SECTION V POULTRY & DAIRY PRODUCTS
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RULES: Please read all general rules ,amateur status & all division rules
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Quality>This is determined
by candling. Yolk outline indistinct, round Iin shape & reasonably centered
showing no development or readily visible defects. The air cell shall not exceed
3/16” in depth. Floating air cells, blood spots are not permitted
Weight Factor> All eggs are to be uniform size
Shell> As determined by
degree of cleanliness, soundness & the construction of the shell, unbroken & practically normal in shape
DIVISION V1 POULTRY
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CLASSES
V1-1 Eggs-White
(6) |
V1-2 Eggs-Brown
(6)
V1-3Eggs-Other
(6) |
V1-4 Largest
Egg-Domestic |
V1-5 Smallest
egg-Domestic |
DIVISON V2 : DAIRY
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CLASSES
V2-1 Butter-1
lb |
V2-2 Butter-fancy
pat, 1 lb |
V2-3 Whipping
Cream
½ pint |
V2-4 Table Cream
½ pint |
