HATCHING AND BROODING OF DUCKS 



A ^roup of young ducks boxight in the fall and well cared 

 for itihrough the winter will begin to lay in January and con- 

 tdnwe through the spring. They should, not be fed for laying 

 in ttoe fall or many of them will lay a litter in the early winter 

 and not lay again until spring. A mash of vegetables and bran 

 •chiefly, with a ration of corn or wheat occasionally and very lit- 

 tle meat, will prove a good bill of fare until Christmas, when 

 it may be gradually strengthened until it contains something 

 Mbe one part of corn meal, one and a half of bran and the same 

 ■of cooked vegetables or steamed clover plus ten per cent of 

 beef scrap. This fed every morning and alternated with corn, 

 wheat and oats at night, supplemented by plenty of fresh water 

 and a supply of shells, grit and charcoal, will produce eggs 

 that will hatch if the ducks are fed just as much as they will eat, 

 and any remaining is removed after each meal from the trough 



nourishment and send them to the next season's breeding pens 

 with lusty good health. 



RAISING AND FATTENING THE YOUNG DUCKS 



Incubating is in no way difficult and the method is identical 

 with that recommended for hens' eggs except that one week 

 longer time is necessary. The little ducks are placed in hovers 

 having a temperature of ninety-five degrees, which after a 

 couple of days is reduced to ninety and further reduced to 

 eighty in two weeks' time. 



The first feeds are best composed of stale bread moistened 

 with milk and a little fine sand or grit sprinkled in. This ia 

 gradually replaced by a simple combination of ground grains 

 mixed with milk or water, to which is added five per cent of 

 fine grit and a little meat scrap. One of the simplest rations 



65— FLOCK OF BREEDERS ENJOYING A LARGE INLAND POND 



in which both mash and whole grain are fed. 



When producing eggs steadily it is frequently necessary 

 to increase the proportion of com in the mash, the thin flesh 

 of the ducks indicating the necessity. A specimen very thin in 

 flesh will not produce strong, fertile eggs. 



When the young ones are developing, previous to the fat- 

 tening period, those that make especially rapid and vigorous 

 growth and show a symmetrical development should be se- 

 lected for next season's breeders and when six weeks old should 

 be separated from those intended for market. Place them in 

 a well-grassed and shaded yard of considerable area to develop 

 naturally xmtil the cold weather of the fall drives them to win- 

 ter quarters. The old ducks, breeders of the previous season, 

 should be likewise turned out to pasture and may be allowed 

 to forage for most of their food on free range if it is convenient 

 for the owner. A swampy meadow, generally unused after the 

 grass is cut, will supply a flock of ducks with ovet half of their 



consists of one part corn meal and two of bran mixed with milk 

 and having five per cent each of beef scrap and grit added. 



These simple foods, with a liberal allowance of grass or 

 garden truck and a supply of coarse grit and good water, will 

 grow big ducks if other conditions are right 



Fattening is easy if the subjects are in good health, and 

 three parts of corn meal, one part bran and one of scraps, mixed 

 with milk when obtainable, will fatten the healthy duck in one 

 week fit for the most exacting market. Some growers substi- 

 tute an equal bulk of ground oats for half of the corn meal and 

 claim better results. 



Killing and picking is simple and no loss need be sustained 

 if reasonable care is taken when dry picking or scalding. The 

 proper time to kill and best time to pick is when the first full 

 coat of feathers has fully matured, which usually is about the 

 end of the eighth week, when a well grown duck will be fat and 

 heavy. 



87 



