You must hatch at a time which will allow the young hens to begin laying as winter approaches; the food must keep up animal heat and the house must be warm enough to make the hens comfortable, and the conditions must be such as to keep them laying.
As an experiment, we once raised six pullets. They were hatched in May, and in December they began laying. All during the winter they laid never less than four and some times six eggs a day, and kept this up until spring.
They were fed on wheat and corn and plenty of meat scraps and green food. They were kept in what was practically a glass house, receiving the benefit of the sun during the day, and were protected from the winds. The effect was to bring as near as possible the condition of the warm months; these paid very well.
Ducks are less frequently raised than chickens and often realize good returns.
The popular fallacy that ducks require a stream or pond is gradually passing away. There was a time when nearly all ducks were raised in this way, feeding on fish as the principal diet, but experience has proved that ducks raised without a stream or pond tend to put on flesh instead of feathers, and they have not the oily, fishy flavor of those raised on the water. Nearly all of the successful duck raisers now use this method.
This is bringing the duck more into prominence as an article of food; as James Rankin says in "Duck Culture," "People do not care to eat fish and flesh combined. They would rather eat them separate."
The white pekins are the popular birds, because they are larger, have white meat, and are splendid layers. They lay from 100 to 165 eggs in a season and are the easiest to raise. They can do entirely without water; and Rankin tells of selling a flock to a wealthy man, who afterwards wrote asking him to take them back, because he had bought them for an artificial lake in front of his house, so that his wife and children could watch them disporting in the water. He complained that they would not go into the water unless he drove them in and would remain only so long as he stood over them.
Ducks are easier to raise than any other fowl and are freer from disease. They are ready for market when eight weeks old.
The industry is assuming large proportions, and ranches are now raising ducks by the tens of thousands and are finding better markets each year.
In starting any poultry business, it is better to begin with twenty-five fowls and master details with those, then double the number as fast as they have been made to return profits.