DUCKS AND GEESE 381 
parts of bran. To this is added five per cent beef scrap and a little 
fine grit or coarse gravel. J’eed five times a day for the first five 
weeks then three times a day. An occasional feed of green food is 
desired. The birds are fattened by allowing al! they will eat. 
4, Three types of ducks.—The races of improved ducks 
are of three distinct types: The meat breeds, of which the 
most common are the Pekin, Aylesbury, Muscovy, Rouen 
and Cayuga; the laying breeds, the best representative 
of which is the Indian Runner; and the Ornamental, such 
as crested white and call ducks. 
5. Meat breeds.—The Pekin occupies a foremost place 
in the duck world. It comes originally by way of Eng- 
land from China, is white 
in color, very docile in 
disposition and very 
hardy. Most of the ducks 
raised for market in 
America are of this 
breed. In the special 
duck plants this race 
only is selected. 
The Aylesbury, which 
the uninitiated can sel- 
dom distinguish from the Pekin duck, has also made itself 
a reputation for excellence. In England, the land of its 
development, it is famous, and is preferred over all other 
races. Rouen ducks originated in France, and are prized 
asilayers as well as for the high quality of their meat. 
The male is gray to brown with green on head and wings; 
the female from gray to brown. The Muscovy duck is 
originally from South America. In color they are white, 
or black and white. The Cayuga, a black duck of New 
York origin, is very similar to the other races. 
PEN OF PEKINS 
6. Indian Runner duck.—Not long ago this breed was 
