The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1917-08-10
KNOCKING THE BUTCHERS INCOME.

MORE than one man has worked on schemes that would
AVA provide substitutes for meat Since butchers still
hold positions Of aiilucncc in every community it
safe to that substitutes IN general
The high prices of meats have spurrcd many find
way that would help knock the butchers income and
the funds OF the family purse In thckly settled
sections much has been made Of the attempts
In the suburbs the raising OF poultry has cut in on the
sales of the butcher In places where fish abundant
the trade shnks And in wild sections where game
abounds the butcher would find difficulty in making a
living
In western Oklahoma the butchers income is vitality
affected by the jack rabbit crop This long cared animal
thrves the prarcs and helps solve the food question
with families Of farmers And of the farmers are
drying the jack rabbit Possibly day we'll hear
that jack rabbits p, into tin under the seductive
label Of "pocd chicken If friend, the chemist, can
invent something mysterious to flavor the product.
Present meat prices sending lot of families into
the business Of breeding Belgian harcs Many of these
little fellows raised in and around Oklahoma City,
The industry shows signs Of enormous development
the outlook for lower mea, prices is not encouraging
Belgian hares easily reared quickly prepared for
the table an excellent substitute for ordinary meats
qulre large investments in land buildings These
facts make their raising for home consumption possible and
profitable
Europe knows the economic value Ot rabbits as 1000
Two million dollars worth Of rabbit meat is annually con
sumed by the English alone What was Aus,ralias plagu
has by miracle OF industry become Englands staple
product judged than useless has been utilized ha
reached place of importance in nations dietary Will
the French and BclganS in Europe and in this country
is Of the ordinary foods In California raising few
hares for domestic is practice Frequently
chickens and hares kept IN the same enclosure.
The hare'S meat mostly white like the breast oi
chicken delicate IN flavor and when well cooked is dish
for the most iasdious Al ten weeks hare weighing
four pounds may be fried brown like spring chicken and
rivals in delicacy At sx months hares weigh about six
pounds They may bc stuffed roasted aud served with
garnihed with butter and parsley, they appetiling
the most adcd taste. They may also be arded s,ewed
iricassecd baked In pie The high food value and
dgcshihy ol the causes IT to he highly recon
mcnded by physicians for children ubcrcua anacmlc o
fever patients Its nulryc value is placed at & percen
against rs percent for pork mutton o5 percent beef s.
percent chicken so percent.
There no secret o success in raising Belgian hares
hut expect to succeed who is unwilling to Civ
reasonable of attention and care TO the stock
Failures invariably he laid that charge They re
qure less than chickens reach the useful age earlier
produce pounds OF food more prolific and don
wake the nrighborhood before daybrcak As hobby 70
the tired business this industry affords interest an
pleasure as side line 1t demands little time and is prof
high cost OF living