These classes are: Young hen, young tom, old hen, and old tom. The quality specifications for individual birds apply to each class with due allowance for fleshing condition characteristic of its sex and age. Detailed descriptions are provided for each grade. For the U. S. Special grade it is required that turkeys have broad, full-fleshed breasts and that the carcasses be fully covered with fat. The birds must also have been well bled, carefully dry-picked or semiscalded, and must be free from bruises, skin tears, and broken joints. The breastbone must be straight or only slightly dented (not more than one-fourth inch in depth). For the U. 3. Prime grade it is required that birds be well fleshed, well fattened, and well bled, but they may have slight imperfections such as scattered pinfeathers, slight flesh or skin abrasions, and one disjointed but not broken wing or leg. Slightly curved and slightly dented breastbones, not to exceed one-half inch in depth, are permitted. To grade U. S. Choice, turkeys must have fairly well-fleshed breasts and carcasses fairly well covered with fat. These birds need be only fairly well bled and dressed and may have slight flesh or skin bruises, small skin tears, or larger sewn-up tears, and one broken leg or wing. Turkeys not meeting these grade requirements, including birds poorly fleshed, poorly bled, or slightly deformed, but suitable for food, make up the lowest or U. S. Commercial grade. Another system of grading in common use in buying dressed turkeys is to make only 2 or 3 grades, except that sometimes the birds within the top grades are divided into classes based on weight and sex. The no. 1 grade usually consists of young toms weighing 12 pounds or more and young and old hens weighing 8 pounds or more, dressed. For this grade the birds must be well finished and free from serious tears, bruises, and severely crooked breastbones. The crops must be empty and the carcasses reasonably free from pinfeathers and reasonably well bled. The no. 2 grade includes all old toms and such young toms, young hens, and old hens as are too light for the no. 1 grade. The no. 2 grade also includes turkeys with severely crooked breastbones, broken wings, bad blemishes, bad tears, bad abrasions, feed in crops, numerous pinfeathers, and birds that have been poorly bled or poorly fleshed. The no. 3 grade includes birds not good enough for the no. 2 grade but still fit for food. These are culls that never should have been marketed. The no. 3 grade is not always used, since turkeys of this kind are often rejected by the buyers. On some markets a medium grade of birds--between the no. 1 and the no. 2 grades--is used. When graded and packed for market turkeys are further graded as to size, birds of similar weight being placed in the same container, which is labeled according to the grade. * * * * * ORGANIZATION OF THE UNITED STATES DEPARTMENT OF AGRICULTURE WHEN THIS PUBLICATION WAS LAST PRINTED