PROGRESSIVE POULTRY RAISING 



Ducks 



DUCKS like turkeys are looked upon as meat pro- 

 ducing birds. While the Runner duck is quite 

 well known for its laying propensities, it is the 

 only one of the several varieties that can be looked upon 

 as an egg producer. Among the meat breeds the Pekin 

 stands pre-eminent. Where these birds are given proper 

 attention they may be marketed at ten to twelve weeks 

 weighing five to six pounds. They can be raised with 

 success on general farms but the duck business has 

 tended very rapidly to be concentrated on intensive 

 duck farms of large size. A house similar to the one 

 required for chickens is desired. The essential of the 

 duck house is that it shall be dry and have fresh air 

 with freedom from drafts. The floor of the house should 

 be kept well bedded with straw and cleaned out as soon 

 as the straw becomes matted and damp. Dry feet while 

 in the house at night seems to be a necessity for egg pro- 

 duction. Ducks make their nests on the floor of the house 

 by burrowing the straw. The number of ducks per 

 house should be one for every 6 feet of floor space for 

 breeders, though fattening and young ducks may be 

 kept closer. A mesh fence 18 inches high will hold most 

 ducks and a 2-foot one all of those commonly raised as 

 most of them cannot fly. 



At the beginning of the breeding season one drake 

 should be allowed for five or six ducks. The number of 

 males should be reduced to one for every seven about 

 March ist and then one for every nine or ten about 

 April i st. The number of drakes should always be 

 decreased when they begin to worry the ducks. 



The desire to incubate their own eggs has been bred 

 out of many strains of ducks, particularly the Pekin. 

 For this reason the egg must be hatched in incubators 

 or under hens. Duck eggs should be gathered daily, 



Page Forty-Two 



