82 POULTRY FOR PROFIT 
erally called the lay bones by most poultry 
men. They both mean the same. Now these 
bones tell a vivid story. These bones are 
usually measured by the fingers, or as to how 
many fingers can be inserted between the two 
bones. A poor layer will have a thick, griz¬ 
zly covering of meat over the lay, or pelvic 
bones, and just about the width of one finger 
can be inserted between them. This shows 
us quickly that she is not a layer. Then, 
lets compare this poor layer to the good layer. 
Here we find something different. There is 
just a slight covering over the pelvic bones. 
The meat is thin and spare. If we feel of 
the bones, we find them quite thin and pliable. 
We next try to insert as many fingers be¬ 
tween the two bones as possible. We will find 
that we can insert at least two fingers, and 
probably three, if our fingers are not too wide. 
The heavier the hen is laying, the wider the 
distance between the bones. 
Now, while we have the bird, let us look a 
little further into this bird’s conformation. The 
keel bone, or rear end of the breast bone, can 
be used as one unit, and the lay bones as 
the other unit of measure. See how many 
