PRAIRIE FARMER'S POULTRY BOOK 



with the feathers barred with distinct bands of white or golden 

 bay, according to the variety. 



They are hardy, vigorous, great hustlers and wonderful 

 egg-machines. They are gaining in popularity in this coun- 

 try on account of their remarkable foraging habits, subsisting 

 where other fowls would perish. 



DUCKS 



Duck culture is quite general on the farms of the United 

 States, though on a limited scale. There is the meat type and 

 the egg type. In some sections duck culture is carried on 

 very extensively, as in the Long Island district. 



Pekin Duck 



This breed was introduced from China and is now well 

 distributed throughout the United States. It is the most 

 popular meat breed and is used almost exclusively on the great 

 commercial duck farms of the East. Squabs are sold at eight 

 to ten weeks of age, when they weigh 4j4 lbs. to 6 lbs. 

 The Pekin has a long, broad and deep body and the plumage 

 is creamy white. A black bean in drake or foreign color in 

 plumage disqualifies. 



The drake weighs 9 lbs. and the duck, 8 lbs. This duck 

 lays about 100 eggs in a season, and the fertility is usually 

 good. 



The Aylesbury Duck 



This duck is of English origin and is probably next to the 

 Pekin in utility and popularity. It differs from the Pekin in 

 having a horizontal carriage instead of upright, the beak is 

 pale, flesh-colored instead of orange-yellow, the shanks and 

 toes are light orange instead of reddish orange, and the plum- 

 age is pure white instead of creamy white. The weights are 

 same as those of the Pekin. It is a good layer, a fine market 

 duck, and well adapted to commercial farming. 



GEESE 



Six breeds of geese are recognized, Toulouse, Emden, Afri- 

 can, Chinese, Canadian or Wild, and Egyptian. 



The Gray Toulouse, named from the city of Toulouse in 

 South France, is extensively bred on account of its large size 



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