Show t FARM t POULTRY D DUCKS USUALLY ARE HARDIEST OF FOWLS Ducks as a rule nile are hardy They do not have gapes The weakest part of a duck Is Its legs Indigestion Is apt to show Itself In the young If coarse sand Is omitted In the food It ItIs ItIs Itis Is always s 's best to put a handful of ot sand Band In n a pall pail of f mash food mixing It It thoroughly This will aid digestion The oily nature of ot the feathers makes the ducklings vermin proof Exposure to hot suns Is fatal fatai There should al always always iii- iii ways be a partial shade to the runs I The market term green reen duck Is of ot late Inte Innovation The Time cognomen Is applied for the reason that the bird has not yet et matured It should weigh not less than four tour pounds and be not over ten weeks old old eight eight weeks would be better better and should never be allowed bathing water S As an article of diet If provided by a n competent chef the green duck resembles the time famous and fast disappearing canvasback duck The Runner duck Is not Inclined to fatten so readily as other varieties Its name originated from the time fact tact that this duck has a running rather than a waddling motion In color It ItIs ItIs itis Is a n light brown or fawn shade and gray At the joining of the head and ond bill there Is a narrow band of ot white The legs are orange In carriage It Is erect with a l long ng narrow body well elevated In front and closely feath feath- ered The neck Is long and slender and the head rather flat The bill Is long and broad Duck eggs tire Are In demand b by confectioners confectioners as ns they Impart a glaze to their Icing which cannot be had hInd with hen eggs For making plum puddings duck eggs are more economical than those hose of fowls being both larger In size and richer In the household duck eggs are arc used In making all kinds of ot cakes cooking generally and they are also relished fried |