474 



A STUDY OF FARM ANIMALS 



ards of perfection for the various breeds and varieties of 

 fowls, and provides rules and methods for judging fowls. A 

 book published by the association, known as the "Standard 

 of Perfection," is the American authority for judges and stu- 

 dents to follow. No poultry show in which the breeds and 

 varieties are exhibited could be properly conducted with- 

 out the judge's being guided by this standard. No breed 

 of fowls can be regarded as established until officially rec- 

 ognized and described by the American Poultry Association. 



The parts of 

 the fowl passed 

 on by the judge 

 have certain out- 

 lines, colors, and 

 other markings 

 as applied to 

 each breed. The 

 feathers differ in 

 size and form in 

 a striking way, 

 according to 

 their location on 

 the body. The 

 illustration of a 

 male bird on 

 page 473 shows, 

 through a num- 

 bering system, the location of the parts and feathers. 



The head of the fowl is one of the striking breed features. 

 It is topped with a comb, which is larger on the cocks than 

 on the hens. A very common form is single, upright or 

 lopped, the top being serrated, or separated into points sug- 

 gesting the teeth of a saw. Leghorn and Plymouth Rock 

 varieties have this form. The rose comb is wide and low, 

 consisting of many knobs crowded together, the rear part 



Figure 228. — White Leghorn cockerel showing single 

 comb points. Photograph from Prof. F. S. Jacoby. 



