DUCKS AND GEESE 



Water is not left before them continuously while 

 they are in the brooder houses as they would be 

 working in it all the time and this would keep them 

 dirty and make the house sloppy. After they are 

 put out on the yards they may or may not be pro- 

 vided with water in which they can swim. Most 

 duck growers on Long Island allow them to have 

 access to water. While it is undoubtedly true that 

 swimming in the water induces them to take more 

 exercise and thus tends to reduce somewhat the 

 rapidity of fattening, at the same time it lessens the 

 labor very materially as they do not need to be pro- 

 vided with a supply of drinking water other than 

 the water in which they swim. Ducklings can be 

 grown very successfully with only a limited amount 

 of water, that is, only enough to drink and in which 

 to wash themselves. 



Age and Weight When Ready for Market. Duck- 

 lings are usually marketed when they are 10 to 12 

 weeks old. A partial moult on the neck and breast 

 occurs about this time giving them a somewhat 

 rough look. This indicates that they are in proper 

 condition to kill. If killing is not done within a 

 week after this moult starts they will begin to lose 

 flesh and it will be some time before they will fat- 

 ten again. Ducks when ready to ship will average 

 from 5 to 6 pounds. A majority will weigh nearer 

 5 than 6 pounds. A pen of fattened ducks is driven 

 up to the killing house and into a pen where each 

 one is caught up and examined to see if it is in good 



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