244 SKETCHES OF RURAL AFFAIRS. 



of the number of earth-worms found in the meadows, 

 which are collected and portioned out to the ducks three 

 times a day, under the roof where they are cooped up 

 separately. These are the large fat ducklings seen iu 

 Paris in June. The Muscovy duck is a distinct species, 

 much larger than the common duck, easily fattened, and 

 a most voracious feeder. 



Although it is possible to bring up ducks without 

 the advantage of a pond or river, yet it is useless to 

 attempt to rear them in very dry and barren places. 

 Moisture is their element ; therefore a marshy soil, or 

 access to ditches, or swampy places, is highly desirable. 

 ' For a considerable part of the year, ducks may be left 

 to their own resources, or may merely receive a little 

 grain or other food once a day. The grain of the 

 poultry-yard, the siftings and sweepings of barns, all 

 sorts of mealy substances, the residue of breweries and 

 boiling-houses, herbage, vegetables, and fruits, are all 

 acceptable to these birds. Moist food is preferred. 

 They are particularly fond of boiled potatoes, and may 

 profitably be fed with them instead of grain. Poulterers 

 feed ducks on corn, and on ship-biscuit, broken and 

 soaked in broth or beer, together with treacle and 

 chopped mutton suet. On this diet the birds speedily 

 become fat. Ducks are fond of meat, and eat it eagerly 

 even when tainted. They are sometimes kept by 

 butchers to feed upon the offal of their slaughter-houses, 

 but such food makes their flesh rank and offensive, 

 if not positively unwholesome. These birds will also 

 gratify their ravenous appetites with slugs, spiders, 

 toads, garbage, and insects. Thus, were it not for the 

 damage they do to fruit, &c., they would be of great 

 service in gardens. They generally lay their eggs by 

 night, or before ten o'clock in the day. The colour of 

 the eggs depends very much on that of the plumage. 

 Some are pure white, others dark green, or blue, but 

 the shells are always smoother and more glossy than 

 thoso of heiis' eggs. When boiled, the white does not 



