DUCKS AND GEESE 



The Chinese. The Chinese is quite different in 

 type from the three preceding breeds. It is much 

 smaller and higher set on legs and has a body much 

 more upright in carriage. The neck is long and slen- 

 der and the head has a large knob. An important 

 part about the type is to secure a very slender neck, 

 another important point being to secure a very large 

 knob; the larger this is the better. There is, how- 

 ever, a decided tendency for the knob to run small 

 when the neck is slender and it is difficult to secure 

 in perfection the combination of a very slender neck 

 and a large knob. The Chinese geese should be in 

 good condition but should not be too fat when shown 

 as too good a condition of flesh injures the type 

 materially. If fat there is a decided tendency for 

 the birds to bag down behind which is undesirable. 

 The Chinese geese are the best layers but the egg 

 which they lay is smaller. On account of their 

 smaller size they do not make as good market geese 

 where large sized carcasses are desired but where 

 smaller carcasses suitable for family use are in de- 

 mand the Chinese make a satisfactory market breed. 



The Brown Chinese. In this variety the knob 

 should be dark brown or black. As in the African, 

 injury or freezing may turn the knob yellow which 

 is undesirable. The plumage should be a rich brown 

 shade of color, a faded gray color being very unde- 

 sirable. The stripe down the back of the neck should 

 be well defined and should be distinctly in contrast 



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