1914. 
THE R.U R A. L» N EC W -YOKKEK 
Treatment of Ducklings. 
I would like to learn most successful 
system of raising young chickens and 
ducks for market from shell to market 
age. I have a pen 12 feet wide, 30 feet 
long, that I could fix. Can young 
chickens and ducks be, raised successfully 
in one house V As young ducks slop 
water about I thought perhaps it would 
be too damp for young chicks. I have 
fairly good luck hatching with hot-water 
incubators; my drawback is in brooding, 
which I think was in crowding, k. \v. 
So. Bethlehem, Pa. 
Ducklings and chickens should not be 
raised together. If raised in a brooder 
follow directions that come with all good 
brooders regarding temperature. Give 
to chickens the mixed, cracked grains 
known as chick feed in litter where they 
must scratch for it, beginning when they 
are 48 hours old. Mix chicken grit with 
the chaff and supply water in a fountain 
that they cannot get into. Give them 
a chance to get onto the ground for exer¬ 
cise when the weather is suitable. 
Ducklings should be given rolled oats 
and bread crumbs, with a little grit, 
slightly moistened for the first two days. 
Then begin to add bran and cornmeal. 
When a week old stop feeding oats and 
bread crumbs and begin to add green stuff 
and beef scraps. An ideal feed for adult 
ducks is vegetables one part, green stuff 
or cut dried clover one part, beef scraps 
one part, low grade flour two parts, bran 
two parts, cornmeal three parts. Put 
a pinch of salt in cat* lot. Fine grit 
should always be mixed with the mash 
of the young ducks, and coarse grit for 
the adults, may either be mixed with the 
feed or placed in boxes where they can 
get to it. Once a week mix a little 
ground charcoal with the feed. Drink¬ 
ing fountains should be arranged to pre¬ 
vent their entering the water, from which 
they should be kept till the feathers begin 
to grow. w. H. ti. 
Lame Ducks. 
Can you tell me what makes ducks 
weak in the legs and unable to eat? 
Freehold, N. J. j. B. 
It would be difficult to tell, without 
more data, what is the cause of your 
trouble. Ducks may lose appetite from 
overfeeding, but that alone would not 
cause leg weakness. Rheumatism from 
being kept in a damp place sometimes 
causes trouble. I would advise putting 
them in a dry pen, as warm as possible, 
and keep a variety of fresh food before 
them, removing uneaten food daily. 
Ducks, like hens, sometimes sucumb to 
wasting diseases that cannot be diag¬ 
nosed. w. II. II. 
Hatching and Rearing Ducks. 
I would like information on handling 
duck eggs before setting. How long can 
they be held before setting, how to start 
off the young ducklings? How to feed 
the laying ducks and how should the 
young ducks be fed when 15 or 20 days 
old, in order to bring them to maturity 
as early as possible and keep them in 
good health? Can ducks be raised 
without ponds or running water? I have 
seven acres in town, one acre orchard, 
one acre.garden and yard and five acres 
Blue grass. Eventually I wish to handle 
White Leghorns, White Wyaudottes and 
Buff Orpingtons and ducks. I have some 
idea of raising chickens and can handle 
50 to 80 hens, mongrels. They lay fairly 
well and keep healthy, but ducks are new 
to me. r. e. b. 
Trenton, Ky. 
Handle ducks’ eggs just as you would i 
any eggs. As ducks usually drop their j 
eggs anywhere they are often soiled. , 
Unless they are very dirty it is better 
not to wash them. They may be kept j 
two weeks if necessary, and will often 
hatch well when kept longer, but the 
sooner they are set the better. If kept 
many days they should be turned every 
day. Begin feeding ducklings with rolled 
oats and bread crumbs, with a little grit 
and a pinch of salt, slightly moistened. 
After two days add bran and cornmeal. I 
When a week old drop the oats and 
crumbs and begin to add green stuff and 
beef scraps. Gradually work up to the 
following for adult feed: Vegetable one 
part, green stuff one part, beef scraps 
one part, low grade flour two parts, bran 
two parts, cornmeal three parts. A lit¬ 
tle salt in all mash adds to its value. 
Ground charcoal once a week will help ( 
keep them well. Give fine grit in every ; 
feed to young ducks and coarse grit and 
oyster shells to the old ones, either in j 
the mash or in boxes where they can get 
to it. Use drinking fountains into which I 
the young ducks cannot get. They should j 
not be allowed to go into water until I 
they are pretty well feathered. If being 
fattened for the market they should at 
no time be allowed swimming privileges. 
They would have a delightful time, but 
would not fatten. The common breeds 
that have been domesticated the longest 
can be successfully reared with no water 
for swimming. w. H. H. 
When is Milk Richest? 
Could you tell me at what time a cow’s 
milk is the richest, just after calving or 
when she is drying up? J. B. J. 
As a general proposition the richness 
of milk increases as the period of lacta¬ 
tion advances. I cannot quote any au¬ 
thority on the subject, but in the case 
of my own dairy, and also as secretary 
for a local cheese factory, I have noticed 
a gradual increase in the percentage of 
butter fat as the season advances, with 
a more rapid increase toward the end of 
the season. I believe this increase is 
especially rapid in the case of cows rather 
poorly fed. where the milk flow falls off 
rapidly after the flush of feeding pas¬ 
tures. The amount of milk required for 
one pound of cheese changes inversely, 
beginning with 11 to 12, and ending the 
season in the Fall or early Winter with 
about nine pounds. c. L. M. 
Ration for Cows. 
Will you give me a good ration for my 
two cows—Jersey and Guernsey—about 
five years old? I have on hand mangels. 
Alfalfa, corn and cob meal, cornmeal, 
bran, ground oats, wheat and rye. mixed 
hay, and will purchase almost anything 
else desirable. The Jersey, due to freshen 
in April, lost her calf a month ago. The 
Guernsey will freshen in March. The 
Jersey is giving only half the milk she 
did beforehand. I have been feeding 
some rye in my ground grain mixture. 
New Jersey. c. t. m. 
A good grain ration would be equal 
parts by weight of corn and cob meal, 
bran, ground oats and oil meal. Feed 
of the Alfalfa and mixed hay as much 
as the cows will eat up clean. Feed 
chopped mangels once or twice daily; a 
half-bushel per cow will do no harm, if 
# vou have them, but begin with a small 
quantity. The Jersey will probably not 
regain her normal flow until she freshens 
again. Give her about one pound of 
grain per three pounds of milk. The 
Guernsey should not have over three 
pounds daily of grain until a week after 
she freshens, then increase as above, ac¬ 
cording to the milk flow. c. L. M. 
Licensed Testers in Indiana. —In 
accordance with the Creamery and Test¬ 
ers’ License Law of Indiana, Act of 1913, 
Chapter 340, the testing of milk and 
cream in Indiana creameries, milk fac¬ 
tories. shipping stations, ice cream fac¬ 
tories, cheese factories and milk con- 
denseries must be done or supervised by 
licensed testers. This law takes effect 
April 1. 1914. Testers’ licenses may be se¬ 
cured upon presentation by the applicant 
of a certificate of proficiency, properly 
filled out and signed by the chairman of 
the examining board, and upon payment 
to the chief of the Dairy Department of 
Purdue University Agricultural Experi¬ 
ment Station of the annual license fee 
Of $2. 
Cleaning Butter Prints. — I noticed 
someone wants to know how to keep but¬ 
ter from sticking to the print. Scour it 
with one of the cleansing materials; let 
it remain till you want to use it; then 
take some warm water and wash; then 
do the same again. I don’t think there 
will be any more trouble. Just scald 
with butter bowl and paddle all together; 
then cold water: it seems to cut the 
grease, or something that prevents it 
from sticking. I think this is better than 
to keep utensils soaked in brine. 
Belmont Co.. Ohio. airs. h. b. f. 
Mistaii Claude: “What is dat you 
done gwine to cook. Miss Coopah?” Miss 
Coopah : “Welsh rabbit. Mistaii Claude.” 
Mistah Claude: “So? All'll be ’bliged to 
you if yo’ gib me de lef' liin’ foot ob him.” 
Puck. 
; * »_ 
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