FATTENING DUCKS. 115 



made to the duck industry of Buckinghamshire and 

 Bedfordshire, whether there is not some special climatic 

 or soil influence in that part of England which gives it 

 an advantage in this direction. In reply it may be 

 stated that there are hosts of other places in different 

 parts of the country where ducks could be produced 

 as easily and successfully. We were some time ago 

 having a chat with one of the leading Manchester 

 poultry dealers, and were considerably astonished to 

 learn that for some time the best ducks he had 

 received were not, as formerly, from the Aylesbury 

 district, but from the neighbourhood of Fleetwood, in 

 North Lancashire. He went on to state that ducklings 

 of prime quality were obtained thence in the spring 

 weighing 51b. each, and that in the summer, when the 

 ducks are four to six months old, they sometimes run 

 as much as 31b. more than the ordinary market 

 specimens. We, therefore, took the earliest oppor- 

 tunity of learning more as to the place where these 

 ducks are produced, and the methods there adopted. 



It was at Bourne Hall, near Fleetwood, occiapied 

 by Mr. Walsh, that we came across the duck farm, 

 and that gentleman received us with the greatest 

 courtesy, showing us round, and freely explaining his 

 system. It is not a place which at first sight would 

 appear to be the best for the work, as the aspect is 

 north-west, looking over Morecambe Bay, the soil and 

 atmosphere moist, and, of course, much exposed, as 

 the land is low. The moisture is no disadvantage, 

 rather the reverse, for ducks are waterfowl and can 

 do with a much damper soil than can ordinary 

 poultry, though it is a fact that as a rule the finest 



