Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1913-07-06

average chick to reach two pounds
| While ducks will reach that weight IN
less than half that time, and ara
ready for the market in seven weeks.
Ducks More Profitable.
| In experiments conducted for the
| purpose of determining the relative
value Of ducks and chicks, 1t was
found that at the end of nine weeks
the average weight of the ducks was
four pounds and ounces. average
weight Of chicks two pounds. Ten
ducks sold for % cents a pound, or
$3.50. After paying the shipping
expenses, the receipts were 1888. The
food cost 1886, leaving a net income
of 1882. The chicks sold for "a cents
a pound, the receipts being S2.74; cost
OF food was 81 cents, leaving a profit
Of $2.92 The difference in profit in
favor of the ducks was S440
Repeated tests have clearly shown
that the Pekin or any Of the larger
breeds will make wonderful growth il
they are properly fed and handled
OF course, they must be OF a healthy
strain, uninjured by being bred to
fancy points. Good, strong outcrosses
are necessary to the vigor Of any va
riety.
James Rankin, Of Massachusetts,,
one Of the first poultTymen OF this
country to take up the production OF
| early market ducks. after experiment.
ing with all kinds, says that the Pc
kin will yield the most profits. AS ne
! raises over $4,000 ducks yearly, a
variation of 1 cent per pound viii
make a difference of $500 in his yearly
| income.
Early Ducks Make Early Layers.
| Mr. Rankin not only puts lot OF
| early roasters on the Boston market,
| but he keeps over a lot of these for
I 81 Eel a
winter Il is as essential for him to
| have the early layers as the early
| roasters for the markets. They must
| furnish the eggs for Matching the fol-
| lowing seasons crop of ducks.
| Mr. Rankin holds tie distinction OF
| being the first, or one of the first, to
make a success of the market duck
| business by Matching his stock In In
cubators which he himself construct
| ed before the days Of the Incubator
| proper.
The best breeders have found that
/ it does not pay to feed or pamper
weddings. They have found that the
/ ducks do much better when they are
allowed a good run and fed out OF
doors at all seasons. This has refer
! ence to stock ducks, for the young
sters have no time to get hardy. Run
| ming water is one Of the real essen
/ for practical purposes.
| Feed for Young Ducks.
One of the best methods Of feeding
young ducks for about a week is as
| follows: One measure of corn meal,
one OF middlings. one of good wheat
| bran; mix with sweet milk or water.
with grit added. Do not have it
sticky, but nice and crumbly. Second
| week-One and one-half measures of
corn meal. one measure OF middlings,
| one Of wheat bran, one-eighth meas
| ure of beef scraps, one measure Of
roasted bread and one half measure
OF green rye or clover. Third week
| Two measures of corn meal, one-half
of bran. one-sixth Of beef scrap, one
half Of the green clover or rye.
Fourth week-Two measures OF
corn weal, one and one-half Of bran,
one-hAlf Of middlings, one-half of the
beef scrap, one-half of the green stuff.
Fifth week-The same, with three
fourths measure Of the beef and two
Of the green's Sixth week-The same.
Seventh week-Three measures Of
corn meal. one and one fourth OF
bran, one-half measure Of middlings,
one Of beef scrap and two Of green
cut clover or rye Eighth week (if
finishing for the market)-Leave out
the bran and add the amount in corn
meal and middlings. which will tend
to brighten the carcass.
During the last week Of feeding
avoid anything that may faint the
flesh, such as onions or too much rye.
Where the ducks are to be kept for
| layers and not forced for the market
it is best to leave out the increase Of
corn meal and feed as for the fourth
week right on to maturity, except a
feed Of mixed grain once a day, pref
erably at night.
While this feed is used largely for
the development of the Pekin for the
! broiler market. it is all right for any
kind Of duck raising
! Indian Runners Disappointinu,
During the last ten years the coun-
try has gone wild on the Indian Run
ner. II is best for laying. But many
| persons have been disappointed with
| their results. not being able to keep
| the Runners up In health and strength
| during a siege of this heavy laying.
We believe this Is due more to the
| vitality OF certain families which have
| been bred for character of feather
| ing rather than for vitality and pro
! ductiveness. We think that with the
! same care bestowed upon them as has
| been given the Pekin for real strength
! and health that they would do much
| better In holding up to the work of
! heavy laying.
! AAACoC AuNhG were drought into
| England over so years ago in rather
a crude state as to markings, though
/ Of decided Runner type They came
| from India. They are Of very early
| maturity, and, as we have said, when
| well handled, are remarkable layers
Of much more delicately favored eggs
| than the larger members Of the duck
! family. A white egg is claimed for
them, although many lay greenish-
J tinted eggs.
Type of Runners.
| Our American Standard gives the In
| dian Runner as Of a fawn-and white
| color. There are many who contend
the true Runner should be a white
with coarse penciling OF fawn and
white. In real type the Runner is
| slim and erect in body, with a long,
slim neck, and head carried high, with
! bill straight out.
Being somewhat of the Leghorn
| type, they are Of but little value for
| the market, For flavor, It is all right,
but the producer is not willing TO
pay as much to produce a four-pound
] carcass as it does to get six or seven
/ ia the Pekin.
After we have considered the prac-
teal varieties, we have the more or
| namental, such as the Crested White.