DUCK CULTURE

Sun (Auckland), Volume 1, Issue 50, 21 May 1927, Page 20 (Supplement)

DUCK CULTURE

BREEDING FOR EGGS A SOUND SECTION OF POULTRY INDUSTRY (By GEO. H. AMBLER.) Space forbids my going fully into the advantages the duck has over the hen. Needless to say, of the several phases of duck-keeping in New Zealand, the latest—the modern industry of breeding ducks for egg-production —has attained a greater vogue than any other. It has reached a position when it may safely be regarded as a soundly established branch of the industry of poultry-keeping. Without doubt, no branch of the great industry of poultry-farming is more overlooked than the keeping of ducks for eggproduction. There are many people, who have splendid opportunities for duck-keeping, who somehow do not appear to realise that there are breeds of ducks that will lay more eggs than the highest records of hens, and there is no doubt that ducks for egg production can be made one of the most profitable branches of live-stock culture wherever reasonable opportunity for their keeping exists.

Until quite recently, duck-keeping was ignored by the general body of poultry-keepers, And looked upon as a side line. The enterprise has mainly been directed toward the production of ducklings for the table, egg-produc-tion being a minor consideration. The advent of the New Zealand Duck Club and the New Zealand Waterfowl “Club, which have started many new duckbreeders along the road which leads to success, and are working hard on the right lines, have given more publicity to the production of eggs, and no doubt efforts will be made to overcome, public prejudice against the eggs of the duck.

There is ample scope for the clubs to adopt a publicity campaign. The possibilities of commercial. duck-keep-ing call for a policy on business and educational lines. There are several varieties of ducks. Naturalists have generally admitted that the various races of domesticated ducks have sprung from the Mallard, or wild duck, which is found all over the Continent of Europe, in America, Northern Africa and Western Asia. CHOICE OF BREED Choice of breed is very important. Reading and hearing of the wonderful egg records of ducks, many poultrykeepers are of opinion that “anv breed and any old duck will do.” That is not so; anyone taking up extensively a breed like the Aylesbury, and expecting to obtain full egg baskets all the year round, will be doomed to disappointment. The Aylesbury is par excellence a table bird, but is not a layer. The Indian Runner and the Khaki Campbell are the egg machines, and offer a sounder commercial proposition than any other breeds or varieties. There is no doubt the remarkable productivity of these modern ducks offers possibilities to specialist breeders which are likely to be taken advantage of more extensively in the future. These varieties have gained a prominent position through their remarkable capacity as economical producers of high-grade eggs. If we liken the Runner and the Khaki Camj)bell to the White Leghorn and the Black Orpington as commercial layers, one can judge exactly what kind of duck it is.

Unlike ordinary ducks, these varieties produce eggs with the exception of short lapses, all the year round, under proper management. Ranking next to the Runner and the Khaki Campbell is the Buff Orpington, which weighs up to 81b.. and contains Runner blood. This variety gives fewer eggs, but more flesh, and therefore claims many adherents. Both are splendid foragers, so that the distinguishing merits can be confined to those already mentioned. *Next, the Aylesbury is a table variety, without any claim to its being a great layer. The Aylesbury, as its name denotes, came from the vale of Aylesbury, in Buckinghamshire. It is no doubt owing to its quick growth to table size that it has gained so much popularity, for when properly fed it is remarkably plump and heavy at eight weeks old. Of the other varieties of ducks tire the Pekins, Cayugas, Muscovys, and Rouens. There are many breeds of ornamental ducks, which it would be useless mentioning here. To those taking up the Runner I would advise them not to go in for too much Runner and too little duck. We need a duck, not a toy. They are being boomed for egg-production End should not be boomed for “speed” alone. This active little duck will wander long distances in search of natural food, and its keenness for devouring injurious pests is its most valuable attribute. The ideal place for the Runner is the open fields, housed in moveable houses where it can roam and pick up most of its food from September to March. On small farms these houses can be fixtures if more convenient. Ducks are particularly fond of white slugs. Indeed, it would be difficult to name any of these creatures which are not devoured in many or all stages of their metamorphosis, by ducks, and in their appetite for this form of food the Runner and the Khaki Campbell are insatiable. WATER NOT NECESSARY Many are under the impression that duck-keeping cannot be a success unless swimming water is available. Runners, Khakis and Orpingtons are “land” varieties, and it is not necessary to provide these varieties with swimming water to ensure fertile eggs. Not only have all domestic ducks great beauty, but they are generally more hardy than ordinary fowls, need less care and attention, and may be kept on land that would be quite unsuited for keeping fowls. Given ordinary common-sense management, the secret of success may be summed in two words, viz., “selective breeding.” Egg-recording is the corner-stone of the whole business, for without it you cannot be certain of breeding from the best layers. Unless you do this year by year it is impossible to make headway. Most breeders know the importance of the male influence in the breeding of poultry; so it is with ducks. HINTS FOR DUCK-KEEPERS Ducklings that are reared for tlie table should not have any grain from the date of hatching till they are killed. Stock ducklings in like manner are often reared on mash only. With grain available, however, one might introduce it from the sixth week, when the ducklings are on range. They will then be getting two meals daily, and while at first a little kibbled grain can be added to the mash, it can later be thrown broadcast on the grass, in the form of whole grain. The advantage of free range lies in the fact that the ducklings can find most of their foods when out foraging, and that means economical rearing. Feed everv two hours for the first week, five meal's daily to the end of the month, four meals up to six or seven weeks, and three per diem until marketing time. Ducklings placed on range for future stock purposes at six or seven 'reeks will do well on two meals daily—morning and evening. Duckling* need a liberal quantity of finely-minced raw green stuff in their menu. Several

times weekly, too, a little grit should be added to the mash. Grit should always be available in some form. It is a good idea to provide an odd shallow vessel containing a good depth of grit, covered to a depth of a few inches with water. This will entice the ducklings to “dip” therein and thus keep their nostrils clear. Drinking water must be provided in plenty, and the soft food should always be given in suitable troughs, and not thrown on the ground. Animal food can be added to the mash from the second week, say, 2£ per cent., by weight two or three times weekly, and the proportion can be increased later. Allowance must be made, however, for animal food collected when out foraging. Mashes are best given warm, but not hot. Ducklings should bo protected from the hot rays of the sun and heavy rainstorms. They also require dry bedding in their sleeping coops, which must be well ventilated.