Geese
Geese.—Geese can only be profitably kept where there is abundance of grazing ground, as they derive the greater part of their nourishment from grass. Under suitable conditions no birds can be more profitable, but under other circumstances they cannot be recommended.
Of the three varieties, namely, the pure white or Emden, the grey or Toulouse, and the common saddle-back, the first name is to be preferred, as the birds pluck much better and clearer than the grey, and are much larger than the common parti-coloured breed.
The management of these birds in suitable localities is attended with very little trouble. In the early part of the year the old geese should be well fed with oats thrown into water, so as to stimulate them to early laying in February, if possible. When she has laid from eight to thirteen eggs, the goose remains on the nest, and her eggs may then be given to her.
The nest should be on the ground, without any intervening boards; and, if in a dry situation, should be watered, so as to keep the mould moist. The hatching goose should be well fed with oats thrown into a pan of water when she leaves the nest, and she should be allowed to go on to the pond or river.
When hatched, the goslings require grass, meal slaked with water, or porridge made with oatmeal. After a few days, oats, in water, may be given, and with the food they find by grazing, the young will do well until fattening time, when they should be fed on oats, in water. In many parts the geese are partially plucked two or three times a year for the sake of the feathers. Nothing can be more injurious than the practice; the small sum obtained for the plumage is much less than the deterioration in the value of the bird.
In rearing geese for the market, every endeavour should be made to attain early maturity. Young birds should never cease growing from the time they are hatched until they are ready to kill. If they are so fed as to be kept without growing, not only is all the food they eat during the time wasted, but they are deteriorating in quality and in tenderness of flesh.