9° Money in Broilers and Squabs. 



Hallock does not allow his young ducklings (up to two or three 

 weeks old) outdoors so long as they are in the regular brooding 

 house. 



Eggs for hatching should be kept as near 60 degrees of tem- 

 perature as possible. 



Duck manure ranks next to hog manure for gardening. 



For 50 birds (being grown for market) the yard room should 

 be about 30]x50 ;feet,, 



Fertility and vitality are the keynotes of success. 



A. J. Hallock, in "Artificial Incubating and Brooding," says: 

 "It is absolutely essential to success to keep the ducklings warm 

 and comfortable, and their quarters clean. Ducklings that are not 

 kept warm enough can not grow and have a thrifty, healthy appear- 

 ance ; they will be far from it. They will have — we will call it rheu- 

 matism — for want of a better name. The symptoms are: The 

 beaks get very pale and soft and grow faster than the ducks. They 

 stand around in a listless manner with backs humped up, and the 

 down standing out straight. The feet and legs get colorless and 

 stiff, and in severe cases they lose control of them entirely. When 

 in this condition the cheapest and quickest cure is a good sharp 

 hatchet applied to the neck. When they have not had sufficient grit 

 and have indigestion they will show some of these symptoms, but 

 not all of them. In fact, a duckling's down will stand up when it 

 is not perfectly well and happy. On the other hand, they must not 

 be kept too warm. The extremes are to be avoided. We can 

 have no 'cast iron rules.' It is necessary to exercise a little judg- 

 ment. With a bit of close observation any one can soon tell at a 

 glance whether everything is right with the ducklings." 



Never overfeed. It is an easy thing to tell when ducks are 

 not hungry ; they are slow about coming for their feed. When this 

 is noticed put but little feed down for them, says G. A. McFetridge 

 When ducks are hungry they will remind one of so many pigs. 

 They will run for their feed and tumble heels over head ; then they 

 will clean up their regular allowance. 



The market carcass should be fat, plump and round. 



The duck in good health is always hungry. 



In duck culture labor is an important item. 



The skin of the market duck should be one color throughout. 



One way of making money out of ducks is to have a lot ready 

 to sell when the season opens. 



The great secret of fattening ducklings is to be early, and this 

 can only be attained by keeping the stock ducks young, says Geo. 

 A. Palmer. Even as in fowl we get the winter eggs from the pul- 

 lets, so ducks of the first year will commence laying long before the. 

 older ones. We find in practice that it does not answer to keep 

 stock ducks more than two years. They should be hatched in 

 March, and kept after the first few weeks at liberty, as the object 

 here is to build up frame and constitution. It is never wise to 

 breed from young immature stock on both sides, and the finest 

 young will be produced by mating the one-year-old ducks to a two- 



