POULTRY. 



V.-THE DOMESTIC DUCK. 



The origin of the tame duck is not a well settled point. 

 Dixon supposes it to have been imported from India and China 

 in or about the year 1493. 



Of the numerous varieties known to the poulterer, Mr. 

 Giles, of Woodstock, Conn., whom we have already had occa- 

 sion to quote, recommends, for those who desire to keep ducks 

 for use and not for ornament merely, the Rouen, the Java, and 

 the Aylesbury. 



The Rouen duck, originally from Rouen, France, is of a 

 dark-brown plumage ; legs and feet a dark dusky red ; bill at 

 the base black, tapering down toward the point a dark green, 

 sometimes streaked with yellow ; long in the body, with a 

 small neck. The drakes are invariably the color of the wild 

 Mallard drake, having a white ring around the neck ; legs and 

 feet a bright red; bill a bright yellow ; flesh darker and higher 

 flavored than the common duck. Very prolific, hardy, and 

 easy to raise ; will weigh at full maturity from eighteen to 

 twenty pounds a pair. 



The Java duck, originally from Java. Plumage a glossy 

 black ; neck long ; round body ; legs and feet black, and black 

 bill. Drakes are black, head and neck bordering on a dark 

 green ; yellow bill ; with bright red legs and feet. The Java 

 ducks will attain to nearly the same weight as the Rouens 

 flesh similar. 



The Aylesbury duck, originally from the town of Aylesbury, 

 England. Plumage a beautiful white, with white bill; legs 

 and feet a bright pink, ornamental in appearance; easy to 

 propagate; producing white downy feathers, white skin, and 

 delicate, savory flesh ; will weigh from fifteen to eighteen pounds 

 the pair. Sit the eggs under hens, and have them hatch out 

 early. With care you can have large ducks. 



The Wild Mallard duck is often domesticated. It is a very 

 beautiful bird and becomes quite tame, rearing broods like the 

 common duck ; but no permanent tame race has yet been de- 

 rived from them. 



