612 DOMESTIC ANIMALS, DAIRYING, ETC. 



subject has been overestimated by many. Some machines have top 

 ventilation, some bottom, and others both top and bottom, and there 

 is seemingly no marked difference in the hatching. 



When the ducklings are hatching, the broken egg shells should 

 be removed once in every six or eight hours, so that they will not slip 

 over the pipped eggs, as it would be sure death to the imprisoned 

 ones. Occasionally a little bird is unable to free itself from the shell 

 and needs help ; the expert can readily detect when this is necessary. 

 The one point to note in this connection is this : The egg just be- 

 fore hatching radiates a great deal of heat, while the duckling, when 

 first out, being not unlike a little sponge, absorbs it, or, in other 

 words, the rapid evaporation which takes place generates cold; so 

 that when the ducklings are out the machine should be gauged one 

 degree higher. 



When the ducklings are all out and dried off, the machine will 

 run at least two degrees lower than when they were in the egg. Plenty 

 of ventilation is needed in the machines while hatching. Keep the 

 ducklings in the machine at least twenty-four hours after hatching, 

 when they will be strong enough to be removed to the brooder. The 

 heat in the brooder should be started twenty-four hours previous to 

 use, so that it will be perfectly heated and ready for the ducklings 

 when they are taken away from the machine. (Dep. AST. F. B. 64; 

 N. Y. B. 259.) 



GEESE. 



There are seven standard varieties of geese, as follows: Gray 

 Toulouse, White Embden, Gray African, Brown Chinese, White Chi- 

 nese, Gray Wild, and Colored Egyptian. 



Gray Toulouse Geese. They are named for the city in France 

 of that name, where they are extensively bred. In this country they 

 are bred in large numbers by farmers and are fairly well thought of 

 for market purposes. Their flesh is a trifle too coarse and flabby, 

 when compared with some other geese, to be prized very highly for 

 table purposes. They are termed a Christmas goose, as, being later 

 in maturing than the others, they are just about right at the holiday 

 time. They are fairly good layers, averaging about 40 eggs a season. 



Description. Toulouse geese are more compact in shape than 

 other geese, and are preferred by many for this reason. The body of 

 the Toulouse goose is moderate in length, broad, and very deep and 

 compact, the more compact the better; and in birds in good condi- 

 tion the belly almost touches the ground. In color of plumage they 

 are a dull gray. The head is gray and the neck dark blue-gray, 

 which shades to a lighter gray as it approaches the back ; the back is 

 of dark gray, while the breast is light gray. The body plumage is 

 light gray, which grows lighter and becomes white on the belly; the 

 white extends back to and around the tail, covering the fluffy parts. 

 The standard weight of the adult gander is 20 pounds; adult goose, 

 18 pounds ; young gander, 18 pounds ; and young goose, 15 pounds. 



White Embden Geese. They are considered very practical birds 

 for farmers, and pay well for their keeping. They are nice looking, 

 of large size, tall and erect carriage, and snow-white plumage. They 



