POULTRY

Duck Feathers.

The feathers of ducks are their covering and protection, which should admonish farmers not to pluck them during a cold spell, or in winter. It costs something to produce feathers, as they are grown only from the most nourishing foods. Ducks that are in poor condition or that are not well covered with feathers, should not be plucked.

The rule is to pluck the feather when they are "ripe," which may be known or by testing a few from the breast, the ripe feathers having no blood or colored fluids in the ends of the feathers. When in good condition some ducks will produce feathers every six weeks, or even more frequently, much depending on the food.

The feathers of the Pekin and Aylesbury ducks, being white, are nearly equal to those of the goose, and as both kinds are large of size, the feathers are an important part of the profit. The comon puddle duck, however, is of but little value compared with the pure breeds. The Aylesbury, Rouen, and Pekin ducks not only give a fair proportion of feathers, but also produce large and desirable carcasses. The feathers may be steamed, and then sun dried, but some experience is necessary to properly dry them for market.