File:Our domestic birds; (1913) (14562101788).jpg

Identifier: ourdomesticbirds00robi (find matches)
Title: Our domestic birds;
Year: 1913 (1910s)
Authors: Robinson, John H. (John Henry), 1863-1935
Subjects: Poultry Pigeons Cage birds
Publisher: Boston, New York (etc.) Ginn and company
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book
Click here to view book online to see this illustration in context in a browseable online version of this book.

Text Appearing Before Image:
any.The buildings will cover many thousands of square feet of landand, though of the cheapest substantial structure, will representan investment of fifteen or twenty thousand dollars. Incubators,appliances, breeding stock, and supplies on hand will amount toabout as much. The incubator cellar will be several times aslarge as the cellar under the ordinary dwelling house. Beforethe so-called mammoth incubators were made, the largest-sizedmachines heated with lamps were used on all duck farms,and an incubator cellar would sometimes contain as many asseventy incubators having a capacity of from 200 to 300 eggseach. Now many of the large farms use the mammoth incuba-tors, with a capacity of from 6000 to 18,000 eggs each. Thesemammoth incubators are really series of small egg chambers so MANAGEMENT OF DUCKS 153 arranged that the entire series is heated by pipes coming froma hot-water heater, instead of each chamber having an inde-pendent lamp heater as in the small, or individual, machines.
Text Appearing After Image:
Fig. 139. Feeding young ducks on farm of W. R. Curtiss & Co.,Ransomville, New York As nearly all kinds of supplies are bought by the carload, andas stocks must be kept up so that there will be no possibilityof running short of foodstuffs, a great deal of space is required 154 OUR DOMESTIC BIRDS for storage. Large quantities of ice are needed to cool thedressed ducks before shipping them to market, so the farmmust have its own ice houses and store its own supply of ice inthe winter. For some years after duck farms grew to such largeproportions, the mixing of mash was all done by hand, withshovels. Often one man was kept busy all day long mixingmash, and very hard work it was. Now the men on the largefarms mix the food in big dough mixers, such as are used bybakers, and work that would take a man an hour is done in afew minutes. In some sections the killing and dressing of the ducks is doneby men with whom duck picking is a trade at which they workduring its season. In others the ki

Note About Images