DOMESTIC ANIMALS. 



The Musk or Brazilian duck is from the tropical regions or 

 South America. It is a singular bird in appearance and in 

 habits, but we see little to recommend it, either for use or orna- 

 ment. 



The Wood duck, the most beautiful of its genus, so common 

 in all parts of the North American continent, is also easily 

 domesticated. It also will breed in its domesticated state. 



Ducks are easily kept where there is access to a pond, pool, 

 stream, or swamp. They will eat almost anything, animal or 

 vegetable. The refuse of the kitchen garden is always accept- 

 able to them, and where grass is not attainable, something of 

 this kind must be regularly supplied. 



'The duck-house," Bement says, "should, if possible, be of 

 brick, and paved with the same material, with considerable in- 

 clination, so that the wet, when the floor is sluiced down, may 

 ait once pass off. Wood is seldom secure against rats, and does 

 not so well suit the cleaning process of water and the lime- 

 brush, and few places require their application more frequently. 

 Do not crowd your birds, and always arrange for good venti- 

 lation. When the flock is large, separate the young ones, that 

 they may thus have the advantage of better food, and that no 

 risk may be incurred of finding the eggs of the older ones trod- 

 den under foot and broken at your morning visit. On this ac- 

 count the laying ducks should always have plenty of room, and 

 be kept by themselves. Ducks, for these reasons, as well as 

 for the sake of cleanliness, should never share the habitation of 

 fowls, and from geese they are liable to persecution. Yet, 

 where fowls are kept, a little contrivance will suffice to make 

 their berth, even in a fowl-house, tolerably comfortable. In 

 winter, a thin bedding of straw or rushes should be placed on 

 the floor, and frequently changed." 



The duck is a prolific layer, and her eggs are very rich and 

 highly flavored, and are much relished by some persons. One 

 duck's egg is considered of equal culinary value to two fowl's 

 eggs. 



According to Mr. Parmentier, one drake is sufficient for 



