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 than the goose. The price of the wild duck, however, is still sufficiently low to limit to a certain extent the production of the domesticated article.

Varieties of Ducks.—There are many varieties of ducks cultivated for the market. The Pekin is perhaps the most abundant of all. It is creamy white in color, has a long and graceful body and has been particularly bred for the market. When ready for the market the average weight of the drake is about eight pounds and the duck seven. The Aylesbury is also a favorite variety. It is said to be somewhat whiter than the Pekin in color. It is specially valued in England as a market duck. It is somewhat larger than the Pekin. Other varieties of ducks are the Rover, the Cayuga, the Gray and White Call, the East Indian, the Crested White, the colored and white Muscovy, and the Indian runner. The latter is a very small duck, being only about one-half the size of the Pekin. Usually the ducks on the market are not designated by any particular variety and, in fact, most consumers are not sufficiently acquainted with the different varieties of duck to be able to ask for any particular one. The mallard, canvas-back, and teal are common varieties of the wild duck.

Composition of the Flesh of Ducks.—The flesh of two varieties of ducks, namely the Pekin duck and the Mallard duck, was carefully separated in the Bureau of Chemistry and subjected to analysis. The composition of the meat of these two ducks is shown in the following table:

Pekin duck,   47.46        78.20         39.31    13.37     .43 Mallard duck, 69.06        75.98          7.11    19.25     .65

The above data show a striking difference between these two varieties of ducks. The Pekin duck has a large excess of fat while the Mallard duck, which is a wild duck and evidently not very fat, has a small percentage of fat and a large percentage of protein. It is evident that the flesh of wild fowl would not, except at a certain season of the year, approach that of domesticated fowls in the percentage of fat which it contains.

Goose (Anser anser).—The goose is not so commonly used as a food product in this country as in Europe,—the turkey to some extent has taken its place. The remarks which are applicable to the production of chickens are also applicable to the production of geese. They, perhaps, are grown more extensively in the old-fashioned way in this country than chickens or turkeys at the present time since they are used chiefly for the feathers which they produce and not for food. Goose is also considered a winter dish both in this country and in Europe. It is customary in Europe that the goose be hung even for a longer period before consumption than the chicken. Its flesh is made more tender and more palatable by this preliminary exposure. From one to two weeks is not considered too long a time in the winter for hanging in the old country. The remarks relative to cold storage of turkey and chicken apply also to the goose. The goose is, perhaps, the most easily