296 PRACTICAL POULTRY PRODUCTION 



overcome on large commercial duck farms where thousands 

 of ducks are marketed by steaming the ducks before picking. 

 The method used in dry-picking poultry is also used with 

 ducks, although the latter are more difficult to pick clean. 



GEESE 



One of the more common methods of fattening young 

 geese for market is that of confining them to pens protected 

 by a shed-like structure for a period of from three to five 

 weeks before marketing. During this time they are fed 

 whole corn in hoppers to which they have access at all times. 

 When this method is used, oat straw is provided as litter or 

 bedding. Considerable of the oat straw is eaten by the 

 geese and serves as a roughage. Corn silage may also be 

 used as a roughage. 



Geese are usually killed and picked in the same manner 

 as other kinds of poultry. 



GUINEAS 



Guineas are usually marketed most profitably during 

 the summer and fall, when they should weigh from 1 to 1}/^ 

 pounds during the first part of the season. As the season 

 advances the demand is for heavier birds. The common 

 method of marketing guineas is with the feathers on, for 

 when the feathers are removed the small size of the carcass 

 and the dark appearance of the meat detracts from their 

 value from the standpoint of sales. When selling to hotel 

 or restaurant trade, it is usually preferable to ship them 

 dressed. Guineas should be killed and dry-picked in the 

 manner as described for poultry on page 297. 



SQUABS 



Squabs are in good market condition when they are about 

 4 weeks old and fully feathered under the wings, usually 

 just before they are ready to leave the nest. (See page 255.) 

 Squabs are fed by their parents up to this period. The 

 usual practice of killing squabs is the same as that employed 



