Ducks and Geese Part 9

November 3 42c " "

" 10 42c " "

" 17 44c " "

" 24 44c " "

December 1 44c " "

" 15 42 @ 46c per lb.

1921

March 2 55c " "

" 9 55c " "

" 16 52c " "

" 23 50c " "

" 30 55c " "

April 6 50c " "

" 13 40c " "

" 20 45c " "

" 27 38 @ 42c per lb.

May 4 38c per lb.

" 11 38c " "

" 18 33c " "

" 25 33c " "

June 1 32c " "

Long Island Old Ducks or Breeders--Live

1920

March 17 45c per lb.

" 31 45c " "

May 19 30c " "

" 26 35c " "

June 9 30 @ 32c per lb.

" 16 32c per lb.

" 23 32c " "

" 30 35c " "

July 7 35c " "

" 14 35c " "

" 28 30c " "

August 4 35c " "

April 6 42c " "

" 13 36c " "

" 20 39c " "

" 27 33 @ 37c per lb.

May 11 33c per lb.

" 25 30c " "

_s.h.i.+pping Ducks Alive_. While the great majority of ducks are s.h.i.+pped dressed there is some s.h.i.+pment of live ducks. This is particularly true during the Jewish holidays in March and in September and October when the demand for live ducks and the price paid for them is excellent. As a rule it pays better to s.h.i.+p alive the ducks which are inclined to be a little thin rather than to s.h.i.+p those which are in top market condition.

This is due to the fact that fat ducks will shrink very considerably when cooped and s.h.i.+pped alive, this shrinkage running from one-half to three-quarters of a pound per head where they are cooped not to exceed 12 to 15 hours. The ducks which are in the fattest condition will shrink the most. At the season of the year when live ducks are in best demand it often pays to s.h.i.+p alive the ducklings which are sorted out as not being in the best condition rather than to hold them for further fattening.

_Saving the Feathers._ The feathers from the ducks form quite an important source of revenue to the duck farmers. As stated before the value of the feathers will a little more than pay for the cost of picking and since this is a considerable item of expense the grower cannot afford to neglect the feathers. The soft body feathers are kept separate from the coa.r.s.er feathers, the latter being thrown on the floor as they are plucked. These coa.r.s.er feathers are later swept up and are commonly spoken of as sweepings. Feathers from dry-picked ducks are superior in quality and bring a better price but most of the duck feathers now marketed from commercial duck farms are scalded feathers.

The feathers after each day's killing are gathered up and spread out in a loft where they can be placed in a layer not over 3 or 4 inches deep.

This should be an airy place so as to give the feathers a good place to dry out. On the second day they are sc.r.a.ped up in a pile and then spread out again, thus turning them over and changing their position. They are then left until they are dry enough to sack which should be in a little over a week. Unless the feathers are thoroughly dried out they will heat when sacked and this will seriously hurt their market quality. When dry they are packed either in the large special feather sacks made for this purpose or in smaller sacks, about as big as two bran sacks, which will hold from 60 to 80 pounds of feathers. The feathers are s.h.i.+pped to regular feather dealers or manufacturers.

[Ill.u.s.tration: FIG. 49. A valuable by-product of duck plants. The feathers from a duck will pay for the cost of picking. (_Photograph from the Bureau of Animal Industry, U. S. Department of Agriculture._)]

_Prices and Uses of Duck Feathers._ The soft body feathers and the coa.r.s.er feathers often called "sweepings" should be kept and sold separate. While scalded feathers are not worth as much as dry picked feathers, the former if properly dried out or cured will find a ready sale. Feathers packed before they are thoroughly dried out, are likely to arrive at their destination in a matted and musty or heated condition. This, of course, injures their quality and the price paid for them is discounted according to their condition.

The soft body feathers of ducks are used almost entirely for bedding purposes, that is, are put in pillows and feather beds. White feathers are preferred and usually bring a somewhat higher price.

The prices paid for the feathers vary quite widely at different times of the year, and in different sections of the country, and also of course with the condition of the feathers themselves. The quotations given below represent the prices paid in June, 1921.

Duck Feathers Cents Per Pound Pure white, dry picked 50 " "

Stained and scalded white 40 " "

Dark or mixed, dry picked 33 " "

Dark or mixed, scalded 20 to 25 " "

_Marketing Eggs._ On commercial duck farms very few eggs are marketed.

This is due to the fact that the duck growers find it more profitable to incubate all eggs suitable for that purpose and to rear and market the ducklings rather than to sell the eggs. There are always, however, a certain number of cracked eggs and others which may be too large or too small to use for hatching and which are therefore marketed. In addition the infertile eggs tested out on the 5th day are sold. The eggs may be packed in ordinary 30 dozen egg cases such as are used for hens' eggs, utilizing a special filler 5 cells square. With these fillers a case holds 20 5-6 dozen duck eggs. A special duck case, holding 30 dozen duck eggs may be used, the fillers in this case being 6 cells square like the fillers used for hens' eggs. The cells in these fillers are 2 inches square and 2 or 2 inches deep.

CHAPTER VIII

Duck Raising on the Farm

Duck raising as ordinarily conducted on the general farm consists of the keeping of a comparatively small flock purely as a side line. Ducks on the general farm may be kept for the production of meat and eggs, for egg production, or mainly as a breeding proposition where the idea is to produce birds of exhibition quality. On occasional farms ducks of the rarer breeds are kept mainly for ornamental purposes.

_Conditions Suitable for Duck Raising._ A small flock of ducks on the farm can be kept to best advantage where they can be separated from the other poultry and where they can have access to a pasture or an orchard which will provide them with a plentiful supply of green feed. Ducks stand confinement quite well but if they are closely confined it is necessary to provide for them the green feed which they cannot secure for themselves. On many farms the flock of ducks is allowed to range at liberty and under these conditions the cost of maintaining them is much lower since they pick up a considerable part of their feed. An enclosed run or yard, however, should be available where they can be confined when desired. It is also necessary to provide a house or shed in which they can be shut at night and during the early morning. Otherwise, many of the eggs may be dropped anywhere about the place or in the water with the result that some of them will be lost. A pond or stream to which the ducks can have access and in which they can swim is a great advantage since it helps to keep them in good breeding condition. It is a common but mistaken idea that low, wet land is best suited for ducks.

_Size of Flock._--The average farm flock of ducks is small, rarely running over 15 to 20 head. In many cases not over 10 or 12 ducks with one or two drakes will be kept. A flock of this size will furnish quite a large number of ducks for the farmer's table or for sale in addition to more or less eggs which can either be used at home or sold.

_Making a Start._ In making a start with a farm flock of ducks it is probably best to figure on keeping only a few head. If the farmer begins with 4 or 5 ducks and one drake he can make his start at small expense and from this number he will be able to increase the size of his flock if he finds that results warrant it. Probably the best way to make a start is to purchase the desired breeding stock in the fall. This will give the ducks a chance to get settled and to be in good condition and accustomed to their quarters by spring so that they will begin to breed and lay.

Eggs for hatching can be purchased if desired and the young ducklings hatched and reared with chicken hens. Baby ducks are rarely purchased in making a start as are baby chicks.

_Selecting the Breed._ Any one of the breeds forming the so-called meat cla.s.s will prove satisfactory for a farm flock. This cla.s.s includes the Pekin, Aylesbury, Muscovy, Rouen, Cayuga, Buff and Blue Swedish. The birds of any of these breeds are of good size and therefore produce a suitable table fowl. At the same time they are layers and will produce eggs for the table or for market as well. Where the purpose in keeping the ducks is mainly that of producing eggs for market the Runner is undoubtedly the breed to select. While these ducks are smaller in size the ducklings will make good carca.s.ses of broiler size for the table being killed for this purpose when about 2 to 3 pounds in weight. In addition, the Runner is the best laying breed and by many persons is considered to be equal in its egg producing qualities to any of the breeds of chickens.

Selection of any breed or variety of the meat or egg cla.s.ses and especially the selection of a breed or variety for ornamental purposes or for the pleasure of breeding will depend upon the individual preference of the owner for body shape, color of plumage and other characteristics. A pure breed of some kind should by all means be kept in preference to the common or so-called "puddle" duck. Not only will the pure breeds give greater uniformity in the carca.s.ses produced but the results in egg production will likewise be better.

_Age of Breeding Stock._ The best results in breeding are secured from ducks during their first laying season. Not only is egg production better but they are less likely to become so fat and large as to interfere with the fertility and hatchability of the eggs. In fact, on commercial duck farms the breeding stock is entirely renewed each year.

However, ducks can be profitably kept until they are 2 or 3 years old, and it is common practice in a farm flock to hold over some of the breeders after they have finished their first year. Of course, where the duck breeder has some especially fine stock which will produce just the quality he desires in the offspring, he holds and utilizes these birds just as long as they are in good breeding condition. As a rule it is best not to hold breeding ducks after they have finished their second laying season.

_Size of Matings._ The proper number of ducks which should be mated to a drake varies with the different breeds. Pekins and Aylesbury can be mated in the proportion of one drake to 6 to 8 ducks. In the Rouen mate 4 or 5 ducks to a drake and in the Cayuga 5 or 6 ducks to a drake. In the Muscovy as high as 10 females may be mated with one male. In the Blue Swedish and Buff mate in the proportion of 6 or 7 ducks to one drake. In the Call and East India breeds from 5 to 8 ducks can be mated to one drake. In the Crested White use 5 or 6 ducks and in the Runner 6 to 8 ducks to a drake.