There is a place for ducks and geese on many farms. Ducks may be grown successfully in larger flocks than can any other kind of poultry. Geese will utilize waste, marshy land and thus make a profit where there would be no income at all. Unless the grazing area is ample, geese must be kept in small flocks.
It is easier to raise ducks than fowls. They are less sensitive to filth in food, give less trouble and are almost completely free from disease. If sufficient space is available they lend themselves to raising in very large flocks. Indeed duck rearing is about the only branch of poultry culture in which plants of large capacity have been successfully established. In a number of such establishments 5,000 to 10,000 ducks have been annually produced in the past and at some farms there has been still larger output, from 15,000 to 20,000 having been common. The largest recorded numbers of flocks have numbered 40,000 to 60,000 as yearly production. However, all of these statistics are from countries where the consumption of ducks and geese is common.
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A greylag goose (Anser anser). |
The large plants needed to feed flocks this large call for much capital, large experience and great skill and knowledge. Such vegetation is located in large areas where streams or the ocean coast provide natural comfort. In these places, the breeding ducks are in their element. Ducks intended for market rarely have a chance to swim. They are confined to yards and fed special rations until about 10 weeks old.
But ducks lend themselves to farm culture also. They dislike coops or enclosures; and as soon after hatching as it is safe to let them out they should be allowed the open fields and orchards, but not access to any but drinking water until they are feathered. If a running stream is near they will in a large measure gather their own food. The farm flock generally takes care of itself, but provision of housing so as to secure the eggs during the laying season is necessary, else many will be lost. Laying ducks usually are confined indoors at night and until they have laid in the morning. To have well-fertilized eggs from the old ducks not more than six to eight should be given to one drake.
While it is not uncommon to allow old ducks to hatch their eggs and to brood the young ducklings, the eggs are generally hatched by hens. This is because of the better care these false mothers give during the early days after hatching. Four weeks are required for incubation. After quitting the eggs the ducklings are shut up for a few days and fed on soft food or moist mashes. Frequently, hard-boiled eggs are mixed with the soft food. The first feeds of the soft mash and - an occasional feed for a week or more should contain coarse sand or small grit. This is not only to supply grinding substance but also mineral matter. After this the ducklings may be let out into the yard or field. Animal food should not now be denied as it is essential to growth; earthworms, insects or meat meal are excellent.
A good ration for ducks, and one used by many successful smaller duck growers, consists of one part of corn meal and two parts of bran. To this is added five percent beef scrap and a little fine grit or coarse gravel. Feed five times a day for the first five weeks then three times a day. An occasional feed of green food is desired. The birds are fattened by allowing all they will eat.
The races of improved ducks are of three distinct types: The meat breeds, of which the most common are the Pekin, Aylesbury, Muscovy, Rouen and Cayuga; the laying breeds, the best representative of which is the Indian Runner; and the Ornamental, such as crested white and call ducks.
The Pekin occupies a foremost place in the duck world. It comes originally by way of England from China, is white in color, very docile in disposition and very hardy. Most of the ducks raised for market in America are of this breed. In the special duck plants this race only is selected.
The Aylesbury, which the uninitiated can seldom distinguish from the Pekin duck, has also made itself a reputation for excellence. In England, the land of its development, it is famous, and is preferred over all other breeds. Rouen ducks originated in France, and are prized as layers as well as for the high quality of their meat. The male is gray to brown with green on head and wings; the female from gray to brown. The Muscovy duck is originally from South America. In color they are white, or black and white. The Cayuga, a black duck of New York origin, is very similar to the other breeds.
The Indian Runner ducks' fine merits have made for it a world-wide reputation. It is one of the most fertile of ducks, selected strains laying as many eggs as the best laying strains of hens. It is also very good, though small, for the table, its flesh being extremely delicate. It is very active and can fly far. These birds have no absolute need of water; they prefer to roam the pastures and grain fields in search of worms, insects and grain. For the reasons mentioned this breed became the most popular and most extensively farm-raised duck in the early 20th century.
Ducks may be kept for layers, or meat, or a combination of the two. As such they are a side issue and no rule is followed as to the best time of marketing. On many farms ducks are consumed at the home table and none are ever sold. A different condition obtains in the commercial plants, whether large or small. The effort is to bring ducks to a marketable size at as early an age as possible. Most of the young ducks are not kept longer than 12 weeks because they are large enough then to sell and have not usually started their second crop of pin feathers. For this reason they are easier to pluck than when somewhat older. At this age they should weigh, dressed, five to six pounds. They are sold as "green" ducks. The profit to the grower is in this form. Ducks fed and fattened to a maturer age, when a greater proportion of the weight is meat, bring no more on the market than these soft-fat and cheaply produced green ducks.
Geese are not as generally grown as ducks. A considerable demand for "green goose" gives rise to much activity in geese raising in some places. Mature young geese are relished, but their cost is usually greater than the returns they bring when marketed. If geese had to be fed on grain it would not pay to raise them; the expense would be greater than the price received. Only during the first three or four weeks is it advisable to give the goslings a little meal, carefully mixed. As a farm race they have their place, not for eggs, for the best breeds will seldom give more than 30 a year, but for the tasty meat any of the breeds will provide.
It is believed that to have eggs well fertilized the geese must live near a pond or running water. A gander over two years of age is preferred in breeding. Hens are best for hatching these eggs. Mature geese are strong physically and usually manifest a combative nature. The improved breeds are of large size and may be kept at no great expense. They will thrive on grass alone during the growing season. In some parts of Europe vast numbers of geese are raised for the city markets. The goose girl goes to the fields every morning with her flock, returning at night to her home where her charges are stabled.
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Left, Toulouse geese. Next, White Pekin geese. Middle, Embdem geese. Right, Gray African geese.
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The giant of all the goose breeds is the Toulouse, a native of France. Its ordinary weight is from 15 to 20 pounds, but many specimens have been known to reach weights from 25 to 30 pounds or more. Where range is not ideal, these are probably the best geese for the farm. It is thought to do better without a swimming area than other breeds. In general appearance it resembles the common farm goose more than the other breeds, but is much larger than these scrub geese. It is gray, though beneath and behind there arc white areas in the plumage; the legs and the bill are orange. During their first year young geese lay 15 to 25 eggs. When older they may lay from 25 to 40. The breed is very quiet, but in spite of its wide popularity, is not ranked very high in the market.
The Embden is the chief rival of the Toulouse. While its standard weights are the same as for the Toulouse, a smaller proportion of the birds attain these weights. The plumage is white; legs and bill yellow. The Embden when well bred and properly prepared not only makes the best looking carcass, but is superior to other breeds for marketing. One of the chief disadvantages in purchasing specimens is that there are many poor flocks in this country, poor not only in breeding, but poor in ability to lay. Intending purchasers should be careful in buying for these reasons.
Of these there are two varieties - Brown and White. Their form and carriage are different from the two breeds already mentioned. They stand much more erect, have much longer and slenderer necks. In the Brown Chinese, at the base of the bill is a peculiar dark-colored knob. The standard weights are 14 pounds for the adult gander and 12 for the geese. The Brown variety is considered the most prolific of all geese. Under ordinary management the females will lay 40 to 50 eggs, or even more, and these eggs are noted for their fertility.
One of the chief disadvantages is that the carcasses are exceedingly hard to pluck and, when dressed, make the poorest appearance of all kinds of geese. In the White Chinese the plumage is white throughout, the bill and legs are orange colored and so is the knob at the base of the bill. While the geese lay as well as their brown cousins, their eggs are less fertile. White Chinese geese rival the Embden geese in the market. Their carcasses make a far better appearance than those of the Brown.
African geese are not nearly as common as other large varieties. Their color is gray, dark above, light below. On the back of the neck there is a dark stripe. Their weights are the same as for Embden and Toulouse. The bill is black and has the same kind of black knob characteristic of the Brown Chinese variety. The eggs are orange colored. As a rule, the geese lay better than the Embden, but not so well as the Toulouse, and the carcasses, especially of old birds, are hard to make look well for the market. The skin is dark, and this unfavorable color is not improved by the presence of down and pin feathers which are usually very hard to remove.
Little goslings are very dainty eaters at first. During the first few days bread crumbs, soaked in milk or water and squeezed nearly dry are very good and are relished. This feed may be given three or four times a day with plenty of water to drink. The drinking fountain should be arranged so the goslings cannot wet more than their bills. During the second week a mash of equal parts ground oats, bran and corn meal, mixed with hot water, may be fed cold five times a day and continued until the goslings are a month old. After the first few days they may have the freedom of a small pen where there is plenty of grass, and when two weeks old, their range may be extended. Clover and alfalfa are especially good.
When one month old the same mash may be used morning and evening, with perhaps a meal at noon. Some breeders prefer to feed the mash at morning and noon with cracked wheat at night. Until the goslings are fully feathered they should be kept out of water and only those intended for breeding should learn to swim. When two months old, feeding may be reduced to twice a day - soft feed in the morning and cracked corn or wheat, or a mixture of these two grains, at night. From this time forward the goslings may be allowed to roam at will.
There is probably less waste of geese and duck feathers than of chicken and turkey. The prices are considerably higher and the uses more numerous; yet it is probable that many bring a lower price than they should because of the imperfect methods of sorting and curing. The birds should be dry picked, to save the animal oils which give the feathers' their "life." The reduction in grade because of scalding is not as great with geese and duck feathers as with turkey and chicken. The birds should be immersed for only a very short time and the drying properly attended to. The feathers from the two kinds of birds should be kept separate, but otherwise the method of handling is simple.
Geese and Duck Farms Around The Globe:
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