MARKETING TUKIvEVS AND \\'ATEKFO\VL 147 



diments. These pieces are fitted into cans by trim- 

 ming ofl: the edges, and are covered with melted goose 

 fat or suet. Many persons find the flavor of tlie goose 

 fat too strong and prefer the suet. The trimmings of 

 the liver in the pates are preserved with truffles, etc., 

 and sold as puree de foie gras. 



English ducJc raisers mostly prefer the Ayles1)ury 

 variety. At eight or nine weeks the Aylesbury weighs 

 about six pounds. Such foods as ground oats, barley 

 and rice, also bran, take the place of the corn meal and 

 bran so largely fed in America. Meat scrap and tallow 

 are used freely. Ducks ai'e killed hy cutting the large 

 veins of the head. Some killers let the carcass become 

 cold before picking in order to prevent tearing, but 

 this practice makes the process of picking more slow 

 and difficult. The feathers around the neck and head 

 are left on, as shown in Figure 34, a duck killing 

 room, from a photograph kindly loaned by Mr. Peter 

 Waleh, who markets about 20,000 ducks per year from 

 his farm in Lancashire, England, a part of which is 

 shown in Figure 35. 



