Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1920-07-27

be compared with tender young hutch
rabbits. The flesh of the tame rab-
bit is highly nutritious and desir-
able food, resembling somewhat the
white meat of chicken. Wherever it
has been introduced in the markets
it has become popular and the de-
mand for it has steadily increased.
The favorite of long standing.
both in America and in Europe, ia
the Belgian hare. 1t develops rap
idly. furnishes meat that is white and
tender and, as it has small bones,
makes less waste than do the larger
breeds. The selection of stock, how
ever. is chiefly a matter of taste.
although it may be Influenced more
or less by the market to be supplied.
For example, the family table would
demand smaller animals than would
the trade of a restaurant or hotel.
1t is best. say department specialists,
to begin with only one breed and to
concentrate on developing that into
stock that may be a source of pride
and profit.
One buck and two or three does
are enough to start with. Young
animals of breeding age are better
than older ones, which will soon be
past their usefulness. 1t is always
best to deal with reputable dealers
and to examine the stock before buy
ing it. When rabbits are ordered by
mail, it should be on condition that
they may be returned Immediately if
not found to be as represented. The
rabbit industry has suffered greatly
from INSCRIPTIONS advertising. Mis-
representation as to the origin of
stock and as to its quality have been
common. and novices in rabbit breed
ing often have been deceived.
The cost of starting a rabbitry de-
ponds on its size and the price Of
material. Hutches for animals may
vary in cost from a few cents each,
the price of an empty dry goods box,
to several dollars, il expended for
dressed lumber to be put together by
a carpenter. On farm where usual
ly odds and ends Of lumber and podl-
try netting are available and where
hay. grain, and milk are produced
in abundance the money cost of start
ing and carrying on a small rabbitry
is negligible. In any case the initial
cost need not be great.
Every breeder should keep a strict
account Of all items Of expense and
income connected with his opera
tions. He should also know exactly
what it costs to produce pound Of
rabbit meat at the different ages from
2 months to maturity and what il the
average daily cost of feeding rabbits
at different ages. The time required
to do the extra work of Weighing.
computing, and recording results IL
we'll paid for by the certainty that
one has as to whether he Is gaining
or losing, and how much. The daily
cost, when all feed is purchased, ID
not usually above cent for 10 or
IL pound rabbit. ~
Two widely different systems Of
management are followed by Ameri-
can rabbit breeders. Under the first
system, which may be called hutch
management, the animals are con-
fined in small pens or hutches and
obtain little exercise. This is the
more common practice, and has the
advantage of requiring less room and
probably of producing meat more
rapidly. Under the other system
rabbits are given the freedom of
open yards or runs, where they OBJ
tain abundant exercise, and are
sheltered in small hutches or ken
nels. This method promotes the gen.
eral health of the animals and prob
ably gives a better development for
their fur. 1t is especially adapted to
the southern part of the United
States, where there Is mild climate
throughout the year, and may be
followed in the North during the
summer months.
A careful study of rabbit raising
has been made by specialists Of the
Bureau of Biological Survey. A
thorough aand interesting account of
the various TEXTURES of rabbit raising.
together with recipes for appetizing
ways of preparing rabbit meat for
the table, Is contained in Farmers
Bulletin 1890, which may be had
free, upon request, Of the United
States Department of Agriculture.
Washington, D. c.
A 3O-foot python. which was being
taken to the New York 700, broke
loose aboard the British steamer Boil
ton Castle while in mid-Pacff1c In