DUCK DOLLARS 61 
in weight a little. They should be killed and sent to market just before 
this light molt starts. 
Do not mix at any one time more food than you need at that time, 
or it may sour over night. Get the knack of feeding so as not to have 
to clean up the boards after fifteen minutes of feeding. 
An experienced man seldom makes a mistake by over- Do Not Feed 
feeding. Sometimes in extremely hot weather the Sour Food 
ducks’ appetites are hard to gauge. 
This stuff which may be cleaned up after feeding should be scraped 
off, either into a pail or basket. It is not necessary to waste it even if it 
is a little sour. It may be mixed in and fed with new Sits 
food, provided there is not much of it. It is said of the Resding: ae 
duck growers in France that they allow the food to sour irene 
a little purposely for the reason that they think it fattens more quickly. 
Novices in the duck business have trouble in the brooder house 
with ducklings dying from sour food; watch out sharply for sour food 
there. If you should find any sour food there, you can get rid of it by 
mixing it with good food and giving it to the older birds. 
The color of the skin of a first-class duckling when ready for market 
should be white, not yellow. This is one of the reasons our ducks 
bring better prices in the markets. Yellow skin is 
caused by too much green food, or by letting the birds Color of the 
stay on green grass ground too long before killing. um 
Fattening Yards 
Road down the middle allows easy access to all pens with food and water. 
