382 POULTRY CULTUKE 



with flesh throughout. The breast is the most palatable part 

 of the bird. 



Figure 138 is a breast-bone which is deformed as a result of 

 the young chick roosting on a sharp perch. This will cause a 

 deformed appearance of the breast of the dressed carcass and 

 injure the sale. Chicks, when placed in coops for roosting, 

 should be provided with wide, flat roosts, like a 2 by 4. 



Figure 139 is a broken tibia or leg bone. Such conditions 

 often cause deformed limbs and injures the sale of the carcass. 



The breast should be broad, well fleshed, and straight. It 

 should be of medium length, relative to the size of the bird. 



Fig. 139. — A broken thigh-bone. Broken bones often heal crooked and 

 injure the appearance of the dressed carcass: a, The break nature has tried 

 to repair. 



Straight and long, well covered with flesh throughout. 

 Very important in determining the appearance of the bird. 



Short and thick. Thighs should be well fleshed. 



Small, well shaped, and drawn up close to the body. 



Medium in size, with small, close-fitting comb and wattles. 

 Compact in shape, except in the case of the capon, where it 

 should be long and slender. The comb and wattles should 

 not appear white from scalding. 



POULTRY BOX MEASUREMENTS 



The National Poultry, Butter & Egg Association, recom- 

 mend standard sizes for each size-grade of dressed poultry, 



