Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1889-06-14
THE DUCK.
Duck Culture an Important Feature in the
Poultry Business.

Duck Culture an Important Feature in the
Poultry Business.
James Rankin, the well known Massa-
chusetts poultryman, says:
Duck culture now assumes a most i'm
portant part in the poultry business, and
yet, until within few years, people did
not suppose that ducks were fit to eat
But now the public appetite is fast DE
coming educated TO the fact that nice,
crispy, roasted duckling of 10 weeks old
is not only dish fit for an epicure, but
is far ahead of either turkey, chicken or
goose. As a natural consequence, the de-
msnd for good duck is rap idly increasing
One of the principal poultry dealers in
Boston assure me that his sales of ducks
had nearly doubled each season for the
past five years. Ten years ago, when
growing less than 1900 ducks yearly, |
was obliged to visit the city markets per
sonally, and tease the dealers TO purcba se
my birds in order 70 secure anything like
satisfactory prices \ Now, with ranch
capacity If nearly 10000 ducks yearly, /
cannot fill ny orders.
The reason is very plain. Formerly
people supposed that ducks could not be
successfully grown without access 20
either pond, stream or coast line. AS
natural consequence, p large share of the
birds sold in the markets were grown on
or near the coasts, fed largely on fish,
i'm perfectly fattened, and were anything
but ten pting morsel. For years there
had been large establishments on the
Long Island shores devoted to duck cul-
ture. Large seines and nets were used
reg ularly to secure fish on which the
young birds were fed and fattened.
These birds grew to a large size, and at
tanned fine plumage, but, as might be
surmIsed, their flesh was coarse and tishy.
Occasionally a person was found who
reiished these birds, but q majority of
the people preferred to eat their fish and
flesh separately. Now this is all changed.
Duck culture of today is quite q differ
ent thing from the days of yore. Then
the young birds were contded to the
tender mercies of the old hen. Now the
business is all done artifeiglly, your arti
ticially grown scrspfsd duskliugs of the
interior is far different bird from his
fsh-fsd brother of the coast. He has
been educated to complete Indifference
to water except 10 satisfy his thirst.
Taught TO take on flesh and fat instead
of feathers, his body Is widepea out aud
rounded off, and when properly denuded
That there is big money IN raising
ducks; everybody who SIS examined the
matter Is agreed. Mr.. Rankin says he
gets from 100 to 40 eggs annually from
each duck; the eggs are patched artificial
ly, the duoklings reared in brooders,
brought 10 weigh nine to ten pounds To
the pair crossed, when 10 weeks Old at
cost Of five cents per pound, and sell for
As cents pound for the earliest, down
to Is cents for the later ores- Even at
10 cents pound there is zoe per cent.
profit on the FIVE cents q pound cost OF
raising, so it Is no wonder that poultry
| men are becoming interested In it. There
are few businesses paying minimum
/ prof. OF 200 per cent. in three to fosr
| months. The capital required for duck
| culture is not large. The buildings can
be very cheapIy built (the breeding
| ducks have 20 be kept warm and dry dur
| ing the winter TO insure early layins)
g. an acre of ground will accom- modste
| 5000 duckiipgs- Mr.. Rankin describes
| his P ms as being 10 feet vide By 100 long
/ and these contain $50 duckiings, 1900