272 EXPERIME^^TAL FARMS. 



• 64 VICTORIA, A. 190t> 



In nine weeks the ducldings should weigh four and a half pounds each and arft> 

 ready for market. They should be marketed before the pin feathers begin to grow^ 

 which is likely to occur after ninth week. 



KILLIXG A¥D PICKING. 



Ducks are best killed by cutting into base of brain at roof of the mouth. Before- 

 killing the feet of the birds should be caught in a loop with head hanging downwards. 

 Immediately after being killed the picking (dry) should be done. Care should be^ 

 taken to prevent injury of any kind to the carcass. 



GEESE. 



The best known breeds of geese, and their weights, are as follows : — 



Lbs. Lbs_ 



Toulouse Gander 25 Young Gander 20 



Toulouse Goose 23 Young Goose 18 



Embden Gander 25 Young Gander 20 



Embden Goose 25 Young Goose IS 



Mating.— One gander to three females. Mate with large vigorous birds. 



Management. — In spring make large comfortable nests. In most cases two» 

 clutches of eggs are laid, sometimes three. Collect the eggs soon after being laid, as. 

 they are easily chilled. 



Hatching.— Some breeders who hatch geese on a large scale use incubators. Mrs.. 

 Wolcott, Napoleon, Ohio, in Duchs and Geese, published by the Reliable Poultry 

 Journal, Quincy, 111., says : ' I incubate their first laying with chicken hens, and 

 frequently let " old mother goose " care for her second hatch. Be sure to have the- 

 hens, chosen for sitters, free from lice. Sprinlde the eggs with warm water twice- 

 during the last week. Oftener in dry hot weather will do no harm. Remove each, 

 gosling from the nest as it hatches, for they are easily mashed. Keep them in a. 

 flannel cloth in a basket in a good warm place until all are hatched.' 



Sometimes the goslings have to be helped out of the shells. 



RATIONS. 



For first three days. — Similar food as that recommended for ducklings, or the 

 following, by Mr. C. L. Darlington, Lloyd, N.Y. : cornmeal mixed with hard-boiled 

 eggs, chopped fine, a pinch of black pepper and a handful of sand. After three days- 

 discontinue the eggs, and give bread soaked in skim or sweet milk, oatmeal, or broken 

 rice boiled until soft, outer leaves of cabbage, onion tops, and all the grass they can- 

 cat. Keep the young birds from water, but give it to them in liberal quantities to- 

 drink.' The same authority recommends as a fattening ration a liberal supply of 

 barley meal and cornmeal, soaked in buttermilk. A grass run is indispensable. 



KILLING, PLUCKING AND DRESSING. 



For local market, the goslings should be ready in twelve to fourteen weeks, and 

 should be of large size at end of 16 weeks. 



They should be killed by bleeding in the roof of the mouth, and all feathers takerb 

 off except on wing tips. For shipment and local market the geese are not drawn. 



No birds less than nine pounds each should be shipped to the English markets 

 They sliould be packed ten in a case. 



NOTES. 



Goose eggs hatch in thirty to thirty-four days. 



Some breeders assert that ihe worth of the feathers from a bird should nearly pay- 

 half the cost of its feed for one year. 



