. Practical poultry production . Poultry. 264 PRACTICAL POULTRY PRODVCTION The fact should be reahzed that no fowl is perfect, no matter how well bred, and that in selecting birds for the show it is a matter of picking those with the fewest defects and the most desirable points, the latter of course being in the majority. The standard requirements as given in the American Standard of Perfection for the breed and. Figure 261.—Examining tlie feet and shanks for stubs and down. variety concerned as well as the disqualifications should be kept constantly in mind. These points, together with health
. Practical poultry production . Poultry. 264 PRACTICAL POULTRY PRODVCTION The fact should be reahzed that no fowl is perfect, no matter how well bred, and that in selecting birds for the show it is a matter of picking those with the fewest defects and the most desirable points, the latter of course being in the majority. The standard requirements as given in the American Standard of Perfection for the breed and. Figure 261.—Examining tlie feet and shanks for stubs and down. variety concerned as well as the disqualifications should be kept constantly in mind. These points, together with health, vigor, general appearance, and bearing of the bird should be the deciding factors in selecting the birds that are to be conditioned for the show. Conditioning birds. Conditioning and training as de- scribed herein do not in any sense infer misrepresentation nor should such practices usually known as faking be tol-. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Lamon, Harry M; Kinghorne, J. W. (Joseph William). St. Paul, Minn. : Press of Webb Publishing Co.
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectpoultry, bookyear1920
