of conditioning — Details of artificial 

 fitting, 560 — Shipment to shows, 563 — Care of birds at shows — 

 Returning birds from shows, 564 



XXIX. Judging 566 



Judging defined — Objects of judging, 566 — Methods of judging, 

 567 — Factors in score-card judging, 568 — Limitations of the 

 score card, 569 — Use of score cards, 57 1 — Uniformity in judging 



— Recognition of utility values in judging exhibition poultry 



— Judging poultry products, 574 



