Money in Broilers and Squabs. 95 



a corn cutter. He says he can cut a head fine in less time than it 

 takes to write this sentence. Unmerchantable heads, those that 

 burst, and loose heads, are just as good for the poultry as any, and 

 if cabbage is grown for matket there will be enough of these to feed 

 a large number of fowls. 



To meet with the best success, the duck business should be 

 conducted by artificial methods, as hens will not sit in time to com- 

 mand the high Spring prices. 



Ducks that have had very little beef scraps will pick very nicely 

 at 12 or 13 weeks; when fed beef scraps the pin feathers start quite 

 freely at 10 or 11 weeks. 



The first essential is to start with good breeding stock. Birds 

 that have beeri inbred until their constitutions are completely de- 

 bilitated are in no condition for Feproductio«- 



All breeds of ducks have a disposition to wander more than 

 chickens, but the Pekin as the most domesticated of ducks, lacks 

 disposition to explore and ravage, says Chas. H. Long, in Poultry 

 Herald. 



In the South only 3 cents apiece is paid for picking, while in 

 the North from 6 to 8 cents in the charge. 



Too often the health of the young bird is injured by the im- 

 proper feeding of the mother bird during the laying season. 



White duck feathers sell for 37 to 39 cents per pound ; colored 

 ones 17 to 23 cents. 



After a duck gets its age, it is rather deceptive as to weight, 

 as it is then solid and fat. 



Cramps occur generally from cold water. 



Overfat ducks are easy prey to apoplexy. 



Mr. Pollard says one, great drawback with ducks is that the 

 shrinkage is so great as compared with other poultry that it seems 

 a high-priced meat. 



W. H. Pye, at Eastport, uses 400 to 500 hens for hatching, and 

 uses incubators only when there are no more hens available. 



Changes in the bill of fare of the ducks do more to upset the 

 fertility of the eggs than any neglect in providing the essentials. 



Duck eggs should never be kept longer than six days, as their 

 fertility is an easy victim to age, and the eggs are apt to smell as 

 soon as they are entrusted to the machine. 



Green ducks are shipped with heads on and undrawn. They are 

 picked down one-half of the neck and to the first wing joint. 



A dry picked bird holds its color better than one that is 

 scalded. 



Green food should compose nearly one-fourth of the whole 

 ration for breeding stock. 



Bad eggs in the machine afifect the others 



The duck business requires skill, practice and study. 



A duck can stand poor shelter better than any other fowl. 



A dry house and plenty of bedding is the duck's idea of a 

 comfortable home. 



