IN THE POULTRY YARD.

Timaru Herald, Volume CXXV, Issue 18382, 28 September 1929, Page 10

IN THE POULTRY YARD.

DUCKLINGS FOR CHRISTMAS. With only three months and a half to go before Christmas, is v/ith us again, those who are desirous of having prime ducklings ready for their own consumption or for sale during the festive season will need to be up and doing without further delay, says a writer in the “Dominion.” The period of incubation for duck eggs is four weeks, and eight to ten weeks are required for raising and fattening. In order to do this the growth must be both rapid and constant.

The incubation of duck eggs may be carried out by either natural or artificial methods, the same general con-, ditions which govern the hatching of hen eggs being applicable also to that of duck eggs. The chief difference between the hatching of hen eggs and

duck eggs is that the former require more moisture than the former, and if an incubator is used, this moisture must bo provided. It is a quite common occurrence for a duck that is hatching a clutch to have a dip in a pool of water in her spell of liberty, ?.nd to return to her nest with her feathers carrying a quantity of water, hus showing the necessity for moisture when mere man tries to do Naure’s work, in his own way. As in the case of newly-hatched chicks, no food is required by ducklings fer some considerable time after the advent. Their first feed, given not less ithan 36 hours after hatching, should consist of scalded bran, to which an equal quantity of pollard, also about 10 per cent, of coarse oatmeal and 5 per cent, of coarse sand had been added. The best plan is to scald the bran and , allow it to remain for, say, half an hour before adding the pollard, etc., and care must be taken to see that the finished product is crumbly, not sloppy. | After the ducklings are a week old the i sand or grit should be supplied in | troughs or shallow boxes, instead of | being mixed in the food. It is necesjsary to feed four times a day, the ■ amount depending on the capacity of [the flock, which should have as much as they can eat, the remnants being i removed about half an hour after each meal is served. After they are about ten days old about 5 per cent, of the food should consist of meat which has been put through a mincer. This proportion may be increased to 10 per cent, as time goes on. A good mash may be made of pollard, bran, and maizemeal, together with 10 per cent, of minced meat, and will assist in rapid growth if fed three times a day. The meat food, also green stuff, must be left out of the diet about four or five days before killing, and for best results the last twenty-four hours should be fasted, only water being supplied. Ducklings are usually easier than chickens to rear, but care must be observed in the matter of water, or the mortality will be great. It is advisable to feed them first after a long fast before allowing them to drink. It is a common occurence for ducklings that have been confined in a brooder by night without water to topple over like ninepins if given a drink in the morning before they have had their first meal. Swimming water is not necessary or, rather, is quite unnecessary, for ducklings being fattened; all that is required is water in vessels deep enough to allow them to get their heads well below the surface, so that they can thoroughly cleanse the nostrils. Unless they can do this, disease will soon set in, after which it will be hopeless to look for profits. Another thing: water is only necessary at meal times during the fattening period—if always before them they will not put on flesh as they should.