8 
For market purposes the treatment of the ducklings is as follows: They are not 
allowed to go into any water, but are kept in hovels or the rooms of cottages, each 
lot of thirty or forty separated by low boards. It is no uncommon thing to see 2,000 
or 3,000, all in one establishment. They are kept very clean and dry on barley 
straw; their food consists of hard-boiled eggs, chopped fine and mixed with boiled * 
rice and bullock’s liver, cut Tip small. This is given to them several times in the 
day for about a fortnight or more. When they are capable of consuming more they 
are fed on barley meal and tallow greaves (cracklings), mixed together with the 
water in which the greaves previously have been boiled. Some poultrymen also use 
horseflesh to mix with their other food. The above constitutes all that is necessary 
to produce early ducklings for the table. 
Iii plumage the Aylesburys are a pure, spotless white, and feathers 
of any other color will disqualify them. Drake and duck vary only in 
the ordinary respect of the male bird, showing a very handsome curled 
feather in the tail and being of a larger size than his mate. 
Weight.—The standard weight of the adult drake is 9 pounds; adult 
duck, 8 pounds; young drake, 8 pounds, and young duck, 7 pounds. 
COLORED ROUEN DUCKS. 
History.—The Colored Rouen duck (fig. 4) is deservedly popular 
throughout this country, and is considered one of the most profitable 
breeds to keep. These ducks are said to have come originally from 
the city of Rouen, in Normandy. It is known that large quantities of 
poultry are raised in Normandy, and while there may be no positive 
proof that these ducks came originally from that city, large numbers 
of birds closely resembling them are to be found in the market places 
there. Some writers contend that the name should be u Roan,” owing 
to their color, but the color itself does not support this contention. The 
correct name is Rouen, and “Roan” is undoubtedly a corruption. 
Description.—The Rouen duck is a fine market bird, but does not 
mature as early as does the Pekin or the Aylesbury. The flesh is con¬ 
sidered very delicate, and the breed is acknowledged to be superior 
for table purposes, being easily fattened. The Rouen will be found a 
profitable bird to raise on the farm, being hardy, prolific, quiet in dis¬ 
position, and of beautiful plumage. Their eggs are not as large as 
those of the Pekin, and are diverse in color. 
The Rouen is undoubtedly closely related to the Mallard duck; its 
plumage alone would make good this belief. But the shape of the 
domestic Rouen duck has been greatly modified from that of the wild 
Mallard; the body is grown longer and heavier, with a tendency to 
drop down in the rear; the wings have lost the power of flight which 
the wild ancestor possessed. The plumage, however, remains almost 
the same. 
The standard-bred Rouen drake has a long, finely-formed head, with 
rich, lustrous green plumage; bill long and broad, wider at the 
extremity, of greenish-yellow color, with a black bead at the tip; the 
neck is long, slender, and neatly curved, covered with the same lustrous 
green plumage as the head, which is interrupted by a distinct white 
