PRINCIPLES OF FEEDING POULTRY 



Jersey near Philadelphia, and the growing of green ducks 

 are the two exceptions to the general lack of profit in pro- 

 ducing poultry meat as a specialty. Both of these indus- 

 tries have proved very profitable in a limited way and 

 have been more profitable than most other lines of poultry 

 raising. The opportunities and markets for both of these 

 industries are very limited. The soft roaster industry 

 involved the rearing of chicks in the fall and winter, the 

 caponizing of the males and the sale of both males and 

 females in the late winter and spring months. The Bos- 

 ton market handled the bulk of this product at high prices. 

 During the war period of 1917 to 1919 this business was 

 practically discontinued and it has not been developed 

 much since. A similar industry was conducted around 

 Philadelphia but the rearing of the birds was on a smaller 

 scale in that section. 



DUCK FARMING 



The production of "green ducks" on Long Island, 

 N. Y., and somewhat in Massachusetts and Pennsylvania, 

 involves the rearing of young ducks for the market during 

 the late winter and spring months, these ducklings being 

 forced for rapid growth and sold when they are 10 to 12 

 weeks old. At that age with these conditions, these duck- 

 lings will weigh nearly as much as an ordinary duck 

 6 or 7 months old. New York is the only big market for 

 this product, although a considerable number of these 

 ducks are sold in Boston and some other eastern cities. 



35 



