Capons bring a higher price upon the market than the other varieties of chicken, sometimes the difference being as much as four or five cents a pound. For this reason the growth of capons becomes more profitable to the farmer than that of the ordinary chicken. =Duck= (_Anas boschas_).--The domesticated duck is used very largely for food in all parts of the world. Its flavor is not so highly prized as that of the wild duck but it is an excellent article of diet. The production of ducks is conducted in the same manner as the production of poultry in general. They are still chiefly grown upon the farm without any special care but the best results are obtained by the systematic growth of ducks under scientific conditions in poultry houses. The duck is not so extensively used for food as the turkey and chicken but perhaps in this country much more extensively 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: WATER IN FAT-FREE MEAT WATER. SUBSTANCE. FAT. PROTEIN. BASES. Percent. Percent. Percent. Percent. Percent. Pekin duck, 47.46 78.20 39.31 13.37 .43 Mallard duck, 69.06 75.98 7.11 19.25 .65