JUDGING 575 



be divided is so small that there is little if any advantage in scoring, 

 and if, to develop a system of scoring, many sections are made, the 

 process of judging is complicated when it should remain sim- 

 ple. The points to be considered are so few, and the values so 

 apparent, that judgment of all is practically instantaneous. Again, 

 commercial grades of these articles are established with designa- 

 tions more suitable and more generally intelligible than scores 

 obtained as in judging exhibition poultry. The commercial stand- 

 ard of highest excellence is i, and increasing numerical value of 

 symbols indicates decreasing quality. The rational method of 

 judging dressed poultry and eggs is to grade them according 

 to market quality and value. If then it is desired to indicate the 

 rank of an exhibit in any grade, it can be done for the best few 

 in the usual way, by cards or ribbons, or for an entire class by 

 placing them in order of merit. The assignment to a known or 

 described grade gives the approximate value as accurately as 

 scoring exhibition poultry. 



