288 Second Annual Report of the 



AYlien about one week old, all the young birds should be 

 pinioned by removing the tip of one wing, the incision being made 

 at a point about one-eighth inch beyond the thumb, as fully 

 described and illustrated for adults. For ducklings, however, no 

 ligature is required, as there is no bleeding. The wound may be 

 dusted with some good antiseptic powder, such as xeroform, to 

 prevent blowing by flies. 



At the age of about six or seven weeks, the food of ducklings 

 may be gradually changed to small grain. At this time, also, they 

 may be turned upon the pond; and when they have become 

 thoroughly accustomed to the grain, they may well be considered 

 as safely reared. 



ENEMIES. 



Undoubtedly, the worst enemies of young ducklings are cats and 

 rats. Cats are sly robbers, hard to detect, and their abundance in 

 a semi-wild state is increasing yearly. All wandering cats should 

 be killed. Rats are determined and bloodthirsty vermin, and 

 often they work for some time before their depredations are dis- 

 covered. Cats, rats, mink and weasels must be kept down by 

 means of traps, guns, and poison if necessary. 



Crows will greedily take small ducklings, and eggs ; and sharp- 

 shinned and Cooper's hawks are ever ready to carry off the young 

 birds. Snapping turtles, and such fish as pike, pickerel, and bass, 

 if allowed to live in a duck pond, will seize and devour a great 

 many ducklings, and even attack the adult birds. All such aquatic 

 scourges must be carefully kept out of duck-ponds. 



MARKETING THE SURPLUS. 



The Xew York market always desires mallard ducks that can 

 legally be sold and served, and it always will. The prospects are 

 that the extra value attaching to the mallard on the bill-of-fare 

 will make the raising of mallards much more profitable to the 

 breeder than the rearing of the common domestic duck. Breeders 

 should count upon disposing of their stock through the game and 

 poultry dealers of New York, Albany, Buffalo and other large 

 cities, because the hotels and restaurants of the cities are the 

 natural consumers of high-priced meats. 



