BBIT 4% CAVY CULTURE COMPLETE AND OFFICIAL STANDARDS By the ae Roth, M.D. Charles T. Cornman spiel nt ae en Rabbit and Cavy Culture A Complete and Official Standard of All the Rabbits and Cavies BY THE LATE W. F. ROTH, M. D. AND’ CHARLES T. CORNMAN This book has been adopted by the National Pet Stock Association of America and the New Zealand Red Hare Club of America, as their official Standard. Copyright 1914 By the ‘TEM PUBLISHING CO. Sellersville, Pa. Revised Edition Copyright 1916 By the ITEM PUBLISHING CO. Sellersville, Pa. ©Oca431771 JUL 8 1916 Contents Page LAT OSSD MS aes Raa ie A On a RL DY A SA re er 7 Bea CAML CO AVY OUI fetes oven each o sla bie d wine Cloncanshern te Qiacele & ia! AUN pe ee TMERN RSUN 1G DATNG ice or 6 ack ciiaiie hn Si Wate ae aha ea Sicna oh ahs wide Digan 16 Se EEC ORS BeOS San a PR SO EE Se A Noel ot Gt Se Ricca MRSTACIV OE ARID sce na tee eC At yee 8s ce Me Mae in See ne REA 33 PRISE NG CE Rce MES Corio ensck ate a Ares ao ete chk wintd ne hock WN 3 UNGAR e EEE Seed ta itce Meena TEA ee py, Ay in Wing chore hs oom eees 33 preg 0 TTA hel gk Os 017 | aie Ge Rc ee RC ae 34 [LNCS COVE rig] GL] 1 Ran eae na ea ORE Ss eR RSE ee Rae a a 39 AN Sepp La Wc) oe O20 UR i IM, lt ERA Po Pr a Sn ine aN 44 PN iE Ye Se kr cui de ter RAN Se ep eee ro en he agra Cis ala Mie as 51 Silver Fawn, Silver Brown and Silver Blue ................ 52 DPE Se CGT PS OR] 011 0) eee laa Ne Mo GOS Be na ee a 55 TOS SRE CLS | ES RRAI AUR SSGE es he ta AE ei eg A AE Go RA a 59 Binek-and ‘Tan: 5 oe 5 3.4 3.20% US NESE Ag A INAEORD 2, Ay OM MOA er § BY ARS 60 ae ELEVATE IR AINOLE. oo O%. staik sane ols ghe Meavacy Adi eho vere eM niche altel alts 63 aS Nee AR AIEG. oot) roe tlh ies Vee gece tle che Ai wlan Wigmterk te ak 64 ee Perera te! os an eee, cit h Nena Le Maks See awt Uet Nein e 65 The New ealaidted Hares 2220! eek Os 66 ihe New Zealand: Red YRaDDIE lis sic ce obi oy oe bb cera ot aloes 66 cS YAMS Ba io Pe 6 eo cm eam ee Seg OR, Se Aa a i A 68 POY Sle aly CO MABACCRTIStAC Benn i ore lie Sas 4. 8S Rear eiaeis! Sl ylovetO acere te 73 DUMB BN neces tate sitter x et mE Nia a rune grr ata te, wa Boe ad oles 76 MMT oats Wizantieen cree RE RtR aleebe Seite ss Shar aniee'e, Mw rece wabuewethe cif eReeaie = FOr WOOL toes. Makes che @ 1b oboe iweb oe leah 78 CUSTER > SESE SRAM Rn OS RERUN Oe AS Rt A A TPN RC 80 PReeaN se TOT po we Ya -uie oe ee dcvhe Wie. s Sai eie a Wa ee hoe 85 Breeding, Building up a Strain and Inbreeding ......... 87 LES SVCNTO i os Spee, Miiegie SBE MILL ie Oe a side em CNN a Ieee HE DALAL 92 SRW ELE: a | Y BapO Rtn PMaR MN 2) ie ea Nee Oe aia PR ae gage a 92 Study for the Standard of the Belgian Hare ........... 98 SR CCR EC EOE OES S anhes Gia Oc chase iis weld bie Oren h cho eiwlad 101 Olneial. Beloian Hare Standard: . sc 52 s25.0% «hosed Mewes 105 Peeding’......+ Spt: oli SURES! OS) Nae yd OS AE gg SX STL ay WO eaer Vat, 106 RPO 65 ee whe eisai oe v8 a, TRG RCRA OE TAR RL GY eras Sey 110 DOM PINT CRUE THEN ECP MPRYE RED 02 ocs 5 Roe iss oa Ae ol a's Siw a dyed bee's ew Gis hehe 115 Preparationafor the Show Room ..............00cccce evens 118 sO enn MANET UUN OST, 88. Soctcie, tw acai'h es) vassals a Niazers-alayhedt. cura ask io wha 'e 120 Res al Mr Merete a8) ease neha ane Seithae ce, bv ght os er eaee gw ot 122 Printed by the POULTRY ITEM PRESS Sellersville, Pa. PRICE Paper: Cover’ suis 3 $.50 CGioth Cover ..... 1.00 =~ FORE LEGS & FEET HIND ee a : IDEAL BELGIAN HARE SHOWING THE REQUIRED SHAPE AND STYLE. Foreword R. W. F. ROTH died September 8rd, 1911. At the time D of his death he was under contract with the Poultry Item, of Sellersville, Pa., to write a brochure on rabbits. The manuscript in an unfinished condition passed into our hands after his demise. The fact that Dr. Roth was not permitted to finish this work is one deeply to be regretted. He stood out as the greatest authority on this subject the United States has yet produced. It was his desire to erect this as a monument that would stand the test of time, but we have here another illustration of how man proposes and God disposes. In taking up the completion of this work I do so with fear and trembling, appreciating the difficulty in attempting to carry out the great work outlined by him. All a man can do in this world is to do the best he can and it is my desire that I detract not one jot nor tittle from the work. The intent of this brochure is to present the Rabbit as a Fancy, and an industry of utility value. More especially in the interest of the Belgian hare, than any of the other varieties. This means its successful breeding for profitable and useful pur- poses as a fancy and for food. To do this is not an easy effort at this time, owing to a serious blow the hare as a then possible industry received some years since. It was not, however, any fault of the hare that the “boom” fell flat; but it was the fault of a false understanding of a ven- ture of this sort by a “syndicate” of indiscreet, if not dishonest, promoters. The country was not yet ripe for the recognition by rush methods of an industry both new and foreign; and if any- thing, the hasty, vivid, and glaring claims were too palpably overwrought for intelligent absorption by a large and otherwise preoccupied community. America was too long and wide of ex- panse, with too well supplied a market of all foods which were then yeti too honestly placed on the consumer’s table, for him to realize that the hare was an actual necessity. In fact, he didn’t need it. If he desired “rabbit,” which was heretofore considered more a game than domestic food, the woods, fields and prairies were full of it. But things are different now. In the last decade the wild animal has become decidedly scarce; poultry is kept at a continual advance and almost prohibitive price, and the trusts manipulating other food stuffs have made numerous products very close to a luxury, notably the meats. Nor is our population decreasing among any class except the “400” and food we must have. The necessity for food at more reasonable prices becomes more apparent every day by reason of the present prices being _ entirely inconsistent with the wage of the moderate working class—that class which needs most at all times. This necessity has even forced itself vaguely upon the dim vision of our mud- dled politicians occupying the State Legislative chairs to the extent that the 1907 Legislature of Pennsylvania enacted a law permitting the trading in slaughtered Belgians on the same foot- ing as fowls in the open market the year round. We should all be grateful for this act, for it is largely a recognition of a meat for public consumption that has hitherto been considered more game than domestic. It places the rearing of Belgians as an in- dustry and fancy on the same footing as that of fowls, and what is now before the breeder is the exercise of wisdom, prudence and DR. W. F. ROTH judicious methods essential to the education of a consuming pub- lic to the value of this new meat as a reasonably priced food. Nor should this be specially difficult, since the meat of the hare is unquestionably the most dainty and most nutritious of all meats. As an animal, the Belgian hare is the cleanest and most prolific of all animals used for food, and weight for weight, it costs less to produce five pounds of meat than any other. In France, Belgium, and to a great extent in England and Germany, the hare is largely the meat food of the peasant popu- lation, owing not only to the delicacy and nutritious value of the flesh, but for its economic production. 8 The people of some foreign countries have passed through sad experiences relative to their meat supply, and while we in big America do not anticipate grave seriousness that our supply will run out, it is withal a serious issue with the poor classes in our large cities to an extent involving millions. The daily papers publish thrilling stories in almost every issue, of instances where suffering for lack of food, and meat in particular, are causes of suicide, sickness, and even riots. Only the past summer upris- ings by the poor were held from grave results by the Govern- ment making itself indirectly responsible for bringing about a reduction in the rate, so inordinately placed by the beef trust, which controlled almost every pound of beef and pork handled in city trade. I cannot say how the essentials for living are manipulated in foreign countries—whether trusts or syndicates exist to make prices as they please—but if things do not change here by some © CHARLES T. CORNMAN authority more powerful than the moneyed monopolizers of the commodities of life, we need not go among the poor of foreign nations to find scarcity of food. As a people we are no better than our foreign brethren. We may be richer—at the present time—but if we keep on wasting things by inordinate living, mis- guided economy, and without thought for next week or next month, we are very liable one morning to wake up hungry. Furthermore, statistics inform us that millions of poor people throughout all civilized countries can afford to eat meat no oftener than once a week, and many none the year round. Why this should be so I cannot understand. I do know, though, that the environments of the working classes in the cities arc > 9 daily becoming more impossible in the way of securing food, and‘our country of large, free and abundant America is not by any means so secure within itself as .o be immune from possible visitations of disaster in many forms ai:ecting the food supply. Once a nation tolerates its business integrity to become so cor- rupt that business men obstruct food from reaching a distribu- ‘ting market in order to sustain an inordinate high price over the pretext of scarcity, and allow that food (meat and vegetables) to rot, while people are in want and starving, it is not without the bounds of reason to suppose that such fiagrant injustice will go unpunished by the God of Nations. It is a question whether the densest heathen in any section of the world would pursue such tactics to punish an enemy. These remarks are not inaproros to my subject under con- sideration, from the fact that the opportunities at hand in the rearing of hares make it possible to offset much of the injustice endured by those who need meat and can’t afford or secure it; for these little useful, and delicate morsels of flesh can be reared in most any vacant space from a corner on the farm to a four by eight back yard or cellar of a town house. The hare is thus utilized by the peasant and poorer classes in foreign countries, and there is no reason why it should not be so utilized in this country, and made a staple food in the same basis as beef, fowl and fish. Why all these arguments should be necessary in behalf of an industry that merits the closest recognition without them, is inceed strange when considered from any point of view—for instance; during the open season for “cotton tails” thousands upon thousands are killed by all manner of disagreeable and un- sanitary means; placed on market, and sold at prices twice the actual value of meat per pound, considered even as a delicacy. Why not a far more desirable, cleanly, more readily obtainable at all times, more nutritious, and cheaper meat produced by the Belgian? Observe the menu cards of hotels, restaurants, and other resorts of the epicure, and note lobsters, crab, turtle, and a dozen other disgusting and indigestible things prepared a la mode at fancy prices; sirloin—60 cents; lamb—80 cents; veal— 40 cents; eggs—two for a quarter, and so on through the list— none better, so clean, so digestible, more dainty, or so cheap as the unapproachable loin of a seasonably prepared hare. Why is this superb meat overlooked, or shall I say, neglected, for no reason whatever. I am sure once an intelligent acquaintance is had with it through the medium of judicious culinary experi- — ment, it will become as staple as all the other meats, and the rearing of Belgian hares will be an industry of necessity. ' CHARLES T. CORNMAN. 10 Rabbit and Cavy Culture W. F. ROTH, M. D. and CHAS. T. CORNMAN The Fancy Breeding domestic rabbits is accomplished for two purposes —that of Fancy and Utility. For Fancy, implies breeding to re- quirements that have been formulated in accord with certain iceals, termed Standard; for Utility, means rearing them for market meat, and whatever commercial use can be made out of the fur and skin. I will refer to each separately. Careful search has failed to identify the term Fancy with that of rearing animals, nor that of fancier, unless a “cant name for sporting characters” can be so construed. The definition of the word Fancy is “to imagine;” to “form in one’s mind an ideal” of a thing “which appeals to one’s liking.” Another definition is “the faculty by which the mind forms images or representations of things at pleasure;” and still another “taste, conception.” Last and perhaps as near correct as any, makes it imply to like, to be pleased with, particularly on account of external appear- ances. These definitions, it seems to me, are singularly applicable to the pact of folk who make it their object to rear animate creat- ures so they conform with certain pre-conceived ideals whose chief points are beauty, grace, usefulness, and harmonious blend- ing of physical characteristics into a being as near perfect as the imagination can conceive. This, to my mind, is a technical Fancy, and it is not difficult to appreciate how interesting, at- tractive, and profitable it can be made. A Fancy, too, does not stop at mere admiration, or liking, as I fear many follow it. One can own and admire a creature, and yet not be a fancier; for a Fancy, as the above definition em- bodies, means development, advantement, and persistent effort toward an objective point along defined lines. A life-time of useful application can be vouchsafed in it as reflected by the beneficial results to mankind from the efforts of pioneers in itis various branches—the Horse; Dairy Cattle; Sheep; Swine; the Dog and Cat; many handsome breeds of Fowls; and just as beau- tiful and useful for Fancy and food, the Belgian Hare and fancy Rabbit. . In all these departments the Fancy has assumed such merit that the Department of Agriculture recognized the neces- sity for assisting by the organization of experiment: stations for advanced study of the different features embodied in it. 11 Heretofore, the Belgian hare and fancy Rabbit has not re- ceived recognition from a Government departmental source, but I am sure this cannot remain so much longer; for once the com- emrcial value of the Hare and Rabbit is intelligently appreciated, recognition as a national industry must follow. Progress in this direction lies with the Fancy, and it is this body that must make the Utility subservient to it, with the fact before mind that no creature can be too beautiful and physically perfect for food purposes. | A Fancier To be a fancier, is to interest one’s self in the principles em- bodied under the term Fancy, and as a breeder aim at their con- summation so far as possible. A fancier must needs be a breed- er, but a breeder is not always a fancier. To be a true fancier does not merely imply the liking of a certain classified animate being known as breed, strain, or type of animal or fowl, but as already intimated, the knowledge of an ideal toward which the liking inclines to an extent that scientific effort is exercised in its growth for perfect attainment. This implies, too, a reasonable information on structural tissue; of the laws of pro-generation with regard to merits and defects that are influenced by her- edity; and of physical characteristics that classify the variety in question. To apply one’s self as a fancier can be made an object of the highest merit in that the exercise of personal qualifications which stand for honor, honesty and business integrity can .be placed on a par with all other occupations that call for man’s noblest principles. The Need for a Fancy With regard to rearing Belgian Hares and fancy Rabbits as a matter of Fancy, its beauty and wisdom as a chosen hobby can not be questioned. In several foreign countries, notably England, the breeding of pet stock has become as much an indus- try of importance as that of breeding thoroughbred stock of larger animals for domestic use. For its production they enter into it with as much care as that required for a first class speci- men race horse, dairy cow, canine, or fowl. The science to suc- cessfully produce Belgians and fancy Rabbits of their present perfection is as intricate and interesting in detail as for the above and has advocates by way of membership of men and women who stand in the forefront of educational, social and professional station. Fancy Rabbits are particularly attractive in many ways. They are docile, useful, and exceptionally beautiful; while as a 12 feature for relaxation from more weighty responsibilities no finer field is open for genuine pleasure. They are singularly appreciative of intelligent attention, and since their growth is rather quick, one’s pleasure in seeing the fruits of one’s efforts is sooner realized than in many creat- ures of other fancies. By way of unalloyed sportmanship no Fancy brings more real satisfaction than that derived from the numerous shows for friendly competition, where often the specimens are bred so keenly to the edge of uniform quality as to almost make a judge look three ways at once. And it pays, the Belgian and fancy Rabbit Fancy does; for when choice winners of any of the vari- eties, Belgians perhaps more essentially, fetch as high as any- where from $25 to $125, and win a trophy worth $50 besides, one need not wonder why such a Fancy attracts good people to membership. I know fanciers who annually have an income from $200 to $1,000 from the sale of specimens for breeding only; and in this country prices are not one-half that secured for winning speci- mens in England. That this is so, is entirely the fault of the Fancy here, and on the whole our stock is just as good as theirs— in many respects better in the matter of health and stamina. The reader will pardon this personal introduction, but I have often been asked by frequent visitors to my rabbitry “What prices do you obtain for the general run of breeding specimens ?” “From $5 to $25 per specimen I have heretofore considered reas- onable” is my reply. To show an approximate average, I will state that for 27 there was remitted $222. That a Fancy can be made a nicely profitable feature is fur- ther qualified when I say, that the actual cost to rear a Belgian Hare to maturity need not exceed 80 cents for a year’s feeding when all foodstuffs have to be bought. Under many conditions the expense can be reduced to half this, so when one can secure stock of superior merit for such a limited outlay, and realize from $5 to $50 per specimen, such a Fancy commands more than passing notice. \ A well informed fancier and author has this to say: “As a Fancy the Belgian Hare and fancy Rabbit has few rivals which can claim such concentrated advantages, for, apart from the fact that each section of society is represented in its rank as exhibi- tors, the world-wide popularity of rabbits as an article of food and commerce grows by leaps and bounds annually.” I look forward with the consciousness, that what has become in a num- 13 ber of densely populated foreign countries a Fancy and Industry of inestimable value to them in various ways, will not be long distant here. The Rabbit as a Species The Rabbit is indigenous to virtually every part of Europe and America. Australia has also a species of Rabbit somewhat akin in type and habits to the American “Jack.” The Rabbit is a species of quadruped separate from that of the Hare, nor will the two species “Mix,” as many suppose, un- less in very exceptional instances. It appears, also that to what- ever country the Rabbit is indigenous, it has characteristics that differentiate from its brother of the same species in another; either larger or smaller, or of varied color markings. The same holds true of the Hare in its native heath. The Rabbit: is of the species lepus cuniculus, and the Hare lepus timidus, though both belong to the family rodentiae—a creature with long, rat-like front gnawing teeth. Originally the Rabbit was introduced into Europe from Africa, is the prevailing Opinion among zoologists, and most likely what is now Spain; from thence into Brittany, and eventually over all Europe. How long since, or rather, in which of the earlier centuries this trans- pired is not definitely known. In its gregarius habits the Rabbit also differs widely from those of the Hare, and in the wild state is said to be monogram- ous. This latter trait, however, ceases with domestication, and either sex becomes altogether polygamous. It also differs from the Hare in that its young are born immature, with eyes closed and the body nude of hair, in a nest lined with fur pulled from the mother burrowed in the ground whenever possible; while those of the former (Hare) are born with eyes open, and body nicely covered, in a “form” on top of the ground. . The fertility of the Rabbit is also proverbial, a litter contain- ing anywhere from 4 to 12, while the female Hare rarely brings forth more than 2 and seldom as many as 4. An old English name for the Rabbit is Cony, and its cogno- men in many others is similar to this, as Latin cuniculus, Italian coniglio, German kaninchen, and Welsh owningen; but the Rabbit is not the cony of Scripture. Each country, and in America, each state has laws which at this time regulate the destruction to which it may be subjected as game; but this point is not essential here. For domestic purposes the Rabbit has been bred to many varieties, and virtually so from early times. As a dainty morsel 14 it has graced the table of ancient monarch and his humblest peas- ant down the ages until now, so that as an article of food and commerce it is recognized the world over. The actual consumption of Rabbit as a food is not totally known from available statistics right now, but England alone uses upwards of 25,000,000 pounds annually and in France, Ger- many, and Austria, as well as Belgium and Holland, it is, as already remarked, largely the food of their peasant class. What is known as the “famous Ostend Rabbit” is merely a specially reared Belgian for culinary purposes, and occupies much the same position with epicures that the Canvass Back Duck does in this country. — England has received her supply hitherto almost entirely from the colonies, notably Australia, where it was so abundant as to make wholesale destruction an absolute necessity because of menace to crops and fruit trees. I am informed quite recently, however, that the Australian species is in some danger of exter- mination, for it is not alone for food that its use extended; in fact, at first it was not used for this purpose at all, but for fur very extensively utilized by hat manufacturers. Because of this, indiscriminate slaughter was executed so that now I am told by one of the largest hat makers in the world that fur from this source has fallen off in supply nearly 40 per cent. and price con- sequently advanced in the same ratio. This same hat maker was greatly concerned, and advanced the suggestion that it would become an absolute necessity to rear fur rabbits in large numbers for both hat and leather uses, as well as the more inexpensive furs for wear. In fact, large quantities of skins are already utilized for the latter purpose, which would seem to suggest a field for unusual profit when managed with a view to producing a spec- ially grown article of superior “wool” merit and wearing quali- ties. I am convinced that this can be done. \ | 15 The Flemish Giant As the name implies, this is the largest of all varities of rabbits. By reason of its size the meat for food purposes is not as fine grained as that of its more classic rivals, the Silver and Belgian; but on the whole is quite desirable from the fact that it does not require many months to reach the same equivalent in weight which others attain only at maturity. Its meat is there- fore all the more tender and appetizing. The origin of the Flemish is somewhat obscure, but late in the ’60’s or early in the ’70’s, there was developed in Holland and Belgium a cross-bred rabbit that was given the name “Leporine.”. Later this was introduced into England, and here is what one author says about it: “Since Leporines so-called were introduced into this country they have been bred continuously, but with dis- tinct and different objects—in the one for size, and in the other ostensibly to develop a rabbit of the form, color, and fur of the wild Hare. The larger race has been called Patagonian, but is now recognized in a different type as the Flemish Giant.” It is of course, then, a “made” rabbit, which accounts, no doubt, for the difficulty encountered by fanciers to breed reliable markings. By reason of its immense size, the Flemish can without pre- judice be named King of fancy Rabbits. Specimens have been produced that were said to weigh 20 pounds, while the average weight of Standard bred stock should be at least from 14 to 16 for females, and 12 to 15 for males. Whether this can be attained by American methods under the environment and climatic conditions peculiar to this country, remains to be seen. If one can not, or does not care, to breed this variety for Fancy, it is of excellent utility use. The mother being large, naturally has more nourishment for her young than a smaller variety; so that by a bit of attention to feeding her offspring can be made to weigh near 4 pounds at six weeks, and at 3 months will reach 6 pounds. One fancier informed me that he has grown them to 8 pounds, and some 9 at 3% months old. [a such event, the Flemish should prove decidedly profitable as a market proposition. MATING In all my remarks with reference to the different varieties, I shall speak of them in tke light of being thoroughbred s*ocei. am not in favor of mongrelism for any purpose, and all the less 16 FLEMISH GIANT so in any living thing that is utilized for either food or Fancy use. The methods suggested are therefore done so with a view to qualify for Standard requirements, and the breeder can so apply them whether rearing stock for show or market purpose. When getting ready to mate, look over the stock with care and see that all intended specimens are sound and of good coat. Consider size and evenness of color with particular criticism. For utility, no particular rule for mating is essential other, perhaps, than size and health, and it has been experienced that nice, dark bucks mated to “smoky” does will produce the largest stock as to frame and weight. For show purposes, however, matters are considerably different. Each specimen must be made an individual study with a view to fight against every fault that should not appear in an exhibition entry. One must pair up for length of frame and massiveness, and to this end select specimens as near Standard, in points of merit as one has them. Any defect in one of a pair always appears liable to show itself with more emphasis than a desirable point so that it is all the more important to select breeders of perfect body, good ears well set on, nice large eyes, straight and strong limbs, perfect set tail, massive and firm body as near of the steel grey color as possible. Mate dark steel greys, if one has them; but if there is ruddiness in one of the mates, it must not be on the male side. A black or intensely dark steel buck mated to a ruddy doe, usually gives good results; for in breeding Flemish it appears necessary to frequently fall back on black to maintain the essential dark tinge for true steel color effect. A black buck mated to a light steel grey doe will reproduce dark steel greys, and a dark steel grey buck mated to a black doe will result in a shade that seldom fails to attract a knowing judge. (Here the matter of in-breeding, cross-breeding, with the introduction of new blood into one’s strain, as well as the originating of a strain, might be properly discussed; but since this reasoning applies virtually the same in all varieties, I will refer the reader to this section under Belgian Hares, where con- siderable attention is given the subject.—Author.) LITTERING The period of gestation is 31 days, and if it varies more than a day longer, or two at most, there is something wrong. The doe will begin building her nest, and pull fur to line it with, any time from 10 to 3 days before due to kindle, so that it is 19 necessary for her to have material for the purpose such as short hay or straw scattered about the hutch. Have the nest box so situated, if possible, that one can look into it without moving out of place, and sufficiently roomy for the doe to have free movements within so as to obviate danger of trampling the young. And I will say here, that Flemish require larger quarters in general than any other variety, because of their size. Plenty of room means better success with them. A few days before the doe is due to kindle have before her continually a dish of clean, fresh water. Many does become feverish at this time, and will not infrequently destroy their young if the desire for water cannot be satisfied beforehand. This would be unfortunate, and occasionally it genders the desire for blood to the extent of making cannibals out of them with every subsequent litter. After the doe has kindled, look over the nest and see if any dead are among them. If so, remove these with as little dis- turbance as possible, at the same time diverting the mother doe’s attention away from the nest with some tempting greens or other delicacy. The matter of permitting a doe to bring up an entire brood is for the breeder to decide, but best results will eventuate by leaving no more than six at most. Above this number calls for extra attention with food and care. I know not a few who have succeeded in bringing up litters of 9, 10 and 11, one instance of which turned out every one a prize winner. But as a matter of Fancy, few fanciers permit a doe to rear more than four, fostering the remainder with a doe bred at the same time, or destroying the smaller ones out of a batch. With Flemish it is desirable to attain as rapid and as much growth from the first day on one can, and the more young there are in a nest, the more each will hinder the other’s development. It is only a matter of several days, also, until there is a tyrant in the lot-who preempts more than his individual share. Flemish can already in the nest from the first day be quite well selected for quality as to prospective standard points, like this—steel greys are known by their pink bellies and dark backs, — while the blacks are virtually one shade on back and belly alike. What will turn out as light greys will have decided pink bellies, the tinge of which spreads well up the sides. 20 . During the time a doe is suckling her young, an excellent dish to help growth is a sop of bread and sweet milk in con- nection with the evening mess. This is also an ideal “condi- tioner” for the young after leaving the nest up to six weeks old. With regard to feeding generally, each fancier seems to have a method he personally thinks best. Some do quite well, while others have less success; but I am safe in saying that more rabbits are lost from injudicious and too frequent overfeeding, than from insufficient and less frequent. Flemish are fed along similar lines as Belgians, to which exhaustive chapter I refer the reader. And just bear in mind continually that this variety is the largest rabbit, and therefore requires approximately more food. CARE AND ATTENTION Cleanliness is just as essential for the maintenance of healthy stock as regularity and quality of feeding. To render one’s stock a pleasure and profit one must have no smaller measure of enthusiasm, which implies, that what is worth doing at all is worth doing well, as some moralist has it. No man can be a true fancier or successful breeder and make a name for himself unless he diffuses enthusiasm throughout his — hobby. Every creature reared for man’s pleasure and benefit must be made comfortable if its most perfect physical character- istics are to be expected. For instructions regarding care and attention of stock, I refer the reader to that laid down for Belgians. LIST OF WEIGHTS I here append a schedule of weights that are possible for Flemish to attain from correct methods of care and feeding :— PVEGIIRE bee ee eee oss oaale 2 1DSe > 0: OF. POON G Sey. oer ey Gh eae lla aa te ce o tbs. ta Oz, NOTA S cis coo matey ie Micglte atte. s, and 6 “Ips: “67/07: Ml MTeoR a ae Selene shea. o-2 8 Ibs:. “8 oz, BPRIPRONUL IES. Vee er ie ected hc vais 6, 6 9 dbs." 8. 0Z. EBL 0c 00 i Se i Mea ry Be 10 Ibs. 8 oz. Pe NIN e ape csarare eno oles wes as Loto." MoS: and as they advance to 15 and 18 months, their weight should be that of fully matured specimens—15 to 18 pounds. It must be remembered that bucks are rarely as large as does, and the Standard is very liberal when it places the qualifi- cations for weight as low as “no less than 11 pounds for bucks, and 13 pounds for does.” 21 TO PREPARE FOR SHOWS When one desires to exhibit at shows with the hope of win- ning prizes, some special attention to stock beforehand is neces- sary and if several consecutive exhibitions are scheduled one must not forget that such journeys with their incident “wear and tear” will be a severe tax on the constitutional stamina of finely bred specimens. Many an excellent rabbit has been de- stroyed by overshowing, or insufficient attention connected with the journey. And we have no short distances of shipment, either, nor do the express companies run special cars for exhibits of this sort. Reading over the excellent show reports by our Eng- lish fancier friends, I was often amused at the concern that occupies them with regard to distances, which at most is rarely beyond 200 miles, and seldom above 50. Here we are obliged to consider time rather than distance, and very seldom, except with small local shows, that less than 600 miles are involved. Make careful selection of the specimens intended for exhibi- tion, and say 4 or 5 days before date of shipping, place each sep- arately in a coop as near the size to be occupied at the show as one can arrange, and something within about 10 degrees as warm as one would think the show room to be. This consideration is quite necessary, and all the more so when stock has been open- air reared. The fact that rabbits are fur animals, and thus quite densely clothed, seldom finds thought in the heads of show com- mittees, who more often place such exhibits in steam heated rooms than a proper environment. Coops containing exhibits must be kept scrupulously clean so as to obviate all danger of soiling the fur, which should every morning be liberally sprinkled with taleum powder, nicely tous- led through as to get near the skin, and then combed and brush- ed until the powder is all worked out. First two days use a wire brush, and subsequently a medium soft bristle. Use no water or cosmetics of any kind unless there is some disease of the skin that needs attention. Under the chin and belly stroke the fur with a small round stick shaped like a baton or drum- stick. This will bring out contour to the head and body, and acquaint the specimens with the pose expected by the judge. This attention must be applied only to bucks of the Flemish var- iety, and not to does. The latter must be stroked entirely by hand, and the dewlap gently manipulated so as to assume cor- rect position and shape—evenly placed beneath the chin. There is a popular notion that raw egg fed to a fur animal will produce ‘“‘sleek coat,” and that gunpowder fed to a horse will increase his action. Now while many of these “notions” 22 - appear amusing, and often quite worthless, there are others, withal, that have more practical sense than humor; for in the above there exists no small physiological virtue. Egg, we know, is rich in albumen, and gunpowder in the necessary reconstruc- tive elements—carbon, potash, nitrate, phosphorus, and sulphur, which enter into tissue construction of which nerve and muscle is made up. Raw egg can be given in the form of flip, which is made by beating one in a cup of sweet milk, add a teaspoonful of sugar, and two tablespoons of Sherry wine or brandy. If the animal will not eat this out of a dish, it can be given by spoon, or pipette. Whole wheat added to oats is also excellent a few days before showing. It is rich in gluten, and this.latter puts “bloom” on the fur. After return from the show, an egg-flip is again a good “pick-me-up” for the effects of wear. Have the shipping coops sufficiently roomy so as not to crowd, floor well littered with saw dusi or chaff, and ventilation for comfort. THE RABBITRY It is not by any means essential to. keep rabbits in fancy quarters, so that the outlay in this direction need not necessarily be in one’s way to become a fancier and breeder. True, when one has taste for something a bit out of the ordinary, bunny will appear all the prettier in a finished house, and perhaps a trifle more comfortable than in a mere store box; but that he cannot be successfully reared in the latter has been demonstrated other- wise. Flemish, of course, require a more roomy home than any other variety, yet because of their docile disposition and general hardiness, will do well where others perhaps require more attention. Show specimens, however, need more room than is required for utility breeding so as to keep fur and physical condition per- sistently on edge. It is always advisable to have at least something of a run outside the coop, even if it has to be limited, for a rabbit is not - congenial when obliged to remain continually where her nest is. If one can so locate the quarters that an occasional run in the open can be arranged, this will do wonders toward the mainten- ance of health—and how the native instinct becomes apparent during such runs, is a real pleasure to see. I have seen rabbits reared successfully in boxes no larger than 2x2x4, and I have seen them die by the dozen when kept in 23 such quarters. Close confinement means close attention. As with all creatures, exercise is a large factor toward keeping them well; hence the more room one has available to give comfort from this source the more likely will one’s hobby prove worth while. For complete details concerning plans, dimensions and ad- ditional ideas about hutches, see Belgian chapter. STANDARD FOR FLEMISH GIANTS Size and Weight Bucks no less than 11 pounds Does no less than 13 pounds Points Size considered, irrespective of weight ...............00008 30 Color—Dark steel grey, even or wavy ticking over entire body; head, ears, chest and feet alike. Belly, and under part of Paid, PUTS WHULE. sip) s ona res ore a arent siete: aie usta, ere eee 20 Body—Large, roomy and flat, with broad fore and hind quarters. Does to have dewlap, evenly carried ......... 15 Legs and Feet—Strong in bone, large and straight, color of them to match that of-body > i223. .9o. 2.3 oe ee eee 15 Head and Ears—Head large, full and shapely, with large bold eye of dark brown color. Ears moderately thick, carried neatly erect. Head and ears to match body color ........ 10 Condition—Full, short coat, flesh firm, healthy ............ 10 100 DISQUALIFICATIONS Any grey, steel, sandy, or other shade on the belly or under tail, except a streak of grey in each groin. Sandy, brown, or red color mixed through the body fur. Inferior size, crooked legs, barred feet, screw tails, lopped ears, camel backs, and small narrow heads, or heads entirely too “bull-shaped.” I will also add, that there is no small tendency for Flemish to throw a ruddybrown color shade; and while stock of this tinge usually has the making of large specimens that will do well for utility use, as show exhibits they are absolutely worthless in the eyes of an expert judge. To breed true and harmonious steel grey, is no easy matter, and the correct Standard shade; or rather, permanent color is rarely apparent in its perfect tone until completing the second molt. 24 >= vie pe ¥ b ings ax “s n—_ dOT ALOOS The English Lop Ear THE LOP As a fancy variety, the Lop has made itself decidedly popu- lar, and while perhaps not so much so in this country as in Eng- land and Germany, it has, withal, many admirers. Its principal characteristic is the large ears for which it is noted, and speci- mens of enormous proportions have been produced in recent years. Instances are recorded with an earage of 27% by 7%, and a weight of 12 pounds. Because af this immense earage, however, its breeding for purposes other than Fancy is not so desirable as that of less bothersome varieties. 6 EARS For show purposes the Lop has two classifications—one for entries of classified length, and the other for any length. For the former, classification usually exceeds 24 inches, to any pos- sible limit beyond this; while in the latter no specification is made, and these specimens are judged perhaps more for univer- sal quality than earage alone. Measurement of the ears is taken from one extremity across the head to the other, and the width of one ear must be at least one-quarter of the total; that is, if the earage is 24 inches, the width of one ear must be six inches. There is also a characteristic pendancy to the ears when in natural sitting pose that must be looked for in well bred lops, which is due to a correct juncture of their roots with the cran- ium. This is an important point, and means that an ideal speci- men has the contour of head over its highest portion where it joins the first (cervical) bone of the neck so adjusted as to com- pel the ears to suspend uniform, and gracefully curved around their convex distension, without collapsing appreciably in any place except where touching the floor. POSE AND SHAPE When the head is posed as just described, it gives position to the animal throughout, a point that qualifies for Standard merit. This will naturally approximate the fore legs beside each other from elbow to toes, so they are evenly paired under the rounded breast, and not much more than foot-length visible; neck rather sharply curved so as to start the back-curve from shoulder junc- tion in a uniform, almost half circle, free from projections, to the root of, the tail—“in the buck rather straighter in saddle outline.” 27 The hind legs are uniformly straight by the side of the body, toes not pointing away nor toward it, and flat on the floor from knee-joint forward, altogether “humping” the body between two strongly outlined shanks so as to make it appear almost balanced in the middle of them. COLOR Unlike the Belgian and several other varieties, Lops are bred to no specific color, unless solid blacks can be so identified. They are represented in sooty, fawn, white, grey, yellow, or modified buff, blue and self; or in broken colors of yellow-and-white, grey- and-white, blue-and-white, or black-and-white. In the distribution of these colors, there should be some ap- preciable regularity in that they are not to smear into one an- other, while “the saddle should be entirely self, the markings breaking at the shoulders.” BUTTERFLY The head “has a star or blaze on the forehead; but its chiefly marked feature is the butterfly, a marking which, while it leaves the nose with no trace of white, is broken on the outline, resemb- ling this beautiful insect.” This singular resemblance is physically due to the character- istic anatomy of a Lop head—the rounded, lateral-and-forward convex nose; conspicious eye brows, and rather broad appearing forehead formed by the root of the ears. All these points enter into classic breeding of this variety. EYES There is nothing special about the eye of a Lop other than it should be sound and attentive. But I will add, there belongs yet something that makes it decidedly characteristic of this variety of fancy Rabbit. The inordinate size of those pendant ears demand an anatomical adjustment of muscle and cartilage about the cranium that creates more or less corrugation around the eyes, which causes a singular droll expression quite typical of the Lop. Itis an appearance of earnest effort to keep the eyes open in spite of those large ears. TAIL Must be perfectly straight and “carried well up the body, without any suspicion of a twist.” To carry the tail side-wise does not imply a twist in it, nor is it necessarily a disqualification when the specimen is otherwise meritorious. BREEDING As remarked, the object of breeding Lops is virtually alone for their earage, and there has been considerable contention 28 BLACK AND WHITE LOP among fanciers just where success comes from—correct strain, or correct attention. Arguments of intense warmth and no small acrimony have been freely exchanged on this point, but I am reasonably certain that if the strain is not endowed with inher- ent propensity to procreate well developed ears, there is small chance for meritorious success. The matter of artificial heat will, without doubt, also accent- uate growth of ear; and when natural weather temperature is below 70 degrees within, the quarters become a necessity, not- withstanding all arguments to the contrary. One prominent English authority insists that it is impossible to produce earage beyond 24 inches without artificial heat, but we must bear in mind that there is a marked difference in cli- mate between our country and that of England, and that warm days are not so many there as with us. That artificial heat is extensively used by European fanciers is a fact, but whether it is a judicious procedure for the welfare of the breed is a question. For the mere purpose of Fancy and general admiration, one can derive virtually as much pleasure from the “any length” class—say, 20 to 25 inch earage—as for extra length. The latter is largely a fad. With regard to mating, care, feed and general attention, the breeding of Lops does not differ essentially from that of other varieties, other than added care for the ears, which persistently hang on the floor. For this particular it is necessary that the quarters be kept clean continually, and the floor well covered with clean bedding of sawdust and chaff, straw, or hay. A dirty floor will soon bring on disease of the ears, and once this takes hold in a flock there is no end of trouble. LITTERING For obvious reasons, it is not desirable that nest boxes are given the expectant mother doe. If the general habits of a Lop are considered, along with the preponderant ears, it will be plain that the more room a doe has, the better able will she be to care for the young. All she requires, therefore, is sufficient material with which to build a comfortable nest in one corner of her coop, along with the wool she will take from the body to line it. After kindling, see that no dead ones are among the litter, and for reasons of success, reduce the latter to no more than four. I would suggest a foster mother rather than destroying them, particularly so when one has a reliable strain for earage; for it often happens that those from which the least is expected turn out best in the end. dL It is simply astonishing with what rapidity the ears of a young Lop will push for length. An old fancier who has bred this interesting variety for many years informed me, that if the quality of a specimen is not apparent by length of ear in 10 weeks from birth, there is small purpose in bothering further with it. He tells me that he has often measured the ears of a youngster on an evening, and by the following morning there was an additional two inches in length. One would scarcely believe this possible but I have not the least reason for doubting this fancier’s word. This qualification implies, that an earage upwards of 20 and 22 inches must show at the end of 10 weeks, and that further length is very limited. I have often seen it in print that many practice “pulling the ears” to accentuate length; and on the other hand the accusation was also denied. Whether true or not, this practice should be condemned—with punishment, if necessary. STANDARD FOR LOPS There are now two stands by which this variety is judged— for the Limit Classes, and Any Length Classes. The former has special significance for earage while the latter considers the specimens as a whole. Limit Classes:— Points Ear: length 2320 eee 15 Bar width: uc: eee eee 15 Substance and shape ... 5 Shape and carriage ..... 10 Color and markings .... 15 Congivion: 5.743%, tae owe 10 Straight feet and tail ... 10 IVS cas Os alas aie anes 10 SUD ZO) cca SS ered eae hein «Sirens 10 100 Any Length:— Kar: Tenge «on en cam 25 iar WOU 2 oe. Ae) eee ee 20 Substance and shape... 5 Straight feet and tail ... 10 Color and markings .... 10 Condition. ; #2¢n ss eee 10 shape’), souk ener eee 5 Bye. svsisteta penane ae ene 10 SIZE! cy. Seonscyt yy eae ae cae eae 5 100 French Lop STANDARD OF POINTS EARS—Length 16 to 18 inches ..... Paw Ehia Stehs SLURS aie ata 20 Pie Shore. and: thick sus Sea ge te Me TO ee ee 10 EYES—Large and bold .............. Shs WAP RN rie ame on 5 BODY—Large and slightly arched, does to have dewlap 15 LEGS AND FEET—Straight and heavy boned ............ 10 SIZE AND WEIGHT—To be as great as possible; does 13 | POURS: DUCKS 1 MOUNGS cloud sie ole jecaacals (cine ial w dic le Sieger ane 30 CONDITION—PFlesh. firm, coat smooths, . ... ...0e.6 eee viens 10 100 DISQUALIPICATIONS “Permanent wey tail or feat. Domestic Rabbits Many varieties of rabbits have been “made” by domestic breeding, and here follow the more prominently recognized by fanciers: Flemish Giant, Lop, Dutch, Angora, Himalayan, Polish, English, Siberian; the Silver in Grey, Fawn, Blue and Brown; the Tan in Blue and Black; the Havana, Imperial, Selfs and leading all, the Belgian Hare. Utility Rabbits German Giant Dapple—Broken Color Flemish—Heavy-Weight Belgian—Flemish-Belgian Cross Peer T- “Over ten POUnds: oo).