South Bend news-times. (South Bend, Ind.) 1913-1938, 1920-08-11

Probably one OF the best recon-
mendations a food can have is that
il is eaten by its producer. This is
the case with rabbit meat. In fact,
the furnishing OF meat for the home
table should be the primary pur-
pose of anyone engaging in the
profitable growing occupation or
rabbit raising. Breeding rabbits for
commercial purposes. in the United
States. is practically a new business,
which 20 many persons seems sur
prising. in view of the popularity or
the rabbit meat in European cOun-
tries.
Production Increasing.
There has been a disposition in
this country TO look upon the rabbit
merely as a pet and not as Il meat
animal suited for profitable ends.
The rabbits that did reach the Am
erican table were wild ones shot
during the short season of the year
shipped 10 a market that was not
overeager for this kind Of food and
consequently not willing 10 pay
prices that would warrant the raising
Of rabbits for the table. Lately,
however, PEOPLE here and there
have very quietly taken up rabbit
raising. first for home use then for
marketing, to supply an actual need
for meat. City and suburban dwell
ers are now raising rabbits in back
yards Although the production yet
is comparatively small, it is steadily
increasing.
In certain localities In California
Oregon, Washington, Colorado, Kan
sas, Missouri, Michigan, and several
other states the domestic rabbit is
recognized as a regular meat. Rab-
bits are either shipped 10 market
alive in crates or are neatly dressed
ready for cooking and packed in
sanitary manner for transportation.
The first abjeCt in rabbit raising Is
to supply home needsh and, accord
ing 10 specialists of the Bureau or
Biological Survey of the United
States Department of Agriculture,
this is a proposition for turning 10
account time, space and materials
which ordinarily would be wasted
As such il appeals very strongly TO
prudent people. If one be inclined
10 disdain dOmestiCated rabbits on
account of experience with wild rab-
bits. he should know that the lat
ter. as sold in butcher shops. are
TO be compared with tender young
hutch rabbits The flesh OF the
tame rabbit is a highly utritious
and desira BILE food, resem bling some
what the white meat Of chicken.
Wherever IT has been introduced in
the markets II has become popular
and the demand for il has steadily
increased.
Reputable Breeds.
The favOrite OF long stano!"g'
both in America and in Europe. Is
the Belgian hare. It develops rap
idly furnishes meat that is white
and tender, and. as II has small
bones. makes less waste than do the
larger breeds. The selection OF
stock, however, is chiefly a matter
OF taste, although il may be inftu-
enced more or less by the market 10
be supplied For example. the tan-
ilv table would demand smaller an
finals than would the trade OF a res
taurant or hotel II is best, say de-
partmCnt specialists, to beSin with
only ono breed and 10 concentrate
on developing that stock that may
be a source Of pride and profit.
one buck and two or three does
are enough to start With NounS
animals Of breeding age are better
than older ones. which Will soon be
past their usefulness. II Is always
hest 10 deal with reputable dealers
and 10 examine the stock before
l.
by mail. Il should be- on condition
that they may be returned immedi-
ately IL not found TO be as repre-
scented. The rabbit Industry has
suffered greatly from unscrupulous
advertising. Misreprcsc ntation as 10
origin OF the stock and as 10 its
quality have been common, and no.
vices in rabbit breeding often have
been deceived.
The cost Of starting a rabbitry de-
pends on its size and the price OF
matsrial Hutches for animals may
vary IN cost from a few cents the
price OF an empty dry goods box. 10
several dollars. II expended foT
dressed lumber 10 be put together
by a carpenter. on a farm where
usually odds and ends Of lTmber and
poliltrv netting are available and
" here nay. grain. and milk are pro
duced in abundance the money est
of starting and carrying on small