RABBIT CULTURE AND STANDARD A COMPLETE AND OFFICIAL STANDARD OF ALL THE RABBITS BY W. F, ROTH, M. D. AND CHARLES T. CORNMAN Rabbit Culture and Standard A Complete and Official Standard of All the Rabbits BY W. F. ROTH, M. D. AND CHARLES T. CORNMAN This book has been adopted by the National Pet Stoek Association of America and the New Zealand Red Hare Club of America, as their official Standard. Copyright 1914 By the ITEM PUBLISHING CO Sellersville, Pa. ©cla3s76644 UA) | JUL Tt i944 Contents Pages HOLE WONG Mes pee eens ons iat Oc Seeks Sess ae es 5 Rabbit Culture; and? Standard’ 2.8.6.5. 2). occ. ee. codes. 9 Mhesbilenitishe Gian tops siz, oi. iy Seo S is evens aie as cov one ence nrers 14 ONE PO De Hanns svancuertes oiled. 0-5 Migs se da awed alow ned 21 Varieties of Domestic Rabbits ...................... 25 hesDuteh Rab bites. sree sss boca eesis bese e suet cole 26 NherAnrora-Rabbit: acces 32 heklese oor oe g's decooa wlepsverer soe 4 29 MN ewEMIMa la yam ce 2 eas seicks, oe ces dations Hakoree sea orate Shere 32 ST VeT se GO Vite chsh knee chs ois AO ho Mat vais Photatesrs th ante a gel oN 35 Silver Fawn, Silver Brown and Silver Blue ........... 36 heshnelish Rabbit: tc csslsie. wie cea oi. Sansa. cre pe eo cae cla Bel hes Polish wassaesclee ces. Es Areca caters ona em Unaiies ee havete BOD Blacks and aM racine: Serna kts a,c, < a4 oye ¥euaw eo ele 40 ihhesHavarnina sRabbityt..cw.c8 oo. ccs tha lalle. verse ocejeue uPd ate aoe 41 heslmpentale Rabbit sacegies wetad.c ciate: oda Beles ss, fs 80h 42 SOIR ee Sey rs aged een ee okt ooh Nam outs, Og ag ctsttin Grote apie Sea,,6 43 he? Belgian Hare ote c ie oo ecole os, cole gcus wee bse ene. a8 44 Breedinioy forse Suapeus: seteus os way cae ce Go esis sete 58 Breeding, Building up a Strain, and Inbreeding ... 61 SCAN ARG siege are acters meyer oie oustce. Spare IO eke: altauelle 66 Study for the Standard of The Belgian Hare ......... 72 Standard cof Pomtsy sarc. os neiele os fs, aeieiers @ s)eret, & 75 OfficialgsStandardaeastis. eect cd ee os te wage ae a4 80 COCA easyer sare yee are ene Sk Sich trees te A suena hae Seapets, be 80 PRUE CIES ares recess Re tier ates ks ale Goes IO Sle ae S bioencl as 84 Aulments7Ofe Rab Ditsy 9 sects alate ct bs ei ears Gusts ece 89 Preparation for The Show Room ................... 91 INe@we ZealandenedMElareswe. ccosicele dere eiattncleg hier stake ie eats 94 Printed by the POULTRY ITEM PRESS Sellersville, Pa. 1914 PRICE Paper Cover - - - 50c. Cloth Cover - $1.00 Leather Cover > + 1350 Foreword R. W. F. ROTH DIED September 3rd, 1911. At the time of his death he was under con- ID tract 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 siood 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, aid an industry of utility value. More espec- ially in the interest of the Belgian hare, than any of the other varieties. This means its successful breeding for profitable and useful purposes 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 understand- ing of a venture 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 anything, the hasty, vivid, and glaring claims were too palpably overwrought for intelligent absorption by a large and other wise pre- occupied community. America was too long and wide of expanse, with too well supplied a market of all foods which were then yet 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 incon- sistent 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 Bel- gians on the same footing as fowis 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 consump- tion that has hitherto been considered more game than domestic. It places the rearing of Belgians as an indus- try and fancy on the same footing as that of fowls, and what is now before the breeder is the exercise of wisdom, prudence, and judicious methods essential to the education of a consuming public to the value of this new meat DR. W. F. ROTH as a reasonably priced fooa. Nor should this be spec- ially 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, an. to a great extent in England and Germany, the hare is largely the meat food of the peasant population, owing not only to the delicacy and nutritious value of the flesh, but for its economic pro- duction. 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 serious- ness 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 thrill- ing stories in almost every issue of instances where suffer- ing for lack of food, and meat in particular, are causes of suicide, sickness, and even riots. Only the past summer uprisings by the poor were held from grave results by the Government making itself indirectly responsible for bring- ing 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 manipu- lated in foreign countries—whether trusts or syndicates exist to make prices as they please—but if things do not CHARLES T. CORNMAN change nere by some 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, misguided 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 ~l year round. Why this should be so I cannot understand. I do know, though, that the environments of the work- ing classes in the cities are daily becoming more impossible jn the way of securing food, and our country of large, free, and abundant America is not by any means so secure within itself as to be immune from possible visitations of disaster in many forms affecting the food supply. Oncea nation tolerates its business integrity to become so corrupt that business men obstruct food from reaching a distribut- ing 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 flagrant injustice will go unpunished by the God of Na- tions. 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 inapropos to my subject under consideration, 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 deli- cate 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 indeed strange when considered from any point of view—for instance; during the open season for “cotton tails” thousands upon thotsanés are killed by all manner of disagreeable and unsanitary 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, end 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 what- ever. 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. 8 Rabbit Culture and Standard W. F. ROTH, M.D. and CHAS. T. CORNMAN Breeding domestic rabbits is ac- complished for two purposes— The Fancy that of Fancy, and Utility. For Fancy, implies breeding to re quirements that have been for- mulated in accord with certain ideals, termed Standard; for Utility, means rearing them for market meat, and whatever commercial use can be made out of the fur and sin. I will refer to each separately. Caretul 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 @ppearances. These definitions, it seems to me, are singularly ap- plicable to the pact of folk who make it their obj2ct to rear animate creatures so they conform with certain pre- conceived ideals whose chief points are beauty, grace, use- fulness, and harmonious blending of physical characteris: tics 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, attractive, and profitable it can be made. A rancy, 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 embodies, means development, advance ment, and persistent effort toward an objective point along defined lines. A life-time of useful application can be vouchsafed in it as reuected by the beneficial results to mankind from the efforts of pioneers in its various branch- es—the Horse; Dairy Cattle; Sheep; Swine; the wog and Cat; many handsome breeds of Fowls; and just as beautiful and useful .1or 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 necessity for assisting by the organization of experiment stations for advanced study of the different features embodied in it. 9 Heretofore, the Belgian Hare and fancy Rabbit has not received recognition from a Government departmental source, but I am sure this can not remain so much longer; for once the commercial value of the Hare and Rabbit is intelligently appreciated, recognition as a national in- dustry 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. To be a fancier, is to interest 5 one’s self in the principles em- A Fancier bodied under the term Fancy, and as a breeder aim at their consummation so far as possible. A fancier must needs be a breeder, but a breeder is not always a fancier. To be a true fancier does not merely imply the liking ot 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 tis- sue; of the laws of pro-generation with regard to merits and defects that are influenced by heredity; and of physic- al characteristics that classiry 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 quali- fications which stand for honor, honesty, and business integrity can be placed on a par with all other occupa- tions that call for man’s noblest principles. With regard to rearing Belgian ; Hares and fancy Rabbits as a The Need for a matter of Fancy, its beauty and Fancy 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 industry 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 successfully 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 educa- tional, social, and professional station. Fancy Rabbits are particularly attractive in many ways. They are docile, useful, and exceptionally beauti- ful; while as a feature for relaxation from more weighty responsibilities no finer field is open for genuine pleasure. 10 They are singularly appreciative of intelligent atten- tion, and since their growth is rather quick, one’s pleas- ure in seeing the fruits of one’s efforts is sooner realized than in many creatures of other fancies. By way of unalloyed sportmanship no Fancy brings more real satisfaction than that derived from the numer- ous 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 varieties, Bel- gians 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 $1000 from tne sale of specimens for breeding only; and in this country prices are not one-half that secured for winning specimens 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 $Z5 per specimen I have heretofore considered reasonable” 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 further 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 exhibitors, the world-wide pop- ularity 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- ber of densely populated foreign countries a Fancy and Industry of inestimable value to them in various ways, will not be long distant here. ib The Rabbit is indigenous to vir- ; tually every part of Europe and The Rabbit as a America. Australia has also a : species of Rabbit somewhat akin Species in type and habits to the Amer- lean ~ Jack2 The kKabbit is a species of quadruped separate from that of the Hare, nor will the two species “mix,” as many suppose, unless in very exceptional instances. It appears, also, that to whatever 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 uolds true of the Hare in its native heath. The nabbit is of the species lepus cuniculus, and the Hare lepus timidus, though both belong to the family rod- entiae—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 transpired is not def- initely known. In its gregarius habits the Rabbit also differs widely trom those of the Hare, and in the wild state is said to be monogramous. This latter trait, however, ceases with domestication, and either sex becomes altogether polyg- amous. 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 containing 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 cognomen in many others is similar to this, as Latin cuniculus, Italian coniglio, German kaninchen, and Welsh cwningen; 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 pe be subjected as game; but this point is not essential ere. For domestic purposes the Rabbit has been bred to many varieties, and virtually so from early times. Asa dainty morsel it has graced the table of ancient monarch and his humblest peasant down the ages until now, so that as an article of food and commerce it is recognized the world over. 12 The actual consumption of Rabbit as a food is not to- tally Known from available statistics right now, but Eng- land alone uses upwards of 25,000,000 pounds annually and in France, Germany, 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 Os- tend Rabbit” is merely a specially reared Belgian for cul- inary 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 en- tirely 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 extermination, 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 exten- sively 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 oas fallen off in supply nearly 40 per cent. and price consequently 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 specially grown article of superior “wool” merit and wear- ing qualities. I am convinced that this can be done. 13 The Flemish Giant as the name implies, this is the largest of all vari- eties 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 or 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 distinct and differ- ent objects—in the one for size, and in the other osten- sibly to develop a rabbit of the form, color, and fur of the wild Hare. The iarger 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 with- out prejudice be named King of fancy Rabbits. Speci- mens 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 tor females, and 12 to 15 for males. Whether this can te attained by American methods under the environment and climatic conditions peculiar to this country, remains to be seen. If one can not, cr does not care to, breed this vari- ety for Fancy, it is of excellent utiiity 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 31% months old. In such event, the Flem- ish should prove decidedly profitable as a market proposi- tion. IN all my remarks with reference ‘ tu the different varieties, I shall Mating . speak of them in the light of being thoroughbred stock. I am not in favor of mongrelism for any purpose, and all the less so in any living thing that is utilized for either food or Fancy use. The methods sug- 14 FLEMISH GIANT gested 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 par- ticular 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 considerable attention is given the subject.—Author. ) THE period of gestation is 31 days, and if it varies more than j ; a day longer, or two at most, Littering 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 necessary for her to have material for the purpose such as short hay or straw scatt- ered about the hutch. 15 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 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 infre- quently destroy their young if the desire for water can not 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 disturbance as possible, at the same time divert- ing 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 6 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 4, fostering the remainder with a doe bred at the same time, or destroy- ing 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 Stand- ard 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. During the time a doe is suckling her young, an excellent dish to help growth is a sop of bread and sweet milk in connection with the evening mess. This is also an ideal “conditioner” for the young after leaving the nest up to 6 weeks old. With regard to feeding generally, each fancier seems te have a method he personally thinks best. Some do quite well, while others have less success; but I am safe 16 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. CLEANLINESS is just as essen- Ss tial for the maintenance of Care and Atten healthy stock as regularity and tion quality of feeding. To render one’s stock a pleas- ure and profit one must have no smaller measure of enthu- siasm, 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 characteristics are to be expected. For instructions regarding care and attention of stock, I refer the reader to that laid down for Belgians. I HERE append a schedule _ of : . weights that are possible _ for List of Weights Flemish to attain from correct methods of care and feeding: Ne BM ONCE. kero eres agate 2 Ibs. 6 oz. Ze MOnths sek kes s cereee rere 3 Ibs. 12 oz. SM MONtH Seas d ces create tetera atte 6 Ibs. 6 oz. AAMONCHS ap eae cosas aieas centacaiee erste 8 Ibs. 8 oz Be ROMIGI GY ceed scttees ceehs eens Sccnevebe ee acs 9 ibis: 2802. GEIMION ths aes, FOE orelone aittaueiaa an ohe 10 tbs. 8 oz. 2 SMIOTIGH'S: Alico agers. cie-ciecuetn c.ctere s eeeeole ie tos U5 lps: and as they advance to 15 and 18 months, their weight should be that of fully matured specimens—15 to 1& pounds. It must be remembered that bucks are rarely as large as does, and the Standard is very liberal when it places the qualifications for weight as low as “no less than 11 pounds for bucks, and 13 pounds for does.” WHEN one desires to exhibit at To Prepare for shows with the hope of winn- ing. prizes, some special atten- Shows tion to stock beforehand is nec- essary and if several consecu- tive 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 17 specimens. Many an excellent rabbit has been destroyed 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 re- ports by. our English 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 exhibition, and, say 4 or 5 days before date of shipping, place each separately 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 committees, 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 talcum powder, nicely tousled through as to get near the skin, and then combed and brushed until the powder is all worked out. First two days use a wire brush, and sub- sequently a medium soft bristle. Use no water or cos- metics 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 expnected by the judge. This attention must be applied only to bucks of the Flemish variety, and not to does. The latter must be stroked entirely by hand, and the dew- lap gently manipulated so as to assume correct 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’ 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 phys- iological virtue. Egg, we know, is rich in albumen, and gunpowder in the necessary reconstructive elements—car- bon, potash, nitrate, phosphorus, and sulphur, which enter into tissue construction of which nerve and muscle is made up. 18 Raw egg can be given in the form of flip, which is made by beating one in a cup of Sweet milk, add a tea- spoonful 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 pipetie. : 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-flipp 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 dust or chaff, and ventilation for comfort. IT IS not by any means essential : to keep rabbits in fancy quarters, The Rabbitry so that the outlay in this direc- tion 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 success- fully reared in the latter has been demonstrated other- wise. Klemish, of course require a more roomy home than any other variety, yet because of their docile dis- position 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 phys- ical condition persistently 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 contin- ually 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 maintenance 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 such quarters. Close confinement means close attention. As with all creatures, exercise is a large factor toward keening 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 additional ideas about hutches, see Belgian chapter. 19 Standard for Flemish Giants Points. Size and Weight—Bucks no less than 11 pounds. Does no less than 13 pounds. Size considered irrespective of weight, 30 Color—Dark steel grey, even or wavy ticking over en- tire body; head, ears, chest, and feet alike. Belly, and under part of tail, pure white 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, 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 ANY grey, steel, sandy, or other F . : shade on the belly or under tail, Disqualifications except a streak of grey in each groin. Sandy, brown, or red col- or mixed through the body fur. Inferior size, crooked legs, barred feet, screw tails, lopped ears, camel backs, and small narrow heads, or heads en- tirely 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 speci- mens 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, per- manent color is rarely apparent in its perfect tone until completing the second molt. 20 A |e dO'T ALOOS The Lop Ear AS A fancy variety, the Lop has made itself decidedly popular, The Lop and while perhaps not so much so in this country as in England and Germany, it has, withal, many admirers. Its principal characteristic is the large ears for which it is noted, and specimens of enormous proportions have been produced in recent years. Instances are recorded with an earage of 271%, by 7%, and a weight of 12 pounds. Because of this immense earage, however, its breeding for purposes other than Fancy is not so desirable as that of less bothersome varieties. FOR show purposes the Lop has two classifications—one for en- Ears tries of classified length, and the other for any length. For the former, classification usually exceeds 24 inches, to any possible limit beyond this; while in the latter no specification is made, and these specimens are judged perhaps more for universal quality than ear- age 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 he 6 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 cranium. This is an important point, and means that an ideal specimen has the contour of head over its highest portion where it joins the first (cervical) bone of the neck so adjusted as to compel the ears to sus- pend uniform, and gracefully curved around their convex ' distension, without collapsing appreciably in any place except wnere touching the floor. WHEN the head is posed as just described, it gives position to Pose and Shape 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 junction in a uniform, almost half circle, free from projections, to the root of the tail—‘‘in the buck rather straighter in saddle eutline.” aa The hind legs are uniformly straight by the side of the body, toes not pointing away nor toward it, and nat on the floor from knee-joint forward, altogether “hump- ing’ the body between two strongly outlined shanks so as to make it appear almost balanced in the middle ot them. UNLIKE the Belgian and several other varieties, Lops are bred to Color 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 appreciable regularity in that they are not to smear into one another, while “the saddle should be entirely self, the markings breaking at the shoulders.” THE head “has a star or blaze on the forehead; but its chieuy Butterfly marked feature is the butterfly, a marking which, while it leaves the nose with no trace of white, is broken on the outline, resembling this beautiful insect.” This singular resemblance is physically due to the characteristic anatomy of a Lop head—the rounded, later- al-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. THERE is nothing special about the eye of a Lop other than it Eyes 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. It is an appearance of earnest effort to keep the eyes open in spite of those large ears. MUST be perfectly straight, and 2 “carried well up the body, with- Tail out 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 other- wise meritorious. BLACK AND WHITE LOP AS remarked, the object of breed- ing Lops is virtually alone for Breeding their earage, and there has been considerable contention among fanciers just where — success comes from—correct strain, or correct attention. Argu- ments of intense warmth and no smail acrimony have been freely exchanged on this point, but I am reasonably cer- tain, that if the strain is not endowed with inherent pro- pensity to procreate well developed ears, there is small chance for meritorious success. The matter of artificial heat will, without doubt, also accentuate growth of ear; and when natural weather temp- erature is below 70 degrees within, the quarters become a necessity, notwithstanding all arguments to the con- trary. 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 climate between our country and that of England, and that warm days are not so many there as with us. Tnat 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 admira- tion, 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 atten- tion, 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 tloor 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. FOR obvious reasons, it is not de- E E sirable that nest boxes are giv- Littering en 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 23 = 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. 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 pur- pose 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 2 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 “pull- ing 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. THERE are now two standards by : which this variety is judged— Standard for for the Limit Classes, and Any Lops Length Classes. The former has : special significance for earage, while the latter considers the specimens as a whole. points Limit! Classes:sHarwdenethee.. acces: vane See 15 BT AWiLGG OSes ces on ae eee ee 15 Substance:& Shape, i22....2.--. 5 Shaper@iCarniages 2.8. one 10 Colore& Markings en) te cece. 15 Condition sit wees hes eae 10 Straight feette Maile eee... | 10 Hyé@.f Goce eee [10 DIZOs: wlcbege ee MAS ee RISE ee 10 100 AuveWenrthsr star length, ot)... ds ok Sie eee 25 I ATWildith skin te eos sleds ce cis ahceeee 20 Substances Shape... ../. 250. se 5 Straight feet & Tail. oo os el 10 Color?GeMarkings) 2....50....5. 10 Condition Wrascc tee eee 10 SHAD eee cis crete reat Mina 5 HIV S Bese rai thawte Sel occe'e% lavatioue tie HME 10 Bivens sacs soe Saas oat oe 5 100 24 Varieties of Domestic Rabbits Many varieties of rabbits have been “made” by do- mestic breeding, and here follow the more prominently recognized by fanciers: Flemish Giant, Lop, Dutch, An- gora, 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. The Dutch Rabbit By many this is claimed as the handsomest variety of all domestic rabbits, and with considerable justification. The Dutch is not as popular in this country as in England and Germany, though it is making friends fast. There is about this variety a certain fascination that ought appeal in particular to fanciers with a critical eye, for its color markings are such as to make a scientific breeding an absolute necessity. It has been said that Dutch are “hard to raise;” but why more so than other varieties has not been made clear, to my satisfaction at least. Were such the case, it is likely the trouble lies with the breeder rather than in the breed. The Dutch is not a large rabbit compared with domes- tic rabbits in general. Standard qualifications want it comparatively small; so if there is any lack of stamina in the breed, it is possibly owing to a persistent effort at keeping down weight, accentuated also, by close in-breed- ing. : COLOR markings of this variety are characteristic and very pro- Color nounced, one color being always white, and the other either black, blue, tortoise-shell, or a type of steel grey. The solid colors must be typical of the parts they cover, and distinctly separated from the _ white. Neither shall smear into the other, and both must be en- tirely free from foreign hairs. Fancy value of a specimen depends altogether on the perfect markings thus char- acterized. White must be the marking of shoulders, fore legs and feet, under jaw and nose upward to between the ears, forming a distinct blaze. About two inches of the hind legs from toes upward is also white. Solid color covers the saddle from short ribs back all but the hind feet, and its junction with the white must be as clean cut a line of demarkation “like a string about the waist.” Both sides of the face, jowls and ears, are of the same solid color, just as evenly separated from the white. THE biggest contention associated ' with breeding this variety lies in Breeding persistently keeping down size, and maintaining solidity for the two color markings. Owing to a lack of enthusiasm and interest in the breed for a time these points became seriously defective, but renewed life 26 | Pe Wanye ‘7 oa Pas Ve gel aS a Ae hh ah ate be one OP hi 7. u r Coen Bey Abe Pe i it fi i on vont tas 4 * Aven +) ey i ais Paz, Se —— in the Fancy has in the past eight years largely overcome this trouble, and if present devotion is any criterion, it will not be long until the variety will again come to its own in the family of admired pets. To breed high quality Dutch there is but one road t9 real success—that of establishing a reliable strain. Start right, and the battle is near half won in the knowledge of personal results that relate to points of merit or demerit. The greatest contention is to overcome a propensity for foreign hairs and splotches in solid markings, notably on the sides and flanks; specks in the eyes, or distinct discoloration; and white inside the ears. When mating it is advisable to use breeding stock that has maintained solid markings after its second molt. In- tedligent attention to this factor has been a leading guide to the establishment of permanency in markings; and largely, also, for physical characteristics in general. The breeders whose success I have noticed as most pronounced, mated either a second molt buck to younger does, or a two-year old to yearling females. Greatest stress was laid on color characteristics in the male, while the females were selected more for inferior size; thus, as near as possible, equalizing points for both color and weight. Physically, the Dutch of .whatever markings, is a beautiful rabbit when rightly bred. It should be neither racy nor cobby, but a graceful medium to which there is sufficient length that does away with pudginess. Never to grow above 5% pounds, size and grace should be har- moniously proportioned to make an ideal. The ears are perhaps a trifle on the small side comparative to spec- imen. As to markings, these are so well outlined in the young when born, that one need not waste effort in bring- ing up what will likely turn out worthless ones. Ieam alluding to the line of demarkation separating the colors. If this line is ragged or irregular, colors will show the same when fur is grown out. STANDARD weight for show pur- poses is 5 pounds, and not over i 514, hence one must Keep in Feeding mind continually that overfeed- ing conduces to overweight. In fact, they do not seem to require as much as a few other varieties of the same size to keep in good condition; and so far as the nature of food required, there is no essen- tial difference with that of other breeds—with the excep- 27 tion, perhaps that not quite as free a supply of greens be allowed. This latter conduces to a disease known as scours. : EVERYONE will readily under- stand, that a small variety of Quarters rabbit does not require so much room as a large. The quarters should be comfortable, clean for the sake of color as well as health, and sufficiently high to allow free jumping exercise. To keep down weight by exercise is far more desir- sus than doing so by stinting food. Exercise and air make for vigor and “blooming” fur. Standard Points Blazevand: Cheeks: sans asia. . oh 15 Cleanwmecki rons, see ue ceed 10 Saddles ys ae) o sizate na sei eae as 10 Wndercuits et ees fie ye oh eee ene 10 MGet-StODSins sus teen ole ee 15 aS kw ake sees eter ee, Sete aeane 10 IVI SI PL Utrts Sone AG ate cinerea ae 5 COLOR oe ace n ee ee 10 Size, Shape & Condition, ...... 5 100 Points Negative Small specks on eyes, ..to lose 10 Points: Discoiored, or wall eyes,.tolose 20 Distinct spots, or flesh marks... 20 Over 51% Ibs. in weight, ....... 20 76 as Rome ie hens dy ee NINN Vs aay Vite a Bae LA. VUOONV ALIHM The Angora Rabbit In this country, the Angora has been heretofore an ex- clusively ornamental variety. it makes one of the most attractive pets one may wish, and in the show pen one of the finest exhibits. In several European countries, notably France, this variety is reared quite extensively for its fur as a source of income by the peasant folk—furriers buying all that is rendered. As a matter of information I will mention here, that one rabbit is estimated to furnish ‘wool’ at a value of 5 to 7 francs per year, or approximately 20 fr. for three years, atter which it is considered worthless by reason of the “wool” becoming too coarse, and is then consigned to the peasant’s food supply. One specimen is “pulled” twice each season, much after the method our forefathers em- ployed to secure down from geese. To us hurrying and much-wanting Americans. this source of income would scarcely appeal right now; but permit me to prognosticate, that time is not far distant when breeding rabbits for fur purpose will become an ac- tual necessity—unless the wearer of fur and felt hats gradually affiiliates nimself with some sort of inferior substitute. Of this I have been assured by one of the largest manufacturers of felt hats in this country, and he qualifies his assumption by saying that “it will be but a few years from now for us to see rabbit farms in every community.” This would seem to bring the Angora forward as a desirable rabbit along these lines—essentially so for cross purposes with other varieties to attain the most advan- tageous fur. Among a batch of mongrel rabbits I saw shipped some time since to a New York commission house, was a speci- men apparently the result of mating a near Angora with a part Belgian. The singularly beautiful fur attracted my attention, and by looking it over carefully, was impressed with the possibility of what the hat industry opened to one who would give scientific attention toward the attain- ment of a species of fur rabbit tor this purpose—possibly from cross-mating thoroughbred Belgians, Angoras, and Silver Greys. AS REMARKED, for purposes of Fancy the Angora is very attrac For Fancy tive, and makes an ideal pet. It is perhaps the most docile of all varieties, tolerating whatever handling is required to keep it so with entire freedom. Because of its long and delicate fur, it must of neces- sity be brought up in positively clean quarters. Constant 29 disinfection must be applied to keep them so, and it must be remembered at the same time that all animals and creatures with long ‘wool’ are ready carriers of disease germs. ; In its most perfectly developed form the Angora re- sembles a puffy ball of show, with the head almost hidden within its fleece. _The longer and finer in texture its wool, the higher its value as a Fancy specimen. Wiry type of fur is not desired nor correct, while a tendency for it to mat appears an evidence of high quality. It is bred, of course,;.mostly in white, though recently some effort is being made to bring out what are expected to be blacks and blues. These latter have created quite some controversy among their fanciers antagonistic to several judges who passed on them with considerable ques- tion—rather in the light of sports “in smoky color” than a bred up variety of true shade. The fur of blacks and blues has been found, also, to modify with each successive molt to an extent that one is scarcely distinguishable from the other. OUT of the 100 points called by : Standard requirements, 55 are Breeding demanded for quantity, quality, and length of wool. This should indicate to the intelligent fancier along what lines specimens ought to be selected to repro- duce these qualities; and since the procreative functions are always more pronounced in the male, it becomes essentiai that this side of the lineis well balanced. In no instance of breeding live stock am I in favor of feminine characteristics to preponderate in tne male, but when mat- ing Angoras for the particular qualifications above men- tioned, I am positive that femininity on the fructifying side will produce best results. A coarse male rarely fails to reproduce coarse effects in both body and fur of his off- spring. True, have the female as fine and nure of fur as available, but rather tet size and front furnishing be the preponderating characteristics. Tufts on the ears are also an essential show quality, and should preponderate in the male. MANY an otherwise qualified spec- é imen has failed to win, simply Grooming because it was carelessly groom- ed, or not at all; and to groom properly is a matter of no small attention. The exceeding fineness in texture of fur indicates that the skin is compactly covered with almost microscopic hair follicles, and to be in any way rough to these with coarse brush, comb, or confections, possibly, means a coat ‘that will eventuate into coarseness. First essential, then; 30 VUOONV WLIHM ANY MOVId is to keep the skin clean and healthy from the day youngs- ters begin to show Angora wool type. For some months this is not a bothersome attention, providing the quarters are kept clean and well bedded with shavings or fine hay. An abundance of the latter will do wonders by merely sift- ing through the fur, but to accustom-the ball of wool to handling, and nurture the tender skin so its covering re: mains soft and fluffy, occasional brushing with a freely flexible wire brush, followed by a medium bristled hair brush, is desirable, At any rate, do not permit the coat to. mat. But should this happen, and the specimen is desired for exhibition purpose, a genuine shampoo _be- comes necessary. Whatever one fails to do, under no circumstances fail in preventing vermin getting into the coat of an Angora; for here is trouble that becomes very real once it has a start. To prepare a specimen for exhibition, one’s object must be to have tne skin and fur virgin white and clean, which is best accomplished by means of a shampoo and dry brush. Select a warm place, say, 75 to 80 degrees, and water of at least 98 to 104. Apply the shampoo with the wool scruffed “wrong way,” use gentle rubbing, and then wash off with clean warm water, followed by a rub-down from a soft Turkish towel. Before the fur is altogether dry, dash through it a bit of good Bay Rum, then finish. When brushed well, muss up the fluff and sprinkle through it borated talcum powder, which is in turn thoroughly gotten out by liberal brushing ‘‘in every direction” until the wool is woozly soft as the driven snow. There is no danger of the specimen taking cold if these directions are observ- ed. Just be sure the fur and skin is entirely dry, and when Bay Rum and talcum is applied its pores are effectu- ally protected. I have often been asked what to do for the removal of brassiness and stains, and “what to apply to make a pelt pure white?” If brassiness is not inherent with the strain, and stains nave not remained too long, a shampoo is usually sufficient. But remember, there is a vast differ- ence in brassiness acquired from environment and that of heredity, and in a properly cared Angora ought not to show. Standard. Points QualitysotewoOol- ec aoe 30 Weneth & Quantity. «6 see cs ee 25 Front Furnishing, ....... Vene ePaee 10 HWars—turted wocmcns cecee oem 10 SiZenecp OHA aoe ee eee. 15 Conditions aan ce eee Dotea eats 10 The Himalayan In Europe this variety of rabbit is reared in consider able quantity for its fur, and many fashwnable women carry pelts with the belief that they are wearing beau- tiful ermine. The Himalayan is one of the handsomest species of domestic rabbit that can be desired, and beside being an ideal pet, brings real satisfaction to the critical fancier in the breeding of it for classic points. It is worthy of a stronger position in the Fancy than it now occupies. By way of description it has a beautiful white coat of short, fine, flossy fur, soft as down, and looks at one with droll, attentive pink eyes. The nose, ears, tail, and four feet are deep chocolate black, a beautiful contrast to the white dress over all. If these black points are deep and dense, and nicely even separated from the white, a specimen becomes all the more enhanced in value. The young when born are white entirely, but about a month old the dark extremities begin to come out gradu- ally, and at four months their development is complete. A singular peculiarity about this variety is the anomaly of their black points growing lighter on exposure in the sun, and for this reason their breeding should be conducted in hutches with subdued light. In-door quart- ers would therefore appear best adapted for successful effect, and which, on account of the delicate fur, must be kept scrupulously clean. In size a specimen should not exceed 5 pounds, and in general physical outlines conforms harmoniously with that of Dutch. Ears are neat, small comparatively, and black to the roots. No dewlap. White fur entirely free from blemishes of alien color. To make all salient points clear with regard to rear- ing this variety successfully, I will quote verbatim how a reliable breeder says in “Fur and Feather” he goes about it: “Allow the young to remain with the doe until they are 8 or 9 weeks old. If you take them away before, they will in all probability stop growing, and a young Himalayan must keep on growing until it has got all its points cleared. “With regard to mating, the question of relationship does not concern me so much as fitness from the stand- point of increasing points of excellence, and correcting faults. I never trouble about how closely they are re lated, providing they are perfectly sound and robust. Never on any account in-breed from stock tainted with any kind of disease, or regret is sure to follow. For my 32 NVAWIVWIH part I like stock closely in-bred, because it keeps your operations more closely confined. (Of this theory associ- ated with breeding the English fancier is virtually ob- sessed. I will refer to it in the chapter on Belgians. —Author.) These are the lines I work on, and I feel sure a great many or the most successful breeders of live stock have done the same. “As to feeding, I never found that Himalayans wanted treating any different to other kinds of exhibition rabbits, only perhaps, that you should not give them quite as much green food, and not change it quite so often or so suddenly, as they are very subject to looseness. In very hot weather let them by all means have a drink of cooling water; but don’t leave it in the hutches that they knock it over, for this soils them, and spoils the color of the feet. “And now I must get to feeding. Some Himalayan fanciers swear by hard feed and some by soft, but I don’t stick to either. I just give them a nice change as often as I think good for them, and if I find a rabbit does not care for the food I am giving, I take it away and give something it does like. Oats and wheat are the staple food for breeding stock and growing youngsters, but when preparing tnem for exhibition I like soft food, because I can then mix together various kinds of food of an oily nature, and this keeps them on the move, and the molt. As soon as I have got their points clean, however, I give them hard feed, and three times a week some bean and pea meal, just to tighten them up and get them in fine condition. “T have referred to food of an oily nature, but this in no way gives them color, which must be bred for, though it gives their dense points a luster which is so fascinating, and which a judge likes. Some of the oily foods I used were linseed and molassine meal, whilst I have also used with great success a mixture of cod-liver oil and lime water—the lime water taking away the fishy taste from the oil. This is a fine conditioner and _ flesh-forming food for any kind of rabbits that are inclined to be poor and in low condition. “And just a few lines with reference to stained eye lids. I am very much afraid we shall have this defect for a considerable number of years; in fact, I very much question if it will ever be gotten rid of, unless Himalayan fanciers import quite a fresh lot from their native land.” Regarding the above points on care and feeding for Himalayans, I quoted tne writer entire, for the reason that he conveys with but slight modification the process pur- sued by virtually the whole English Fancy. It gives the reader a clear id:a how fancy Rabbits are reared over 33 there, and to what fastidious lengths they will go to make a specimen showy. After results do not seem to be considered, and in the light of sucu effort, with its con- comicant environment as to climate and limited quart- ers, one need not wonder that stock coming from there is without stamina, and too frequently diseased. Once we are obliged to rear stock for show effect only, there will be small interest for the scientific breeder. I allude to the efforts at forcing Nature to yield beauty at the ex- pense of inherent physical qualities. It is a physiological fact, that rabbits with pink eyes are not so tolerant of light as those with dark. As an act of comfort, therefore, if for no other reason, they should be kept in dim light quarters; and particularly should the young be prctected until at least 6 weeks old. Standard for Himalayans Density, shape, and size of markings: Points Hind feet sac ecto os ehicnhe re 20 More teet. kt ae tee he oe ee 10 AT SA ie imicy oes acon eeteee er ete 15 TRAST TARPS ses hoe us Coy aka mm dane ae 10 INOSG. Bckitios Oils cer eae Eee 15 Quality "of hur a. seta sas eine 10 DNADE Mey cata teserere he cone eats 5 SIZ ai eccteetits. Vers arae Mee Mea enEe 5 Condition 3:20 5 oe eee 10 190 a Tey etpllai aha) Na a : Nei Digan wer ‘ Ms tytee Lyne ay nS hal AGUS UAATIS Silver Grey Here is a distinctly useful variety of domestic rabbit, and in referring to its physica: characteristics, I wish at the same time to express a nope that shall actuate a better appreciation for the real merit to which it is entitled. On superficial observation the Silver will scarcely be estimated as handsome, but on close examination of a correctly bred specimen there will be discovered a delicacy of fur that is a lot nearer silk than wool, and when that beautiful ‘pepper and salt” silvering is seen shimmering through it, there can not fail of real enthusi- asm for the production of a good type animal. The Silver is neither large nor small, ranging from 5 to 7 pounds. It has not the racy, reachy style of the Belgian, nor the compactness, “get together” appearance of the Flemish. Fine of bone, ciean and dainty, del- icately valuable fur, and as near an ideal meat as the most fastidious epicure can demand. Indeed, it is almost too fine a meat, so that cross-mating, say, with the Bel- gian largely enhances its food value. I have given considerable attention to finding the origin of this variety, and while it is essentially an Eng- lish product, the several fanciers who have rendered an opinion were so diversified, that I am loath to say anything authoritative. One may inquire why. this variety is named “Silver Grey” rather than merely Grey, as one is readily im- pressed on first seeing a correct specimen. There is a certain shimmer to the fur that clearly conveys the tinge of silver, due to a proportionate number of tipped hairs eveniy distributed, known as ticking.. The siade may vary from light to dark silvering according to the greater or lesser quantity .of light hairs. In fact, from the standpoint of Fancy, the value of a Silver is estimated entirely by the evenness of its sitvering, which ought to be as near alike over all the animal as possible—ears, nose, feet, and tail should match bocy color. Undercolor is by some termed slate blue, and by others blue black. This should extend distinct to the skin. What is often an otherwise good specimen Silver Grey is frequently made inferior by entire lack of under- color on the chesi—a point to be constantly kept in mind when one’s matings are made up, or new stock purchased. Likewise, specimens that are otherwise evenly silver- ed but have a “cloudy” appearance usually possess a strain from the Browns. 35 THERE is but one essential to ; the successful breeding of Sil- Breeding vers—stock of even markings on both § sides. This implies tu.at males and females are as near like one another as one can possibly have them. lf anything, undercolor is perhaps of more vital consideration than surface color, which, as remarked, must have the evidence of even silvering. The coat should be short, and of such feel and consistence like silk. It is claimed by breeders of tais variety, that richness of silvering is intensified by warmth. This, of course, comes from the IWnglish method of rearing the variety, and where climate and consequent environment must be considered. Also, the propriety of winter breeding, al- ways injudicious unless accompanied by artificial heat. The latter a factor only when one breeds for show class- es as scheduled according to age limits at all times of the year. At the age of 6 months the finished luster of a Silver is supposed to be complete. Standard Points Wndercolor, a deep rich blue black, .2..2.3........ 25 Evenness of silvering throughout, ................ 20 Sharpweventibright? ticking: 922)... soe eee eae 15 SHOT LU COAL rer. saepa.ctase ce cloeric cannon 15 Ears, neat, well set on; bold, bright eyes, ......... 10 Conditions andashaper Weccissets cc avai eee eee 15 100 Silver Fawn, Silver Brown and Silver Blue are varieties not recognized to any appreciable extent in this country. At shows one sees occasional specimens purporting to represent them, but their breeding is of such uncertain success, as to warrant scarcely any real interest in their support. For utility purposes, they are just as appropriate as the Grey. 36 ee eh. rr ae ee ay 5 ‘ f enone Aci a pe i, ay 4, f “1 Re Ba Ds: Dolled ile es be ah ee en 7 ay tn eet) Ne: we aaa tame ae ye re re a nu iu aS a2 Say) 1 ae ae forts a pg a eon | re) Ps iy « wie ade Bev oa [Ss eee wy roy Lee. ee ENGLISH The English Rabbit This is a “made” rabbit by English fanciers, and among them has many staunch admirers. It can not lay claim to superior merit over any other variety beyond the singular markings that characterize it, and correctly bred, these are quite beautiful and odd. The breeding of English rabbits is always surrounded with considerable uncertainty, and in no variety is the necessity for reliability of strain emphasized as_ per- haps in this. Lately, also, some slight modification in their Standard markings have been made that do not by any means simplify breeding. Persistent inbreeding is the more likely road _ to success toward characteristic points, and as our English friends invariably do, taney follow it with a vengeance. The peculiar markings which typically identify this variety are known as “herring bone’ and ‘“chain’’—the former from shoulder along the entire back, and the latter along sides, ending on both shanks. Ears are solid black, and the eyes are also surrounded by a solid circle. “Butterfly” nose is considered by many as important a point as that relating to ears and feet. There are few specimens in tnis country, and while a handsome rabbit as a novelty that interests the fancier after such points, I doubt if it will at any time receive palpable recognition here. I would like to see it better recognized. 37 Standard Head Markings:— Perfect, butterfly ‘smut;