392 THE RURAL EFFICIENCY GUIDE STOCK 



feeding in cold weather. In a box keep a mixture of two-third grit and one- 

 third shell, with lots of good bedding for them in the house. Feed them once 

 a day when on range and twice a day when confined. 



Begin feeding Pekin ducks for eggs about December 1st. Feed the follow- 

 ing both morning and night : one pound each of low grade flour or middlings, 

 corn meal and bran, 15 percent each of beef scrap and vegetables or green feed, 

 also some grit. When laying heavily, feed the following at noon : one quart of 

 mixed wheat and corn to every thirty ducks. Feed these rations throughout the 

 year to any ducks kept principally for egg production. Thirty laying Pekin 

 ducks will eat about ten quarts dampened mash each meal. 



A good laying ration is as follows : two parts bran, one part corn meal, one 

 part wheat middlings or low grade flour, 10 percent alfalfa or clover and 5 per- 

 cent beef scrap. 



Give the layers the following: three parts (by measure) wheat bran, two 

 parts of Indian corn meal, one part each of low grade flour and beef scrap. 

 Salt this slightly and dampen to a crumbly mass. 



A good ration is as follows: Five measures each of bran and corn chop, 

 two measures middlings, \ l / 2 measures beef scrap, three measures each of cut 

 green stuff and boiled vegetables, and 5 percent sand. 



Preparing for Market. 



How to Kill. To kill ducks stun them with a sharp blow on the head 

 and then stick them through the throat or just back of the eye with a knife 

 which has a narrow blade. To make them easier to handle run a hook in the 

 mouth and out through the nostril. 



When to Kill Ducks should be killed just before the pinfeathers start 

 or when about ten weeks old to make the best appearance. Pin feathers make 

 a bird look coarse and unsightly. 



How to Tell Condition. The condition of ducks can be judged best by the 

 amount of flesh on their backs. 



Picking Steam Picking Saves Artificial Drying. Pull tail and wing 

 feathers and throw them away before steaming the ducks. Six or eight ducks 

 which have been stuck and bled can be steamed at a time. Hang them on 

 hooks in the top of a barrel which is airtight and steam them from one-half 

 to two minutes until the feathers come off easily. Then pluck. 



Removing Down. The down can be removed very easily by sprinkling 

 powdered rosin over the duck's body and dipping the bird in hot water. This 

 melts the rosin so that the down and rosin can be rubbed off easily with the 

 hand and leave the skin clean. 



Plumping. As soon as the feathers are off, no matter whether they are 

 removed by steaming as given above or by scalding or dry picking, they should 

 be put in cold water to remove the animal heat and harden the flesh. 



Worth Remembering. When but a few ducks are raised, they should 

 be sold to local trade. Good money can be made from ducks sold in this way. 



