498 POULTRY CULTURE 



THE COLOR OF EGGS FROM THE Dn^FERENT BREEDS 



The eggs from the Asiatics — that is, the Brahmas, Langshans 

 and Cochins — ^are brown. The eggs from the Langshans are 

 various shades of brown. 



The eggs from the American class, as the Pljonouth Rocks, 

 Wyandottes, Javas, Dominiques, Rhode Island Reds, and Buck- 

 eyes, are a brown, shading from a light to a dark color, that is, 

 a pink, pink brown, and brown. 



The eggs from the Mediterranean class, as the Leghorns, 

 Minorcas, Spanish, Blue Andalusians, and Anconas, are white. 



Eggs from the English class, as the Dorkings, Redcaps, and 

 Orpingtons, are a light to a medium brown color, being influ- 

 enced by the breeding. 



The French class, as the Houdans, Crevecoeurs, and La 

 Fleche, are white. 



The Continental class, as the Campines, lay a white egg. 



The Games lay a brown egg; the Lakenvelders, Yokohamas, 

 Sultans, and Silkies lay a white egg. 



Geese lay a white egg, ducks white or tinted green, turkeys a 

 speckled, and guineas a cream-^colofed egg. 



JUDGING EGGS 



Two methods are used in judging eggs, as in judging birds — 

 that is, by comparison and score-card. 



The fancy egg score-card has provisions for the following 

 information and points: Date, exhibitor, address, variety, 

 color, weight, entry number, size, shape, shell texture, condition 

 of shell, uniformity of shape, uniformity of color, a space for 

 the total points required, the total points cut, and the score. 

 This also has provision for the signature of the judge and the 

 secretary. 



Eggs from Anconas, Brahmas, Langshans, and Minorcas 

 must weigh 26 to 28 ounces, all other breeds 24 to 26 ounces. 

 Three points are cut for each ounce over or under weight. 



Five to 6 points are allowed for shape and for the standard; 

 taking into consideration the whole dozen exhibited it is usual 

 to allow 10 points. 



