MARKETING THE PRODUCT 295 



form of diarrhea. The addition of corn to the ration should 

 be very gradual. 



Marketing. The most satisfactory method of feeding 

 turkeys for market is on range. Attempts to confine tur- 

 keys during the fattening period in an effort to secure a 

 more rapid development has not proven satisfactory or 

 practical. When confined they will eat well for the first 

 few days after which they lose their appetite and conse- 

 quently lose in weight. 



The majority of turkey raisers sell their birds alive to 

 dealers who either kill and dress them for market or ship 

 them alive to other dealers in the larger markets. The 

 method of killing, picking and preparing for market as 

 given for chickens applies in like manner to turkeys. 



DUCKS 



As stated in Chapter XIV, ducks are usually marketed as 

 "green" ducks. In preparing ducks for market the aim is to 

 secure a good growth and development of flesh in a short 

 period. To secure this result the duckhngs to be marketed 

 should be fattened for a period of two weeks before being 

 sent to market on a ration consisting of three parts by weight, 

 of corn meal, two parts of low grade flour or middlings, 

 one part of bran, one half part of beef scrap, with three 

 per cent grit and ten per cent green feed. This mash should 

 be fed three times a day during this period. The green 

 feed is sometimes eliminated from the above feed during 

 the latter part of the feeding period, as it has a tendency to 

 color the meat and affect the firmness of the flesh. 



Ducks are dressed either by dry picking, scalding, or 

 steaming. Owing to the commercial value of duck feath- 

 ers (Page 302), it is advisable when possible and practical 

 to employ the dry picking method. Thus it will not be 

 necessary to dry the feathers artificially, as is the case 

 when ducks are scalded and picked. This difficulty is 



