Killing. As the ducklings suitable for killing are selected, 10 or 12 of them, depending upon the capacity of the killing room, are hung up by their feet, the head being fastened down by means of a hook or else weighted down by means of a blood can hung from a hook inserted through the bill. By means of a long, narrow bladed sharp knife the veins in the throat just beyond the skull are severed so as to cause free bleeding. The blood flows either into the blood can or into a trough above which the birds are hung. The birds are not stuck or brained unless it is desired to dry pick them nor are they as a rule stunned by hitting them on the head before bleeding. In some states, however, the law requires that all birds bled shall first be stunned in this manner. The bleeding of the ducks causes their death and they are allowed to hang until they are thoroughly bled out. They are then taken down, the blood washed off of their heads and placed on a table or on the floor convenient to the pickers, other ducks being hung in their places.
Scalding. The picker selects a duck from the table where they are placed after being taken down and carries it to a large kettle of water which is maintained at a temperature just below boiling. They are thoroughly soused in this water holding them by the head and feet so as to allow the water to penetrate into the feathers until they can be readily plucked. The picker tests the readiness with which the feathers come out by plucking a few from the breast or body and thus determines whether the scalding is sufficient or whether more is required. Care is taken not to dip the feet or head in the water as this might discolor these parts. Practically all market ducks from Long Island are scald picked at the present time. Dry picking which is demanded in some markets such as Boston makes a somewhat better looking carcass and also increases the value of the feathers, but is generally considered too slow and too highly skilled a process for use on the average duck farm.
Picking.. After scalding the picker starts removing the feathers. In doing this the duck is held either on the lap or on a board nailed to the side of the feather box. The feathers on the breast are picked first, then working down toward the tail, pulling the feathers with the grain. The soft body feathers as plucked are thrown into the feather box, the coarser feathers being thrown on the floor. The main wing and tail feathers are left on as are likewise some of the feathers of the neck next the head.
The most troublesome part of picking ducks is removing the down. This may be removed to some extent by rubbing with the hand although care must be taken not to bruise the skin severely. In some cases the down is shaved off with a sharp knife. In some of the commercial packing houses the duck's body is sprinkled with powdered rosin and then dipped into the hot water. This melts the rosin so that the down and rosin can be rubbed off easily with the hand leaving the body clean. Pin feathers are usually removed by grasping them between the thumb and a dull knife.
In some packing houses, ducks are steamed before picking. Where this is done they are picked clean and the wing and tail feathers are pulled before steaming takes place. Six or eight ducks which have been bled are hung at the same time in the top of a steam box or barrel which can be made air-tight and the steam turned on until the soft feathers of the breast come off easily. The length of time to steam depends on the temperature of the steam itself and varies from one-half to 2 minutes. In some cases the ducks are hung in a steam box with the heads outside so as to prevent the steam from coming into contact with the heads, possibly discoloring them.
On Long Island women are used very largely for picking and they secure for this service 6 cents per duck. A good picker should do 75 ducks or even more a day. The value of the feathers will slightly more than pay for the cost of picking.
Picking usually begins early in the morning about 6 o'clock and is generally finished by noon or soon after. Most duck raisers figure on doing their killing and picking during the first half of the week and do not like to kill if they can help it during the latter days of the week.
Dry Picking. Where the market requires it, the ducks must be dry picked. In doing this the procedure is the same as in dry picking chickens. After the cut is made to bleed the ducks, the point of the knife is plunged through the roof of the mouth until it reaches the brain when it is turned to cause a paralysis of the muscles which enables the feathers to be plucked more easily. The duck is then struck on the back of the head with a club to stun it and make it easier to handle when picking. The picker seats himself by the feather box, with the duck on his lap, holding the head pressed against the outside of the box and held there by the picker's leg. He then proceeds immediately and as quickly as possible to pluck the feathers. It is necessary to accomplish this without delay, for the feathers soon set and are then much harder to pluck and are more likely to result in tears in the skin. When removing the down, the hand is moistened when much of the down can be rubbed off. Pin feathers are removed by grasping them between the thumb and the edge of a dull knife and any which cannot be gotten in this way are shaved off with a sharp knife. After picking, the carcasses are cooled in cold water the same as the scalded birds.
Cooling. After the birds are plucked they are thrown into cold water and are left there for several hours or until the body heat is entirely removed. It is most important that this be thoroughly accomplished for if any body heat is left in the carcasses they are almost sure to become green-struck when packed. The length of time that they must be left in the water depends upon the weather conditions. If the weather is warm so that the water is not very cool it is necessary to add ice in order to hasten the cooling and to accomplish it thoroughly. Cooling in water also serves to plump the carcasses somewhat.
Packing. After the ducks are thoroughly cooled they are removed from the water and packed. Long Island ducklings are usually packed in barrels. Forty-five ducks will pack in a sugar barrel and 33 in a flour barrel. The proper number for the barrel used is placed on hanging spring scales and weighed before being packed. The best method of packing is to lay the ducks on their sides. If they are packed on their backs or bellies, the ice used between the layers is apt to cause a cutting or bruising of the soft abdomens and injure the appearance of the carcasses. Between each layer of ducks a scoopful of cracked ice is used although in cool weather it may only be necessary to use half a scoop of ice. After the barrel is packed it should be allowed to stand for a while to settle. Then the top of the barrel is piled up with cracked ice and covered with burlap. On the side of the barrel is marked the number of ducks and their weight. Later a card is tacked alongside of this showing the consignee's and the shipper's names as well as the number of ducks and their weight.
Shipping. The barrels should be packed and shipped the same evening. Shipping may be done either by express or by automobile truck. A good many of the Long Island ducklings are now shipped into New York City by truck.
Cooperative Marketing Association. The duck growers on Long Island have formed a cooperative marketing association. This association maintains its own house in New York City and sells practically the entire output of Long Island ducklings, controlling probably 90%. During the year 1919 there were in the neighborhood of 800,000 head of ducks marketed through this house. Practically all of the capital stock of this concern is held by the duck growers and they are not allowed to sell any of their stock without first offering it to the association.
Prices for Ducks. Early in the season the ducklings bring the best prices, that is to say from March 1 to May 1. Then as the output of ducks increases prices gradually drop. The heaviest shipments occur in June, July and August. In September as the output of ducks begins to drop off the price begins to climb a little. The following prices as quoted in the New York Produce Review show the range from March, 1920, to June, 1921.
Long Island Ducklings—Fresh Dressed
The following quotations from the same source give the prices for frozen Long Island ducklings.
Quotations from the same source are given below to give some idea of the range in price of the live Long Island spring ducklings and likewise of live old Long Island ducks or breeders.
Long Island Spring Ducklings—Live.
Long Island Old Ducks or Breeders—Live
Shipping Ducks Alive. While the great majority of ducks are shipped dressed there is some shipment of live ducks. This is particularly true during the Jewish holidays in March and in September and October when the demand for live ducks and the price paid for them is excellent. As a rule it pays better to ship alive the ducks which are inclined to be a little thin rather than to ship those which are in top market condition. This is due to the fact that fat ducks will shrink very considerably when cooped and shipped alive, this shrinkage running from one-half to three-quarters of a pound per head where they are cooped not to exceed 12 to 15 hours. The ducks which are in the fattest condition will shrink the most. At the season of the year when live ducks are in best demand it often pays to ship alive the ducklings which are sorted out as not being in the best condition rather than to hold them for further fattening.
Saving the Feathers. The feathers from the ducks form quite an important source of revenue to the duck farmers. As stated before the value of the feathers will a little more than pay for the cost of picking and since this is a considerable item of expense the grower cannot afford to neglect the feathers. The soft body feathers are kept separate from the coarser feathers, the latter being thrown on the floor as they are plucked. These coarser feathers are later swept up and are commonly spoken of as sweepings. Feathers from dry-picked ducks are superior in quality and bring a better price but most of the duck feathers now marketed from commercial duck farms are scalded feathers. The feathers after each day's killing are gathered up and spread out in a loft where they can be placed in a layer not over 3 or 4 inches deep. This should be an airy place so as to give the feathers a good place to dry out. On the second day they are scraped up in a pile and then spread out again, thus turning them over and changing their position. They are then left until they are dry enough to sack which should be in a little over a week. Unless the feathers are thoroughly dried out they will heat when sacked and this will seriously hurt their market quality. When dry they are packed either in the large special feather sacks made for this purpose or in smaller sacks, about as big as two bran sacks, which will hold from 60 to 80 pounds of feathers. The feathers are shipped to regular feather dealers or manufacturers.
Prices and Uses of Duck Feathers. The soft body feathers and the coarser feathers often called "sweepings" should be kept and sold separate. While scalded feathers are not worth as much as dry picked feathers, the former if properly dried out or cured will find a ready sale. Feathers packed before they are thoroughly dried out, are likely to arrive at their destination in a matted and musty or heated condition. This, of course, injures their quality and the price paid for them is discounted according to their condition.
The soft body feathers of ducks are used almost entirely for bedding purposes, that is, are put in pillows and feather beds. White feathers are preferred and usually bring a somewhat higher price.
The prices paid for the feathers vary quite widely at different times of the year, and in different sections of the country, and also of course with the condition of the feathers themselves. The quotations given below represent the prices paid in June, 1921.
| Duck Feathers | Cents | Per Pound |
|---|---|---|
| Pure white, dry picked | 50 | " " |
| Stained and scalded white | 40 | " " |
| Dark or mixed, dry picked | 33 | " " |
| Dark or mixed, scalded | 20 to 25 | " " |
Marketing Eggs. On commercial duck farms very few eggs are marketed. This is due to the fact that the duck growers find it more profitable to incubate all eggs suitable for that purpose and to rear and market the ducklings rather than to sell the eggs. There are always, however, a certain number of cracked eggs and others which may be too large or too small to use for hatching and which are therefore marketed. In addition the infertile eggs tested out on the 5th day are sold. The eggs may be packed in ordinary 30 dozen egg cases such as are used for hens' eggs, utilizing a special filler 5 cells square. With these fillers a case holds 20 5-6 dozen duck eggs. A special duck case, holding 30 dozen duck eggs may be used, the fillers in this case being 6 cells square like the fillers used for hens' eggs. The cells in these fillers are 2 inches square and 2¼ or 2½ inches deep.
CHAPTER VIII
Duck Raising on the Farm
Duck raising as ordinarily conducted on the general farm consists of the keeping of a comparatively small flock purely as a side line. Ducks on the general farm may be kept for the production of meat and eggs, for egg production, or mainly as a breeding proposition where the idea is to produce birds of exhibition quality. On occasional farms ducks of the rarer breeds are kept mainly for ornamental purposes.
Conditions Suitable for Duck Raising. A small flock of ducks on the farm can be kept to best advantage where they can be separated from the other poultry and where they can have access to a pasture or an orchard which will provide them with a plentiful supply of green feed. Ducks stand confinement quite well but if they are closely confined it is necessary to provide for them the green feed which they cannot secure for themselves. On many farms the flock of ducks is allowed to range at liberty and under these conditions the cost of maintaining them is much lower since they pick up a considerable part of their feed. An enclosed run or yard, however, should be available where they can be confined when desired. It is also necessary to provide a house or shed in which they can be shut at night and during the early morning. Otherwise, many of the eggs may be dropped anywhere about the place or in the water with the result that some of them will be lost. A pond or stream to which the ducks can have access and in which they can swim is a great advantage since it helps to keep them in good breeding condition. It is a common but mistaken idea that low, wet land is best suited for ducks.
Size of Flock.—The average farm flock of ducks is small, rarely running over 15 to 20 head. In many cases not over 10 or 12 ducks with one or two drakes will be kept. A flock of this size will furnish quite a large number of ducks for the farmer's table or for sale in addition to more or less eggs which can either be used at home or sold.
Making a Start. In making a start with a farm flock of ducks it is probably best to figure on keeping only a few head. If the farmer begins with 4 or 5 ducks and one drake he can make his start at small expense and from this number he will be able to increase the size of his flock if he finds that results warrant it. Probably the best way to make a start is to purchase the desired breeding stock in the fall. This will give the ducks a chance to get settled and to be in good condition and accustomed to their quarters by spring so that they will begin to breed and lay.
Eggs for hatching can be purchased if desired and the young ducklings hatched and reared with chicken hens. Baby ducks are rarely purchased in making a start as are baby chicks.
Selecting the Breed. Any one of the breeds forming the so-called meat class will prove satisfactory for a farm flock. This class includes the Pekin, Aylesbury, Muscovy, Rouen, Cayuga, Buff and Blue Swedish. The birds of any of these breeds are of good size and therefore produce a suitable table fowl. At the same time they are layers and will produce eggs for the table or for market as well. Where the purpose in keeping the ducks is mainly that of producing eggs for market the Runner is undoubtedly the breed to select. While these ducks are smaller in size the ducklings will make good carcasses of broiler size for the table being killed for this purpose when about 2½ to 3 pounds in weight. In addition, the Runner is the best laying breed and by many persons is considered to be equal in its egg producing qualities to any of the breeds of chickens.
Selection of any breed or variety of the meat or egg classes and especially the selection of a breed or variety for ornamental purposes or for the pleasure of breeding will depend upon the individual preference of the owner for body shape, color of plumage and other characteristics. A pure breed of some kind should by all means be kept in preference to the common or so-called "puddle" duck. Not only will the pure breeds give greater uniformity in the carcasses produced but the results in egg production will likewise be better.
Age of Breeding Stock. The best results in breeding are secured from ducks during their first laying season. Not only is egg production better but they are less likely to become so fat and large as to interfere with the fertility and hatchability of the eggs. In fact, on commercial duck farms the breeding stock is entirely renewed each year. However, ducks can be profitably kept until they are 2 or 3 years old, and it is common practice in a farm flock to hold over some of the breeders after they have finished their first year. Of course, where the duck breeder has some especially fine stock which will produce just the quality he desires in the offspring, he holds and utilizes these birds just as long as they are in good breeding condition. As a rule it is best not to hold breeding ducks after they have finished their second laying season.
Size of Matings. The proper number of ducks which should be mated to a drake varies with the different breeds. Pekins and Aylesbury can be mated in the proportion of one drake to 6 to 8 ducks. In the Rouen mate 4 or 5 ducks to a drake and in the Cayuga 5 or 6 ducks to a drake. In the Muscovy as high as 10 females may be mated with one male. In the Blue Swedish and Buff mate in the proportion of 6 or 7 ducks to one drake. In the Call and East India breeds from 5 to 8 ducks can be mated to one drake. In the Crested White use 5 or 6 ducks and in the Runner 6 to 8 ducks to a drake.
Where young drakes are used more ducks can be mated to them than is the case with old drakes. It is also true that where especially large exhibition birds have been reserved for breeding purposes it is necessary to reduce the number of ducks mated to a drake as otherwise the fertility is very likely to run lower with these older heavier ducks.
Breeding and Laying Season. Under ordinary farm conditions where the ducks receive only fairly good care and feed the laying does not begin to any extent until February or March. With exceptional care the ducks will begin to lay in January and a few may even lay in December. The ducks lay very persistently and continue their laying until hot weather sets in or usually about the first of July. They gradually let up in their laying until it ceases almost entirely soon after that date. The breeding season is at its height in the months of April and May. At this time the fertility will run best and the results in hatching will be most satisfactory. However, it is possible to continue to hatch the duck eggs which are produced with fair results as long as the ducks continue to lay.
Management of Breeders.
Housing. Some sort of house or shelter must be provided for the breeding flock. Any available shed or a part of the poultry house may be utilized for this purpose. No special requirements are necessary except that the house should provide sufficient ventilation. This is best furnished by means of a window and in addition, an opening in the front of the house should be provided which can be closed by means of a curtain during severe winter weather. A board floor is not necessary if the dirt floor is filled up 6 or 8 inches above the ground level outside the house. The floors should be provided with an abundance of litter which is usually changed only once or twice during the year. As the litter tends to become dirty more litter must be added. No equipment is necessary in the houses as the birds rest on the floor and lay their eggs anywhere about the house or wherever they may make their nests. The house should be so arranged that the ducks can be shut in at night and can be kept there until they have finished laying in the morning. As most of the duck eggs are laid early in the morning they can be let out by 8 or 9 o'clock in the summer. If let out earlier than this they are likely to lay some of their eggs in the pond or stream to which they have access and these would be lost.
Feeding. On many farms the breeding flock of ducks is fed on the same ration which is given the farm fowls. However, better results will be obtained if they are given special feeds. After the laying season is over the breeding ducks can be fed sparingly on a mash consisting of one part by weight corn meal, 2 parts bran, 1 part low grade wheat flour, 1 part green feed, 8% beef scrap and 3% oyster shell. This mash is mixed up with water until it has a consistency just between sticky and crumbly. It should never be fed in a sloppy condition. A feed of this mash should be given in the morning and at night and during the long days of summer it is well also to give a light feed of cracked corn or mixed grains in the middle of the day. However, judgment must be used in feeding ducks especially if they have range over which they can roam where they can pick up more or less animal feed and other material. In this case it is not necessary to feed nearly so much. Another mash which may be used instead of the one given consists of 3 parts by measure of corn meal, 4 parts bran, 2 parts low grade wheat flour, three-fourths part beef scrap and 2 parts green feed with a supply of oyster shell.
Along about December 1 the feed should be changed with the idea of inducing egg production. A feed consisting of one part by weight corn meal, 1 part low grade flour or middlings, 1 part bran, 15% beef scrap, 15% vegetables or green feed together with oyster shell should be fed morning and evening and in addition a feed consisting of corn and wheat may be given at noon in a quantity of about one quart for each 30 ducks. As much mash should be given them at the morning and evening feed as they will clean up.
Another good mash feed which may be used consists of 2 parts by weight of bran, 2 parts middlings, 2 parts corn meal, 1 part beef scrap, 1 part ground oats and one-tenth of the total weight sand. In addition, of course, green feed must be added to the ration if it is not available at all times in the yard. This mash is fed in the morning and in the evening. The noon feed consists of 1 part by weight of corn and 2 parts oats. Where green feed is not available and must be supplied, cut clover, alfalfa, rye, oats and corn may be utilized cut up into short pieces and mixed in the mash. The mash should be fed either to breeding stock or to ducklings on flat trays or boards rather than in troughs as the ducks can get at it better in this form. It must be kept in mind that while ducks are good egg producers during the laying and breeding season they will not lay any great number of eggs unless they are fed for this purpose. For rations used on commercial duck farms see Chapter IV.
Water. It is important that a plentiful supply of drinking water be available to the ducks. A fresh supply must be provided at each feeding time before the feed is thrown to the ducks as they like to eat and drink alternately when feeding. Where the breeding ducks have access to a stream or pond of fresh water it is not necessary to provide any other supply of drinking water.
Where water is available in which the ducks can swim it is essential to see that provision is made so that the ducks can get in and out of the water easily. If this is not done they may become exhausted and unable to climb out or they may become partially cramped when the water is very cold with the result that they will drown. If given access to water in which they can swim during cold weather it is necessary to be on the look-out to see that the ducks do not freeze fast to the ground when they come out of the water.
Yards. Where yards are provided for ducks poultry netting about 2 feet high is ordinarily used. This will confine most of the breeds but higher fences even 5 or 6 feet high must be provided for the breeds which fly readily such as the Muscovy, Call, East India, Mallard, Wood and Mandarin. In some cases it is even necessary to cover over the tops of the yards in order to keep the birds from flying out or to pinion the birds, that is, to cut off the outermost joint of one wing. The netting used for yards should be strung on posts set in the ground and the lower edge should be pegged down so that the birds cannot get under it.
Care of Eggs for Hatching. Duck eggs for hatching must be gathered each day and should be put in some cool place to be held until they are set. They should be turned daily, the same as hens' eggs and the general care is exactly similar. It does not, however, pay to keep duck eggs as long before setting them as they spoil more quickly than hens' eggs. In fact, it is best to set duck eggs when they are not over a week old if this can be arranged.
Hatching the Eggs. The period of incubation for duck eggs ranges from 26 to 28 days for all of the breeds except the Muscovy. In this breed it takes from 33 to 36 days for the eggs to hatch. Inasmuch as most of the commonly kept breeds are not very broody and therefore do not make reliable hatchers and mothers it is necessary to resort either to the use of chicken hens for this purpose or else to utilize incubators. Either one of these methods can be used with good success. With the small farm flock it is very common to utilize hens. The ordinary hen will be able to cover 9 to 11 duck eggs to advantage depending on her size and upon the season of the year. In cold weather the smaller number should be used rather than the larger number. Before setting the hen she should be thoroughly dusted with insect powder to free her from lice. Several hens can be set in the same room but they should be confined on their nests allowing them to come off only once a day for feed and water. Cracked corn makes an excellent feed for sitting hens. If desired Muscovy, Call, East India, Mallard, Wood or Mandarin ducks can be allowed to make their nests and to hatch their eggs as they are reliable sitters and good mothers.
After the duck eggs first pip there usually elapses a longer period of time before the ducklings get out of the shell than is the case with chicks. For this reason it is well to take the hens off for feed and water when the first eggs are pipped returning them to the nest as quickly as possible and confining them there until the hatch is over.
During the last week of incubation it is desirable to sprinkle the eggs daily with water using quite a liberal amount as duck eggs seem to require more moisture than hens' eggs in order to hatch well.
All duck eggs which are at all badly soiled should be washed before they are set. Washing does not seem to injure their hatching qualities. In fact, some breeders prefer to wash all duck eggs whether dirty or not, feeling that this opens up the pores and causes a better hatch. This belief is based upon the idea that when ducks hatch their own eggs under natural conditions they have access to water in which they swim and in coming back on the nest their wet feathers serve to wash the eggs.
Where an incubator is used for hatching the eggs are placed in the machine just as hens' eggs. For the first week the temperature is kept about 102 degrees and for the rest of the period is maintained as close to 103 degrees as possible, the bulb of the thermometer being on a level with the tops of the eggs. Often the temperature will run up a little higher than this at hatching time but this does not do any harm. An incubator will accommodate from four-fifths to five-sixths as many duck eggs as it will hens' eggs.
About the fifth or sixth day the duck eggs are tested and all infertile and dead germs removed. From this time on eggs are turned twice a day and usually cooled once a day until they pip. A second test may be made about the fifteenth or sixteenth day when any eggs which have died are removed. If dead germ eggs are left in the machines they spoil very quickly and cause a strong odor which makes it necessary to remove them. During the last week or ten days and in some cases for a longer period than this incubator operators supply moisture daily to the machine. This is usually provided by sprinkling the eggs liberally with water which has been warmed to about the temperature of the machine. However, if warm water is not available, water of ordinary temperature may be used although it is not well to use extremely cold water. As a rule the eggs begin to pip about the twenty-sixth day. At this time the machine should be tightly closed up and left so until the hatching is over. In case moisture seems to be lacking and the ducklings are having a hard time to get out of the shell the machine can be opened and the eggs sprinkled again. If there seems to be sufficient moisture, however, the machines should not be opened or disturbed. As a rule it takes ducklings from 24 to 48 hours to hatch after the pipping first begins. It is advisable to leave the ducklings in the incubator until they are well dried off before removing them to the brooder. As a rule the hatching will be entirely over by the twenty-eighth day.
Brooding and Rearing. Ducklings can be brooded if desired by means of chicken hens. In this case the ducklings which the hen hatches should be given to her and she should be confined to some kind of a coop which will allow the ducklings to run at liberty. If the hen is given her liberty she goes too far and takes too much exercise for the little ducks. Where artificial brooders are used any type of brooding apparatus can be utilized which is used with success for chickens. It must be remembered, however, that ducklings do not require as high a degree of heat as do baby chicks and should be started off at a temperature of about 90 degrees under the hover. This can be reduced rather rapidly until it is down to 80 at about 2 weeks of age. The length of time that the ducklings require heat after this depends upon the season and the weather. Even in fairly cool weather they do not need any heat after they are 5 or 6 weeks old.
It is necessary to keep the brooders clean and in order to do this they must be cleaned out frequently and new litter supplied. While the ducklings are small the brooders should be cleaned at least every other day and as they get larger, cleaning once a week with the addition of fresh litter between times will be sufficient.
Feeding the Ducklings. Ducklings do not need to be fed until they are from 24 to 36 hours old. At this time they may be given a mixture composed of equal parts by measure of rolled oats and bread crumbs with 3% of sharp sand mixed in the feed. This may be given them five times daily although some duck raisers feed only 3 times daily from the start. About the third day this feed is changed to equal parts of bread, rolled oats, bran and corn meal. After the seventh day the ration may consist of 3 parts bran, 1 part each of low-grade wheat flour and corn meal, 10% green feed, 5% beef scrap with about 3% of sand mixed in.
The ducklings should be fed four times daily after the seventh day until they are two or three weeks old. After that time they need be fed only three times daily, morning, noon and night. The sand may be given to the ducklings either by mixing it in the mash or by feeding it in a hopper where they can help themselves. The mash feed which is prepared for the ducklings is mixed with water until it has a consistency a little wetter than crumbly but not exactly sticky. Sloppy feed should never be used. As the ducklings grow older the amount of beef scrap can be increased until it consists of 15% of the ration by the end of the third week. The proportion of corn meal can likewise be increased and simultaneously the amount of bran decreased until the ducklings are on a fattening ration. Unless they have a plentiful supply of green feed in the yards to which they have access it is necessary to provide this to the extent of about 10% of the feed and it should consist of tender green stuff rather finely chopped and mixed in with the mash.
About 2 weeks before the ducklings are to be marketed they should be put on a ration consisting of three parts by weight of corn meal, two parts low-grade flour or middlings, one part bran, one-half part beef scrap, 10% green feed and about 3% oyster shell or sand. This mash is fed three times daily. Another ration which can be used for fattening purposes consists of 3 parts corn meal, 1 part low-grade wheat flour, 1 part bran, 5% beef scrap and 3% oyster shell with green feed and grit in addition.
Where fish is available it can be substituted for the beef scrap but on most farms this is impractical. The fish where fed is boiled and mixed in the mash. However, no fish should be fed up to within 2 weeks before the ducks are killed as there is danger of giving a fishy taste to the carcass. For additional information as to feeding methods used on commercial duck farms which could be utilized to advantage for the farm flocks, see Chapter VI.
Birds which are to be reserved for breeders should be selected out and taken away from the ducklings which are to be fattened. These breeding birds should be carried along on the ration which they have been receiving until about December 1 when they should be put on a laying ration.
It is very necessary to see that the ducklings have a plentiful supply of drinking water. It is especially important to renew this supply just before the ducklings are fed so that they will have ample water while they are consuming their feed. The water should be given in dishes deep enough so that the ducks can immerse their entire bill as this enables them to wash the sand out of their nostrils.
Water for Ducklings. In addition to the drinking water provided duck raisers sometimes allow the growing ducklings access to water in which they can swim. If it is desired to fatten the ducklings quickly and turn them off on the market as green ducks many raisers do not consider this advisable as it induces the ducklings to take more exercise and makes it more difficult to fatten them. However, access to water in which they can swim makes it unnecessary to provide any other supply of drinking water and for this reason lessens the work considerably. Unless it is easy for the ducklings to get in and out of the water there is danger of some of them drowning as they are likely to get tired and unable to climb out. Little ducklings allowed access to very cold water are subject to cramp and may be drowned as a result.
Distinguishing the Sexes. It is difficult to distinguish the sexes of growing ducks until they begin to reach maturity. There is, however, a difference in their appearance. The drakes are coarser or thicker and more masculine in appearance showing this especially about the head and neck. Also as they secure their mature plumage the drake shows curled feathers on top of the tail which are often referred to as sex feathers. In addition, the voice of the duck is harsher and coarser than that of the drake.
Marketing the Ducks. Most of the ducks produced on farms are marketed alive. This is because the farmer has no special market and he does not find that it pays him to dress and ship the ducks with the chance that they might spoil. In fact, most of the farm raised ducks are not turned off as green ducks at 10 to 12 weeks as is done on the commercial duck plants but are held until fall and then sold as spring ducks. They will weigh somewhat more at that time but as a rule the price received per pound will be lower than that obtained for green ducks during the spring and summer. Where there is a special demand for ducklings which the farmer can supply it will pay him to dress and deliver the ducks. If it is desired to dress the ducks, the directions given under Chapter VII can be modified to suit the farmer's needs. The soft body feathers should be saved in accordance with the directions given on page 106, as they can be used at home in making pillows or can be sold.
Such eggs as are produced in surplus may either be utilized on the home table or sent to market. As a rule duck eggs are not in great demand except at certain seasons such as at Easter and during the Jewish holidays in the spring and fall when they bring somewhat higher prices than hens' eggs. The larger size of duck eggs, however, makes them favored by bakers and they can usually be sold at any time in a city of any size at prices as good as those received for hens' eggs.
Eggs for market can be packed in the ordinary 30-dozen hen egg cases by using special fillers which hold 25 eggs instead of 36 as in the case of hens' eggs. See page 119. A farmer with a small flock of ducks will usually not have eggs enough to fill a case frequently and for this reason he usually finds it more convenient to market the few eggs he has by taking them into town in a basket.
Disease and Insect Pests. Ducks are very little troubled by insect pests, nor are they greatly troubled by diseases. The usual difficulties encountered along this line are those discussed under this head in Chapter VI. Losses are often experienced as the result of predatory animals. Rats will cause a great amount of havoc among the young ducks if they are able to get at them. A single night's work on the part of one rat may practically clean out a small flock of ducklings. It is necessary to make sure that the ducklings are shut in at night so that rats cannot get at them.
GEESE
PART II.
CHAPTER IX
Extent of the Industry—Opportunities
Geese can be raised successfully in practically all parts of the United States and are in fact scattered in small flocks over a considerable portion of the country being most abundant in the South and in the Middle West.
The census figures for the year 1920 show Illinois with 195,769 geese to be the leading state in numbers, closely followed by Missouri, Arkansas and Iowa. Next in order of importance as goose raising states come Kentucky, Tennessee, Minnesota, North Carolina and Texas. The census figures of 1920 compared with those for 1910 show a decrease in the number of geese from 4,431,980 to 2,939,203. The only groups of states which showed an increase in the number of geese during this period were the North Atlantic and the Mountain states. Of the total farms in the United States only a small proportion, probably one-tenth, have any geese and the number of geese per farm would not average over 4 to 10 depending on the section.
Nature of the Industry. Geese are kept almost wholly in small flocks as a side line on general farms. The purpose of goose raising is primarily one of the production of meat although in the past flocks of geese have been kept to some extent, particularly in the south for the purpose of plucking them to secure the feathers. This practice of plucking live geese is decreasing and is much less common than formerly. The eggs of the geese do not enter to any extent into the egg trade of the country. As a rule all the eggs produced are hatched for the purpose of rearing young geese and it is only occasionally that goose eggs are used for culinary purposes.
Opportunities for Goose Raising. Undoubtedly the greatest opportunity along the line of goose raising lies in the small flock kept on the general farm. Where conditions are suitable, that is to say, where there is an abundance of suitable pasture land together with some water to which the geese can have access, a small flock can be most profitably kept. They can be reared very cheaply as both the young and old geese will secure practically their entire living during the summer from pasture if an abundant supply of suitable green material is available. The cost of rearing them therefore is low. In addition both the young and old geese are very hardy and require comparatively little care. They are little subject to disease and therefore losses are small.
Geese live and breed for a long time and this makes it possible to turn off to market a larger proportion of the young stock reared than is the case with most other classes of poultry. For all of these reasons, therefore, a small flock of geese will return a good profit to the farmer without having to supply any great amount of equipment or without having to feed very much in the way of expensive feeds. In addition to the geese which can be marketed, the maintenance of a small flock also helps to provide a variety in the farmer's diet by furnishing suitable birds for the holiday seasons such as Thanksgiving and Christmas.
In addition to the opportunity for goose raising in small flocks on general farms there likewise exists a definite opportunity to specialize along this line somewhat more extensively. In certain places, notably the state of Wisconsin, goose raising becomes a more important activity on some farms than merely that of a by-product. Larger numbers are reared and special steps are taken in fattening and finishing them for market either by means of pen fattening or by means of hand fattening or noodling the geese. Geese so finished for market bring a special price and allow a good profit to the raiser for the time which he has put into them.
An outgrowth of the goose raising industry which has been worked to a limited extent consists of the gathering together of the geese raised in any particular portion of the country on one farm and the feeding of them there in large flocks in the fields so as to fatten them for market. There are not many of these special fattening farms but several persons in different sections of the country who have made a practice of gathering together and marketing the geese in this way have found it very profitable. Probably a similar opportunity exists in certain other sections where goose raising on the farms in small numbers is common and where no one has yet made the effort to collect and fatten the geese before marketing them.
While geese are not exhibited to the same extent as chickens, still there will always be found a market for birds of good quality, both for the purpose of exhibition and also as breeders to be used in improving the stock of other goose raisers.
Goose Raising as a Business for Farm Women. Like turkey raising goose raising as a side line on the farm offers an excellent money making opportunity for the farm women. Without any great outlay of capital to get a start and without its being necessary to provide much in the way of buildings or other equipment, a flock of geese can be started which will allow a nice profit to the farm woman for the care and attention which she gives them. In this connection it should be remembered that while the opportunities for profit may not be so large as in turkey raising, yet the care required is much less and the chances of serious difficulties due to disease and to inability to raise the young stock are relatively small. Goose raising therefore offers a most profitable side line employment for the farm woman.
Geese as Weed Destroyers. As stated before geese are close grazers. In fact, during the growing season of the year green vegetation forms most and in some cases practically all of their diet. The vegetation which they will eat readily is quite varied and in many cases geese will be found to be very valuable in ridding pastures or fields of troublesome weeds. In the southern states geese are often kept on farms where cotton is raised for the purpose of keeping the cotton fields free from weeds.
Objection to Geese
An objection to geese often expressed but without good foundation is that they will spoil the pasture for other stock. This is not true if the pasture is not overstocked with geese. Of course geese are very close grazers and if too many of them are kept on a field they will eat the grass down so close that there will be none for other animals to get. Similarly the idea that other animals will not eat grass grown where goose droppings have fallen is not true except where the birds are too thick so that the grass is soiled badly by the droppings.
The fact that geese are noisy creatures makes them undesirable to some persons. It is true that they make a good deal of noise and that their cry is of a very hoarse, rasping character and to a person with bad nerves they may be annoying but this is no valid or weighty objection to the normal, healthy farmer. The Chinese geese are the noisiest and consequently the greatest offenders in this particular.
A more valid objection to geese lies in the fact of their rather ugly disposition. Ganders, especially as they grow older and during the breeding season, are decidedly pugnacious and will not hesitate to attack human beings. They strike heavy formidable blows with their wings and with their strong bills they inflict most painful bites. Where there are children about the house it may be necessary to dispose of ugly ganders to safeguard the children from serious injury.