The citizen. (Frederick City, Md.) 1895-1923, 1901-07-12

Duck culture as a business proposition
is not so simple as it seems. To one at
all expert in this line the Matching and
rearing of ducks are comparatively sim
pie matter, and there is a chance to figure
out what the product will he from Civ
en- number of eggs. In this respect there
is difference between ducks and chick
ems, for certain percentage of ducks can
be raised and marketed under given con
ditions
Through the eastern states there are
many large plants devoted entirely to the
rearing of ducks. One man. a pioneer in
the business, keeps 1000 breeding ducks
in stock ut all times and has each one as
near perfect specimen of its kind as can
be found. One of the largest plants turns
out about 10000 ducks annually, and in
the height of the killing season it is no ex.
aggeration to say the feathers fairly fly
on this place. In this plant the number
of ducks that will be sent to market can
be estimated from the first few matches
made early in the season, as the proper
ton of ducks Matched to the number of
eggs placed in the incubators will be
maintained throughout the season.
In market ducks the big white Pekins
find the greatest favor The Pekin is a
hummer in the way of a market duck. as
it grows rapidly and is hardy and white,
which makes it pick clean and its feath-
ers salabe. A good price is paid for duck
feathers.
The best point about the pckins, in the
eyes of the poultryman who is in the bust
ness for profit, is the rapidly with which
they grow and the fact that they grow
better out of the water than in it. 1t is
a common thing for experts to raise Pc
kinS that weigh six pounds when 10
weeks old. Ducks that weigh under five
pounds at that age are a reflection on the
skill Of the poultryman who turns them
out. An expert with chickens is not al
ways successful in the handling of ducks.
as the quackers need to be handled diff
ferently at all times. A difference is
found at the outset, as 2S DAYS are re-
CURED in which to hatch a duckling
while a chick needs only u days in which
to complete the process of nature that
puts it into the world to scratch for
living.
The best work in producing ducks is
done with an incubator, which will hatch
more and better ducilings than an old
duck or a hen. For incubating purposes
the humble hen SURPRISES the duck,
strange as il may seem. But. whatever
way it is hatched, the ducklng is much
more interesting and amusing than
chick shortly after Matching.
\ chick that cannot work itself out of
the shell in short order is not worth both.
ering with, while a duck that is helped
out of the shell is just as good as one
that scrambes out without assistance
When the ducklins is ready to hatch,
it taps a small hole in the shell and then
stops 10 consider if it is worth while to
do any more than that. 1t lies in the
shell for a day without making any fur
Their effort to get out and here is beset
with its first dangcr-dcath by drowning.
1t seems odd to think that a duck would
die in such an ignominious way, hut prac-
teal pouitrymen know that it is a danger
that makes difference on the wrong
side Of the ledger if it isn't guarded
against. which is an easy matter
When the duck has tapped a hole in the
shell, it lies on its back if it is we'll he
h1ved youngSter. Some of them are I'M
ruly. and they turn the egg over until the
hole in the shell is beneath them. This
wouldn't matter were it not for the fact
that the duckling has its bill pressed
against the opening in order to get air.
When the egg is turned over, the fluid re-
naming in the shell flows to the opening
fills the tiny bill and the opening at the
same time, and the foolish duckling cholcs
TO death, unless some one happens along
and turns the right side of the egg up
ward
If the duck doesn't come out of the egg
in proper time, the poultryman takes it
out of the incubator and examines it. He
breaks away part of the shell, being care
full to rupture no blood vessels in the
duclding, inserts finger into the shell
and yanks the ducklng's head out If
ducklngS can express their feelings, they
are certainly pleased when this operation
is performed
The ducklngs, which look like so many
fluffy golden balls, are left in the ncu-
bator to dry off, during which time they
are as lively as crickets They run and
hop about. bump into each other and are
continually searching for something to
eat From the first they are fed a com
bmation of grains with large proper
ton of meat. The more meat they get,
within reasonable bounds. the better they
viii thrive. With a proper degree Of
heat and suitable food not more than ,
per cent ought to be lost.
But. above all things, they must be
Kept away from water If they are 81
lowed TO paddle in or run through water,
they will certainly die or be SO badly
crippled that they will not be available
for market
They are allowed to drink only when
eating, and then the water is absolutely
necessary. Without ii the ducks cannot
get the food down their throats. They
I'LL their bills with food. into which sulEl,
cent grit has been placed to fit out their
digestive apparatus, and then try to gnlp
1t down. The food is always moist but
they cannot force it down until they have
run over to a fountain and washed II
down with a swallow of water They
slop the water all around their quarters,
into which dry earth must be placed fire.
quently in order to keep down the damp
ness
While the rearing of ducks is simple
enough, as has been said. it is another
matter to make good profit out of them.
They eat voraciously and must be killed
al certain time to pick properly.
For the nrst few weeks of early spring
they bring good prices. after which the
price depends on the supply and demand.
One season, for instance, the first con
stgnments of brolers brought in New
York city so cents a pound at wholesale.
In short time the price tumbled until 1t
got down to II cents a pound. ana there
was no money in it at the latter figure
new York Mail and Express.
VERv EXpI OSIuE WOOD