,transcriber ,note ,text emphasis is dentoed as ,italic and ,bold4 ,u4 ,s4 ,,department ,,of ,,agriculture4 ,,farmers' ,,bulletin ,no4 #fd4 ,,ducks ,,and ,,geese3 ,,standard ,,breeds ,,and ,,management4 ,,by ,,george ,e4 ,,howard1 ,secretary of ,national ,poultry and ,pigeon ,association4 ,illustration ,,washington3 ,,government ,,printing ,,office4 #ahig4 ,,letter ,,of ,,transmittal4 ,u4 ,s4 ,department of ,agriculture1 ,bureau of ,animal ,industry1 ,washington1 ,d4 ,c41 ,september #bd1 #ahig4 ,sir3 ,i have the honor to transmit herewith1 for publication as a ,farmers' ,bulletin1 an article on ,ducks and ,geese1 prepared by ,mr ,george ,e4 ,howard1 secretary of the ,national ,poultry and ,pigeon ,association4 ,it comprises an enumeration of the standard breeds of ducks and geese1 and contains suggestions for their management4 ,the practical information contained in this bulletin will undoubtedly prove of value to persons engaged in raising ducks and geese1 and its publication and widespread distribution are respectfully recommended4 ,the illustrations were drawn by the author from original sketches and photographs1 with the exception of three of the cross-bred geese1 which are after the illustrations published by the ,rhode ,island ,experiment ,station1 and the wild goose1 which is after the illustration in ,wright's ,book of ,poultry4 ,the author has received generous assistance in treating of the practical details from ,james ,rankin1 ,a4 ,j4 ,hallock1 ,george ,h4 ,pollard1 and others who are largely engaged an the raising of water fowls for market4 ,respectfully1 ,d4 ,e4 ,salmon1 ,chief of ,bureau4 ,hon4 ,james ,wilson1 ,secretary4 ,,contents4 ,,ducks4 ,page4 ,standard breeds of ducks #c ,white ,pekin ducks 7illustrated7 #d ,white ,aylesbury ducks 7illustrated7 #e ,colored ,rouen ducks 7illustrated7 #h ,black ,cayuga ducks 7illustrated7 #aj ,colored and ,white ,muscovy ducks 7illustrated7 #ab ,gray and ,white ,call ducks 7illustrated7 #ad ,black ,east ,indian ducks #ae ,crested ,white ducks 7illustrated7 #ag ,management of ducks #ah ,starting a plant 7illustrated7 #ai ,buildings for breeding ducks 7illustrated7 #bj ,brooding houses 7illustrated7 #bb ,supplying water 7illustrated7 #bi ,feeding #cj ,mixing feed #cb ,how much to feed #cb ,oyster shells and grit #cc ,killing and dressing for market 7illustrated7 #cc ,development of the duckling in the egg #cd ,natural incubation #cf ,artificial incubation #cf ,geese ,standard breeds of geese #ch ,gray ,toulouse geese 7illustrated7 #ch ,white ,embden geese 7illustrated7 #ci ,gray ,african geese 7illustrated7 #dj ,brown and ,white ,chinese geese 7illustrated7 #da ,gray ,wild geese 7illustrated7 #dc ,colored ,egyptian geese 7illustrated7 #dc ,management of geese #dd ,mating and setting #de ,feeding and dressing for market #dg ,cross breeding 7illustrated7 #dh ,,ducks ,,and ,,geese4 ,,ducks4 ,,standard ,,breeds ,,of ,,ducks4 ,introduction4--,there are ten standard breeds of ducks raised in this country1 as follows3 ,the ,white ,pekin1 ,white ,aylesbury1 ,colored ,rouen1 ,black ,cayuga1 ,colored ,muscovy1 ,white ,muscovy1 ,gray ,call1 ,white ,call1 ,black ,east ,indian1 and the ,crested ,white4 ,of these breeds1 the first six are considered profitable to raise2 the two breeds of ,calls and the ,black ,east ,indian are bantams1 and are bred more for the showroom2 the ,crested ,white may be considered as almost purely ornamental4 ,illustration3 ,fig4 #a4--,white ,pekin duck4 ,,white ,,pekin ,,ducks4 ,history4--,of all ducks for farm and practical purposes none stand higher in popular esteem than the ,white ,pekin 7fig4 #a74 ,it is valuable for raising on a large scale1 and is the most easily raised of any4 ,it is a very timid bird and must be handled quite carefully4 ,it was imported from ,china in the early seventies1 and has steadily grown in popularity since its introduction into this country4 ,illustration3 ,fig4 #b4--;,group of ,white ,pekin ducks4 ,description4--,the ,pekin duck has a distinct type of its own1 and differs from all others in the shape and carriage of its body4 ,by some it is credited with having a shape much like an ,indian canoe1 owing to the full growth of feathers under the rump and the singular turned-up carriage of the tail4 ,the legs are set far back1 which causes the bird to walk in an upright position4 ,in size these ducks are very large1 some reaching as high as #bj pounds to the pair4 ,their flesh is very delicate and free from grossness1 and they are considered among the best of table fowls4 ,they are excellent layers1 averaging from #ajj to #acj eggs each in a season4 ,they are nonsetters1 hardy1 easily raised1 and the earliest in maturing of any ducks4 ,the method given in this bulletin for raising ducks is based on the ,pekin as a standard1 and the treatment1 food1 housing1 etc41 is given as used by the largest and most successful raisers of ,pekins4 ,other ducks are judged for practical qualities by the ,pekin4 ,fig4 #b shows a group of ,white ,pekin ducks4 ,the standard-bred ,pekin has a long finely formed head1 a bill of medium size1 of a deep yellow color1 that is perfectly free from any mark or color other than yellow4 ,the color of the bill is very important for exhibition birds1 and it is not infrequent that one of the best ducks in a showroom is disqualified for having a faint tracing of black in the bill4 ,the eyes are of deep leaden-blue color4 ,the neck of a ,pekin should be neatly curved2 in the drake it should be large and rather long1 while that of the duck is of medium length4 ,the back is long and broad2 breast is round1 full1 and very prominent4 ,the body is long and deep1 and the standard gives for adult birds a body approaching the outlines of a parallelogram4 ,the wings are short1 carried closely and smoothly against the body4 ,the birds can not sustain flight1 a #b-;foot fencing being ample to restrain them in an inclosure4 ,the tail is erect1 more so than in any other specimen4 ,the curled feathers in the tail of the drake are hard and stiff4 ,the thighs are short and large2 shanks short and strong1 and in color are a reddish orange2 toes straight1 connected by a web1 and reddish orange in color4 ,the plumage is downy1 and of a faint creamy white throughout4 ,recently it has been noticed that preference in the showroom is being given to birds of whiter plumage4 ,the breeders are selecting as their show birds those that have the snow-white plumage instead of the creamy white1 as given in the standard4 ,weight4--,the standard weight of the adult drake is #h pounds2 adult duck1 #g pounds2 young drake1 #g pounds1 and young duck1 #f pounds4 ,,white ,,aylesbury ,,ducks4 ,history4--,the ,white ,aylesbury ducks 7fig4 #c47 are second to the popular ,pekins for market purposes1 and are bred in large numbers in ,england and ,europe4 ,in this country they are not so extensively bred as the ,pekin1 neither have they been found so good as the latter4 ,these ducks receive their name from ,aylesbury1 the county town of ,buckinghamshire1 ,england4 ,they are of large size1 pairs occasionally reaching the weight of #ah pounds1 the male birds weighing #i or #aj pounds1 and the female #g or #h4 ,birds weighing #ae to #af pounds to the pair are the average4 ,description4--,the head of the ,aylesbury duck is long and neatly formed2 the eyes of a deep leaden-blue color2 the long1 wide bill is of a pale flesh color or pinkish hue1 and should be free from dark spots1 bills marked with black being a disqualification2 the neck is slender1 long1 and gracefully curved2 the body is long and oval2 the breast is full and round2 the strong shanks are of brilliant light-orange color2 the wings are strong and nicely folded2 the back is both long and broad1 and the tail formed of stiff1 hard feathers4 ,illustration3 ,fig4 #c4--;,group of ,white ,aylesbury ducks4 ,the soft white plumage is one of the chief attractions of the ,aylesbury breed1 and like most white plumage has a tendency to assume a yellow hue if exposed to the sun4 ,the beak will also lose its delicate pink hue and become yellow if exposed to too much sunlight in summer4 ,the bill of the ,pekin should be yellow1 but the bill of the ,aylesbury should be a delicate pink or flesh color1 and birds intended for exhibition must possess this quality or they will suffer at the hands of the judge4 ,birds raised for exhibition purposes must be guarded against too much exposure to the sunlight in the summer4 ,of course1 these delicate points are of no consequence to the market poulterer other than to show the true type of the breed4 ,for farm purposes the ,aylesbury is to be recommended1 second only to the ,pekin2 it possesses the many good qualities of the ,pekin1 and can be bred with almost the same success4 ,the advantages claimed for ,aylesbury are the ease with which it is acclimated1 thriving in every country and climate2 its early maturity2 its great hardiness2 its large size2 its great prolificacy1 and the real beauty which it possesses4 ,raisers recommend for raising exhibition birds one drake to two ducks1 or two drakes to five ducks1 all being allowed to run together4 ,duck raisers who raise large numbers for market breed them as they do ,pekins1 using from four to eight females to one male1 according to the season of the year4 ,fresh blood is introduced every year to keep up the size1 and breeding stock is seldom kept longer than the second or third year4 ,the ,aylesbury being an ,english duck1 it will be of interest to note the methods employed in their native place for raising them1 as given by an ,english writer in the following statements3 ,in and about the town of ,aylesbury very many of the cottagers maintain1 each of them1 a set of ducks1 about #d ducks to a drake4 ,these they keep in any outbuilding attached to their dwellings and1 failing such a place1 in the cottage itself4 ,from them the duckers 7dealers peculiar to the trade7 collect the eggs1 and generally bargain with the owners for their whole supply at a given rate for the season4 ,they begin their collection in ,october1 and the contract is often made for the whole produce up to ,june4 ,the breeding stock of a ducker who does an average trade consists of six drakes and twenty ducks2 these all run together1 and the brooks and ponds are looked upon almost as common property4 ,they are separated at night1 driven up to their respective homes1 well fed and warmly housed4 ,the eggs which were laid during the nighttime are set1 as soon as possible1 under large and attentive hens1 for which purpose good ,dorkings and ,cochins are considered best4 ,the ducks themselves are never allowed to sit1 though they may desire to do so1 as the result would be almost certain failure4 ,thirteen eggs comprise a setting1 and these are easily covered by a large hen4 ,hens are set either in fish pads1 small hampers1 or1 in what we have found most serviceable1 the round boxes in which cheeses are packed4 ,in the bottom of these is placed some lime or wood ashes1 and then a nest of hay or some soft straw2 there the hens must be kept as quiet as possible4 ,special care must be taken to guard against the intrusion of rats or other vermin by which the hen mother may be disturbed and1 as is often the case1 the whole setting be destroyed thereby4 ,the period of incubation is twenty-eight days1 and during the last week of that time care must be taken to sprinkle the eggs daily with lukewarm water1 which softens the shells1 so that when the time comes for the duckling to make its appearance it has not much difficulty in breaking through its covering4 ,when the young are hatched they should be left with the hen until well nestled1 well dried1 and strong enough to stand4 ,many scores of ducklings are lost by inexperienced persons through their impatience to remove them from the nest4 ,the little duckling is at first clad with soft1 yellow down1 which gradually disappears as the feathers grow4 ,after a few days1 three or four broods are put together with one hen1 which is quite able to take care of them all4 ,for market purposes the treatment of the ducklings is as follows3 ,they are not allowed to go into any water1 but are kept in hovels or the rooms of cottages1 each lot of thirty or forty separated by low boards4 ,it is no uncommon thing to see #b1jjj or #c1jjj1 all in one establishment4 ,they are kept very clean and dry on barley straw2 their food consists of hard-boiled eggs1 chopped fine and mixed with boiled rice and bullock's liver1 cut ,tip small4 ,this is given to them several times in the day for about a fortnight or more4 ,when they are capable of consuming more they are fed on barley meal and tallow greaves 7cracklings71 mixed together with the water in which the greaves previously have been boiled4 ,some poultrymen also use horseflesh to mix with their other food4 ,the above constitutes all that is necessary to produce early ducklings for the table4 ,in plumage the ,aylesburys are a pure1 spotless white1 and feathers of any other color will disqualify them4 ,drake and duck vary only in the ordinary respect of the male bird1 showing a very handsome curled feather in the tail and being of a larger size than his mate4 ,weight4--,the standard weight of the adult drake is #i pounds2 adult duck1 #h pounds2 young drake1 #h pounds1 and young duck1 #g pounds4 ,,colored ,,rouen ,,ducks4 ,history4--,the ,colored ,rouen duck 7fig4 #d7 is deservedly popular throughout this country1 and is considered one of the most profitable breeds to keep4 ,these ducks are said to have come originally from the city of ,rouen1 in ,normandy4 ,it is known that large quantities of poultry are raised in ,normandy1 and while there may be no positive proof that these ducks came originally from that city1 large numbers of birds closely resembling them are to be found in the market places there4 ,some writers contend that the name should be ,roan1 owing to their color1 but the color itself does not support this contention4 ,the correct name is ,rouen1 and ,roan is undoubtedly a corruption4 ,description4--,the ,rouen duck is a fine market bird1 but does not mature as early as does the ,pekin or the ,aylesbury4 ,the flesh is considered very delicate1 and the breed is acknowledged to be superior for table purposes1 being easily fattened4 ,the ,rouen will be found a profitable bird to raise on the farm1 being hardy1 prolific1 quiet in disposition1 and of beautiful plumage4 ,their eggs are not as large as those of the ,pekin1 and are diverse in color4 ,the ,rouen is undoubtedly closely related to the ,mallard duck2 its plumage alone would make good this belief4 ,but the shape of the domestic ,rouen duck has been greatly modified from that of the wild ,mallard2 the body is grown longer and heavier1 with a tendency to drop down in the rear2 the wings have lost the power of flight which the wild ancestor possessed4 ,the plumage1 however1 remains almost the same4 ,illustration3 ,fig4 #d4--,trio of ,colored ,rouen ducks4 ,the standard-bred ,rouen drake has a long1 finely-formed head1 with rich1 lustrous green plumage2 bill long and broad1 wider at the extremity1 of greenish-yellow color1 with a black bead at the tip2 the neck is long1 slender1 and neatly curved1 covered with the same lustrous green plumage as the head1 which is interrupted by a distinct white ring1 not quite complete behind1 on the lower part of neck4 ,the back is long1 the upper part being ashy gray1 mixed with green1 and running into a rich1 lustrous green on the lower part and rump2 the shoulder coverts are gray1 striped with fine1 wavy lines of brown4 ,the breast is broad and deep and purplish brown or claret color1 perfectly free from gray feathers2 the claret color should extend down as far as possible toward the legs4 ,the body is long1 deep1 and broad1 the under part and sides being a beautiful gray1 which grows lighter near the vent1 ending in solid black just beneath the tail4 ,the wings are short and carried closely and smoothly against the sides2 in color the wings are of a brownish gray1 interspersed with green1 and marked with a band of rich purple1 with metallic reflections of green and blue lights1 and edged with distinct white bands2 the primary feathers are of a dark1 dusky brown4 ,the tail feathers are hard and stiff1 and of a dark ashy-brown color2 the outer edge in old birds is edged with white2 the curled feathers are well curled and hard4 ,the thighs are short and stout and of ashy-gray plumage2 the shanks are short and strong1 and in color orange with brownish tinge2 the toes and webs are of the same color as the shanks4 ,the head of the ,rouen duck1 like that of the drake1 is long and finely formed1 but with a deep-brown plumage and two stripes of lighter brown extending from the beak to behind the eyes2 bill1 long1 broad1 and somewhat flat1 brownish orange in color1 blotched with darker shade upon the upper part and ending in a black beam at the tip4 ,the neck is neatly curved1 long and slender1 light brown in plumage1 penciled with a darker shade of the same color2 unlike the drake1 there is no white ring on the neck4 ,the back is long1 of a light-brown color richly marked with green2 breast1 full and round and of dark-brown plumage1 penciled with lighter brown2 body1 long1 deep1 and broad1 the under part and sides of plumage being grayish brown1 each feather penciled with rich dark brown to the point of the tail4 ,the wings are short for the size of the bird and are carried closely against the sides2 the color of the plumage is grayish brown1 intermingled with green1 with bars of purple edged with white1 the colors being distinct2 primaries are brown4 ,the tail feathers are stiff and of a light-brown color1 distinctly marked with pencilings of dark greenish brown2 tail coverts are brown1 penciled with the same dark brown1 or greenish brown1 as the tail4 ,the thighs are dark brown1 penciled2 and shanks1 toes1 and webs are orange or orange brown4 ,both the ,rouen drake and duck1 clothed in plumage attractive and pleasing to the eye1 are as much fanciers' fowls as any of the varieties of chickens1 yet they are of much value as market birds4 ,the only objection to them1 aside from their slow maturing qualities1 is that of the dark pinfeathers4 ,this should not stand against them any more than it does against the many valuable varieties of chickens that have dark plumage and dark pinfeathers4 ,to the farmer who intends raising ducks for market purposes they are to be recommended4 ,weight4--,the standard weight of the adult drake is #i pounds2 adult duck1 #h pounds2 young drake1 #h pounds1 and young duck1 #g pounds4 ,,black ,,cayuga ,,ducks4 ,history4--,the black ,cayuga 7fig4 #e7 is distinctly an ,american duck1 having been bred so long in this country that all trace of its origin is lost4 ,it is said that it was first found in the central part of ,new ,york1 on ,cayuga ,lake4 ,it was sometimes called the ,big ,black duck1 and again the ,lake duck1 but is now known only as the ,black ,cayuga duck4 ,by some it is supposed to have originally come from the wild ,black duck1 and another story has it that it was first found in ,dutchess ,county1 in the ,state of ,new ,york1 where a miller was raising a flock of thirty1 which1 he said1 were bred from a pair he had captured several years previous in a mill pond4 ,they were kept in the poultry yard1 easily tamed1 and built their nests on the edges of the pond and raised large broods4 ,for many years the ,cayuga has been raised in this country and has been considered by those who have bred it to be a profitable duck to keep4 ,illustration3 ,fig4 #e4--,pair of ,black ,cayuga ducks4 ,description4--,by some raisers the ,cayuga is considered to be as good as the ,pekin for early markets1 and the claim is made that it can be grown as cheaply4 ,this assertion is not verified by any practical demonstration1 as these ducks are rarely1 if ever1 seen on any farm where ducks are raised exclusively4 ,though raisers generally speak of their merits as making them profitable1 and place them next to the ,pekin for early markets1 they prefer the latter for exclusive duck raising where early maturity and plump carcasses are wanted4 ,their black plumage is against them also1 and many assign this as the reason why they are not more extensively bred4 ,the farmer who desires a good1 practical duck to raise on his farm in conjunction with other poultry will find this a valuable bird to keep4 ,more time can be spent in dressing it for market than is generally given to the dressing of the white-plumage birds1 and the profits will be proportionately as great4 ,duck raisers1 like broiler raisers1 are partial to white feathers for market fowls1 but those who do not look with this partiality on the white varieties will find an excellent choice in the ,cayuga duck4 ,cayugas are splendid birds for a restricted range and breed well in confinement2 they are quiet1 docile1 and form a strong attachment for their home1 evincing no inclination or desire to stray far away from the place where they were bred4 ,they are hardy and prolific1 producing from #hj to #ij eggs in the spring1 and sometimes they also lay again in the autumn4 ,they are easily kept in good condition1 but if fed too liberally they will fatten too quickly and will become too heavy behind4 ,the ducklings are hardy and easy to raise1 and attain good size and weight at an early age4 ,the head of the ,cayuga is small1 with glossy black plumage2 bill rather short and broad1 of dark color1 black being preferred2 the eyes dark hazel4 ,the neck is medium1 gracefully curved1 clad in black feathers with a greenish luster2 the back is broad1 and the body long1 well rounded1 and very plump1 the feathers being of a glossy black hue4 ,the wings are long and are carried smoothly against the body1 and are black in color1 excepting those of the duck1 which are sometimes of a dark brown4 ,the coverts of the drake are a very lustrous green black2 the tail feathers are black1 as are the thighs4 ,black shanks1 toes1 and webs are preferred1 though dark slate color is permissible according to the standard requirements4 ,the color of the plumage must be lustrous black throughout1 and feathers of any other color will disqualify a bird in the showroom4 ,weight4--,the standard weight of the adult drake is #h pounds2 adult duck1 #g pounds2 young drake1 #g pounds1 and young duck1 #f pounds4 ,,colored ,,and ,,white ,,muscovy ,,ducks4 ,history4--,muscovy ducks 7fig4 #f7 form a distinct genus1 having several peculiarities or characteristics which make them different from others4 ,they are sometimes called the ,musk duck1 owing to the odor of musk which pervades the skin1 but which is not noticeable when cooked4 ,these ducks are found wild in the warmer regions of ,south ,america4 ,in ,brazil they are extensively domesticated and are prized very highly for eating4 ,in this country and ,europe1 particularly in ,germany1 they are bred in large numbers4 ,wild ,muscovies are easily frightened and very good flyers2 they fly into trees when alarmed and remain there for long periods of time before leaving their place of concealment4 ,they sometimes build their nests in branches of trees1 and also in hollows near water4 ,description4--,muscovy ducks are very unsatisfactory birds to keep on the farm with other poultry1 owing to their quarrelsome and pugnacious natures4 ,in the wild state1 before pairing1 the males tight desperately1 doing great harm to each other2 and this fighting1 quarrelsome disposition is inherited by the domestic duck4 ,the temper of the drake is spoken of as abominable2 his persecution of other poultry is never ceasing1 and he is credited with having attacked even children when his dander was up4 ,the flesh of the ,muscovy is considered very good when eaten young1 and compares favorably with that of any other duck4 ,they do not lay nearly so many eggs as the common kinds4 ,when bred they must be kept in yards by themselves1 and their wings must be clipped to keep them from flying4 ,illustration3 ,fig4 #f4--,pair of ,white ,muscovy ducks4 ,the head of the ,muscovy duck is rather long1 and in the drake it is large1 the top being covered with long crest-like feathers1 which rise and fall when the bird is alarmed4 ,the bill is of medium length and very stout4 ,the face is the most distinctive part of these ducks1 the cheeks being naked1 with a scarlet1 fleshy space around the eyes1 and the base of the bill carunculated also with scarlet folds4 ,this large1 red face gives them a savage appearance1 and to some it is hideous4 ,the neck is well curved and of medium length2 back broad and flat1 breast full and broad1 and body long and broad4 ,the wings are very long and stout1 and the tail is rather long1 with abundance of stiff feathering4 ,the drake does not have the curled feathers in the tail1 as do other ducks4 ,there are two varieties of ,muscovy ducks1 the colored and the white4 ,the head of the ,colored ,muscovy is glossy black and white2 the bill is dark horn in color2 eyes1 brown2 the back in color of plumage is lustrous blue black1 which is sometimes broken with white2 the color of the breast and body is the same as that of the back4 ,the wing coverts are rich1 lustrous green black1 and the tail feathers may be either black or white1 the latter being preferred4 ,the thighs1 like the tail feathers1 may be either black or white1 white being preferred2 the shanks1 toes1 and webs vary in color from yellow to dark lead or black4 ,the ,white ,muscovy in color of plumage is pure white throughout2 feathers of any other color will disqualify the bird for show purposes4 ,the eyes in the white variety are of a leaden-blue or gray color1 while those of the colored are brown4 ,the shanks1 toes1 and webs are of a pale-orange or yellow color4 ,weight4--,the standard weight of the adult drake is #aj pounds2 adult duck1 #h pounds2 young drake1 #h pounds1 and young duck1 #g pounds4 ,,gray ,,and ,,white ,,call ,,ducks4 ,illustration3 ,fig4 #g4--,pair of ,white ,call ducks4 ,history4--,call ducks are bantams1 and are bred more for the fancy than for the profit there is in them for market4 ,there are two kinds of ,call ducks1 the ,gray ,call and the ,white ,call 7fig4 #g71 and it is only a choice of plumage as to which is the better of the two4 ,they are both of one character as to size1 shape1 and habits1 and differ only as regards color4 ,the ,gray ,call is very similar in color of plumage to the ,rouen1 and is indeed called by many the ,bantam ,rouen1 and the ,white is generally called the ,bantam ,pekin4 ,their uses are only for the showroom1 or as decoy ducks for wild-duck shooting4 ,for the latter purpose they are sometimes crossed with the common puddle duck or with the wild ,mallard4 ,this latter cross is considered excellent1 the progeny being distinguished for tameness and domesticity4 ,description4--,when breeding ,call ducks1 smallness of size is the first consideration2 the smaller they are bred the better4 ,the arts of skillful breeding for the showroom are being used in keeping down the size of these ducks4 ,inbreeding has been resorted to1 while late hatching1 scanty feeding1 and nonbone-making food have been the means that have retarded their natural development4 ,the head of the ,call duck is full and round2 bill1 short and broad2 neck of medium length1 and back comparatively short2 the breast is round and full1 and body short1 round1 and compact1 with medium-sized wings2 the thighs are short and stout1 and shanks short4 ,the ,gray ,call drake is a beautiful little bird1 with a rich1 lustrous green head1 dark-hazel or brown eyes1 lustrous green neck1 with a white ring on the lower part of neck1 as in the ,rouen4 ,the back is of ashy-gray plumage mixed with green on the upper part1 while the lower part and rump are a rich1 lustrous green4 ,the under part of the body on the sides is a beautiful gray1 which grows lighter toward the vent1 and ends in solid black under the tail4 ,the wings are grayish brown1 mixed with green1 and have the broad ribbon-like mark of rich purple with metallic reflections of green and blue1 distinctly edged with white4 ,the primaries are a dark1 dusky brown4 ,the tail feathers are of a dark1 ashy brown1 the outer web in old birds being edged with white2 the tail coverts are black1 with very rich purple reflections4 ,the bill is greenish yellow in color1 while the shanks1 toes1 and webs are orange1 with a brownish tinge4 ,the duck's head is deep brown1 and has two pale-brown stripes on each side1 like the head of the ,rouen duck1 running from the bill to a point behind the eyes4 ,her bill is of a brownish-orange color1 and her eyes are dark hazel or brown4 ,the neck is light brown1 penciled with darker brown2 breast1 dark brown1 penciled with lighter brown2 back1 light brown1 marked with green1 and the under parts and sides of body are grayish brown1 each feather distinctly penciled with rich dark brown4 ,the plumage of wing is grayish brown1 mixed with green1 and is crossed by a broad bar of rich purple edged with white2 the primaries are brown4 ,the tail feathers are of a light-brown color1 with distinct1 broad1 wavy penciling of dark greenish brown2 tail coverts are brown1 with broad penciling of dark brown or greenish brown2 thighs are dark brown2 shanks1 toes1 and webs are orange brown4 ,the ,white ,gall is pure white in plumage throughout1 and feathers of any other color will disqualify it4 ,it is in every respect like the ,gray ,call except in plumage1 in the color of the eyes1 which are a gray or blue1 and the color of the shanks1 which are a bright orange4 ,weight4--,no standard weight is given for ,call ducks4 ,,black ,,east ,,indian ,,ducks4 ,history4--,another standard breed of ducks which is hardly considered a rival of the ,pekin1 ,aylesbury1 ,cayuga1 or ,rouen1 is the ,black ,east ,indian4 ,this duck bears the same relation to those just named as does the bantam to the larger varieties of chickens4 ,the ,black ,east ,indian and the ,call ducks are the bantam breeds of ducks1 being bred more for their smallness of size than for their profitableness4 ,the same devices are resorted to in breeding them as were mentioned for breeding the ,call ducks4 ,description4--,the ,east ,indian duck is hardy1 and would1 if carefully bred from the largest and best specimens1 grow to a fairly good size1 and be profitable to keep4 ,in weight they seldom grow larger than #b to #b1 pounds each4 ,the close inbreeding to which they have been subjected has been detrimental to their egg production1 while those strains which have not been so closely bred have proved very prolific4 ,it may be said in favor of these ducks1 that if allowed to increase in size1 which they will readily do under favorable circumstances1 they would prove very profitable to those who prefer keeping small-sized birds to the larger ones4 ,the ,east ,indian duck is very shy in its habits1 and is given to long flights1 but if attention is shown them in feeding they become attached to their home surroundings4 ,they can not be successfully bred in confinement2 their natures are roaming and they like freedom of life4 ,the first eggs of a litter laid by these ducks are sooty or nearly black in color1 but they gradually grow lighter until they assume the color common to the eggs of most varieties4 ,they are splendid sitters1 and will invariably steal their nests if permitted to do so1 but the duck and brood when hatched should be confined for a couple of weeks1 that the young may not be exposed until they have gained some strength and size4 ,the head of the black ,east ,indian duck is short and small2 eyes dark hazel2 bill rather short4 ,the head of the drake is of a dark yellowish green1 free from all spots or blemishes1 and the duck's head is very dark1 almost black4 ,the exact coloring of the bill of the drake is considered of the utmost importance4 ,it is described by an enthusiast as being a sort of pale yellow1 washed over with blackish green1 the color being laid on thinly1 as it were1 so as to give an almost transparent effect1 and shaded off at the tip into a kind of slate color4 ,by another raiser the color of the bill is described as an olive green4 ,the neck is neatly curved and short2 back1 of good length and medium width4 ,the breast is full1 round1 and plump4 ,the body is long and comparatively small2 wings of medium length and nicely folded2 tail short1 and in the drake has the curled feathers4 ,the thighs are short and stout1 and shanks are short and rather small4 ,the plumage is a rich black1 with a brilliant greenish tint throughout4 ,the color of the plumage is of much worth to the beauty of these ducks2 it must be intensely black1 rich in greenish' reflections1 and perfectly free from white4 ,the plumage upon the neck1 back1 and shoulder coverts will show more of the green than will the underparts1 the coloring of the drake surpassing that of the duck4 ,it is seemingly a difficult matter to breed specimens of the required color of plumage2 more especially is it so with the duck1 whose plumage is likely to be of a brownish tint4 ,these ducks are quite likely to show more or less white in plumage4 ,the white feathers usually appear about the eyes and also upon the breast4 ,birds that have been free from white as ducklings have been known to molt almost pure white4 ,the ducklings when first hatched are black1 with a shade of yellow on the breast1 and with jet-black feet1 shanks1 and bill4 ,when breeding these ducks use two females to one male1 and the eggs will prove very fertile4 ,the young will be very hardy after five or six weeks of age1 and there should be no trouble in rearing them after that time4 ,give the youngsters free range and they will find nearly their whole living in grasses1 insects1 etc4 ,weight4--,there is no standard weight given for ,black ,east ,indians2 the smaller their size the higher they rank for exhibition purposes4 ,,crested ,,white ,,ducks4 ,history4--,the ,crested ,white duck 7fig4 #h7 is what may be called an ornamental duck1 much the same as ,polish chickens4 ,they are not bred to any great extent in this country1 and they are very seldom seen in the showrooms4 ,they have no especial value to the farmer1 as better and more easily-bred birds are to be found in the ,pekin and ,aylesbury4 ,illustration3 ,fig4 #h4--,pair of ,crested ,white ducks4 ,description4--,these ducks have a medium-sized head2 medium-sized bill2 a large1 well-balanced crest upon the crown of the head2 a rather long neck2 a medium-length back2 breast1 round and full2 body1 round and of medium length2 medium-length wings that smoothly fold2 hard1 stiff tail feathers1 with well-curled feathers in the tail of drake2 and short and stout thighs and shanks4 ,their eyes are large and bright and of a deep leaden blue or gray color4 ,the shanks1 toes1 and webs are of a light-orange color4 ,weight4--,the standard weight of the adult drake is #g pounds2 adult duck1 #f pounds2 young drake1 #f pounds1 and young duck1 #e pounds4 ,,management ,,of ,,ducks4 ,duck raising has been developed within the last ten years into a flourishing industry4 ,prior to that time the duck was not considered a profitable fowl to raise2 its flesh was never prized very highly by the masses4 ,ducks were raised without constraint in waterways1 feeding mostly on fish and water insects4 ,this food gave the flesh a strong fishy flavor2 hence it was not particularly sought after1 save by the few who were partial to that class of diet4 ,the duck centers of ,long ,island and ,new ,england were then producing a limited number each season1 and it was with difficulty that these were sold with any profit4 ,in fact1 one of the most prominent duck raisers may be quoted as saying that he was obliged to visit the city markets personally and tease the dealers to purchase his birds1 in order to secure anything like satisfactory prices4 ,artificial incubation and brooding1 combined with judicious feeding1 have been instrumental in the development of the industry4 ,machinery has enabled the duck raiser to accomplish his ambition of having his stock in the markets when prices are the best1 and also of raising large numbers of birds in a limited space of time4 ,the season for raising ducks is about six months--from ,february to ,july4 ,the methods employed by the most successful raisers will be given in this bulletin1 and the most approved buildings1 appliances1 feeding1 and care will be treated in detail4 ,duck raising is to be recommended to farmers as a profitable source of revenue2 and by careful attention to the work1 as knowledge increases1 the scope of the industry may be extended4 ,there are numbers of farms in this country to-day that are devoted exclusively to raising ducks1 averaging from #e1jjj to #bj1jjj ducks as an annual output4 ,an idea of the proportions of the business may be had from the fact that as high as three tons of feed are used daily by a single raiser during the busy season4 ,the profits are the very best1 and good incomes may be made when once the business is thoroughly mastered4 ,but the reader should not jump imprudently to the conclusion that these results can be easily obtained4 ,duck raising is an arduous task2 one that requires an apprenticeship and absolute knowledge of the business before success is reached4 ,those who have been successful in raising ducks have learned the business much as one does any other vocation4 ,the beginner should start modestly1 and increase his plant as his knowledge of the work increases4 ,the average farmer has all the facilities for raising a goodly number of ducks1 and may with a little outlay add considerably to his income4 ,it is not at all necessary that ducks should have access to water to be raised successfully2 they grow and thrive as readily without4 ,there are successful plants where thousands of ducks are raised that have no water1 save that which is given them as drink4 ,it has been a matter of much dispute which is the better way4 ,some duck raisers use water and allow their breeders the freedom of it2 some allow their growing stock intended for market free access to water until they are eight weeks old1 when they are penned and fattened for market4 ,on the other hand1 there are raisers who have no water on their farms1 excepting wells1 who are just as successful and raise as many birds as those who have the water4 ,the only noticeable difference between upland and water ducks is that the latter are of prettier and cleaner plumage than the former4 ,illustration3 ,fig4 #i4--,plans for a duck plant4 ,,starting ,a ,,plant4 ,a duck plant should be located on a line of railroad in direct communication with the city markets1 and not too far from the station4 ,almost any location will do for the plant1 and worn-out land1 that can be had cheap1 will do as well as the richer and more fertile land costing several times as much4 ,sandy sod is to be preferred4 ,the buildings should be arranged to secure good drainage and be convenient to each other1 that labor may be reduced to a minimum4 ,the labor attached to raising poultry is an item that is overlooked by many1 and the cost of it often reduces very notably the earnings of the plant4 ,every department of the plant should be so located as to economize the time of the attendants4 ,the incubator cellar should be convenient to the brooder house1 the brooder house to the growing house and pens1 and these to the killing house4 ,the feed house should be located conveniently to the brooder and growing houses and the breeding pens4 ,the task of feeding the growing stock four times a day and the breeding stock twice a day is no small one4 ,watering is also to be thought about4 ,the exact arrangement of a plant suited to all locations can not be given1 as each locality differs from others in some respect1 and what may be suitable for one will hardly do for the other4 ,the plans of no two of the largest plants are alike4 ,they differ in location of the buildings to suit the lay of the land2 but they all have the same general idea of the convenience of each building to the others4 ,illustration of this will be seen in fig4 #i4 ,when laying out a plant1 make provisions for future enlargement2 allow plenty of room on all sides to extend the buildings without rendering inconvenient the work that will be necessary to attend to the additional stock4 ,,buildings ,,for ,,breeding ,,ducks4 ,illustration3 ,fig4 #aj4--;,house for breeding ducks4 ,houses for ducks are single affairs4 ,they are built plain and comfortable1 and have no furnishings whatever4 ,a duck is differently constituted from a hen1 and must be cared for under different conditions4 ,the hen needs warmer houses and drier surroundings than does the duck4 ,a duck does not mind the cold1 if she can keep her feet warm2 cold feet will affect a duck as a frozen comb does a hen1 retarding laying and inducing ailments4 ,the feathers of a duck are almost impenetrable and will withstand almost any degree of cold4 ,again1 a duck can not stand the amount of confinement in a house that a hen can2 she is more restless in disposition and is given to exercise in a greater degree than is a hen4 ,indigestion is not so prevalent with ducks as with chickens2 the duck's ceaseless motion aids the digestive organs and keeps her generally in good health4 ,in fig4 #aj is shown a simple house that may be built at small expense4 ,it is plain and has a shed roof4 ,such a house should be built of rough boards1 #ab inches by #a inch1 and joints covered by #c-;inch by #a-;inch strips4 ,the roof should be made water-tight and covered with tarred paper1 shingles1 or tin4 ,the outside should be well drained around the bottom1 that it may not be damp4 ,some advocate board floors1 raised from #f to #h inches from the ground and covered from #d to #f inches with dry earth1 straw1 or leaves4 ,the writer favors the using of board floors in all houses for chickens1 but thinks it not essential for ducks4 ,if the house is well drained on the outside and the earth floor is covered with hay1 straw1 or leaves1 it will be perfectly satisfactory4 ,there must not be dampness in the house1 as the birds will not do so well2 while they are given to water on the outside they must have comfortable quarters in which to warm up1 or dry out4 ,the building shown in fig4 #aj may be constructed of any dimensions desired1 according to the size of flock to be kept4 ,a house #ab by #ad feet will accommodate nicely a flock of a dozen4 ,there are no interior arrangements whatever1 simply the floor surface of the building4 ,it is better not to use nests4 ,some raisers use a plain nest1 as shown in fig4 #aa4 ,these nests are made of #a-;inch boards1 #ab inches high and #af inches long1 set #ad inches apart1 and held together in front with a #c-;inch strip4 ,the nests are nailed to the back of the house4 ,but more than half the eggs are laid on the floor of the house or in the yard1 and1 if permitted1 a duck will build herself a nest to her liking4 ,again1 a duck is liable to injure herself by falling over the strips in front of nests or other obstructions that may be in the house4 ,in fig4 #ab is shown the nest of a wild duck4 ,illustration3 ,fig4 #aa4--,nests for ducks4 ,illustration3 ,fig4 #ab4--,nest of wild duck4 ,when two or more breeding pens are to be kept1 the plan of the house shown in fig4 #aj may be extended to any length desired1 as shown in fig4 #ac4 ,in figs4 #ad and #ae are shown two more designs of duck houses1 which are practical and cheap1 and may be built singly or in rows for a number of pens4 ,either of these houses1 and also that shown in fig4 #aj1 make excellent breeding houses for the farmer to keep ducks in4 ,an inclosure should be given the breeding ducks1 as they do better confined than when at liberty4 ,give plenty of room and inclose the run with #b-;inch wire mesh #b feet wide4 ,if water is accessible1 it should be inclosed by the mesh-wire fencing of the same width as for the run4 ,in fig4 #af is shown a duck house with water runs1 and also the arrangement of wire runs in the water4 ,this is an admirable plan for farmers who have running water on their farms4 ,,brooding ,,houses4 ,the general construction of a brooder house is similar to that of the breeding house1 and differs only in interior arrangements4 ,the latter has no interior arrangements whatever1 while the former has the system of heating and covers necessary for giving warmth to the young stock4 ,in fig4 #ag is shown a design of single-brooder house and ground plan that is generally used by duck raisers4 ,this house should be built upon a good foundation and be entirely proof against rats4 ,a good plan is to sink half-inch wire mesh about #b feet in the ground and around the entire inside of the building2 this will make it perfectly secure against rats and mice4 ,the accepted plan of a brooder house makes it #ae feet wide and as long as desired4 ,the building is #d feet high in front and #e feet in rear4 ,,ground ,,plan4 ,illustration3 ,fig4 #ac4--,plan and ground plan of five-pen breeding house for ducks4 ,it is divided into pens #ab feet long and #f feet wide1 and has a #c foot passageway extending the entire length of the building4 ,the ground plan 7fig4 #ag7 shows the general arrangement of the interior and location of the brooders4 ,the brooder box is next to the passageway1 or walk1 and runs the entire length of the building4 ,this box is #cj inches wide and #h inches high2 the sides are #g inches high and nailed securely2 the top of the cover is nailed across with cleats to make it substantial1 and the cover has an inch strip nailed underneath in front and back to keep it in position4 ,these strips rest against the #g-;inch sides and make the brooder snug and tight when closed4 ,the heating pipes are directly beneath the cover and are #b-;inch pipes1 flow and return4 ,some prefer #a-;inch pipes1 using two flows and two returns4 ,when three pipes are used they should be about #h inches apart from center to center4 ,these pipes rest on the partition boards of the pens4 ,the front of the brooder1 leading into the pens1 is cut out in the center about #d inches deep and #d feet long 7fig4 #ah1 ,a71 while the ends and the other side are solid1 being #g inches high4 ,the construction of the brooder is clearly shown in fig4 #ah1 ,b1 with cover removed1 while fig4 #ah1 ,c1 shows cover4 ,the heater is located at the end of building4 ,illustration3 ,fig4 #ad4--;,house for breeding ducks4 ,another plan of brooder house is that shown in fig4 #ai4 ,this house is known as a double brooder house1 with walk in the center and pens on either side1 and with heater at the end4 ,many prefer this plan to the single brooder house1 as the care and attention required for the youngsters is much less and the cost of heating is reduced1 one heater being sufficient for both lines of pipes4 ,then1 again1 this latter plan shortens the length of the building by one-half and makes the work more concentrated4 ,the arrangement of the interior is the same as that of the single brooder house4 ,illustration3 ,fig4 #ae4--;,house for breeding and growing ducks4 ,the plans of brooder houses1 as given above1 are for ducklings from the time they are taken from the machines until they are ready for the cold brooder1 or growing house4 ,the young ducklings1 when taken from the nest or incubator1 are very delicate and susceptible to the changes of the atmosphere2 they must be kept very warm and free from chilling4 ,the first three weeks of a duckling's life is the most critical period1 and after that time the liabilities of loss are reduced to a very low rate--hardly five to the hundred4 ,the front of brooders for young ducklings should be hung with strips of woolen cloth to keep in the warmth of the brooder4 ,the greatest care should be given them at this period2 the duck raisers really consider it the most important part of their work1 and after a bird has passed the critical age they may be counted on for the market4 ,illustration3 ,fig4 #af4--;,house for breeding ducks1 showing water runs4 ,usually the care of the ducklings at this age is given to the women4 ,they are more careful of the wants of the youngsters and attend to the detail work religiously4 ,a case is known of a single attendant living1 as it were1 in the brooder house with the ducklings4 ,she began her work with the morning feed at #f a4 m41 and until sundown1 when the night's meal was given1 she was with her charges4 ,the cleanliness of the brooder and pen was carefully attended to and everything was done to promote the health and comfort of the youngsters4 ,at night they were all in their brooders and as snug as it was possible for them to be4 ,a single neglect in the starting of a duckling will result in loss to the raisers4 ,system is the key to the situation1 and there should be no deviation from it whatever4 ,illustration3 ,fig4 #ag4--,single brooder houses and ground plan4 ,the duckling goes from the warm brooder house to the cold brooder house4 ,the latter house is planned in a way similar to the former1 with the exception of the #cj-;inch brooders4 ,when the birds are taken from the warm brooder house they are three weeks old and of sufficient age to withstand a cooler temperature4 ,they do not need the extra heat of the warm house1 and in it would not grow nearly so well4 ,the size of pens in the growing house is larger1 and the ducklings are not crowded so many in a pen4 ,if the birds are to be raised in colonies of one hundred each1 the accommodations should be ample for them4 ,it has never been proved to be good policy to crowd the growing stock2 it retards their growth and encourages disease4 ,the cold brooder house should have a system of heating if birds are to be raised for an early market4 ,the same system of pipes used in the warm brooders should be run around the sides of the building1 about #b or #c feet from the floor4 ,this will give sufficient heat for the house and keep the birds comfortable4 ,these pipes may be connected with the same heater used for running the warm brooder pipes4 ,in the ,northern ,states1 in extremely cold weather1 raisers also use the heating pipes in the warm brooder house in addition to the cold brooder pipes4 ,illustration3 ,fig4 #ah4--,plans of brooder4 ,an excellent plan is shown in fig4 #bj for the arrangement of the heater for connecting the pipes in the warm and cold double brooder house4 ,it will be seen that the heater is placed in the center of the building2 the warm brooder house is shown on the right and the cold brooder house with runs attached is shown on the left1 and pipes1 indicated by dotted lines1 run in both directions4 ,this is the most economical house to build and lessens the work in attending the stock4 ,the room in the center of the building will be found very useful and is generally used as the feed room4 ,the heater is in the cellar beneath this room4 ,this plan is used by one of the largest and most successful raisers of ducks on ,long ,island1 and it has his highest indorsement4 ,the building may be of any size1 the plan being as successfully carried out on a large scale as on a small one4 ,if a small building is used at first1 it may be enlarged on either end to suit the growing business1 and extended upward of #ajj feet in either direction1 thus making the building more than #bjj feet in length4 ,the heater must be considered1 when put in1 with this object in view4 ,a heater capable of heating the #bjj-;foot house can easily be regulated to heat one of #ej feet1 but a heater that will heat properly only a #ej-;foot or #ajj-;foot house would be insufficient to heat the larger one4 ,another difference between the cold brooder house and the warm brooder house is that the former has outside runs attached4 ,these runs are used for feeding and watering when the weather permits1 instead of the feeding troughs inside the house4 ,the ducks should be allowed the freedom of the outside runs as soon as the weather is suitable4 ,ducks like a life in the outer world1 and they will grow more rapidly there than when they are confined to the house4 ,illustration3 ,fig4 #ai4--,plans of a double brooder house4 ,illustration3 ,fig4 #bj4--,plan of a double brooder house1 showing arrangement of beating pipes4 ,ducklings are kept in the cold brooder house until they are six or seven weeks old1 when they are transferred to large quarters known as growing houses4 ,it is here that they are pushed for the market until they are #aj weeks old1 when they are salable4 ,there is no heat in the growing houses1 which are used only as a means of shelter during the early spring months4 ,when the weather is well advanced1 the ducks seldom take to the houses at night2 they prefer the outside and spend their nights on the ground4 ,the growing houses should be abundantly ventilated1 as too close an atmosphere will do more harm in a single night than if they had not been housed at all4 ,illustration3 ,fig4 #ba4--;,house for growing ,ducks4 ,illustration3 ,fig4 #bb4--,two-pen house for growing ducks4 ,illustration3 ,fig4 #bc4--,three-pen house for growing ducks4 ,a ,pekin duck at #aj weeks is quite large1 weighing close to #d pounds4 ,it is quite as large as a full-grown duck of some of the other breeds4 ,in the space of two or three weeks from the time the ducklings are placed in the growing houses they will be marketed at the weight of #d to #e pounds each4 ,this weight is easily obtained1 and when reached the profitable time to sell has arrived1 as they then command the best prices4 ,often a bird kept after this time loses in weight and becomes unprofitable4 ,the growing houses are built after the plan of the breeding houses1 only much smaller4 ,they need not be more than #d or #e feet high in rear and #a or #b feet high in front4 ,such a house is shown in fig4 #ba4 ,this and other houses shown in figs4 #bb and #bc may be built singly or in rows1 with #ab-;inch boards separating the runs4 ,,supplying ,,water4 ,illustration3 ,fig4 #bd4--;,gutter water trough4 ,as has been previously stated1 water for bathing is not at all necessary for growing ducks1 but a liberal supply for drinking is absolutely essential to their growth4 ,the food of the duck is such as to require drink when eating1 as it is comparatively dry and can not be eaten hurriedly as grain is4 ,when feeding1 always replenish the water troughs or fountains with pure1 fresh water4 ,a duck when feeding will eat a small quantity and go to the water troughs1 for drink1 repeating this performance several times during the meal4 ,conveniences for supplying drinking water to breeding and growing ducks are varied1 and almost any contrivance will answer the purpose4 ,when small numbers of ducks are kept1 the simplest method of supplying water is in wooden troughs4 ,these may be built ,v-shape or with square bottoms4 ,they are shown in figs4 #bd and #be4 ,illustration3 ,fig4 #be4--;,flat water trough4 ,for smaller ducks1 those kept in the warm brooder house1 the fountain plan is to be preferred1 as the youngsters can not get into the water and become wet or chilled4 ,these fountains may be made of air-tight cans for the reservoir and a tin plate #b inches larger in diameter than the can4 ,a tomato can and an ordinary tin pie plate make an excellent fountain4 ,remove the top of the can and punch a small hole in the side about a quarter of an inch from the free top edge2 fill the can with water and place it inverted on the plate4 ,the water will run out until it reaches in the plate the level of the hole in the can4 ,the plate will not overflow and water will be supplied automatically4 ,illustration3 ,fig4 #bf4--,plan for supplying water by pipes4 ,some raisers use a pan--a pie plate1 for instance--and place a stone several inches smaller in diameter than the pan in the center1 leaving a margin for water around the edge4 ,when large numbers of birds are kept1 it is of course necessary that a system for watering be adopted for saving labor4 ,a practical system in use is where the water is supplied by #a-;inch pipes and having a cock in each pen directly over the water trough4 ,fig4 #bf shows a diagram drawing of this plan4 ,the flow of the cocks is regulated by having the one in the first pen run very slowly and gradually increasing the flow of the water in each pen4 ,thus all the troughs will be full at the same time4 ,the pipe should rest on top of the fencing about #b feet high which divides the runs4 ,this plan of watering can also be used in brooder houses to good advantage4 ,,feeding4 ,the food of the duck is both vegetable and animal in nature4 ,in the wild state it gathers its food from brooks and marshes1 consisting of flag1 grasses1 small fishes1 water insects1 etc4 ,when the birds are raised in confinement this diet must1 in a measure1 be imitated to get the most satisfactory results4 ,the duck has no crop1 the food passing directly from the throat to the gizzard1 and as a consequence the food must be in a soft mushy state4 ,too much hard food1 such as grain1 does not agree with these birds and they can not thrive on it4 ,while some raisers use a small allowance of grain others do not1 and it has not been proved to be of any advantage to feed it4 ,soft food is their natural diet1 together with grasses1 vegetables1 and animal food4 ,the proper selection of the food is extremely important to secure the rapid growth of the duck1 and the ingredients of the food must be such as will afford a well-balanced and substantial ration4 ,as a whole1 it may be said that the rations used by the largest duck raisers are essentially the same1 differing only in the quantities used in the mixing4 ,investigations show the real values of the food to be the same for producing rapid growth and early development4 ,the duckling grows twice as rapidly and is a much heavier eater than the chick1 and to produce the best results its food must be such as will be easily assimilated4 ,the various methods of feeding given in this bulletin are recommended for raising ducks successfully4 ,it costs from #f to #ab cents a pound to raise a duck for market at ten weeks of age4 ,the cost of feed is from #d to #e cents a pound1 and that of labor1 etc41 is from #d to #h cents a pound4 ,it costs from #a4ge to #b4ej each to keep breeding ducks a year4 ,the three different methods of feeding ducks are as follows3 7#a7 ,feeding ducks for market 7ten weeks old72 7#b7 feeding young ducks to be kept as breeders2 7#c7 feeding old ducks4 ,the first method1 for the sake of convenience and to explain more fully the composition of the rations1 is subdivided into four parts1 as follows4 7#a7 ,from time of hatching to five days old provide the following mixture3 ,cracker or bread crumbs and corn meal1 equal parts by measure2 hard boiled eggs1 #ae per cent of the total bulk of crackers and meal2 sand1 #e per cent of the total of crackers and meal4 ,mix with water or milk1 and feed four times a day4 7#b7 ,from five to twenty days old1 the following mixture3 ,wheat bran1 two parts by measure2 corn meal1 one part2 rolled oats1 #ej per cent of this bulk2 beef scraps1 #e per cent2 sand1 #e per cent2 green food1 #aj per cent4 ,mix with water to a dry crumbly state and feed four times a day4 7#c7 ,from twenty to forty-two days old1 the following mixture3 ,wheat bran1 two parts by measure2 corn meal1 one part2 beef scraps1 #e per cent of this bulk2 sand1 #e per cent2 green food1 #aj per cent4 ,mix with water to a dry crumbly state and feed four times a day4 7#d7 ,from forty-two to seventy days old1 the following mixture3 ,corn meal1 two parts by measure2 wheat bran1 one part2 beef scraps1 #aj per cent of this bulk2 coarse sand or grit1 #e per cent2 green food1 #aj per cent4 ,mix with water to a dry crumbly state and feed four times a day4 ,the hours for feeding are #f a4 m41 #aj a4 m41 #b p4 m41 and #f p4 m4 ,below is given another system of feeding ducks for marketing at ten weeks of age4 ,this system is practically the same as the one given above1 differing only in the ingredients used for the first two parts or until the duckling is twenty days old4 ,the method given below is used successfully by one of the largest duck raisers on ,long ,island4 ,it is divided into three parts1 as follows3 7#a7 ,from time of hatching to seven days old1 feed equal parts by measure1 corn meal1 wheat bran1 and ,no4 #b grade flour1 and #aj per cent of this bulk coarse sand4 ,mix with water to a dry crumbly state and feed four times a day4 7#b7 ,from seven to fifty-six days old1 feed equal parts by measure1 corn meal1 wheat bran1 and ,no4 #b grade flour2 #aj per cent of this bulk beef scraps2 #aj per cent coarse sand1 and #ab per cent green foods 7green rye1 oats1 clover1 etc474 ,mix with water to a dry crumbly state and feed four times a day4 7#c7 ,from fifty-six to seventy days old1 feed two parts by measure4 ,corn meal2 one part wheat bran2 one part ,no4 #b grade flour2 #ab per cent of this bulk beef scraps2 #aj per cent coarse sand2 #ab percent green food4 ,mix with water to a dry crumbly state and feed three times a day--morning1 noon1 and night4 ,give last feed an hour before sundown4 ,when ducks are raised for breeders they are fed differently from those intended for market4 ,they are not forced so much as are the latter1 and less fattening food is given them4 ,the corn meal and beef scraps are reduced to one-half the quantity used in the above rations4 ,the following is an excellent ration3 ,equal parts corn meal1 wheat bran1 green food1 #e per cent beef scraps1 and #e per cent coarse sand or grit4 ,a ration for breeding 7laying7 ducks is recommended as follows3 ,fifty per cent1 by measure1 corn meal2 #ae per cent wheat bran2 #ae per cent green foods 7cooked vegetables1 such as potatoes1 turnips1 etc472 #ab per cent beef scraps1 and #h per cent coarse sand or grit4 ,mix with water to a dry crumbly state and feed twice a day1 morning and night4 ,after the breeding season is over and the ducks have stopped laying they are changed from this to the equal-parts ration1 as given above for ducklings from seven to fifty-six days old4 ,,mixing ,,feed4 ,the feeding stuffs should be mixed in a trough sufficiently large to hold the quantity without wasting over the edges4 ,first mix the corn meal and bran together while dry2 after these have mixed thoroughly1 making an evenly colored mixture1 it should be moistened with water and mixed to a dry1 crumbly state4 ,it should not be too wet or sloppy1 as it is then not so good for the fowls1 neither can it be handled and fed properly4 ,warm water should be used when the weather is excessively cold4 ,in a second trough place the green foods1 such as cut rye1 oats1 etc41 and dampen with water2 then mix the allowance of the ,no4 #b grade flour with it4 ,thoroughly mix1 so that the flour will completely cover the green stuff4 ,after this has been done mix the flour and green mixture with the corn meal and bran mixture and add the allowance of beef scraps and sand4 ,when vegetables are used1 they should be well cooked before mixing in the rations4 ,the duck raisers on ,long ,island use large quantities of fish for their breeding stock4 ,this is known as the fish diet1 and is considered as being very valuable to induce egg production4 ,where fish are cheap they form an excellent substitute for beef scraps in the rations for breeding ducks or ducks not intended for market1 but under no circumstances should fish be fed to stock that will be marketed4 ,fish makes the flavor of the flesh strong and ducks fed on fish will not have ready sales in the market4 ,the fish are cooked by boiling in iron camp kettles until well done1 and then mixed1 bones and all1 in the rations as given above for breeding ducks4 ,when fish is used the beef scraps are omitted4 ,,how ,,much ,,to ,,feed4 ,the amount of feed needed each day for young ducks varies as much as does their growth4 ,their growth averages a half pound a week1 and to make this increase of weight each week requires an additional quantity of food over the preceding one4 ,the rule is1 feed each meal what they will eat up clean with a relish1 and do not allow them to linger over the feed trough4 ,it is better they should have not enough than too much1 as they will be in a much better condition to relish the next meal4 ,one thing is considered to be of as much importance as the feed1 and that is removing the feed left over and thoroughly cleaning the troughs after each meal4 ,this is scrupulously attended to by successful duck raisers4 ,one raiser gives1 as a generous allowance for one day's ration for one hundred laying ducks1 the following3 ,for the morning meal1 #ce quarts of the mash1 and for the evening meal #dj quarts1 making a total of #ge quarts for the day's portion1 or three-fourths of a quart to each duck a day4 ,another raiser allows #djj quarts1 fed in halves1 twice a day1 to six hundred breeding or laying ducks1 averaging two-thirds of a quart to each duck a day4 ,there are many patterns of feed troughs in use1 hardly any two being alike4 ,they are simple affairs1 the simpler the better1 as they are more easily kept clean4 ,the designs given for water troughs are equally as good for feed troughs and answer the purpose very well4 ,each pen of birds should have two troughs1 one for water and the other for feed1 built proportionately to suit the age and size of the birds they are intended for4 ,make them of sufficient length to avoid crowding1 so that all the birds in each pen will have ample room to eat at the same time4 ,,oyster ,,shells ,,and ,,grit4 ,grit in some form is essential to ducks and should be kept before them at all times4 ,many overlook this fact and do not seem to understand that it is of as much value to them as it is to chickens4 ,the sand used in the mashes tends to supply a certain amount of grinding material or grit to them1 but does not fully satisfy them for digesting their food4 ,on a farm where more than ten thousand birds are raised annually1 and where disease is practically unknown1 it was noted that in every pen there was a box of grit and a box of crushed oyster shells4 ,this raiser states that he considers grit and oyster shells an absolute necessity for ducks1 and he attributes the healthy appearance of his stock to it4 ,his birds eat it freely and the supply is never allowed to run out4 ,,killing ,,and ,,dressing ,,for ,,market4 ,there are two methods of dressing ducks for market1 by dry picking and by scalding4 ,both of these methods are good and are being successfully employed by the largest raisers4 ,some have a preference for dry picking and others for scalding1 and it becomes only a matter of taste which method is used4 ,when birds are dressed by scalding they should be dipped several times1 or until the feathers come out easily4 ,the back should be dipped in the water first4 ,after scalding1 wipe them as dry as possible with a sponge and pick the breast feathers first4 ,a bird when dressed for market has left on it the feathers on the wing1 the tail feathers1 and the feathers on head and neck1 as shown in fig4 #bg4 ,the legs are left on1 and the birds are not drawn4 ,the process of dry picking is considered the simpler of the two methods1 and one who is accustomed to the work can readily dress #c dozen birds in a day4 ,the picker's outfit consists of a chair1 a box for the feathers1 and a couple of knives1 one knife being dull and the other being sharp pointed and double edged1 for bleeding4 ,the bird is taken between the knees1 the bill held open with the left hand1 and a cut made across the roof of the mouth just below the eyes4 ,the bird is then stunned by striking its head against a post or some hard substance4 ,the picker seats himself in the chair with the bird in his lap 7fig4 #bh71 its head held firmly between one knee and the box4 ,the feathers arc carefully sorted while picking2 the pins are thrown away and the body feathers with the down are thrown into the box4 ,care should be taken about this1 as the feathers from each bird will weigh about #b ounces1 and will quite pay for the picking4 ,illustration3 ,fig4 #bg4--,pair dressed ducks 7#aj weeks old74 ,the dull knife and the thumb are used to remove the long pinfeathers1 and this should be done without tearing the skin4 ,the down can usually be rubbed off by slightly moistening the hand and holding the skin tight4 ,often some of the pins can not be taken out without tearing and disfiguring the skin2 when such is the case they should be shaved off4 ,seven or eight minutes is all the time necessary to dress a bird4 ,after the birds are picked they should be carefully washed1 and plumped by placing in a tank or barrel of ice water4 ,they are hardened in this ice water and given a rounded and full appearance4 ,they are then packed in barrels or boxes and shipped to market4 ,the first or bottom layer is packed with backs down2 a layer of ice is then placed over them1 and all other layers are packed with the breasts down1 a layer of ice being between each layer of ducks4 ,the top of the box or barrel is then rounded off with ice and covered with burlaps4 ,a flour barrel will hold about three dozen birds4 ,some raisers use boxes for shipping and have the empties returned free4 ,,development ,,of ,,the ,,duckling ,,in ,,the ,,egg4 ,eggs to hatch must have good1 strong germs and must be laid by healthy stock4 ,debilitated1 degenerated stock will not produce healthy and vigorous young4 ,the health of the breeding stock must be promoted and everything done that will assist to increase the fertility of the egg4 ,comfortable houses1 cleanliness1 pure water1 and above all wholesome and nutritious food1 are the best promoters of health4 ,the best stock to be had is none too good1 and it is erroneous to send the earliest and best stock to market for the small increase in price1 and save the later and inferior stock for breeding purposes4 ,a continuation of this practice for a few years means degenerate stock1 infertile eggs1 weak germs1 and large mortality among the newly-hatched birds4 ,illustration3 ,fig4 #bh4--;,duck picker4 ,after an egg has been under incubation for thirty six hours1 it will1 if fertile1 when held to the light1 show a small dark spot a trifle larger than a pin's head4 ,this little spot is the life germ and shows the egg to be fertile4 ,from this time the development of the germ into the duckling can be plainly seen if the egg be held to a strong light4 ,on the sixth or seventh day the first testing of the eggs should be made and all infertile ones taken out4 ,the germ is very distinct at this time1 and there has been a gradual change going on in the interior of the egg4 ,the little spot has been constantly enlarging and becoming more dense1 and little veins are seen running in divers directions4 ,this is the appearance of an egg with a strong1 live germ1 which under favorable circumstances will produce a duck4 ,an egg that is not fertile on the sixth or seventh day will be perfectly clear and transparent2 all such should be removed at once1 as it is useless to allow them to remain4 ,another kind of egg often seen is a weak or imperfectly fertilized egg1 and shows an irregularly-shaped blood vessel1 which had started but lacked vitality enough to continue4 ,such an egg will not hatch and should also be removed from the nest or incubator4 ,frequently the germ in an egg will show life when tested on the seventh day1 but lacks the vitality to carry it through1 and when tested later will show dark1 irregular blotches over the surface of the egg4 ,these will not hatch1 and should be taken out when noticed4 ,on the fourteenth day the little creature inside the egg begins to assume shape and show considerable life4 ,it has increased many times in size since it was seen on the seventh day2 the red veins have become more numerous and have spread over the entire surface1 while the yolk is scarcely distinguishable from the other portions4 ,the pupil of the eye has now become distinct1 and the projection of the wings is clearly perceived4 ,the absorption of the yolk has also commenced1 and this will continue until the twenty-fourth day1 when it will be nearly completed4 ,the egg from this time on will rapidly grow opaque1 and at the eighteenth or twentieth day is entirely so4 ,on the twenty-fourth day the duckling is ready to make its way out of the shell1 and in forty-eight hours after pipping the shell it will be entirely out4 ,,natural ,,incubation4 ,hatching under the sitting hen 7generally used for hatching ducks7 is what is termed the natural process of incubation4 ,the hatching of eggs by this means has always been followed1 and no special skill is needed for success1 provided the eggs are well fertilized with healthy germs4 ,many who raise ducks in large numbers1 however1 use almost exclusively artificial means2 some use both the natural and the artificial1 while others use the natural entirely4 ,of the natural method we shall treat first3 ,hens of medium size of the ,american class1 barred ,plymouth ,rocks and ,wyandottes1 are considered the best for sitting4 ,nine duck eggs are about the right number to place under a hen in early spring weather1 but when the season is far advanced as many as thirteen are used4 ,the hens should be provided with large1 roomy nests1 and slatted fronts that can be removed and replaced easily when the hens are fed and watered4 ,the nesting material should be of hay or straw1 and the nest should be slightly concaved2 in the bottom place a little finely cut hay4 ,before the hen is put on the eggs she should be thoroughly dusted with insecticides2 the nest also should have a good dusting of the same4 ,both hen and nest should undergo a thorough dusting several times during the process of hatching as a safeguard against lice4 ,when the ducklings are hatched they should also have their share of the insecticides before they are given to the hen4 ,when a large number of sitting hens are used for hatching1 as many as possible should be set at one time1 and the ducklings raised in brooders4 ,hatching with hens may be done on a large scale and the young brooded artificially4 ,as many as five hundred sitting hens are used on some farms for hatching ducks4 ,they are set in small houses or rooms with the nests around the sides in tiers1 each nest having its own lattice door4 ,each day1 in the morning1 the hens are taken from their nests and fed and watered on the floor of the room4 ,they are taken down in limited numbers1 sections1 as it were1 at a time1 and after they have had the food1 drink1 and a little exercise they are placed back on the nests and another section is fed and watered4 ,,artificial ,,incubation4 ,the subject of artificial incubation has engaged the attention of the civilized world for generations past2 the method has done wonders for the poultry industry and has opened up the pathways to fortunes that might otherwise never have been made4 ,the science of incubation and brooding has been developed wonderfully in this country during the last quarter of a century1 and what seemed almost an impossibility then has indeed become a certainty now4 ,there are many thousands of chicks and ducklings hatched by artificial means each year1 and the numbers of good machines now being manufactured in this country at low prices make poultry raising a business that almost anyone with a limited capital may profitably engage in4 ,the mission of an incubator is to supplant the sitting hen1 and make it possible to hatch a large number of chicks at a minimum amount of cost and labor4 ,that this can be done is proved each day4 ,for artificial incubation1 have a room with a temperature as nearly uniform as possible4 ,balance the beat in the machines1 or in other words1 see that the heat is uniform at both ends1 and1 in fact1 all over them4 ,see that each is running steadily before placing the eggs in it1 as there is a great deal in starting right4 ,the machines should be run at a temperature of #ajb for the first three weeks1 and #ajc the last week4 ,the eggs should be turned twice each day at regular periods4 ,introduce a pan of water from the fifteenth to the twenty-second day1 no matter what the location of the machine1 whether in a damp cellar or in a dry room overhead1 in a moist atmosphere near the seashore or in a dry one at an altitude in the country4 ,the temperature may go as high as #aja just previous to and while hatching without injury4 ,place the glass on a live egg after the animal heat rises1 which will be when the circulation begins4 ,this will be perceptible in good eggs the fourteenth and fifteenth days4 ,considerable weight has been put upon the ventilation question in incubators by manufacturers and operators1 but it has been found that when the egg chamber is roomy1 and the eggs are taken out and cooled twice each day1 it is not of so much consequence4 ,there is no doubt but that there must be some ventilation in the egg chamber1 but from the experience and observation of the writer the value of the subject has been overestimated by many4 ,some machines have top ventilation1 some bottom1 and others both top and bottom1 and there is seemingly no marked difference in the hatching4 ,when the ducklings are hatching1 the broken egg shells should be removed once in every six or eight hours1 so that they will not slip over the pipped eggs1 as it would be sure death to the imprisoned ones4 ,occasionally a little bird is unable to free itself from the shell and needs help2 the expert can readily detect when this is necessary4 ,the one point to note in this connection is this3 ,the egg just before hatching radiates a great deal of heat1 while the duckling1 when first out1 being not unlike a little sponge1 absorbs it1 or in other words1 the rapid evaporation which takes place generates cold2 so that when the ducklings are out the machine should be gauged one degree higher4 ,when the ducklings are all out and dried off1 the machine will run at least two degrees lower than when they were in the egg4 ,plenty of ventilation is needed in the machines while hatching4 ,keep the ducklings in the machine at least twenty-four hours after hatching1 when they will be strong enough to be removed to the brooder4 ,the heat in the brooder should be started twenty-four hours previous to use1 so that it will be perfectly heated and ready for the ducklings when they are taken from the machine4 ,,geese4 ,,standard ,,breeds ,,of ,,geese4 ,introduction4--,there are seven standard breeds of geese1 as follows3 ,gray ,toulouse1 ,white ,embden1 ,gray ,african1 ,brown ,chinese1 ,white ,chinese1 ,gray ,wild1 and ,colored ,egyptian4 ,,gray ,,toulouse ,,geese4 ,history4--,gray ,toulouse geese 7fig4 #bi7 are named for the city in ,france of that name1 where they are extensively bred4 ,in this country they are bred in large numbers by farmers and are fairly well thought of for market purposes4 ,their flesh is a trifle too coarse and flabby1 when compared with some other geese1 to be prized very highly for table purposes4 ,they are termed a ,christmas goose1 as being later in maturing than the others they are just about right at the holiday time4 ,they are fairly good layers1 averaging about #dj eggs in a season4 ,illustration3 ,fig4 #bi4--,pair of ,gray ,toulouse geese4 ,description4--,toulouse geese are more compact in shape than other geese1 and are preferred by many for this reason4 ,the head is rather large and short1 and they have a comparatively short bill that is stout at the base2 the neck is carried well up and is of medium length4 ,they have a broad back of moderate length1 which curves slightly from the neck to the tail2 their breasts are broad and deep4 ,the body of the ,toulouse goose is moderate in length1 broad1 and very deep and compact1 the more compact the better2 and in birds in good condition the belly almost touches the ground4 ,their wings are large1 strong1 and fold nicely against the sides1 and they have comparatively short tails1 and stout thighs and shanks4 ,in color of plumage they are a dull gray1 without penciling4 ,the head is dark gray and the neck of the same color1 which shades to a lighter gray as it approaches the back2 the back is of dark gray1 while the breast is light gray4 ,the body plumage is light gray1 which grows lighter and becomes white on the belly2 the white extends back 4to and around the tail1 covering the fluffy parts4 ,the primaries of the wings are dark gray or brown2 the secondaries are a shade darker than the primaries and the coverts are dark gray4 ,the tail feathers are gray and white1 the ends tipped with white4 ,their eyes are dark brown or hazel in color2 their bills1 shanks1 toes1 and webs are of deep reddish-orange color4 ,weight4--,the standard weight of the adult gander is #bj pounds2 adult goose1 #bj pounds2 young gander1 #ah pounds1 and young goose1 #ae pounds4 ,,white ,,embden ,,geese4 ,history4--,white ,embden geese 7fig4 #cj7 are considered very practical birds for farmers1 and pay well for their keeping4 ,they are nice looking1 of large size1 tall and erect carriage11 and snow-white plumage4 ,they originally came from ,embden1 in ,westphalia1 and have been bred in this country for many years4 ,description4--,the ,embdens are not so prolific as the ,brown ,chinese or ,toulouse1 #bj eggs in a season being a good average for them4 ,their eggs are very large1 white1 and have a very thick1 rough shell4 ,in carriage they are very tall and erect1 and have fine square bodies4 ,they have rather large heads1 medium-sized bill1 and a long neck that is carried upright4 ,their backs are of medium length1 and arch slightly from the neck to the tail2 the breast is round and full1 and the body is large1 square1 and very deep1 and1 like the ,toulouse1 almost touches the ground ,the wings are large and strong2 tail short2 thighs and shanks short and stout4 ,their eyes are bright blue2 bills flesh color2 and their shanks1 toes1 and webs are deep orange4 ,weight4--,the standard weight of the adult gander is #bj pounds2 adult goose1 #ah pounds2 young gander1 #ah pounds1 and young goose #aj pounds4 ,,gray ,,african ,,geese4 ,history4--,gray ,african geese 7fig4 #ca7 are by many raisers considered the most profitable of all geese to keep4 ,they grow the heaviest in the shortest space of time1 and are ready for market in ten weeks1 weighing at that age between #h and #aj pounds4 ,they are very much like the ,pekin duck in this respect1 and as compared with other geese give the most satisfactory returns for the least labor and time spent in growing them4 ,they are1 according to standard weights1 as heavy as the ,toulouse and ,embden1 but specimens are not uncommon that exceed these weights by several pounds4 ,they are first-class layers and average about #dj eggs in a season4 ,this is considered as a low estimate for their egg production4 ,for table purposes they are esteemed very highly1 their flesh being fine and nicely flavored4 ,illustration3 ,fig4 #cj4--,pair of ,white ,embden geese4 ,description4--,these geese have a large head1 with a large knob1 and a heavy dewlap under the throat4 ,these and the ,chinese geese are different from the others in the head1 and are the only two breeds that have the knob on the head4 ,the bill of the ,african is rather large and stout at the base1 and their necks are long4 ,their backs are long and flat1 breasts round and moderately full1 and they have large1 long1 and upright bodies4 ,the wings are large and strong1 and are folded well against the body2 the thighs are short and stout1 and shanks of medium length4 ,the knob is black and the dewlap of a gray color1 while the plumage of the neck is light gray with a dark stripe running from the head to the body4 ,the back is dark gray1 the plumage of the breast is gray1 and the underpart of body is light gray4 ,the wings and tail are dark gray1 and the thighs are light gray4 ,the eyes are hazel or brown2 bill1 black2 shanks1 toes1 and web are of dark-orange color4 ,weight4--,the standard weight of the adult gander is #bj pounds2 adult goose1 #ah pounds2 young gander1 #aj pounds1 and young goose1 #ad pounds4 ,illustration3 ,fig4 #ca4--,pair of ,gray ,african geese4 ,,brown ,,and ,,white ,,chinese ,,geese4 ,history4--,the smallest of the breeds of geese are the ,chinese1 averaging in weight from #f to #g pounds lighter than those previously named4 ,apparently their want of size has prevented them from becoming favorites with those who raise large numbers annually1 but with those who keep a limited number they are found to be very practical4 ,what they lack in size they gain in egg production1 being the most prolific of all breeds of geese1 averaging from #ej to #fj eggs a year4 ,in size1 aptitude to fatten1 and ease of management they appear in no respect inferior to other geese1 while the quality of flesh is decidedly superior4 ,description4--,they are exceedingly graceful in appearance1 quite hardy1 and the young mature early4 ,there are two varieties of ,chinese geese--the ,brown 7fig4 #cb7 and the ,white4 ,they have large heads1 with large knob at base of a medium-length bill1 and long1 gracefully arched necks4 ,the backs are medium in length1 and the breast is round and full2 body of medium size1 round and plump2 wings1 large and strong2 thighs1 short and stout1 and shanks of medium length4 ,illustration3 ,fig4 #cb4--,pair of ,brown ,chinese geese 7young74 ,the color of head of the ,brown ,chinese geese is brown2 knob dark brown or black2 neck light brown or grayish brown1 with a dark stripe from the head down to the body4 ,the body is dark brown1 breast grayish brown1 and the under parts are a shade lighter in color4 ,the wings and tail are brown1 and the thighs are grayish brown4 ,the eyes are hazel or brown2 bill dark brown or black2 and shanks1 toes1 and webs are a dusky orange color4 ,the color of plumage of the ,white ,chinese geese is pure white throughout1 perfectly free from feathers of any other color4 ,the knob and bill are orange color1 as are also the shanks1 toes1 and web4 ,the eyes are a deep leaden blue4 ,weight4--,the standard weight of the adult gander is #ad pounds2 adult goose1 #ab pounds2 young gander1 #aj pounds1 and young goose1 #h pounds4 ,,gray ,,wild ,,geese4 ,history4--,gray ,wild geese 7fig4 #cc7 are among the best known of domestic geese1 and are very generally bred throughout the entire country4 ,they are among the most valuable and practical birds for goose raising1 and are prized very highly for table purposes1 besides being good layers1 hardy1 and easy to rear4 ,illustration3 ,fig4 #cc4--;,gray wild goose4 ,description4--,these geese have a rather small head1 small bill1 sharp at the point1 and long1 slender neck1 snaky in appearance4 ,the back is long and rather narrow1 and is arched from neck to tail2 breast1 full and deep1 and body long and somewhat slender4 ,the wings are long1 large1 and powerful1 and the thighs are rather short4 ,the head of the ,wild goose is black1 with a white stripe nearly covering the side of the face2 bill1 black2 neck1 black2 and back1 dark gray4 ,the breast is light gray1 which grows darker as it approaches the legs2 the plumage of the underparts of the body from the legs to the tail is white4 ,the wings are dark gray2 primaries dusky black1 showing only a dark-gray color when the wing is folded2 secondaries are brown1 but of a lighter shade than the primaries4 ,the tail feathers are glossy black1 and the thighs are gray4 ,the shanks1 toes1 and webs are black4 ,the eyes are black4 ,weight4--,the standard weight of the adult gander is #af pounds2 adult goose1 #ad pounds2 young gander1 #ab pounds1 and young goose1 #aj pounds4 ,,colored ,,egyptian ,,geese4 ,history4--,the most beautiful of the breeds of geese are the colored ,egyptians 7fig4 #cd72 they are purely ornamental1 not having been bred in this country for any other purpose than the showroom4 ,they are sometimes called the ,nile ,goose4 ,this goose is tall and somewhat slender1 which gives it an elegance of appearance not possessed by any other breed4 ,it can generally be bred in confinement1 but is of a most quarrelsome nature1 and the male will fight to the death other males of the same species4 ,the males must each be given a separate pen1 and mated with the females2 it is seldom that any two males can be kept in the same pen4 ,description4--,these geese have a medium-sized and rather long head1 a bill of medium length1 and a rather small neck4 ,the back is narrow and slightly arched from the neck to the tail2 breast1 round2 body1 long1 but somewhat small and slender4 ,their wings are large1 and have instead of the ordinary hard knobs horny spurs about five-eighths of an inch long2 the thighs are of medium length1 and the shanks rather long4 ,the color of the head is black and gray2 the bill is purple or bluish red1 and the eyes orange4 ,illustration3 ,fig4 #cd4--,pair of ,colored ,egyptian geese4 ,the neck and back are gray and black2 the center of the breast is chestnut1 and the balance is gray4 ,the upper parts of the plumage of the body are gray and black1 and the under parts are a pale yellow1 penciled with black4 ,the shoulders of the wings are white1 with a narrow black stripe or bar4 ,the tail feathers are glossy black2 thighs1 pale buff2 shanks1 toes1 and webs1 reddish yellow4 ,the eyes are orange4 ,weight4--,the standard weight of the adult gander is #ae pounds2 adult goose1 #ab pounds2 young gander1 #ab pounds1 and young goose1 #i pounds4 ,,management ,,of ,,geese4 ,goose raising is not so extensively engaged in as duck raising1 the conditions under which they can be successfully raised being almost entirely different from those necessary for successful duck raising4 ,the duck1 being smaller1 can be raised in a more limited space than can the goose1 the latter needing free range and water1 while the former has been proved to do equally as well without water4 ,while the goose can not profitably be raised in as large numbers as the duck1 still it can not justly be termed unprofitable4 ,there are many places on a farm that are worthless for cultivation that could be utilized with excellent results for goose raising4 ,fields that have streams1 branches1 or unused springs on them could be turned to good advantage by making them into goose pastures4 ,many farmers are profiting by this and adding to their incomes annually4 ,the care and attention necessary for raising geese are very small when compared with the returns1 and the cost of food is also proportionately small in comparison with the cost of food used for other birds bred for market4 ,a goose on range will gather the largest portion of its food1 consisting of grasses1 insects1 and other animal and vegetable matter to be found in the fields and brooks4 ,the simplest kinds of houses are used for shelter2 these should be built after the plans of those given for ducks1 but should be proportionately of larger size to accommodate comfortably the number of birds to be kept4 ,geese are long-lived birds1 some having been known to attain the age of #dj years1 while birds of #ae and #bj years of age are not uncommon4 ,they retain their laying and hatching qualities through life4 ,ganders should not be kept for breeding after #c years of age2 young ganders are more active and insure greater fertility of the eggs than old ones do2 besides1 ganders become more quarrelsome as age advances4 ,the feathers of geese are an important source of revenue and find a ready sale in the markets4 ,a goose will average about #a pound of feathers a year4 ,the feathers should be plucked when there is no blood in the ends of the quills2 this can be readily ascertained1 as they will then leave the flesh without hard pulling4 ,almost all breeds of geese are good sitters and attentive mothers1 and if left to themselves will make their nests1 much as when wild1 and hatch a large percentage of their eggs4 ,but hens are now more frequently used for hatching goose eggs2 as by taking the eggs from the goose when laid and giving them to hens to hatch1 the goose will lay a greater number of eggs than if she were permitted to sit4 ,all breeds of geese1 except perhaps the ,egyptian1 are to be recommended to farmers who keep a limited number in addition to other poultry and allow them the freedom of the farm1 but when goose raising is to be more extensively engaged in1 the ,african goose is to be especially commended4 ,it is the quickest to mature1 most prolific1 and the easiest to handle of any of the varieties4 ,,mating ,,and ,,setting4 ,in breeding ,african geese1 mate two geese to one gander1 and it will be still better if pairs are used to secure better fertility of the eggs4 ,those who contemplate raising geese should secure their stock in the fall1 so that the birds may become accustomed to the place before the breeding season begins4 ,the breeding stock should be at least #b years old1 and fully matured birds4 ,when stock is purchased in the fall they should be turned out in a pasture1 and no other food than what they gather themselves will be needed until the grass goes down4 ,their rations should then consist of equal parts by measure1 bran1 middlings1 and corn meal1 with #e per cent of this bulk of beef scraps4 ,they should be given a light feed of this ration in the morning1 and at night they should be fed cracked corn4 ,ten per cent of the bulk of the daily ration should be green foods1 steamed clover1 and cooked vegetables4 ,illustration3 ,fig4 #ce4--,wild and ,african cross4 ,illustration3 ,fig4 #cf4--;,embden and ,toulouse cross4 ,the breeding season begins about ,february #a1 though some geese will begin laying as early as ,december1 then stop1 and begin again the first of ,february4 ,they make their own nests from the straw and litter on the floor of their houses1 and will lay from #ab to #bj eggs before becoming broody4 ,as soon as the goose shows an inclination to sit1 remove her and place her in a dark box or small coop1 and keep her there for two or three days with water for drink1 but no food4 ,then she may be placed back in the yards and she will begin another laying of eggs4 ,the first and second layings of eggs should be set under hens4 ,after the goose lays the second laying she should be confined again1 when she will lay a third laying4 ,when she has laid the third laying she should be permitted to sit on them1 instead of giving them to hens4 ,a goose will lay from #aj to #ae eggs in each of the second and third layings4 ,it is recommended that after the eggs have been sat upon for twenty-five days1 that they be taken from the nest and placed for about one minute in water heated to a temperature of #ajd4 ,thirty days are required for incubation4 ,after the eggs have hatched leave the hen and goslings in the nest for twenty-four hours2 after the young have become thoroughly dry remove hen and brood and pen them in a large1 roomy coop for four or five days4 ,when the goslings have reached this age--four or five days--they are perfectly able to take care of themselves4 ,the hen should then be taken from the goslings1 which should be allowed freedom to roam at will1 but they should always be cooped up at night4 ,,feeding ,,and ,,dressing ,,for ,,market4 ,illustration3 ,fig4 #cg4--;,embden and ,african cross4 ,the first feed for goslings is grass1 fed on sod2 a small allowance of corn meal1 slightly moistened1 is also given them4 ,sand and charcoal are sometimes mixed with the corn meal4 ,they are fed on the above food three times a day for a couple of days1 when they are given a ration composed of equal parts by measure1 bran1 middlings1 and steamed cut clover or cooked vegetables4 ,this feed is given them morning1 noon1 and night1 until they are #h weeks old1 when they are penned to be fattened for market at #aj weeks old4 ,to fatten young geese1 place them in a pen1 not too large1 so that they will not exercise too much1 and feed three times a day all they will eat up clean of the following3 ,corn meal mixed to a dry crumbly state1 and beef scraps amounting to #bj per cent of the bulk of the corn meal4 ,while fattening young geese they should be kept as quiet as possible2 no excitement whatever should disturb them4 ,when feeding approach them quietly1 and do not irritate them in the least or they will not fatten1 but will throw out or grow another crop of feathers4 ,at #aj weeks of age1 or when the tips of the wings reach the tail1 they are ready for market and should weigh between #h and #aj pounds4 ,when young goslings are to be dressed for market they are killed by cutting them in the roof of the mouth1 severing the artery1 or by stunning them by hitting them a sharp1 quick blow on the head4 ,the picker uses a box in front of him about the height of the knees1 holding the bird with the left hand and clasping the feet and wings together2 he places the head of the bird against the box and holds it in place with the knee4 ,pick the feathers from the body of the bird1 then dampen the right hand and brush the body to remove the down4 ,leave about #b inches of feathers on the neck1 and also leave feathers on the wings at the first joint4 ,lay the wings against the body of the birds and tie a string around to hold in position4 ,i lace the birds1 when picked1 in cold water for an hour or so to plump them2 if they are in the water too long they are liable to bleach and become water-soaked4 ,they are then iced up in barrels already to ship to market4 ,young geese should be marketed in ,october4 ,it is best to market all possible before cold weather sets in4 ,it is much harder to dress a gosling in cold weather4 ,the feathers set tighter1 and in picking them the flesh is torn4 ,,cross ,,breeding4 ,the most satisfactory results are to be had by breeding pure standard-bred stock without crossing4 ,but to those who are partial to crosses the following are considered the best to make3 7#a7 ,wild gander on ,african goose 7fig4 #ce72 7#b7 ,embden gander on ,toulouse goose 7fig4 #cf72 7#c7 ,embden gander on ,african goose 7fig4 #cg71 and 7#d7 ,embden gander on ,white ,china goose4 ,these crosses will give good growth and the young birds will dress well for market4 ,crosses should only be made for market purposes1 and should always be bred from original stock4 99 99 99 99 99 ,,farmers' ,,bulletins4 ,these bulletins are sent free of charge to any address upon application to the ,secretary of ,agriculture1 ,washington1 ,d4 ,c4 ,only the following are available3 ,no4 #ae4--,some ,destructive ,potato ,diseases3 ,what ,they ,are and ,how to ,prevent ,them4 ,no4 #af4--,leguminous ,plants for ,green ,manuring and for ,feeding4 ,no4 #ah4--;,forage ,plants for the ,south4 ,no4 #ai4--;,important ,insecticides3 ,directions for their ,preparation and ,use4 ,no4 #ba4--;,barnyard ,manure4 ,no4 #bb4--;,feeding ,farm ,animals4 ,no4 #bc4--;,foods3 ,nutritive ,value and ,cost4 ,no4 #bd4--;,hog ,cholera and ,swine ,plague4 ,no4 #be4--,peanuts3 ,culture and ,uses4 ,no4 #bf4--,sweet ,potatoes3 ,culture and ,uses4 ,no4 #bg4--;,flax for ,seed and ,fiber4 ,no4 #bh4--,weeds2 and ,how to ,kill ,them4 ,no4 #bi4--,souring of ,milk and ,other ,changes in ,milk ,products4 ,no4 #cj4--;,grape ,diseases on the ,pacific ,coast4 ,no4 #ca4--;,alfalfa1 or ,lucern4 ,no4 #cb4--,silos and ,silage4 ,no4 #cc4--,peach ,growing for ,market4 ,no4 #cd4--,meats3 ,composition and ,cooking4 ,no4 #ce4--,potato ,culture4 ,no4 #cf4--;,cotton ,seed and ,its ,products4 ,no4 #cg4--,kafir ,corn3 ,characteristics1 ,culture1 and ,uses4 ,no4 #ch4--,spraying for ,fruit ,diseases4 ,no4 #ci4--,onion ,culture4 ,no4 #dj4--;,farm ,drainage4 ,no4 #da4--;,fowls3 ,care and ,feeding4 ,no4 #db4--;,facts ,about ,milk4 ,no4 #dc4--,sewage ,disposal on the ,farm4 ,no4 #dd4--;,commercial ,fertilizers4 ,no4 #de4--,some ,insects ,injurious to ,stored ,grain4 ,no4 #df4--;,irrigation in ,humid ,climates4 ,no4 #dg4--;,insects ,affecting the ,cotton ,plant4 ,no4 #dh4--,the ,manuring of ,cotton4 ,no4 #di4--,sheep ,feeding4 ,no4 #ej4--,sorghum as a ,forage ,crop4 ,no4 #ea4--,standard ,varieties of ,chickens4 ,no4 #eb4--,the ,sugar ,beet4 ,no4 #ec4--;,how to ,grow ,mushrooms4 ,no4 #ed4--,some ,common ,birds in ,their ,relation to ,agriculture4 ,no4 #ee4--,the ,dairy ,herd3 ,its ,formation and ,management4 ,no4 #ef4--;,experiment ,station ,work--,i4 ,no4 #eg4--;,butter ,making on the ,farm4 ,no4 #eh4--,the ,soy ,bean as a ,forage ,crop4 ,no4 #ei4--;,bee ,keeping4 ,no4 #fj4--,methods of ,curing ,tobacco4 ,no4 #fa4--;,asparagus ,culture4 ,no4 #fb4--,marketing ,farm ,produce4 ,no4 #fc4--;,care of ,milk on the ,farm4 ,no4 #fd4--;,ducks and ,geese4 ,no4 #fe4--;,experiment ,station ,work--,,ii4 ,no4 #ff4--,meadows and ,pastures4 ,no4 #fg4--;,forestry for ,farmers4 ,no4 #fh4--,the ,black ,rot of the ,cabbage4 ,no4 #fi4--;,experiment ,station ,work--,,iii4 ,no4 #gj4--,the ,principal ,insect ,enemies of the ,grape4 ,no4 #ga4--,some ,essentials of ,beef ,production4 ,no4 #gb4--;,cattle ,ranges of the ,southwest4 ,no4 #gc4--;,experiment ,station ,work--,,iv4 ,no4 #gd4--,milk as ,food4 ,no4 #ge4--,the ,grain ,smuts4 ,no4 #gf4--,tomato ,growing4 ,no4 #gg4--,the ,liming of ,soils4 ,no4 #gh4--;,experiment ,station ,work--,v4 ,no4 #gi4--;,experiment ,station ,work--,,vi4 ,no4 #hj4--,the ,peach ,twig-borer--an ,important ,enemy of ,stone ,fruits4 ,no4 #ha4--;,corn ,culture in the ,south4 ,no4 #hb4--,the ,culture of ,tobacco4 ,no4 #hc4--,tobacco ,soils4 ,no4 #hd4--;,experiment ,station ,work--,,vii4 ,no4 #he4--;,fish as ,food4 ,no4 #hf4--,thirty ,poisonous ,plants4 ,no4 #hg4--;,experiment ,station ,work--,,viii4 ,no4 #hh4--;,alkali ,lands4 ,no4 #hi4--;,cowpeas4 99 99 99 99 99 ,transcriber ,note ,minor typos may have been corrected4 ,illustrations were repositioned to avoid splitting paragraphs4