Ducks and Geese

A vanished world of American farming lives in these pages. Written in 1922, when Long Island duck farms supplied nearly every restaurant in New York City, this manual captures a moment when small-scale poultry keeping still meant real livelihoods. Lamon and Slocum write for the practical farmer who needs answers, not theory: which breeds lay most profitably, how to construct housing that withstands northeastern winters, when to slaughter for maximum market value. The authors assume you have work to do and respect your time. What emerges is not merely technique but a small business philosophy born of hard-won experience. For readers curious about where our food comes from, or writers researching historical agriculture, or anyone who finds satisfaction in doing something well, this guide offers a window into an industry that shaped Long Island's landscape and palate.