Duck Raising

Duck Raising

Ducks are very easy to handle, taking lesstime and work than other fowl. Also, theirhousing needs no insulation and less heat thanchicken housing.

One of the big dividends of duck raising isthe manure. It is twice as rich in nitrogen, andcontains approximately six times the phos-phorus and the same amount of potash asaverage farm manure.

Breeds: There are egg breeds, meatbreeds and ornamental breeds of ducks, andthe breed you grow depends on what you expectfrom your birds. For eggs, the Khaki Campbells and Indian Runners are both good_though neither breed produces a goodbird, Khaki Campbells have averaged ci365 eggs per year per bird as opposed t3per year for many chickens.

There are three primary meat breed,.Pekin is the bird raised commercially -United States for meat production. Theis a good quality, the birds reach market win eight weeks, and they are white feathe.big advantage in the market. Howeverducks are poor sitters and very nervous,flocks have to be handled with care. Aburys are popular in England for meat prtion and, like the Pekins, mature in eight wAlthough they are not as nervous, they sometimesfor meat, is less popular because it hasfeathers.

Muscovies, another meat breed, taker to mature—about ten weeks—but thess is larger than a Pekin carcass and hasfat. In addition, Muscovies, though onlylayers, are good sitters.

Ornamental breeds include Cayugas,tal Mandarins and Blue Swedish.

Starting: It is best to start with day-old ducklings rather than try to incubate fertile eggs. Put the day-old ducklings immediately under the brooder set at 90°F.2.22°C.). Reduce the temperature five degree (F.) a week until they are let out. After a few days, ventilation is vital; ventilate enough to keep dampness down, but avoid drafts.

A 10-by-12-foot brooder house will acommodate 200 to 300 ducklings, or a temporary pen may be built in a laying house.

During their first two weeks, the ducshould get starter pellets or a starter mashthoroughly wetted; only mix as much mash as \the birds will eat—extra will sour and ducklingswill not eat it. After two weeks, switch to grow-ing pellets or growing mash with about a 15percent protein content; you can use the samemixture you're feeding your chickens. At eightweeks, switch to fattening pellets.

Ample fresh, clean water is a necessity.Running water in shallow, narrow troughs willallow baby ducks to submerge their bills andeyes without getting their bodies wet.

Ducklings need a constant supply of finegrit. Feed separately from the mash.

If ducks are to be raised entirely in con-finement, they will need three square feet perbird by the time they are six weeks old. Theywill also require deep litter; straw makes goodbedding material. If ranged in warm weatherthey can be let out after the first three weeks.Ducklings are much hardier than baby chicks.Cool temperatures make them feather out fasterand eat better for smooth, plump flesh, but it'sa good idea to harden off the ducklings byadmitting increasing amounts of cool air for aweek prior to ranging.

On range, tall weeds or trees, or framescovered with boards and building paper, aresufficient protection from sun and rain.

Move mash hoppers and water fountainsfrequently to avoid bare spots.

On small farms try to locate duck yardson gently sloping land with light sandy soil.Manure should be scraped up regularly, or acouple of inches of gravel laid down to make the yards self-cleaning when it rains. A yard50 by 75 feet will hold 100 ducklings.

A pond or brook will reduce the amountof water hauled to your flock. The ducks don'tneed a particularly large or deep pond. justone big enough to clean themselves. It shouldbe shallow and flowing. Some farmers dam astream and periodically flush out the resultingpond to remove manure. A settling basin is anexcellent way to catch the sludge after flushing,which can then be used on your garden. Somefarmers provide shallow splash pans of waterwhich they clean frequently. This is particu-larly necessary during breeding season, whenmoisture is essential for proper hatching of theeggs.

Breeding Ducks: For a steady supply ofducks throughout the year, a breeding flock isa necessity. Select ducks for breeding carefully;ducks should come from early hatches, havegood weight, conformation and feathering.Allow approximately one drake to six ducks.

Separate your breeders from the rest of theflock, and check for general health and vitality.Ducks need about five square feet of housingspace per bird, outdoor exercise in all but theworst winter weather, and swimming water tokeep in top condition.

Duck eggs are incubated four weeks beforethey hatch (Muscovy eggs take five weeks).They require a lot more moisture than hens'eggs and must be turned three or four timesa day. Since ducks lay at night, gather eggs inthe morning for best results in the mechanicalbreeder. Wash carefully. Have eggs at roomtemperature before incubating. Candle eggs atseven or eight days, and discard those withdead embryos or infertile eggs; living embryoshave the appearance of a spider floating insidethe eggs.

When hatched, put the baby ducklings in the brooder as soon as they are dry and fluffy. See that ample food and water are available.

Diseases: Ducks raised in relative and in small numbers suffer littlediseases. Muscovies appear to be more resthn, Pekins or Runners. If you have a flock has been suspected to have disease, don't wait and call a vet.

Slaughtering: Properly grown Pekins weigh bettween five and six pounds at nine to 11 weeks. A ter 12 weeks or so, they won't grow larger without out considerable extra feeding, and the meat is tough and stringy. Muscovies should not be slaughtered after 17 weekks of age for the same reason.

Dry-picking birds is best, although many commercial concerns dip the ducks in boiling water or in wax which, when cooled, peels off quite easily bringing feathers with it. If dry-picked, the birds hold their flavor better. Duck down can also be a valuable by-product for homestead. It should be treated in the same way as goose down.

Duck eggs sometimes find a good market, and duck is a popular entree in many restaurants.

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