The Birmingham age-herald., 1919-02-06

we'll cared for While ducks are easier to brood artificially than chickens, they may also be raised successfully under hens. In the latter case 1t is better to oonfine the hens and to allow the duck lings free range. Birds that are intend- ed for sale as green ducks, however, are not usually allowed much range. but are fed heavily and forced for rapid growth. The breeders and breeding systems used for chickens give good results in rear ing ducklings, although the latter do not require as high a temperature.
 DUCK POPULATION
 According to the census of 1910 there were 2,906, ,525 ducks in the United States, ~alued at $1,567,16 showing a decrease in number of nearly 40 per cent as com pared with 1900. Ducks were reported on only 7.9 per cent of the farms in the country, and are most numerous in the following states, arranged according to their production: Iowa, Illinois, New York, Pennsylvania, Missouri Tenness- see Indiana, Kansas, Oklahoma, Arkan- sas and Ohio, the number ranging from about 225 600 head in Iowa to 106000 in Ohio
 STANDARD BREEDS OF DUCKS
 There are II standard breeds of ducks which have been admitted to the Ameri- can Standard of Perfection These may be divided into three classes: CD the meat class. including the Pekin. Aylesbury, Muscovy, Rouen. Cayuga, Buff and Swedish @ the egg class, which n- cludes the Indian Runner; and (3) the ornamental class, composed of the Call, the Crested White, and the Black East India. The common or so-called puddle" duck is kept on many farms in the mid- dle west and south and is generally of small size, a poor layer, and an unde- srable type of market duck. Excepting the Muscovy, al lof our economic breeds ot ducks are said to have originated from the Mallard, or common wild duck FEEDING DUCKLINGS | Ducks may be fed on the ratons recom- mended for chickens, but better results are usually secured by feeding more green and vegetable feeds and a larger proportion Of mash. Ducklings do not need feed until they are from 24 to 36 hours old. After this they should be fed ! for the first week five times day: after | that four times a day until they are two or three weeks cid, and thereafter three times daily until they are mar l lleted. The first ration should consist of | a mixture which contains equal parts
 by measure of rolled oats and bread crumbs with 8 per cent of sharp sand
 
 days old, this feed is changed to equal 1 parts of bread rolled oats, bran anC corn meal After the first week the ton should be changed again to three 1 parts of bran ,one part each of low 1 grade flour and corn meal, 10 per cen 1 of green feed and per cent of bee1
 scrap. wit habout per cent of sand ol | grit. The amount of beef scrap Is grad
 ually increased until 1t reaches 15 pel
 cent by the end of the third week. The
 proportion of corn meal is increased for the ducklings to be marketed ant ! the bran decreased as the time for mar keting the ducklings approaches.
 The fattening ration, which should
 be used for two weeks before killing
 consists of parts, by weight, of corr meal, parts of low-grade flour or mid dlings, 1 part of bran, F part of bee
 scrap, 10 per cent green feed. and
 per cent grit. This mash is fed thre
 times dail The green feed Is some
 times left out of the ration during tn
 last week of fattening, as it tends t
 color the meat, but it is easier to kee
 the ducklings in good feeding condition
 if it is included. Moited fish is some
 times used in place of the beef scral
 but this should be discontinued tw weeks before the ducklings are killed } in order to impart fishy taste. Wher
 milk is available at sufficiently To,
 price, the rations recommended fo milk -fattened chickens would produc ! well bleached milk-fed green duel , Celery seed is also used, as this is sai , | to flavor the flesh.