Broiled Squab, and That Sort of Thing 147 



superman of the little lands, Mr. Otto Reichardt, who 

 raised white Pekin ducks at the rate of 40,000 to ten 

 acres, and whose facilities and operations were all on a 

 magnificent scale. Like Mr. King with his squabs, Mr. 

 Reichardt's duck enterprise started as a side issue on 

 a small lot, while he was employed at a trade. In 17 

 years this side issue developed into the main issue, with 

 a plant costing $250,000, doing an annual business of 

 $350,000, and with net profits that enabled him to live 

 in an aristocratic suburb, and go the gait with the best 

 of 'em. It is indeed a fascinating life story, but not 

 particularly applicable to the immediate theme, except 

 as showing that plenty of ducks for the enrichment of 

 the luxurious table may be kept successfully on a very 

 small space by modern intensive methods. 



Probably most readers will be surprised to be told 

 that the lordly turkey, notorious ranger that he is, is 

 also subject to intensive cultivation, and therefore 

 eligible to a place on that luxurious table that is the 

 rightful heritage of the home gardener. Mr. and Mrs. 

 W. W. Hevener, of San Ysidro, California, raised a 

 goodly bunch of turkeys year after year, as one of the 

 interesting incidents of their acre home. The little 

 turks were raised in a coop 10x12 ft. and, when grown, 

 made their home in a eucalyptus grove, where they could 

 roost in the trees. At all times they were confined 

 to a small space, which did not, however, interfere 

 with their growth, as they ranged in weight from 8 to 

 20 pounds. Mr. Hevener has turned off as many as 

 thirty at the holiday season, and found them very 

 profitable sellers, as well as exceedingly good to eat. 



Even the family pig can be raised in the garden-home 



