£792 . on fattening ducks. VES 
_ There are two ways of fatténing them. The first by 
ving: them a trough filled with water mixed with the 
grain which they call sarde*; so that the geese may eat. 
whenever they please ;—the geese fattened on this grain 
are very delicate. Others put into the trough grains of 
‘a ‘maize boiled in water. ‘They take care to give them 
"plenty of that food, and to keep the coop.clean. At the 
Fees of two or three weeks the -geese are fully fatten- 
ed; they are then taken out of the coop, and allowed 
to go into the water for twenty-four hours, in a pond or 
other water;—without that precaution their flefh would 
have a disagreeable flavour. ' 
_ The second manner of fattening them, isto cram them 
vice a-day, by putting into their.craw, by means of a 
tin tube, as much as it will hold ~of maize b iled in a- 
ter. The tube is used because the bill of the goose being 
' furnithed with teeth, the person who performed that ope- 
_ fation would very soon have his hands tern and all over 
blood. By this means the geese acquire a prodigious fat- 
nefs,so that a pair sometimes weigh from fifty to sixty 
pounds. Their liver weighs from.one-pound.to a paund and 
_ a half,---is white, and delicate,—bu has a slight bitternefs 
_ tothe taste, which:the liver of a duck has not. The hearts 
are large like a small apple, and when drefsed.on the grid- 
_ iron they are excellent eating. The feet are boiled, after 
; v4 they are fried the same as the tongue. 
A‘ On rearing and fattening ducks.. 
_. The ducks which they raise, fatten and thrive in this 
ountry to a surprising degree ; they are of that kind cal- 
ded in Patois, mule ducks ; that is, a kind of mule which 
does not generate, produced by the great Indian drake and 
common duck. This union being effected between a- 
s of different species, the produce of it is seldom 
aves Can any of my readers inform what kind of grain this is? Edit, 
