DUCKS AND GEESE 



Eggs for hatching can be purchased if desired 

 and the young ducklings hatched and reared with 

 chicken hens. Baby ducks are rarely purchased in 

 making a start as are baby chicks. 



Selecting the Breed. Any one of the breeds form- 

 ing the so-called meat class will prove satisfactory 

 for a farm flock. This class includes the Pekin, 

 Aylesbury, Muscovy, Rouen, Cayuga, Buff and Blue 

 Swedish. The birds of any of these breeds are of 

 good size and therefore produce a suitable table 

 fowl. At the same time they are layers and will 

 produce eggs for the table or for market as well. 

 Where the purpose in keeping the ducks is mainly 

 that of producing eggs for market the Runner is un- 

 doubtedly the breed to select. While these ducks 

 are smaller in size the ducklings will make good 

 carcasses of broiler size for the table being killed for 

 this purpose when about 2^ to 3 pounds in weight. 

 In addition, the Runner is the best laying breed and 

 by many persons is considered to be equal in its egg 

 producing qualities to any of the breeds of chickens. 



Selection of any breed or variety of the meat or 

 egg classes and especially the selection of a breed 

 or variety for ornamental purposes or for the pleas- 

 ure of breeding will depend upon the individual 

 preference of the owner for body shape, color of 

 plumage and other characteristics. A pure breed 

 of some kind should by all means be kept in prefer- 

 ence to the common or so-called "puddle" duck. Not 

 only will the pure breeds give greater uniformity in 



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