116 POULTRY FATTENING. 



eggs are produced near the coast line, for what reason 

 has not yet been explained. At Bourne Hall Mr. 

 Walsh farms about 300 acres. 



A large number of ducklings are bred by Mr. Walsh, 

 and his breeding stock are to be found in different 

 parts of a very large, sheltered, and shady orchard, 

 where they have full liberty and live under those con- 

 ditions which these birds so much love. When the 

 land becomes foul, as it does after a time, he removes 

 them to another part and gives it rest for a season. 

 But a further advantage is seen in the splendid growth 

 of grass, greatly relished by cattle, for Mr. Walsh is a 

 breeder and feeder of both horses and stock. The 

 demand for ducklings and ducks, however, has grown 

 so much that not nearly enough can be produced at 

 Bourne Hall, and youngsters are purchased as far as 

 possible in the district, though even this supply has to 

 be supplemented by Irish, bought simply to be pre- 

 pared and fatted off. 



Hatching is almost entirely carried on by means of 

 incubators, which are of Mr. Walsh's own make, and 

 of these he has eight, each capable of holding from 

 100 to 200 eggs at a time. They are simple in con- 

 struction and easily worked, and from what we could 

 learn have proved most successful, the average hatch- 

 ings being about 80 per cent. The heat is maintained 

 by means of oil lamps, in which White Eose oil is 

 usedj and the cost of maintenance is about Id. per egg 

 for the four weeks necessary to complete the process. 

 Regulation is obtained by a simple lever contrivance 

 fitted to a glass tube filled with quicksilver and spirit, 

 and we were assured that they work excellently, though 



