Weekly Mail

ALL IUGHTS ItESERVliD.] POULTRY KEEPING AS AN INDUSTRY. BY EDWARD BROWN, F.L.S,. Editor of the Fancier's Gazette." XX.—DUCK-KEEPING FOR PROFIT. ( Continued.) In addition to what has already been stated with regard to the feeding.of ducks, it must not be forgotten that the! require plenty of green food. Of course, if they have full liberty, and the land on which they are running is good, the probabilities are that they can obtain for themselves all they require in this respect. If not, it must be supplied, and it is always desirable to give ducks their full share of garden stuff avail able.-cabbage@, turnips, and tubers, the two latter to be cooked. Too ofteijrffchis question of supplying green food is neglected, and the result ia unsatisfactory. The question of housing ducks is not nearly so important as that of providing for ordinary poultry and turkeys. They are by natura very hardy, are used to sleep by the side of streamr, and seem able to resist cold very easil.v, Still, if they are to lay in the winter season, they must be comfortably housed. One sine qua non is that they shall have plenty of room in their sleeping place, and not be closely huddled together, in this respect theycannot be treated as may fowls, and it is essential they be rot overcrowded, and have plenty of fresh air. Therefore, a house that would easily accommodate 50 fowls should not have more than 30 to 35 ducks, and smaller houses in which are placed the breeding pens should be arranged accordingly. As they sleep on the ground, perches are not required, consequently there aS not the same tear of draughts over- & £ &d. During the winter season an unused gisfole shed or barn is best to bouse ducks in, but they will do equally well in a hen house if provision be made for giving a supply of fresh air. Around the houile, whatever kind it may be, must be arranged a run, so that ducks can be confined without being actually imprisoned in the house. The reason for this is their persistent habit of laying away, which they will assuredly do if not kept within bounds. Under no oircumstances should they be allowed out until nine or ten o'clock in the morning, by which time they will have laid. Many eggs are lost by in- attention to this matter, as ducks lay on the wf, and their eggs are lost. Both the atyd the run should be well littered, and the litter is excellent as manure. At one time straw was always used for this purpose, but it is not nearly so cheap as peat moss litter, which keeps cleaner, and is equally as aluahle for manure. In mating up the ducks, not more than three ducks should be allowed for each drake, and it may be well in the winter season to have two drakes for five ducks. If more are given there is great danger that the eggs will be infertile. In the great duck-rearing disti icts of Eng- land and France hens are almost exclusively used for the batching of duck eggs, and very few indeed are given to the ducks themselves, except late in the season. Ducks are not very ardent sitters, and only seldom show the desire to incubate. Inoubators are very little used for duck hatching, but why this should be so we have as yet not been able to under- stand. That duck eggs will batch in an incu- bator equally well as hen's eggs there can be no question, it being only necessary to give them sufficient moisture, and to sprinkle them daily to prevent the shell and outer membrane beocming dry and tough. One gentleman, who has experimented in this direction, writes us: I am rather puzzled why the people in the Aylesbury district do not use incubators, because it seems to me that the incubator is eminently suitable for ducks on account of their (the ducklings) not requiring any brooding. I have raised ducks this year (1890) that were simply hatched out by the iuoubator and put in an old rabbit- hutch with a piece of carpet over a spar floor, no hen being used at all, or any kind of fos- ter mother employed. Out of six ducks treated in this way experimentally, I raised the whole lot to a suitable size, but one of them has died. The other five are now large birds, and the only difficulty seemed to be in connection with the introduction of them to the general flock. We tried to put them among the other birds the other day, and they reseated the intrusion of apparent strangers." This letter bears out the opinion already expressed as to incubators for ducks, but we should recommead that as far as possible hens' and ducks' eggs should not be placed in an incubator at the same time. They oan be hatched together, for it has often been done but as the latter need 10 much more moisture than the former, there will- be too much for ordinary eggs. The reason why inoubators have not been employed in the Aylesbury district is simply indisposition on the part of duckers to adopt new methods. They have been used to hatch under hens, they make a very good profit out of the business, and, consequently, they are indisposed to ohange or try anything new. The use of incubators would minimise their labour greatly in the winter season, when j broody hens have to be sought for. But at all times of the year there is a supply of these natural incubators, for the poultry kept in' the district is of the Asiatic and Dorking type, in the former of which especially the maternal instinct is very large!y deve- ¡ loped. But high prices have to be paid for broody hens in winter, and the cost of all inoubator would speedily be re-paid. As to the difficulty mentioned in the last sentence of the above correspondent's letter, this would not apply in the usual way, as ducklings would be added to the general stock at an early age. The same trouble is found if ducks are hatched under hens and kept by them- selves until fully grown. It should be men- tioned that when ducks' eggs are hatched under hens they must be plentifully supplied with moisture. The ground below the nest should be kept damp, but, in addition, it is an excellent plan to dip the eggs daily in water warmed to about 102 degrees. During the earlier stages they must not be allowed to i6 7i, j simply dipped in, but after the fifteenth day they may be left in the water for a minute or two. In this way mois- ture required by the egg is secured, and that drying and toughening of the shell which would effectually prevent the egress of the duckling is avoided. This is a most important matter to remember both with eggs under hens and in the incubator. When the ducks are allowed to hatch their own eggs, they will usually have a swim at least once a day, and then they oome back with feathers all wet, in addition to which they select a damp place for laying. y e must, therefore, follow their example. With this exoeption the arrangements for hatching ducklings are the same as for hen's eggs, it being remem- bered that they take 28 days. In winter it is desirable to place the nests in warm positions, so as to be affeoted by the external atrros- phere as little as possible. In Britain the Vale of Aylesbury r great centre of duck breeding, and tha follow- ing extract from an article by the writer details the methods of culture there:- The great majority of the ducks reared for the market at Aviesbury come from the hands of the better olass labourers, some of whom have raised themselves into a very comfortable position by their diligence and thrift. Opera- tions are usually commenced in December, when the eggs for producing the earliest batches are set. As a rule, the breeders do not keep the adult birds themselves, but on all the farms in the district flocks of ducks are kept, and contracts are made with their owners for a constant supply of eggs during the coming season. These are at a uniform 11 T price, but there is great variation if bought without such contract. In May 2s. per dozen would be a fair price for duck eggs, but in December 12s. per dozen might have to be paid. It is a matter of supply and demand, though the value of a duck egg in December is also measured by the fact that the possible duckling within it may be worth six or eight shillings in May, whereas the other would not realise more than a quarter that sum. The eggs are taken by the breeders and sat under hens, for ducks are very seldom employed for the purpose. Hens are found more trustworthy, and do not require the same amount of attention as do ducks. Tor this work artificial methods of incubation have not come into vogue, though there is no reason why they should not. It has been proved frequently that incubators can be made to hatch ducklings with the greatest certainty and regularity. Some day it may be found that Old Biddy' has been dethroned in the Vale of Aylesbury. u The hatching hens are accommodated in outhouses and sheds, and there is a cottage, whieh is, however, by no means singular, where 150 hens are at work on maternal duties at one time. Every day they are fed and the nests examined, but this is simple compared with the labour involved at the end of four weeks, when the young ducks begin to appear. Duoklings have one speoial charac- teristic, in that they need no brooding, so that the projeny of half a dozen sitters can be placed under charge of one hen, and proud she will be of her large brood. From the very first the feeding has in iew the development of flesh, and not bone. Consequently only those meals which are strongest innnsh and fat formers are used. For the first few days hard-boiled eggs, rice, and bread are given, after which barley meal, mixed with scrap or tallow-cake, grains, and toppings form the staple diet. On such feeding as this the growth is simply marvellous. They can be seen to grow. Kept in batches of about 60, they are fed with the greatest regularity. And it must not be forgotten that in every pen is placed a trough of the famous grit found only in the Vale of Aylesbury, and for which almous miraculous powers are claimed. To it is attributed almost all the merits of the Aylesbury duck-the quality of the flesh, the rapidity of growth, and the delicate pink of the bill, which is one of its distinctive marks. The birds appreciate this grit, and the duckers use large quantities of it. Some of the ducklings sent to market have never known what it is to be in water, but, as a rule, they are now and again permitted a bathe or a swim, and this gratification of their inherent instinct makes them more con- tented, and they thrive all the better for it. The pens in which they are kept are none too large, but there is reason in this, and fresh straw is supplied every day, their greatest enemy being cramp, to which they are very subject if exposed to draughts or the place be too damp. The skill of the feeder is exemplified by the rapidity with which he can have the ducklings ready for market. They are enor- mous eaters, and every day of life means a serious addition to the cost. Besides, the earlier they are ready the more certainty of securing the best market and the vacating of space for other batchca. The majority of the ducklings sent from Aylesbury are seven or eight weeks old, but it is possible to have them ready at six weeks. They must be killed as soon as they are ready, and not kept t a day longer than the hour when they are ripe, or they will rapidly go back. Killing and plucking are carried on at great pres- sure, for it is no uncommon thing for a ton of ducklings to be despatched from this dis- trict in a single day. This would represent about 7,000 birds, and the annual amount paid to the district is estimated to be nearly 240,000. A few days ago upwards of 8,000 ducklings were seen in one Buckinghamshire village, and wbilst:there are no statistics obtain- able as to the annual product, those best qualified to judge say that the trade is steadily increasing. The duck which is almost alone reared in this district is known all over the world, and has the capacity for adapting itself to almost all conditions. It is pure white in plumage, and of the canoe or boat shape. Long generations of breeding have made it the best of all for produoing early duck- lings. I he rearing of ducklings is one of the simplest processes in connection with poultry- keeping, for, as a rule, when they are once hatched they will thrive amain without any special care or attention. Ducklings need no brooding, and, in fact, are far better without it. After they are properly dry they should be placed in a shed for a day or two, and fed on ohopped egg mixed with bread orumbs, and moistened with milk, varied with boiled rice, and often when so treated they will almost be seen to grow, but no attempt should be made to force them to eat until they are eighteen hours old. The egg food may be continued until they are a week old, if the weather is at all unfavourable, but in warm sea-ions may cease at the fifth day. After that, such food as Spratte meal, oatmeal, rice, Indian meal, and barley meal may be given, with as much variation as possible for the first four or five weeks. The object is to grow the frame on which to lay flesh afterwards, and this can only be secured if the birds are kept growing, A stunted duckling is scarcely worth feeding. During the first five weeks the birds should have a reasonable amount of liberty, say, in a small run, which may either be gravel or grass. It will do no harm to allow them to bathe once a day in a tub or artificial pond, but they should not be per- mitted to. spend their time on a large lake or pond, as this will expend their force and necessitate their eating more food to attain the same results. For the first few days it is an excellent plan to allow them to sleep under a board or canvas frame, to the under side of which is fixed short strips of flannel or felt, but after the first week this should be removed, for the birds will then be quite comfoitable lying together, of course, pre- suming that the house wherein they are is a good one. It is desirable not to allow them out too early in the morning, and certainly to shut them up before dusk. Absolute clean- liness is imperative.,if disease is to be avoided, and care must be taken that they have plenty of fresh air, for a close, reeking atmosphere is fatal to them. Food dishes and water- troughs must be regularly cleaned out, and all food not oonsumed after each meal should be removed. There is nothing better for the birds to sleep on than peat moss litter. h I The manner of treatment here described should be continued till the ducklings are five weeks old, by which time they should have grown to a large size. Now a different platf must be adopted, for the frame thus built up must be covered with the flesh, and ending must be to that end. Further, the Pnlliltall Gazette, May 16,1869. period of semi-liberty has come to an end, and the ducklings should be divided into flocks of about twenty each, as near as may be alike in age and size, each of which should be place in a pen 4ft. or 5ft, square in a roomy shed, where they can have plenty of fresh air, and yet be kept warm and com- fortable. These pens should be bedded out with peat moss litter to a thickness of Sin. or Gin. In the Aylesbury district straw is used almost exclusively but probably in process of time this will be discarded for peat moss litter, especially as straw is yearly be- coming more valuable. If it is possible these pens should be ranged round the sides of a yard, or in a building adjoining a paved yard, into which the ducklings can be allowed out twice or thrice a day for feeding, as it would not do to place the food in their pens. The best manner is to feed the birds from long wooden or metal troughs, of which there should be a sufficient number to allow every duck to find a place. The quantity of food can only be gauged by the appetites of the ducklings, and the attendant will soon find out how much is necessary without allowing any waste. It is a great deal better to be rather short than permit them to sicken themselves. No water must be supplied until they have eaten, and then only in small quan- tities and when once the final process of fattening has commenced, they should not be allowed to swim until a day or so before they are to be killed, when a bath will clean their plumage. The food supplied during the final three weeks should be of a fattening nature, and, as already stated, at Aylesbury large quantities of greaves, or scrap-cake, is used for this purpose. Whilst there should be variety in the food, so as to tempt the appetite, we believe that rice, properly prepared, is the finest of all for this purpose, as it is cooling to the blood, lays on flesh without bone, and is easy of digestion. The best rice for feeding is the coarse kind with its husks, called in some places paddy rice. It can often bi purchased at 10s. to I Is. per cwt., or less, and at that price is a cheap food for fattening. The method of preparation is important, as it must never be given uncooked, and can easily be spoiled in the preparation. If the pro- portion of one quart of tice be taken, three quarts of water should be added, and a pound of broken greaves, with a little seasoning powder. The whole should then be placed in a pan or copper, and allowed to simmer (not boil) until the rice has swollen and absorbed all the water, which it will do in two or three hours. The rice should be then broken up, and given to the birds when it has cooled down somewhat. For variation Indian meal mixed with thirds or pollard may be used. In this case the greaves, or meat scraps, should be boiled, and then, with its liquor, mixed with the meal, all making a crumbly, friable mass. Too often the importance of green food during the process of fattening is forgotten, but a supply of such as may be available should be given every day. Fresh lettuces are the best, but they are not to be obtained at some periods of the year, and then cabbage should be substituted. Green food is cooling to the blood, and tends to keep the birds healthy. Another most important matter is that of supplying grit, for without it the ducklings will be unable to digest their food properly. The quantity they will consume is proof of its value, and a boxful should always be within their reach. The best kind is made from fine granite, and it should be broken to the size of wheat. Jf what are known as road sorapings can be secured, nothing can be better for this purpose, as they contain an abundance of grit. Three weeks of feeding such as has been described will in almost every case put a large amount of firm, rich-flavoured flesh on to the frame of any duckling. And there can be no question as to the large margin left for profit between cost and return, if marketed at the right season of the year. Duoklings can be reared to 41b. and 4AIb. at eight weeks old at a cost of little more than Is., and it is surpris- ing that more is not done in the way of duck- rearing by cottagers throughout the country. There is practically no limit to the demand for first-rate ducklings in England, and the competition is really nil. NEXT WEEK— BREEDING AND KEEPING GKESE. Ready September 25, "Poultry Ke ping as an Industry for Farmers and Cottagers." By Edward Brown, P.L.S., editor of the Fanciers' Gazette. Fully illustrated. Cloth 4to, 5s., post free. (London The Fanciers' Gazette, Limited.)