MAEKETIN(i TUIiKJiYS AND WATERFOWL 147 



diments. Those pieces are fitted into cans by trim- 

 ming off the edges, and are covered with melted goose 

 fat or suet. Many persons find the flavor of the goose 

 fat too strong and prefer tlie suet. The trimmings oE 

 tlie liver in the pates are preserved with truffles, etc., 

 and sold as puree de foie gras. 



English duck raisers mostly prefer the Aylesbury 

 variety. At eight or nine weeks the Aylesbury weighs 

 about six pounds. Such foods as ground oats, barley 

 and rice, also bran, take the place of the corn meal and 

 bran so largely fed in America, ileat scrap and tallow 

 are used freely. Ducks are killed by cutting the large 

 veins of the head. Some killers let the carcass become 

 cold before picking in order to prevent tearing, but 

 this practice makes the process of picking more slow 

 and difSeult. The feathers around the neck and head 

 are left on, as shown in Figure 34, a duck killing 

 room, from a photograph kindly loaned by j\Ir. Peter 

 Walch, who markets about 20,000 ducks per year from 

 his farm in Lancashire, England, a part of which is 

 shown in Figure 35. 



