File:Turkeys, ducks, and geese (1909) (14778741834).jpg

Identifier: turkeysducksgees00nour (find matches)
Title: Turkeys, ducks, and geese
Year: 1909 (1900s)
Authors: Nourse, H. A. (Harold Alvah), 1875-
Subjects: Turkeys Ducks Geese
Publisher: St. Paul, Minn. : Webb Pub. Co.
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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st duck farms although a few employit to satisfy a certain demand in their markets. The duck to be scalded is dipped in water, which isalmost at the boiling point, as soon as life is extinct and afterthoroughly sousing three times, it is removed and wrappedclosely in a piece of canvas. There it is allowed to stand twoor three minutes to thoroughly loosen the feathers, when thecanvas is removed and picking begins. It requires but lit-tle experience to pick a scalded duck well and rapidly. Whenthe picking is finished the carcass should be placed in coldwater and allowed to remain there until the bodily heat isentirely destroyed, when it may be removed and hung in theair to dry. Ducks are shipped to the wholesale market un-drawn, but when sold at retail at a nearby market they areusually drawn and the heads removed. Wherever a market can be found which will pay anaverage price of twelve cents or over per pound during theseason duck growing is profitable if the methods used areup-to-date.
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PRODUCING MARKET DUCKS The Pekin Has Assured the Success of Commercial Duck Raising—How the Business is Conducted at a Profit—Care of the Breeders—Hatching, Rearing and Marketing. By Geo. H. Pollard. The production of ducks is an important branch of thepoultry business. While less commonly used than fowland turkeys they are usually in good demand and may, ifintelligently handled, be counted upon to pay good profitson the cost of production. Of the many varieties of ducks only two, or threeat most, claim any special attention as utility birds. Fromtime to time interested breeders dress up a boom for somenew aspirant, but so far in this country there has been onlyone breed, the Pekin, which could properly be called popu-lar, or which has proven profitable in the open market—thecriterion by which all ducks, and eventually all other poul-try, must be judged. Owing to several reasons ducks havenot been so much the favorite of the fancier as have lanclfowl, and the sales of breeding

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