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THE

RABBIT FANCIER;

A TREATISE UPON THE

Breeding, Rearing, Feeding, and General Wanagement

QF

RABBITS:

WITH REMARKS UPON THEIR

DISEASES AND REMEDIES,
DRAWN FROM AUTHENTIC SOURCES AND PERSONAL OBSERVAtiON.

TO WHICH ARE ADDED

FULL DIRECTIONS FOR THE CONSTRUCTION OF HUTCHES, RABBITRIES, ETC.,
TOGETHER WITH RECIPES FOR COOKING AND DRESS-

ING FOR THE TABLE.

BY C° N.“BEMENT,

AUTHOR oF ‘'THE AMERICAN POULTERER’S COMPANION ’9

NEW YORK:

C. M. SAXTON & CO., AGRICULTURAL BOOK PUBLISHERS,
140 FULTON STREET

1857.

~~

Entered, according to Act of Congress, in the year 1856, by

C.M.SAXTON,

in the Clerk’s Office of the District Court of the United States, in and for:
the Southern District of New York.

ER ETE

Loywary O. Jenkins, Yrinter,
Nos 26 anv 28 VRANKFORT STREBD

ILLUSTRATIONS.

PAGH
Ree eee ieee PEs reer Win 87
SECTION OF A TWO-TIER RABBIT HUTCH.........0ceseeeees 43
GABLE-END ELEVATION, NO. I......ccsceeceee: ee 48
RR GEE LAN NO. Ty cipasa'sa caicssiaasasnie dons sensiins 48
emia GARRET NO. Weds iov ses decel wiedsae diwedadea. 50
rey Rh ee el ae 50
FRONT AND FLOOR SECTIONS, NOS. V. AND VI........ 0005 52
REAR SECTION, NO. VIl...:..sceceesees Tee bee ee ae 53
“TWO-ROWED HUTCH....... a bones Naren a peaa, ci 55
Cy js Govaxenacehepiuke ey aman
THE LOP-EARED RABBIT............c000s. PAIS e TPs oe le
CU ea ea se ee Marte ‘poste ee
MA BAUGIT:, ....<...<.<-<+-.00. ene Tene Ay A 7s. 71
MO, GRAY RABEIT ..........2.-. eccoareadeccsssare. 88

THE NORTHERN VARYING HARE...... wtaleie e's aia el glaainiels steve 92

COON LE NAS

PAGE
BAECEULOLY/014/-c%> 0/0, 0 0 sic\n's win, «= aieiarr ale settee tee e cece teeter ee teeeeeees 7
Habits 2s sacs <'s BetaSP Jo: isis 0 psyeie''s © 0/v'\e'e o's) wes alee ole ee 9
Merits and Uses...... Sr eTeerrerr eres 12 |
Nature aid Habits ..0....0b sein. «s «0.00 oct oho 2 One en 16
PSPC CAIUS cit chstale! Hataietarei Mets atotiah sini orotate errr. 17
Management ,of the Doe... . .5.0.s «0, «sss <\ceitin sale see ee 20
Management. of the. Y Gungy .\. 5,2 :,./x +s «iste os «eee agianene
Pare a eta esl cigs ariatc abc oc 23
BCC G LL eis sis aan iehrnss n'a ing tin 'oyo)in\in,.0- iu 0 V0 06) 575, is agar ae 24
Rabbit Course... <p s+ sci deine’ + naiwe duu s weiec ieee een 34
PLAGE ENG St SES PAS AEE Te A ataticwlt ata boi dee ook olds: ata a 36
Reseda WaT LUG heal ata a satin: as ln aaa) a ryt wiaaniole a «9 oq oer eRe <a 41
Selection Of Stoel. 39. .ic0<aiexiscies ai és 0 « aes «ae eteesipaiel einen een 57
Warieties Of Rabbits. «6. s:c0c <msia assis o\ais o:nre's oes plata eh cyan eee 61
Fancy Rabbits........ ee Sere eee «2 cines ae rn 69
Markings: The Smut and the Chain—Carriage..... re: hefa le haa 73
palable Valier ts iil .eded ied ence. eee ee saves 75
Properties required for Prizes...........00. oes wwthidlplet ain aeigiaieraie 76
Veeding and. Killing for the: Table, .....:.....s¢eucanene eee Sone
PSS PAMOU ss Saieceot aigres Siete iealeahel Akh aa ela gee Terrie ei 78
Diseases—Their Prevention and Cure.......... oa eeeniee ere 5 ne
poderican Gray Rabbit. . . .ss'ssieis «0 ais onli cae Pe re 89
Northern Varying Hare......... ... onislee ejale eine ies ev se ses sink Reem
BROANEOEADDILAS j-'3.asn'e «dF oca.s «aes Soo olen wan erie a arene

French Ways of Cooking Rabbits............6. Were

PR io BAD ORY :

In the preparation of this little treatise, it has been the
aim and desire of the author that without entirely exclud-
ing the less necessary points of the subject, it should be
made as practicable as possible, and should contain such
information as is most required by beginners, with but
little previous knowledge of the management of our little
favorite. We have done our best to carry out this inten-
tion, and we think that the novice, after a careful perusal
of the following pages, will find but little difficulty in
commencing and continuing his pleasing task.

When about twelve or thirteen years of age we com-
renced breeding rabbits,—the common tame varieties,
black, blue, white, and party-colored. For their accom-
modation we enclosed a circular piece of ground, on a side-
hill, about twenty-five feet in diameter, by setting boards
on end in the ground, two feet deep, and about five feet
high, in the form of a stockade, on, like the enclosure of
the pit, as figured in page 89. We dug a pit in the ecen-
tre, covering it with boards, placing the earth on the top
in the form of a mound. From this they worked holes in
the sides of the walls and formed their nests for breeding.

We started with a trio, one buck and two does. They

(7)

8 PREFATORY.

“bred like rabbits,” and-we soon had quite a stock, say }
from fifteen to twenty, but for some reason they did not
seem to increase much afterward. The cause at the time
we could not comprehend, but now think the bucks. or
males caused the mischief by destroying the young, and’
quarrelling with one another, so we abandoned that enter-.
prise. Breeding in hutches, at that early date, was un- |
known in this country.

While residing on Three Hills Farm, some eighteen!
years ago, my father, being crippled with rheumatism, ,
amused himself with breeding rabbits in hutches, and suc-.
ceeded admirably ; raising quite a large number, many of
which afforded us dainty meals. Castrating the young:
bucks and fattening them for the table, many of them)
weighed eight pounds after being dressed. The flesh was:
white, tender, and well-flavored.

We hope that this little book will serve to diffuse, more
widely, reliable information on the subject of which it!
treats, and prove a welcome acquisition and manual of!
present interest and permanent utility; and that it will
claim, at least, the favorable consideration of those. for
whom it is designed.

C. N. BEMENT.
Staten Island, May, 1855.

RABBITS.

In a little treatise like this it is hardly worth the labor
to inquire into the origin, or to attempt to trace the subju-
gation of the rabbit. Like the domestic fowl, its domesti-
cation is shrouded in mystery. The wild rabbit is un-
doubtedly the origin of our various domestic breeds. It is
generally believed that the rabbit was first introduced into
Spain from Africa, by the Romans, whence it gradually
spread, naturalizing itself into temperate climates, but
does not reach quite so far north as the hare. ‘There ap- _
pears every probability that the most remarkable varieties
came from Persia and the adjacent countries.

Tame races, which have the greatest claim to style
themselves aboriginals of England, were in all likelihood
existing in their present state long before the commence-
ment of any historical epoch in Great Britain. It would
appear, therefore, that the rabbit is not an aboriginal of
England, but the date of its introduction is unknown.
Tame rabbits easily resume their natural state of freedom,
and return to their instinctive habits.

In its wild state, it forms long, winding burrows; keeps
its hole by day; feeds morning, evening, and night, on
vegetables and grain.

Rabbits are found in great numbers in England, bur-

rowing in dry, sandy soils, particularly if the situation be
1* (9)

10 THE RABBIT.

hilly or the ground irregular. Enclosures called warrens
are frequently made in England, in favorable spots of this
kind, some of which extend to hundreds of acres. Rab-
bits not being swift-footed animals, are taken by nets,
traps, ferrets, and dogs. ‘The common wild rabbit is of a
gray color, and is the best for the purpose of food; its

skin is valuable, as the pelt is a material for hats; but -
another variety has been introduced, the szlver-gray, the’

skin of which is more valuable, and is dressed as fur; the
color of this is a black ground, thickly interspersed with
single gray hairs. A great number of them are exported
to China. ;

Size excepted, the rabbit closely resembles the hare in
all its principal characters. It may, however, be at once
distinguished by the comparative shortness of the head
and ears, as well as of the hinder limbs; the absence of a

black tip to the ears; and by the brown color of the upper —

surface of the tail. Its habits and general economy are
totally opposite to the hare, and its flesh, instead of being
dark and highly flavored, is white and delicate. The
flesh of the rabbit differs somewhat according to its wild
or domestic state. There is some difference of opinion as
to which is preferable; the wild rabbit has more flavor,
but some prefer the tame as whiter and more delicate.

«The tame rabbit in all its varieties, has always been, and
still is, a great favorite in many parts of the European
Continent. ‘In Holland,” says a writer in the American
Agriculturist, “it is bred with reference to color only,
which must-be a pure white, with dark ears, feet, legs and
tail; this distribution has a singular effect, but withal, it
is a pretty little creature. The French breed a long,

RABBITS. 11

| rangy animal, of great apparent size, but deficient in depth
-and breadth, and, of course, wanting in constitution; no
attention is paia to color, and its markings is matter of
accident. The white Angola, with its beautiful long fur
and red eyes, is also a great favorite.in France.”

Albinos are sometimes found among the common white
rabbits, and it often happens that one or two appear in a
litter, when neither of the parents are so.

There are several varieties of tame rabbits. The large ©
white and yellow, and white variety, have the whitest and
most delicate flesh, and when cooked in the same way,
sometimes rivals the turkey. There is also a large variety
of the hare color, the flesh of which is highly flavored and
more savory than that of the common rabbit; and it makes
a good dish cooked like the hare, to which, at six or eight

months old, it is nearly equal in size.

As the flesh of the tame rabbit is inclined to be dry, it
is well to feed them partly on green vegetables, which
makes it more juicy. ‘They become larger and fatter in
the tame than in the wild state; but it is not desirable to
have them as fat as they can be made. Some that have
been fed in hutches have been known to exceed twelve
pounds in weight. When very old they are tough like
hares. ;

Wild rabbits are procurable young and in good condi-
tion only at particular seasons, but tame ones may be
always bred in a state fit for the table. The latter are in
the greatest perfection when four months old; but if well
fed, will not be too old at eighteen months old.

The skins, if carefully preserved, besides being saleable,
are useful in a family for lining garments,

{

MERITS AND USES.

THE real value of the rabbit to man is greater than |
would appear at first sight. Independently of the fur,
which enters largely into the manufacture of hats and
other articles, the skin makes an excellent glue. If the
flesh is not particularly nutritious, it is a light and agree-
able article of food; and none but those who have lived
in the country, and have received the unexpected visit of
friends to dinner, can form an adequate idea of the conve-
nience of having a plump rabbit or two at hand in the |
hutch. .

But we hold that, besides their material profitableness, |
there is a moral value attached to these animals. They
afford an early lesson to the young of the responsibility of
having live animals to feed and tend. Their proprietor-
ship affords an opportunity of exercising the priceless
qualities, in after-life, of thrift, attentiveness, good man-
agement, forbearance, and forethought. Innocent and
unfailing amusement is thus derived from the daily prac-
tice of prudent habits, which are an excellent preparation
for a subsequent charge of greater importance and diffi-
culty.

The dung of these animals is an excellent manure for
clayey soils, and is particularly serviceable in the culture

of vines and fibrous-rooted green-house plants.
(12)

MERITS AND USES. pS:

- The rabbit shares with the fowl and the pig the merit
of being a save-all,—being a transmuter of useless scraps
and offal into useful and valuable fur and flesh. All sorts
iof vegetable tops and parings, weeds from the garden,
vhich are not of too moist a nature—which would other-
wise meet with no better fate than to be swept away to
the rubbish-heap—will, with the addition of sufficient dry
food, serve to maintain a little stud of rabbits. The cast-
out refuse of three or four gardens, in a village, in the
hands of many an ardent young stock-master, would
serve, under a judicious administration, to rear, feed, and

neglected, when they are capable of being secured with
only trifling exertion and the outlay of a small amount of
capital, and especially when they are, as in this instance,
the natural appendage of every poultry-yard or homestead
hich pretends to be of the least importance. The mis-
tite. is, that exaggerated accounts oor been given to
the world which led to failures.

On the other hand, it is a false accusation to charge
hese animals with consuming any undue and enormous
quantity of fodder. Some authors have asserted that ten
rabbits will eat as much as a cow; but it seems to be
proved that it would take at least fifty or sixty of them to
effect so great a consumption as that. Probably the observ-
ers who have stated the fact, founded their calculations on
he superfluous quantity of herbage which might have been
supplied, and which the rabbits soon reduced to the state
of filthy litter. The objection made to the unwholesome-
ness of rabbit-keeping, in consequence of the smell which

14 THE RABBIT.

their hutches emit if neglected, is equally applicable to any

other’ breach of cleanly habits. The evil and the remedy |
are in the hands of those who made the complaint. The
rabbit itself is naturally a cleanly animal, and when con-
fined by itself will always choose one particular spot or: |
corner in which to deposit its ordure, and will be eis |
not to defile any other.

The cottager, the only meat on whose table is often aj
morsel of salt pork, will not prove so hard to please}
when he sits down to a fine rabbit of his own rearing and
fatting.

The food of the rabbit is entirely vegetable. They feed!
upon common grass, clover, lucern, and on good hay, pea
and bean vines. Greens and roots form excellent food,
and potatoes boiled or steamed. ‘They will fatten on them, ,
but still more if they are given oats or bran. Some think
their flesh is less dry when fed chiefly upon succulent:
herbs; but with these moist foods they must always have
a proportionable quantity of the dry food, as hay, bread
and oats, bran, brewers’ grains, chaff, and the lke; or
when they have greens, they must not have drink. At
all times they drink but little. The test of heaith is their
dung being not too moist. |

“Tn England,” says a writer in the Cultivator, “the:
rabbit formerly held the rank of ‘farm-stock,’ and thou-.
sands of acres were exclusively devoted to its production;
families were supported, and rents, rates, and taxes were:
paid from its increase and sale. I remember visiting a.
farm of Lord Onslow’s, in Surrey, containing about 1,400:
acres. It was in the occupation of an eminent flock —
master and agriculturist, sa kept some hundreds of

ey ee ee ee

MERITS AND USES. 15

autched rabbits for the sake of their manure, which he
ipplied to his turnip crop; added to this, their skins and
yarcasses were quite an item of profit, notwithstanding
jhe care of them required an old man and a boy, witha
lonkey and cart. The food used was chiefly brewers’
grains, millers’ waste, bran and hay, with clover and
‘oots; the cost of keeping not exceeding two pence a
veek. The hutches stood under a long shed, open on all
ides, for the greater convenience of cleaning and feeding.
. was told that the manure was much valued by the mar-
cet gardeners around London, who readily paid 2s. 6d. a
yushel at the rabbitries. These rabbitries are very nu-
nerous in all the towns and cities of England, and form a
ource of amusement or profit to all classes, from the man
f fortune to the day-laborer. Nor is it unfrequent that
his latter produces a rabbit from an old tea-chest, or dry-
roods box, that wins the prize from its competitor of the
nahogany hutch or ornamental rabbitry.”

NATURE AND HABITS.

Every class of stock-keeping and menagerie manage

knowledge of the habits and constitution of the creature}!
kept; and therefore, as we here desire to communicate al h
the information which a novice requires, we believe tha
the inexperienced breeder of rabbits will best understanc
the theory and principles of his art, if we first make him ac}!
quainted with the precise nature of the animal with which
he proposes to deal. | |

“The rabbit belongs to that order of the class Mamma}
lia, or suck-giving animals, which is called Jnecisores, be
cause they cut their food with the front teeth of thei
upper and lower jaws. They do not grind it, like the
horse, the ox, and the elephant, for the simple reasor
that they have no grinders, or molar teeth. Some of
these ‘‘cutters” are carnivorous, or rather omnivorous:
like the rat ;. others are herbivorous in general, but occa
sionally insectivorous, like the Guinea-pig (which the ol¢
French writers call the Connil d’Inde, or Indian rabbit),
some, like the hare, feed exclusively on vegetables and
grain; and the rabbit, unless under exceptional circum:
stances, belongs to this latter category. The rabbit and
the Guinea-pig are the only “cutters” that have beer
strictly domesticated by man; though he has made pets

(16)

NATURE AND HABITS.—BREEDING. 7

of the squirrel, the dormouse, the marmot, the albino
nouse, and one or two others.”

The male rabbit is called “a buck,” the female “a
Joe.” ‘The English language has not, like the French, a
pecial word (Japereau) to denote the young. Rabbits are
oolygamous—one male being quite sufficient for as many
s thirty females; in warrens, only one is allowed to a
undred. The adult bucks are overbearing, mischievous,
nd quarrelsome. Success very much depends on the
vay in which they are managed; and consequently, rab-
it-keeping is an amusement better adapted for boys than
or girls, unless, indeed, they have an elder brother or
o who will take upon himself the entire direction of
the breeding department.”

BREEDING.

Tame rabbits are raised in hutches or boxes placed in
apartments constructed on purpose for them, or in sheds.
They may also be bred in small artificial warrens, pre-
pared for them, where the soil is extremely dry, and well
drained by a ditch all around it, and having banks raised
for the rabbits to burrow in. A damp situation will be
fatal to the stock. As the nature of the rabbit is to dig,
eare must be taken to sink the wall or fence sufficient to
prevent them from undermining and making their escape.

The doe will breed at the age of a year, and sometimes ©
a: the age of six months, and her period of gestation 18

18 THE RABBIT.

thirty or thirty-one days. But they should not be allowe:
to breed at that early age, as they are liable to abortion
and even if that misfortune is avoided, their little one
come into the world exceedingly weak, and sometime,
defective. It cannot be expected to happen otherwise
Nature, in spite of all her efforts, will fail to develop a
the same time the strength of the mother and of her off
spring also. The attempt will assuredly be made at th
expense of one or the other—probably both. The young|
ones will have to suffer from an insufficient supply of
milk; their constitution will prove weak and rickety}
and the chances are, that they will die of debility before
attaining an age to be of any use.

The doe goes with young thirty, or sometimes thirty-
one days. A fortnight after she has littered, she is ready
to visit the buck again, with whom she shoal be placed
in the evening, and returned to her young the following
morning. She might be put to him five or six days after
bringing forth, as she is almost always in heat; but she
requires a fortnight’s repose to recover her strength. She.
breeds throughout the winter as well as in summer, and.
will, therefore, according to strict theory, produce eight
litters in the course of a single year. But all this sup-
poses every circumstance to be invariably favorable :—
that she should be thoroughly well fed, never out of,
health, and that no untoward accident happen. A. much:

safer calculation is to reckon upon six litters a year 5;
some breeders are even contented with supposing five to.
be successfully reared. When the buck is not more than.
five or six years old, and the doe than five, it is very rare:
that she misses. But should it so happen, give her a

{

BREEDING. 19

utritious and stimulating diet, such as parsley, celery,
mnel, thytne, and other aromatic herbs, besides a liberal
iet of oats, bran, or pollard, and sweet hay; keep her
lerably warm, and in a few days she will be all right
ain. After her night’s absence, she will be returned to
er own hutch, and will then suckle her last progeny
nother week longer. To keep all the parent animals in
is constant state of isolation is one of the main and
ndamental maxims of rabbit-keeping ; for the buck will
ot only greatly harass the doe, if he is allowed free ac-
ess to her, but will often kill the young while they are
ll blind and helpless.

The number at a birth varies from two or three up to
ight and ten young ones. In general, the larger the
reed, the fewer at a birth. As many as eighteen have
een known in extreme cases. But eight or nine are a
uch better average. Some breeders prefer to have no
iore than five or six, and take away those that are in
xcess. When it can be done without too much disturb-
nce, the plan is a good one, especially when the doe has
yst or destroyed her former litters. Sometimes, when she
: weak and exhausted at the time of littering, she feels that
he can suckle only a limited number, she herself will
ave her owner the trouble of killing the supernumeraries,
nd will calculate according to her strength how many
ught to be spared. But take six as the average number
f little ones to be produced at each six litters, and we
ave thirty-six rabbits in the course of a twelvemonth as
he produce of a single doe. More than that:—at six
aonths old, the young rabbit is fully capable of becoming
parent in its turn. In two years, therefore, we should

20 _ THE RABBIT.

have four successive generations of rabbits all the whil].
that the fecundity of the original ancestress is still goin’
on. ‘“ Rabbits,” says Pennant, ‘“ will breed seven time
a year, and bring eight young ones each time.” On

supposition that this happens regularly during four years}
their numbers will amount to one million, two hundrefi
and seventy-four thousand, eight hundred and fort;
head.

MANAGEMENT OF THE DOE.”

THE intelligent breeder ought to know by his stud-boo)
(for he will give names to his favorites) the day on whic!
each doe is to bring forth. A few days beforehand, h
will throw into the hutch a large handful of coarse bu
sweet hay. She will immediately make use of it to forn
her nest, and will employ for the same purpose an?
scraps, shreds, or odd bits that she can lay hold of. Th
first outside structure arranged, she then strips off the fu}
from beneath her belly, and devotedly denudes herself, ti
secure a soft, warm couch for the reception of her expectet
young. At this period, neglect may be fatal; she mus
-at the same time be kept quiet, and well fed, to suppor
her in nursing. The omission of a single meal may cheel
her milk, and occasion the death of several young. Fey
things at this time are better for her than carrots and oats
Wet vegetables are especially injurious. During the firs
week, let her have plenty of bran, mingled with a littl
salt. :

MANAGEMENT OF THE DOE. 21

If the doe has had a previous litter, they must all be
moved before she brings forth a second time; her hutch,
0, ought to have been well cleaned out. ‘Take care not

touch the young; unless, at least, they are deposited in
wet place, or any of thei die. All unnecessary dis-
rbance or handling is apt to make the mother kill the
hole of her family. When you find a doe overlays or
ts her young, as they sometimes will, mark her well,
d remember the circumstance; for should the same mis-
rtune happen again, the best thing to be done is to fatten
d kill her. If, however, she be a favorite animal, and

attempt at reformation be resolved upon, she must be
bundantly fed with good substantial food, and disturbed
o more than is absolutely necessary.

MANAGEMENT OF THE YOUNG. #

TuE little animals are born blind and helpless, coverect
only with a short velvety down. On the fifth day they#
open their eyes; on the sixth, the liveliest little fellows}
amongst them begin to peep outside the nest. At a montk?
old they eat alone, and partake of food together with theif
mother. At six weeks old they no longer require the}
doe, and ought to be weaned. ‘This short period is quite)
sufficient to allow to be spent in the first term of rearing
them. If they were left longer, they would be apt to ex:|
haust the dam, which ought to be avoided. After wean:|
ing, two modes of feeding have been adopted, with equal :
success :—the first is, to introduce all the weanlings, from
time to time, into a large hutch or common apartment, ini
which they are tended carefully, kept warm and cleanj{
and fed several times in the course of the day. At each}
feeding-time, every particle of victuals which has been
trampled upon is scrupulously withdrawn; and it is found!
that, by observing these regulations, the losses are very}
few, or none. When two months and a half old, they willl
fatten on carrots, oats, hay, and bran, with a few peas now}
and then. |

The second plan is to keep together all the young rab-|
bits of the same month; that is to say, they are distributed

in six large hutches or apartments, care being taken te
(22) {

MANAGEMENT OF THE YOUNG.—HANDLING. 23

yparate the males from the females (or to castrate them)
y the end of the third month. From the fifth to the
xth month, all those intended for sale are disposed of,
ter selecting the handsomest and best-tempered does to
rve as breeders. Does will continue prolific until they
e five years old. Beyond that age, it is rare to meet
ith rabbits surviving in a domestic state. After that, it

usual to fatten them for the table; though, in such
ses, the purchaser may complain that he has met with a
ard bargain. ‘The duration of their natural life is said
. be from six to eight years. Buffon extends the term to
ine years.

HANDLING.

RABBITS are sometimes injured by being clumsily han-
led. The proper way to take hold of them is, to grasp
le ears with the right hand, and to support the rump
ith the left. ‘T'o seize them by the leg is apt to dislocate
limb, especially in the case of creatures that are shy ;
a injudicious gripe round the neck or the body may
rove unexpectedly and suddenly fatal, by injury to the
ertebre, compression of the lungs, or breaking of the
bs; a hasty clutch at the tail may cause the fur of that
namental member to come off in one piece, and spoil
e animal’s beauty for life. The instantaneous way in
hich an adroit hand will kill a rabbit, apparently by the
1erest touch, gives a forcible hint as to the caution we should
se in allowing a favorite animal to be captured and pulled

24 THE RABBIT.

about by inexperienced persons. Tor does with young)
the greatest tenderness is indispensable. - |

FEEDING.

RaBBits should be fed twice a day—at morning and 4)!
night. If on green food, it ought to be thoroughly dri
before it is put into their racks or thrown upon the flools
of their hutches. This diet would principally consist of
the refuse of the garden vegetables, taking care to giv}
only a moderate quantity of cabbages, lettuce, and al}
other cold and watery plants. Wet herbage is deadly poison
to rabbits. The leaves and roots of carrots, all sorts o;
leguminous plants, the leaves and branches (or the pruni
ings) of all kinds of trees, cabbage leaves, wild succory
parsley, &c., may be the diet of rabbits during summel}
The great int however, at all seasons, is to make thi}
dry preponderate over the moist.

According to Mowbray, it is better to feed three time}
than twice a day. The art of feeding rabbits with safety)
and advantage, 1s always to give the preponderance to day}
and substantial food. Their nature is congenial with tha\
of sheep, and the same kind of food, with little variation}
agrees with both. He contends that all weeds and thi!
refuse of vegetation should be banished from rabbit feed)
ing: such artieles being too washy and diuretic, and cau}
never be worth attention whilst the more solid and nutri}
tious productions of the field may be obtained in such}
plenty, and will return so much greater profit. os
which have as much oats as they will eat, can never taka}

FEEDING. - 25

ny harm from being indulged with almost an equal por-
ion of good substantial vegetables. However, the test of
heir health is that their dung be not too moist.

Mr. HE. E. Platt, of Albany, a successful breeder of lop-
ared rabbits, informs us that he feeds brewers’ grains, and
nds them the best and most economical feed for winter ;
¢ contrary to the natural supposition, they do not sour
n the least, and their bowels are kept in good order. The
ss proper for rabbits is oats, peas, wheat, pollard, and
ome give buckwheat; the greens and roots, the same as
pur cattle or sheep crops; viz., carrots, parsnips, rutabaga,
wttichokes, and potatoes, if baked or steamed; lucern,
sabbage leaves, clover, tares, pea and bean haulm. The
nest dried herbage is clover and meadow hay, and pea
und bean. straw.
“Tn relation to feeding,” says a writer in the Cultivator,
over the signature of “R,” who is good authority in such
natters, ‘I would caution breeders not to use lettuce after
he plant begins to put up its seed stalks, as its narcotic
ffect is then so strong as to cause death. I lost in one
summer over twenty rabbits from this plant before discoy-
sring the cause. Corn, sown broadcast, affords an abun-
lant and an excellent substitute. I think the rutabaga, as a
winter vegetable, is generally preferred to carrots. Water,
[ find, may be given to rabbits when six months old with-
put any ill effects, though so positively interdicted by all
the ‘fancy.’ I have not heretofore sufficiently enforced
the importance of a liberal supply of hay, which, in winter,
affords the rabbit that amount of bulk necessary to the
nealthy feeding of all animals, and which oats alone would
not give. It matters not how coarse the hay, nor how full
9 ;

26 THE RABBIT.

of trash and weeds, jt will be equally sought, and som}?
times preferred to any grain, especially if the rabbit is|!
little off its feed.” a

A variety of food is a great thine: and, surely, the field}

oy

and gardens, and hedges furnish this variety—all sorts |
grasses, strawberry leaves, and ivy. They should have ox
once a day. When the doe has young ones, feed her mo!
abundantly with all sorts of greens and herbage, and wit}!
carrots and other things mentioned before, besides eivint!
her a few oats once a day. But do not think that, becaus}|
she is a small animal, a little feeding or a little care is su}!
ficient. To those gentlemen who keep rabbits for the us}
of their family, (and a very useful and convenient articl}|
they are too,) I would observe, that if they find their rak)
bits die, they may depend on it that ninety-nine times ou
of the hundred starvation is the malady. |

“It is a matter of surprise to an American first visiting
England,” remarks L, F. Allen, in his “Rural Architec}.
ture,” “to see the quantities of game which abound aj
certain seasons of the year in London and other market
of that country, in contrast of the scanty supply, or rathei}
no supply at all, existing in the markets of American cities}
The reason for such difference is, that in England, Scotland}
Wales, and Ireland, every acre of the soil is appropriate¢}
to some profitable use, while we, from the abundance of
land in America, select only the best for agricultural pur)
poses, and let the remainder go barren and incared for)
Lands appropriated to the rearing of game, when fit for
farm pasturage or tillage, is unprofitable, generally, with}
us; but there are thousands of acres barren for other pur-}
poses, that might be devoted to the breeding and pasturage

|

|

FEEDING. at

of rabbits, and which, by thus appropriating them, might be
turned to profitable account. All the preparation required
is, to enclose the ground with a high and nearly close paling
fence, and the erection of a few rude hutches inside for
Winter shelter and the storage of their food. They will
burrow into the ground, and breed with great rapidity; and
in the fall and winter seasons, they will be fat for market
hvith the food they gather from the otherwise worthless soil
jover which they run. Rocky, bushy, and evergreen grounds,
either hill, dale, or plain, are good for them, wherever the
soils are dry and friable. The rabbit is a gross feeder,
living well on what many grazing animals reject, and
jgnawing down all kinds of brush, briars, and noxious
weeds.

“The common domestic rabbits are probably the best
for market purposes, and were they to be made an object
of attention, immense tracts of mountain in New Jersey,
Pennsylvania, New York, and New England, could be
made available for this object.

_ “Some may think,” continues Mr. Allen, “this a small
business. So is making pins, and rearing chickens and
bees. But there are an abundance of people whose age
and capacity are just fitted for it, and for want of other
employment are a charge upon their friends and the pub-
pe.”

On the subject of rearing ‘Fancy Rabbits,” and their
necessary accommodations, we subjoin the following from
the pen of Mr. F. Rotch, of Morris, Otsego county, N. Y.,
who imported the first of the large lop-eared rabbits into
this country, some twelve or fourteen years ago. His
beautiful and high-bred animals have occasionally been

28 THE RABBIT.

exhibited at the fairs of the State Agricultural Society}
for which premiums have been awarded and the highes
commendations elicited.

“Rabbits kept for profit in the vicinity of ‘a city, anc ;
where there are mills, may be raised at a very small cost:)
and when once known as an article of food, will be liber
ally paid for by the epicure, for their meat is as delicate)
as a chicken’s, and their fat mild and very rich.

‘Yam surprised they are not more generally kept as a!
source of amusement, and for the purpose of experi-}
ment. !

“There is, I think, in many, a natural fondness for ani-!
mals, but not easily indulged without more room thanis often},
to be found in city residences. Fowls and pigeons trespass}
on our neighbors, and are a frequent cause of trouble. |
This objection does not hold good against a rabbit, which}
occupies so small a space, that where there is an out-house},
there may be a rabbitry. English children are encouraged :
in their fondness for animals, as tending to good morals}
and good feelings, and as offering a home amusement, in|
contradistinction to street associations.

‘In England, and in other parts of Europe, a love for}
animals, with the attendance and personal eare necessary |
to their comfort, is encouraged from childhood up, as havy- |
ing a beneficial influence on the character. |

‘“The operatives, mechanics, and laborers in other coun--
tries seem to have a perfect passion for such pursuits, and.
take the greatest interest and pride in breeding and perfect: |
ing the lesser animals, though often obliged to toil for the.
very food they feed to them. Here, too, home influences }
are perceived to be good, and are encouraged by the em- |

|

FEEDING. 29

dloyer, as supplying the place of other and much more
uestionable pursuits and tastes.

“Tn relation to the man of leisure and science, I would
emark, that as the artist delights in the power of moulding
he inert clay into life-like form, so does the intelligent and
mateur breeder find intinite pleasure in the higher and
ore difficult art of modelling the live material into its
ost symmetrical proportions. And why should there
ot be as much satisfaction in producing what is excellent
nasmall, as on a large scale? Is not the statuette as
eautiful, and is it not as much an effort of genius and art
s the statue?

“To myself,” continues Mr. R., “the rabbitry is a ‘stu-
10,’ whereof the material is cheap, rapidly produced, soon
erfected, very abundant, and occupying a small space,
nd is thus brought under my own immediate care and
bservation, with but little trouble, requiring months only
nstead of years, to practically test theories and speculations,
nd for studying some of the most important, but not
anderstood, laws of nature. Such as, how far it may be
afe to use close affinities? And if deteriorating, what are
he first and warning symptoms? In what order does the
animal structure give way under a persisted course of such
breeding? ‘The same as to cross-breeding, and how far
she control of the breeder is diminished by its continuance ?
The comparative influence of the parents on the offspring,
and how evinced? ‘These, and many other vnsettled ques-
ions involving the first principles of breeding, would
equire almost a lifetime to decide by experiments on the
larger animals, to say nothing of the large outlay it would

30 THE RABBIT.

require, and the scrious losses that might reasonably bell
expected to attend it.” |

With all due appreciation of the very important assist-}
ance rendered the agriculturist by analytical chemistry, 1
would sooner trust the practical experiments of the rab:

than a pail of water, yet if the other showed me that tur}
nips, as the principal food, with but two ounces of hay peri

turnips.

‘“‘Clubs and societies abound forthe breeding and exhibi-fi
tion of the ‘Fancy-Lops,’ now the favorite rabbit ink
England, and originally imported from Madagascar, {
Much pains have been taken, and much money spent, to]
size; all of which are minutely attended to, and not very
easily combined in any one animal, and hence they form}
an admirable test of skill on the part of the breeder. i:

‘“‘ For instance, a rabbit, to come out a winner at one of #
those exhibitions, must possess all the points of symmetry |
in common with the larger animals of the improved}
breed; such as a small, clean head, wide and full shoul-+4
ders, broad and deep chest, a wide back, large loin, full}
quarters, and fine bone.

‘““Some of us, I suspect, find it no easy matter to get
even thus far in the catalogue of excellences; but to all |

FEEDING. an

‘ese essentials are to be added the more conventional, and
srhaps the more difficult points, of beauty and fancy, as
id down by the various societies; embracing not only
xm and color, but the particular disposition and forms
on
“ A prize rabbit, then, must possess, besides the before-
pee properties, a full, round, clear eye, an ear (col-
ed as the body) long and broad, of a soft, delicate tex-
re, dropping alike, and nearly perpendicularly, down by
e side of the cheek, with the convex of the ear turned
ther out than in. This is termed its ‘earage.’ The color
the body must be in strong, rich, unbroken masses,
reading itself uniformly over the back, sides, and
aunches, called the ‘saddle,’ but breaking into spots and
tches on the shoulders, known as the ‘chain. The
cad must be full of color, interspersed with white on the
rehead and cheeks, while the darker marking on the
oint of the nose, and on each lip, goes by the name of
1e ‘butterfly, from the resemblance it should bear to
iat insect. Add to all this a large, full dew-lap, beauti-
uly white, which spreads itself (when the animal reposes)
ver the fore feet, and forms a rich cushion for the head.
ll this, combined, would indeed form a perfect lop-eared
ubbit, worthy to enter, and likely to win the prize collar,
e it of gold or silver; and the breeder may be proud of
is success, though it be but a rabbit. Much consequence
; attached to the leneth, quality, and carriage of the ear,
1 awarding premiums. I was indifferent to this point of
meth, and purchased much lower in consequence, paying
rom ten to forty shillings sterling apiece for those I im-
orted, according to age and quality ; whereas five guin-
D*

32 THE RABBIT.

eas is not an uncommon price; and individuals have been)
sold as high as thirty guineas! The consequence of my
selection is, that out of fifty rabbits, in my rabbitry, ]|
have not one that will exceed eighteen inches length of]
ear from point to point! Whereas the [/lustrated News|
of May, 1850, gave portraits of the two prize rabbits at
the Rochester Show, from the excellent stud of Mr. George
Tavell, measuring in length of ear 21? mehes and 21
inches, and nearly five inches wide.” |

‘The usual colors are black, blue, gray, yellow, and
tortoise-shell, on white grounds. ‘These are called ‘broken
colors’ when not mixed with either, they are termed
‘ selfs.’ ) j

“The rabbit easily conforms itself to the means, condis
tion, and circumstances of its owner: occupies but little
space, breeds often, comes early to maturity, and is, withal,)
a healthy animal; requiring, however, to be kept clean,
and to be cautiously fed with succulent food, which must)
always be free from dew or rain. Water is unnecessary)
for them when fed with ‘greens.’ ” |

“To does, when suckling, I give what they will eat of
both green and dry food. The cost to me is about three
cents a head per week.”

‘My young rabbits, when taken from the doe, say a
eight or ten weeks old, are turned out together till about
six months old, when it becomes necessary to take them
up and put them in separate hutches, to prevent their
fighting and destroying each other. The doe at that age
is ready to breed; her period of gestation is about thirty
one days, and she produces from three or four to a dozen
young at a ‘litter.’ It is not well to let her raise mo 2

FEEDING. 53

han sixgor even four, at a time—the fewer, the larger
ind finer the produce.”

Young rabbits are killed for the table at any age from
welve weeks to twelve months old, and are a very ac-
eptable addition to the country larder.

‘Hutches are made singly, or in stacks, to suit the
ypartments, which should be capable of thorough ventila-
ion. The best size is, probably, about three feet long,
hough some recommend four feet, two feet deep, and
Bp inches high, with a small apartment partitioned
off from one end, nearly a foot wide, as a breeding-place
‘or the doe. A wire door forms the front, and an opening
s left behind for cleaning; the floor should have a descent
(0 the back of the hutch of two inches. All edges should
be tinned, to save them from being gnawed.”

RABBIT COURTS.

“Prriraps the most pleasing, and, for the animals, the
most healthy place to keep rabbits in, is a paved yard.
If well situated, it becomes, in fact, a practical realization,
on a small seale, of Olivier De Serres’ grand idea. Two)
sides of the court-yard may be bounded by tall buildings,
as houses or stabling; if they stand to the north and east, |
so much the better. The other two sides should consist |
of a wall not more than five feet high, to admit air and.
sunshine. For security from intrusion from without, and |
to confine any fowls that may be kept within, palings )
may be fixed to the top of these low walls, without any ||
inconvenience arising. The great object is to have the
court at once airy, sunshiny, sheltered, and secure. In)
one or two corners of the court, or against one or two of -
its sides, there should be thrown a broad heap of earth
and rubbish, eighteen inches lower than the top of the
wall. In this, the rabbits will burrow and amuse them-
selves—though it is better to prevent the does from nest-
ing there, for fear of the attacks of cats and rats. The
buck must be retained a close prisoner, in a box of his
own. The breeding does, when their time of kindling
approaches, will be comfortably settled in separate hutch-
es, to be described hereafter. The day when each doe is
to bring forth will be known from the stud-book, even
if it is not indicated by the preparations she makes—

(34)

RABBIT-COURTS. 35

uch as carrying about straws and haulms in her mouth,
nd biting them into separate lengths. The rest of the
tock will associate indiscriminately together in the court,
vith the sole exception that all males will be withdrawn,
rut, or sent to the kitchen, as soon as they reach an age
o prove troublesome; and that young ones just weaned,
hat is, from six to eight weeks old, will be kept in a
1utch by themselves till they are strong enough to join

_ The management of the rabbit court is obvious. Food,
*ither dry or green, has only to be scattered about on the
yavement of the court. The small proportion of individ-
aals in confinement will, of course, require extra atten-
tion, which will demand no great time to fulfil properly.
All that is necessary 1s, to do it regularly and unfailingly.
Rabbits so kept are much more amusing objects than
| hen they are constantly hidden from sight in their
hutches. Their gambols are seen—their little antics with
one another—their cleanly habits in brushing their fur
oats—and even the petty quarrels and jealousies which
arise from the elder ones striving for the mastery. They
a also become so tame as to eat out of the hand, and to
flock around their feeder when he enters with a bundle of
vegetables or straw. The whole stud should be so liber-
ally supplied with provender, that those intended to be
eaten may be able to fatten upon it; the growing and
the breeding rabbits will amply repay the share they
consume of this liberal diet, by the rapidity with which
they come to hand, and the strength and thriftiness of
the litters they bring forth. A rabbit court like this is
particularly convenient for consuming the refuse. and

36 THE RABBIT.

sweepings of a large kitchen and flower-garden. Wi)
strongly recommend a rabbit court to those whose prem)
ises and situation allow of such a plan being adopted. —

RABBIT PIT. |
ANOTHER form of dwelling, imitating in some degree thaj
natural habitation of the animal, though less so than tha
court, is the rabbit pit. One of this kind is described it
“Farming for Ladies,” and annexed we give a wood-eut from
the sketch in that work. The enclosure was only abou)
twelve feet in diameter, covering a pit of six feet in deptl
in which the rabbits were confined, and through the sandy}
sides of which they burrowed to the extent of from ten ;
fourteen feet to make their nests. The proprietor, hows}
ever, it was said, intended to fill up three feet of the depth,
as he thought that the rabbits should be brought nearer 4
the air. The mode of catching the rabbits in the pit was
with a long stick, forked at the end, which was hooked
upon their neck when they came out to feed; or they were}
snared with a bit of wire fastened to the sue of a stick.
We quote another rabbit pit from the Agricultural
Gazette :—‘‘In the Isle of Thanet, on the east coast of md
the writer witnessed and superintended, on his own prop:}
erty, the method which he now proceeds cursorily to}
describe, and the diagram on page 41 will tend to define)
the limits of the spaces required.
‘“No. 1 represents a pit five feet on each side of *
square. It is an oblong, four feet long, and about two fee
broad. Both are dug to the depth of six feet, perfect] y

|

(37)

RABBIT PIT,

an the wooden curbs, as to admit of a facing of four-inch

ick-work, in cement, excepting the spaces to admit of
7 six arched openings (as marked) of dimensions suf-
|

RABBIT-PITS 39
el at the bottom and sides, the latter so much wider
‘l

ient for the passage of the largest rabbit. 2, is the feed-

e department. 3,1is only an arched passage, tunnelled at
e ground level of the bottom of the two pits, about a foot
ide and broad, to serve as a communication between the
ts. This is also bricked and arched, but is not seen at the
p. A covering of oil cloth is added to the curb of each
it, and the cloth extends over the frame several inches
eyond the curb, in order to prevent the entry of the
eaviest rain. At the place op, the arched passage is
ways oven; and so it is also at the other extremity,

. 7
40 THE RABBIT.

marked tr, excepting only when any of the rabbits are’
be taken. Dryness is essential to the prosperity of th
animal, therefore the soil should not only be naturally dr
but must be protected above, and kept secure at the sidi|
and bottoms of the pit by the best brick-work. Froj
what has been stated, it will be understood that a soun
gravelly or sandstone soil forms by far the most appropria
medium for the warren, which the rabbits burrow inté
and excavate according to their own requirements. Foti
does and a buck may be reckoned a good breeding stock!
and something of the kind was found when the write
purchased the property.” |

The general idea of a rabbit pit being thus suggeste
it will be easy for an amateur to modify it at his pleasure

they both appear too small in their dimensions. A. pil
also, is not a nice thing to have on one’s premises. Wy}
doubt whether animals kept constantly below the surfae
of the ground would be maintained in such good health
as those above it. Undoubtedly, the most perfect arrang
ment would be a combination of the rabbit court with
rabbit pit.

BRABBIT HULCHES.

| WE now come to what appears the simplest of all mat-
irs, and which yet, if it be not well contrived, will have
most influential effect in causing failure. From a tea-
nest to a worn-out portmanteau or a leaky tub, any-
‘ing has been thought good enough to keep a rabbit in.
Everybody,” says Cobbett, “knows how to knock up a
vbbit hutch.” If the rabbits themselves could only speak,
rey would tell us that many a body sets about it in bung-
ng manner, and proves himself profoundly ignorant of
1e fundamental principles of rabbit architecture.

'To learn these, we must go to the warren. There we
ad that the rabbit makes its dwelling in a sandy soil, and
nerefore well drained; in hillocks and mounds, in prefer-
ace to hollow bottoms, and therefore dry. ‘The burrows

|
|

| to the mouth of the hole being often sufficient to insure
nat. The thick stratum of light earth which covers the
abitations of a colony of rabbits, causes coolness in sum-
ner and warmth in winter. In the depth of a burrow it
pct freezes, and is never oppressively hot. In short,
nth the exception of the absence of light, which is of little
mportance in a sleeping-place, a rabbit’s burrow, magnified
) corresponding proportions, would make, at a pinch, a
, (41)

42 THE RABBIT.

very bearable dwelling for human beings devoid of other)
shelter; the nest which a doe prepares for her young #§}
soft and warm enough for a baby to he in, if sufficienth
enlarged. And in truth, many thousands of our fellow
creatures spend their lives, are born, and die, in cellars,
which are less wholesome than a rabbit’s burrow on this}
large imaginary scale would be.

Whatever form of hutch, therefore, be adopted, it shoul
be well sheltered, if possible; it should stand within ar |
other airy building, or at least under cover. Its temperas
ture should never descend to the freezing point, nor moun
beyond summer heat—scarcely so high, if it can be avoided}
On this account, rabbit hutches, or cabins of brick-work
built in a court, offer many advantages; if made of woodj}
the material should be solid. Were we now to recom#;
mence rabbit-keeping, we would contrive a hutch whose
top should be thatched with straw and reeds, to avoid al
sudden chills, as well as bakings and broilings from the}
noontide sun. Of course, all sorts of drippings from eaves)
draughts of air, and inundations from bad drainage, shoule
be placed out of the possibility of annoying the rabbits,
Many stocks, unfortunately, are constantly exposed to al
these evils. Their owners then complain that they dé
not succeed, and lay all the fault of the failure
the poor, good-for-nothing, troublesome, and tendel
creatures.

“For this reason, hutches should never stand on the
level of the ground; they should be raised at least a fey
inches (though a foot or two is better), either on legs om
benches. ‘The wood of which they are constructed ought
to be thick, more for the sake of warmth than for strength

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(43)

ASHE
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¥ ere
abe. ;

RABBIT HUTCHES.. 45

the rabbits do happen to gnaw them, ten to one it is
ie more for the want of dry food and an irresistible
ving after it, than for mischief’s sake. The dimensions
i vary according to circumstances, and every amateur
| suit his own convenience; but no hutch to contain a
be full-grown rabbit, ought to be less than a good yard
are in area. ‘The depth is of less consequence.

Ve now give a wood-cut of a form of hutch which has
ny advantages, and which is useful where a large stock
<ept, because it is capable of being repeated to any
ent in length, like a row of houses, and also, as the
exed figure shows, may be constructed with a couple of
ies or more. The first, or false bottom (2), is a frame-
k of strong splines, with a sufficient interval between
to allow the urine and small fragments of offal to
is through. About an inch beneath this first bottom is
>cond (1), of wood, covered with zinc. It is fixed with
entle slope from back to front, to aid the escape of the
ne to the gutter, which will be conveyed to a pail (7)
‘means of a tube (6), which communicates with the
ined bottom of each hutch. This bottom ought to be
vable, slipping in a groove, in order that it may be
re easily cleansed. To avoid all likelihood of infection,
| bucket which receives the urine should be carefully
ptied twice a day, and well rinsed out; for the urine
the rabbit is the sole cause of any offensive smell which
y emanate from a hutch. The door of the hutch (5) is
ame of wire-work, suspended at the top by a couple of
es, and opening at the bottom. It is kept shut by a
k or a button. Doors like these are easy to open, and
w a convenient means of changing the litter, which

46 THE RABBIY.

requires to be removed from time to time. If prefer
however, the door may go to slip in a groove, or to 0
at the side; but the former plan is altogether the
Kach tutch should be furnished with a little rack, fit
against one of the sides, to prevent the rabbits from
ing their food; for, like other of our domestic anim
they will reject the provender which they have once t
den and blown upon. In courts, a little rack on the me
of a sheep rack is not only a pretty toy, but a useful 2
cle of furniture. At the back a little trough or man
should be fixed, to hold the bran and corn which is de
able for all, but more especially for nursing-does.
troughs for hutches in which weanling rabbits are k
should be very narrow, to prevent the little ones from
ting into them.

Besides the hutches destined for does, there should
one of larger dimensions for the buck, not only to ace
modate his robuster proportions, but to allow a doe
spend the night with him conveniently.

“This matter of rabbitry,” observes Mr. Allen, in
“Rural Architecture,” “and its various explanations, 1
be considered by the plain, matter-of-fact man, as be
the dignity of people pursuing the useful and money-mak
business of life. Very possible. But many boys
whose benefit they are chiefly introdueed—and men ey
may do worse than to spend their time in such appat
trifles. It is even better than going to a horse-race.
better even than going to a trotting match, where fas’ 7
as well as fast horses, congregate. It is better, too, the
thousand other places where boys want to go when f
have nothing to interest them at home. .

RABBIT HUTCHES. 47

Ine half of the farmers’ boys, who, discontented at
ne, leave it for something more congenial to their feel-
s and tastes, do so simply because of the excessive dul-
s and want of interest in objects to attract them there,
| keep them contented. Those who have been well
| indulgently, as well as methodically, trained, may look
k and see the influence which all such little things had
mn their early thoughts and inclinations; and thus realize
importance of providing for the amusements and pleas-
sof children in their early years. The dovecote, the
bitry, the poultry-yard, the sheep-fold, the calf-pen,
piggery, the young colt of a favorite mare, the yoke of
rling steers, or a fruit tree which they have planted
nursed, and called it, or the fruit it bears, their
—anything, in fact, which they can call thevs—are
many objects to bind boys to their homes, and hallow
ith a thousand nameless blessings and associations,
wn only to those who have been its recipients. Heay-
blessings be on the family homestead !”
Ve will now present the elevation and floor plan of
Rodman’s rabbitry, from Mr. Allen’s work, together
h the front and rear views of the hutches within them.

o. 1 is the gable end elevation of the building, with a
r and window.

o. 2 is the main floor plan, or living-room for the

hits.
hid

{XPLANATION.—A, the doe’s hutches, with nest boxes
ched, B, hutches three feet long, with movable par-

i ad

No. I.—GABLE END ELEVATION.

No. II.—MAIN FLOOR PLAN.

RABBIT HUTCHES. 49

tions for the young rabbits; the two lower hutches are
sed for the stock bucks. O, a tier of grain boxes on the
oor for feeding the rabbits—the covers sloping out
ywards the room. D, small trap-door, leading into the
hanure cellar benecah. I, large trap-door, leading into
ae root cellar. I’, troughs for leading off urine from rear
f hutches into the manure cellar at K, K. G, wooden
unk, leading from chamber above No. 8, through this
ito manure cellar. 4H, trap opening into manure cellar.
| stairs leading into loft No. 8, with hinged trap-door
ver head; when open, it will turn up against the wall,
nd leave a passage to clear out the hutches.

| Norr.—The grain boxes are one foot high in front, and
fteen inches at the back, with sloping bottoms and sloping
overs. The floors of the hutches have a slope of two inches
ack. The hutches are furnished, at the back of the floor,
ith pieces of zinc, to keep them free from the drippings
rom above. The hutches are sixteen inches high, three
bet long, and two feet deep.

_The foregomg plans and explanations might perhaps be
afficient for the guidance of such as wish to construct a
abbitry for their own use; but as a complete arrangement
! all the rooms which may be conveniently appropriated
: this object, to make it a complete thing, may be accept-
ble to the reader, we conclude, even at the risk of pro-
xity, to insert the upper loft, and cellar apartments, with
rhich we have been furnished; hoping that our youthful
riends will‘set themselves about the construction of a
ranch of rural employment so home-attaching in its
ssociations.

3

MIPT7T7TESFE&232270
ow [

No. IJI.—LOFT, OR GARRET.

YY

(50)

RABBIT HUTCHES. 51

No. 3 is the loft or chamber story, next above the main
door.

_ Expianation.—A, place for storing hay. B, stairs
eading from below. OC, room for young rabbits. D, trap-
loor into trunk leading to manure cellar. HK, partition
our feet high. This allows of ventilation between the
wo windows, in summer, which would be cut off, were
she partition carried all the way up.

No. 4 is the cellar under the rabbitry.

HXPLANATION.—A, manure cellar. B, root cellar. C,
stairs leading to first, or main floor. DD, stairs leading
putside. HK, window—lighting both rooms of cellar.

No. 5 is a front section of rabbit hutches, eight in num-
der, two in a line, four tiers high, one above another, with
wire-screened doors, hinges, and buttons for fastening.
A, the grain trough, is at the bottom.

No. 6 is the floor section of the hutches, falling, as before
entioned, two inches from front to rear. A, is the door
o lift up, for cleaning out the floors. B, is the zinc plate,
to carry off the urine and running wash of the floors. O,
is the trough for carrying off this offal into the manure
ellars, through the trunk, as seen in No. 2.

' No. 7 is a rear section of hutches, same as in No. 5, with
the waste trough at the bottom leading into the trench

52 THE RABBIT.

before described, with the cross section, No. 8, before

described in No. 6.
A, a grated door at the back of the hutch, for ventilal ‘

tion in summer, and covered with a thin board in winter,

4c bH ed ab added ita y sdethlininetioatt perth EEA

TAT NTT

ALUMS UEA AERA LUNN

|

my

V. AND VI,—FRONT AND FLOOR SECTIONS.

Nos.

=a) UTAH TUGHRATVAGETTVOOQOOAAHAAQGRAAQOUECUUAQOTOUTOTORHOOTPOONOOOCOENONTOOOUOOTOOOTULNMROORONQOQTUECOOONOGUOUUCOUUCQCONOOQOOIUUILITOATTTOITD Me
ETE ET ETT TTT TTT

‘ll

q h HEATH TMM TT NNT |
|

B. a flap-door, four inches wide, which is raised for clean-)

ing out the fleior: under this door is a space of one inch,

for passing out a urine of the rabbits. ©, are buttons”

RABBIT ILUTCHES. Da

for fastening the doors. D, the backs of the bed-rooms,’
without any passage out on back side.

When rabbits are kept on a large scale, the hutches are
assembled in one inclosure or building, which should be

MW eto Naa A

| Le
i
Leal

it

OSS

HELM

‘ON

Uni

PEE]

MeO DOS: VY Gri eA:

An TUTTI TUT MOTTA TTT

SOIT UTNTTUUUTCTALFeRe one AT

PPRLLUCRC TAHA ADHERE TRASH

covered ‘with a roof and surrounded with walls to secure
it from the weather, and the depredations of cats, rats, and
other vermin. It is desirable that the inclosure be paved
with square tiles; which should have their joints well

54 THE RABBIT.

closed with cement, in order to prevent all leakage ot}
urine or slops beneath the pavement. This accident i}
one of the causes most likely to engender disease amongs
the stock. The reason is plain: the earth on which tho}
pavements rest becomes sodden with liquid filth, an um}
pleasant smell is constantly exhaled, and whatever cleanl
ness may be observed above ground, beneath is a fertil
source of epidemic maladies, which will go on increasing
from month to month, and will sooner or later cause serious
injury. In this inclosure rows of hutches are ranged one
or more stories high. The first row will touch the wall;
a passage will be left between that and the next row, and
so on, till the inclosure is full, when you have a series of!
parallel passages and rows of hutches, allowing free ven-
tilation and easy access of the persons who tend them.

In such an establishment, a constant renewal of air is a)
matter of the first necessity, which may be insured by)
fixing in the wall small grated windows opposite each)
other. If unpleasant smells are perceived, on entering in:
the morning, it is a hint to the rabbit-keeper to look to his:
litter and his ventilation. Hutches that are too small and!
too closely crowded together—that are cold and damp, or:
dirty and foetid—are sufficient in themselves to bring on)
all the diseases to which rabbits are able. Their result,
is loss of health, ophthalmia, want of appetite, diarrhcea, |
pot-belly, rot, mange and death. In the first stage of these»
disorders, something may be done by vigorous sanitary
measures of cleanliess and ventilation, with judicious:
feeding and disinfection by means of chloride of lime.
Rabbits are naturally of a robust constitution, and are but.
slightly liable to be attacked by small ailments; but when.

i

RABBIT HUTCHES. 55

| ey do become diseased, we may be sure that the evil is
of serious consequence.

We next give the figure of an independent hutch with
swo apartments, which has been found very useful to con-
sain a doe and her weanling young, before they are old
nd strong enough to join the other fatting rabbits in the
ourt. It is also useful for the young beginner who is
aking his first trial with two or three half-crown indi-
iduals of the sort of which he fancies. It is easily moved
nder shelter or into the open air, easily tended and cleaned
ut, and not costly to make.

TWO-ROWED HUTCH.

Nos. 1 and 2 are the drainers, the second twice as large
as the first, communicating with a sliding-door D, which
can be opened or shut at pleasure. At each end is also a
door. The roof R, R, in separate pieces, 1s on one side a

wooden lid, moving on hinges at the top, and available

either to put in food or hay, or to catch the animals within.
T, T, are small troughs in front, for the reception of oats,

56 THE RABBIT.

pollard, or peas. A little rack may be added at the bael
part; and an iron handle at each end, or at H, will enabl
a couple of persons to lift it from place to place with ease
It stands upon legs to raise it from the damp ground, ant
to keep mice from getting in and stealing the grain. Th
floor is pierced with holes to let the urine escape; othe:
- ordure can be removed through the gap at the bottom:
into which the troughs are inserted, and which may alse
be contrived to admit a false bottom, like that of a bird!
cage, but perforated, which every morning may be cleaned)
and scraped, besides being sprinkled with sand or straw)
The dimensions of this hutch will greatly depend upon
the room which the amateur has at command; but he will
bear in mind, that the less cramped his pall are in their
lodging, the better they will thrive.

SmBCO TION OF STOCK.

HOW TO COMMENCE RABBIT-BREEDING.

WE again call to our aid the little treatise on the rabbit
of Mr. Delamer.

“No begin rabbit-keeping,” says the author, ‘there are
wo modes of obtaining stock, which the amateur has the
hoice of adopting.” This isin England. “The first plan
s to purchase full-grown animals, a buck and as many
does as may be required, and to let them breed once.
Some persons are so little disposed to wait for the produce,
that they will buy a doe or two far advanced with young,
in order to see her progeny arrive as early as possible
nto the world. The second mode is to obtain one or two
. of young rabbits, after they are fairly weaned, at
about nine or ten weeks old, and to tend them, and keep
them, and to feed them up, till they are arrived at an
age capable of being productive. Having ourselves repeat-
ledly tried these two modes at different times of our life,
we unhesitatingly recommend the second for preference,
for the following reasons :—

_ In the first place, whoever sets about keeping any spe-
cies of domestic bird or animal for the first time, will have
a great many little details to learn, which will be most

easily acquired by the observation of individuals sufficiently
3% (87)

:

58 THE RABBIT.

advanced in life to do without the care of their parents,
and also immature as not to require quite yet the fulfilmen|
of the great law of nature,—‘increase and multiply. |
There will be nothing beyond themselves..to attend tc|
We need only hint at the many points of health, dirt, hak)
its, and peculiarities both of breeds, individuals, and sexes)
with which the amateur will thus become practicall:/
acquainted, and which will render him more competer i
for the management of his pets when they come to hayy
offspring in their turn. It is also a more economical plan’
requiring less outlay, and less liable to loss. Quite young!
rabbits, of any ordinary kinds, can be bought both on thi
continent and in England for a few shillings. In case of)
failure, deaths are of less consequence; in the event of
success, superabundant males, and ugly and unpromising
females, will always be useful to make their appearance ot|
the table. But to buy full-grown does that have already,
reared two or three litters, of handsome appearance, anc
probably the favorites of their owner, the purchaser mus‘
expect to open his purse-strings, especially if he applies te
a respectable dealer; a disrespectable one might possibly
sell him, at a low price, a doe, which, though a good-lool|
ing animal, may have some unseen but serious defect;)
such as an invincible propensity to eat her young, or lurk:
ing symptoms of pot-belly and rot. Another point should
not be forgotten: some does, which have proved excellent
mothers with their old master, if changed to fresh quarters
(particularly if they have to travel far) when near their
time of kindling, and tended upon by unaccustomed hands;
and gazed at by strange faces, will not do well in their!
new abode. They are apt to make an imperfect nest, to

ae

SELECTION OF STOCK. 59

neglect their young, and even to kill them; and this habit
once begun, is ever afterwards to be apprehended.
All these various mishaps, which have disgusted many
a young beginner, are avoided by stocking the court or
the hutches with young individuals, which can be selected
from, thinned out, or exchanged, till the amateur has got
astud to his mind. All the males, be it observed, must
be secluded as soon as they are four or five months old.
pe If, after the foregoing caution, it be still determined to
‘begin with a stock of full-grown animals, the points to be
insisted on are, in the doe, teats visibly in a healthy and
natural state, plump and swelled with milk if the term of
pregnancy is advanced, or she has already littered; the
head, with reference to the length of the muzzle and the
breadth and development of the occiput, should form a
sort of wedge; ears long, broad, and fine; chest expanded ;
legs strong, and wide apart. As far as profit and fecundity
are concerned, a doe ought to bring forth not less than
eight at each birth on an average. If she constantly pro-
duces less, it will be advisable to change her, even although
she may be young and in good health; for it is an acknow-
ledged fact that all individuals are not equally suited for
reproduction.
The buck is at his best from one to five years of age;
the doe, from eight months to four years: of course, care
will be taken to see that they are not pot-bellied. Hard
and well- pelleted dung is a certain indication of. good
health. It would be very convenient if there were unfail-
ing signs, as in oxen, sheep, and horses, by which the
exact age of a rabbit, up to a given period, could be ascer-
tained; but all that can be done is to distinguish vaguely

60 THE RABBIT.

an old one from a young one. ‘The least equivocal symp- \
toms of old age are, the general solidity and thickness of |
the skeleton, especially at the joints, as far as they can be)
felt by handling; the development of the belly to a con-
siderable amount of obesity; and finally, the length and
thickness of the nails.

Breeding does, when kept in hutches, are much ettell
each in a hutch to herself, than inhabiting one common)!
dwelling, however roomy it may be. When a number of |
does live in the same hutch, the consequences are some-|
times quite as unfortunate as if the buck were in company)
with them. If a doe kindles, and leaves her little ones ¢
moment to feed, the other does immediately crowd round ||
the nest, through an instinct of curiosity, peep into, and’
not seldom disturb it with their fore paws. The mother
rushes up to drive the other does away; a battle ensues;
and half the little rabbits are cither killed or wounded for:
life. The pregnant does which take part in these skir-)
mishes, generally suffer abortion in consequence of their
excitement, and the blows which they give and receive in
the combat. Their owner may read the Riot Act after-
wards, but the mischief is done.

VARIETIES OF RABBITS.

| Tum Rabbit is thought to have been originally a native
f Spain, but has been common in the rest of Europe for
wes. By domestication the colors of this species, as of
others which have been reclaimed by man, are very
various: some individuals being black, blue, yellow, white,
yray, lead color, and mixed in blotches of black and white,
slue and white, &c.; one variety, called the Angora Rab-
bits, is furnished with long silky hair, something like the
Angora Goat.

| The wild rabbits are only mentioned here to warn the
eader against supposing that their young, if caught at an
barly age, will be of any use to bring up in a domestic
state. Of all the troublesome tasks a rabbit-fancier can
ndertake, is the attempt to rear a nest of young rabbits
shich have been taken from the warren, the ficld, or the
d own. We speak on this matter from experience. The
difference of disposition is so immense and radical, that
practical people are inclined to believe the two races to be
derived from a distinct stock and origin. “ Fancy rabbits,”
says Mr. Rogers, in his useful little treatise, “are not, as
1s generally supposed, the result of an improvement in the
English breed of rabbits; but were originally brought from
'Tartary, Persia, and Asia Minor; and have been made the

means of improving the domestic breeds in this country.
(61)

62 THE RABBIT.

They require more warmth than the common English,
domestic rabbits; and thrive best when kept in an atmos!
phere the seats of which varies from temperate to sum: |
mer heat.”

Domestic rabbits may be divided into four general lead: |
ing varieties: the Small Common Tame Rabbits, the Large’
Tame Labbits, the Lop-eared sorts, and the Angolas,:
Between each of these there are numerous half-breeds. |
Angora rabbits are distinguished by having long silky)
hair; their colors are mostly either pure white, or a mix.
ture of black and white, or gray and white. Their fur is)
valuable when the skins can be obtained in considerable»
quantity ; but they are delicate in constitution, less prolific,
and many prejudiced persons object to eating them, because, ,
they say, they resemble cats. Notwithstanding which,,
Angora rabbits are very pretty creatures, and well deserve)
the attention of those who think more about beauty and
amusement than profit. We once saw, some fifteen years)
since, quite a large number of these beautiful little Angora,
Rabbits, in a yard of the late H. Watson, Esq., of New
Windsor, near Hartford, Conn. They were very tame
and quict, and made quite a handsome show.

The common small farm rabbits are the nearest in size
and appearance to the warren sorts. These are black,
white, parti-colored, blue or slate colored, and brown or
wild colored. They are hardy and prolific, suited for
people living in a blustering climate, with only a limited
supply of provender at command; they suffer less from
neglect than the others,—though the less of that misfor-
tune they have to undergo, the better. They are cheaper
to buy, and, in short, are just the stock for a boy to begin —

ee

ANGOLA RABBIT,

(63)

VARIETIES OF RABBITS. 65

th, till his experience entitles him to aspire to keep the
acy breeds. On the table, their flavor is as good as any,
ough they make a less magnificent dish when served up
aole,
The large variety of tame rabbit is colored much the
ne as the former, except that it is more likely to pro-
ce albinos,—white individuals, with no coloring pigment
their eyes, and thence called “red-eyed” rabbits, be-
e the blood circulating in the fine transparent vessels
es them that tint. White lop-eared rabbits in general
ve black eyelids and common eyes. With skilful man-
ement and liberal feeding, the large variety may be
de to attain the weight of twenty pounds. That, ora
fle over, is the maximum. [French Flanders has long
xen celebrated for, and still produces, admirable speci-
ns of this variety. It can hardly be called a fancy
bit since it has not the lop ears which distinguish
ose breeds. It is merely an exaggeration or an enlarge-
ent of the smaller kind, though an accurate eye will ob-
rye that the proportions of its form are somewhat more
ongated.

i}
Ih

hi
l

i

iin
i
(aie

ah

HALF LOP

(68) '

Son OY RAB BIPS.

hOP-HAR, RABBITS:

Tur lop-ear rabbits are the kinds which fanciers delight
‘revel in. The ears, instead of rising from the head,
th a tendency and inclination backward, like the com-
n or wild variety, fall more or less to the side, as if
sy had been folded and pressed down artificially, form-
4, more or less, decidedly pendant ears. Some few
rieties of goats and sheep exhibit a similar malforma-
m, for so it may be fairly called.

In rabbits, the first approximation to this peculiarity is
own by the halflop, where one ear falls downwards or
mtwise, and the other remains in its natural position, as
. nin the Frontispiece. The difference in the ears is very ~
isightly, and is a great blemish in a fancier’s eye; because
e ears of all fancy rabbits ought to be exactly alike,
th in their shape, and in the way they point or fall.
herwise, it is as if a man had one short arm and one

her other qualities are good, is not to be hastily dis-
(69)

70 FANCY RABBITS.

carded; because she may, if judiciously coupled, produ
a few approved specimens in almost every litter. For
is curious that, with fancy rabbits, when both the parent
are perfectly formed, have model ears, and are handsomeh
marked, their progeny do not invariably turn out th
same; while from imperfect parents, if they have goo
blood in their veins, there is a considerable chance of reat
ing at least a small number of superior young. Rabbit
breeding, in such a case, acquires the same sort of interes’
as the florist enjoys when he hopes to find in a bed o
seedling dahlias or carnations a first-rate specimen or twe
that shall reward him for all his patience and expense
Still, the chances of success are greater when both th
parents have the desired characteristics. :
The oar-lop is the next stage of deflection, when
ears extend horizontally outwards on each side, forminy
a line that is more or less straight, giving the idea of ;
pair of oars which a waterman is resting out of the wate
in his row-locks, while having a gossip as he is scullin
along. The term “oar-lop” is sufficiently descriptive. —
The horn-lop rabbit has ears which descend obliqueh
from the sides of the head, somewhat like the “ cow witl
the crumpled horn,” in the immortal “ House that Jad
built.” .
Flat-lops are the most natural, and therefore the mos
perfect and valuable, rabbits, in a fancier’s estimation
The ears of the animal, instead of pointing upwards am
backwards, take a sudden turn downwards and forwards
immediately from the crown of the head.
The dew-lap is a point not to be neglected in the appeal
ance of a fancy rabbit. It is sometimes compared to th
;

|

| WiROBERTS SC

DEWLAP RABBIT.

(71)

ae

|

| THE RABBIT. 73

ew-lap of a bull, or to the pendant skin, hardly to be
alled a pouch, which hangs under the chin in the African
oose; but is really more like the double chin one some-
mes sees ornamenting the neck of a well-fed:old gentle-
an, or a full-blown matron, whose circumstances are
asy, and whose labors are slight. It has the appearance
a goitre, without its unscemliness,—though goitred la-
ies are not without their admirers. The rabbit looks as
it had put on a fur tippet of the same material as its
wn, by way of a comforter, serving also as a cushion for
e chin to rest upon, when “Bunny” is enjoying its
ernoon’s doze. A thick dew-lap is considered a great
auty and recommendation, but it is only shghtly visible
ll the animal has arrived at its adult state.

[ARKINGS: THE SMUT AND THE
| CHAIN —CARRIAGE.

OTHER points in fancy rabbits are more conventional
ad variable, and depend more upon individual taste.
eculiarities which are the rage to-day, may be only coldly
»oked upon to-morrow. Amongst these are those varie-
s of the anima! which are discriminated by the combi-
ation of colors respectively belonging to them. We
uote a paragraph from Mr. Rogers :—

“The fur of fancy rabbits may be blue, or rather lead-
lor and white, or black and white, or tawny and white,
rat is, tortoise-shell-colored. But it is not of so much
portance what colors the coat of a rabbit displays, as it

that those colors should be arranged in a particular
4

74 FANCY RABBITS.

manner, forming imaginary figures, or fancied resembla
ces of certain objects. Hence the peculiarities of the
markings have been denoted by distinctive designatior
What is termed the ‘blue butterfly smut” was for son
time considered the most valuable of fancy rabbits. It
thus named on account of having bluish or lead-colore
spots on either side of the nose, considered as havin
some resemblance to the spread wings of a butterfly, wh
may be termed the groundwork of the rabbit’s face beit
white. A black and white rabbit may also have the fav
marked in a similar manner, constituting a ‘black butte
fly smut.” |

“But a good fancy rabbit must hkewise have oth
marks, without which it cannot be considered as a perf
model of its kind. There should be a black or bli
patch of fur on its back, called the saddle; the tail mw
be of the same color with the back and sites while tk
legs should be all white; and there ought 2 be dar
stripes on both sides of the body in front, passing bad]
wards to meet the saddle, and uniting on the top of th
shoulders, at the part called the withers in a horse. They
stripes form what is termed ‘the chain,’ having som
what the appearance of a chain or collar hanging roum
the neck. |

“The beauty and consequent worth of a fancy rabbi
however, depend a good deal on its shape, or what is terme
its ‘carriage.’ A rabbit is said to have a good carriag
when its back is finely arched, rising full two inches aboy
the top of its head, which must be held so low as for tk
muzzle And the points of the ears to reach almost to tl
sround.’

SALABLE VALUE.

Mr. RoGeErs says:—‘‘ The price of a fancy rabbit, like
at of any other curiosity, must depend upon its display-
ag more or less qualities which have been considered as
onstituting the perfection of its kind. Considerable sums
ave no doubt been sometimes paid for particularly fine
pecimens of fancy rabbits. Well-bred rabbits may fre-
uently be purchased at reasonable rates when young;
nd if well tended and managed, they may afterwards
rove very valuable.” Prize rabbits have been sold at
ive pounds sterling; and even eighteen guineas have been
laid for a prize rabbit.

“To all this,” says #., in the Cultivator, “I am well
are, the question will arise with many of your readers—
Yui bono? And the conclusion as definitively follow—
di won't pay. Perhaps not; and yet I believe that were
hings tried on a small scale, and a small club formed for
| e purpose of exhibition and experiment, that it would

lecome, to its members, a source of much more interest
han they could now suppose. As opportunities will now
‘ecome numerous of purchasing rabbits from the best
uondon breeders, I will give you the following names :—
Dr. Handy, just over Waterloo Bridge; Mr. Payne, 142
Vhite Chapel; Mr. Bailey, of the Star Coffee-House,

Jnion street, out of Bishopsgate; Mrs. Webster, Pleasant
(%5)

|

Place, Stamford street, Blackfriars Road, over Waterlo
Bridge. From these breeders other addresses can be obs
tained, and stocks examined.” We may add, also, that
very superior specimens of the lop-eared rabbits may be
obtained, in this country, of F. Rotch, Esq., and R. H.
Van Rensselaer, of Morris (formerly Butternuts), Otsego
County, New York.

76 PROPERTIES REQUIKED FOR PRIZES.

PROPERTIES REQUIRED FOR
PRIZES. |

In competing for prizes in England, there are seven’
properties required :—First. Length of ears—the longer,
the better. Second. The width of ears. Third. Carriage)
of the ears—7. e., the way they fall. They ought to be;
nearly perpendicular in their fall—that is, so as to drop
close to the outer corner of the eye. Fourth. The size
and form of the eye—the larger and fuller, the betters
Fifth. Color of the fur. These are blue and white, yellow
and white, gray and white tortoise-shell, black and white,
gray, black, blue, and white, with red eyes. Sixth. Shape,
Of the general beauty of form, any common observer cami
judge. High forehead and broad poll are required for
first-class animals. Seventh. Weight. At a little over
seven months, the heaviest are from ten to twelve pounds,
They are not permitted to compete for prizes beyond
eight months old.

A correspondent of the Cotiage Gardener states himself
t¢ be a rabbit-fancier of thirty years’ standing, and that he
bred the longest-eared rabbit ever known. He has hep

THE RABBIT. 17

(for it was a doe) preserved in a glass case. Her ears,
from tip to tip, measured twenty-two inches, and each ear
mm width was five inches and three-eighths. Her weight
was eighteen pounds.

FEEDING AND KILLING FOR THE
: TABLE.

THE flavor of tame rabbits is improved by feeding
them, a few days before they are killed, on aromatic
plants, of which the list is numerous. Some people also
fill the belly of the rabbit, after it is killed and drawn,
with a wisp of thyme, marjoram, and sage. The usual
mode of killing tame rabbits, by giving them a blow be-
hind the ear, is faulty, and liable to the objection that a
large quantity of blood coagulates about the place which
is struck. It is better to kill them exactly like fowls, by
cutting the jugular artery, and then to hang them up by
the hind legs. In that position the blood drains away,
and the flesh is rendered beautifully white. The skins,
however, suffer, and sell for less if they are besmeared
with blood. The cook’s perquisite is thus diminished ;
and, in rabbit-keeping on a large scale, the reduction of
Rerice would be of serious importance.

CASTRATION.

THE contempt with which such small cattle as rabbits
are usually regarded by practical people, is the cause why}
they are but rarely subjected to the operation of castra--
tion, which, in their case, is performed with greater ease,,
and even with more satisfactory results, than on oxen,,
sheep, and pigs. We have eaten caponized rabbits ; and!
they were far superior, in size, flavor, and fatness, to what]
they would have been if suffered to remain in their natu-
ral state. We would advise every rabbit-keeper to cas-.
trate, at the age of three or four months, every young:
buck which he does not intend to dispose of or retain for}
breeding purposes. Besides the rapid increase in size, aij
great advantage gained is the conversion of a mischievous}
into an inoffensive animal. Instead of being often a dan-4
gerous enemy to the does, to the young ones, and to the]
other bucks (for the males, if not so treated, will engage}
in deadly combats when they meet), it may then be suf- |
fered to associate indiscriminately with the others, without
fear or apprehension.

The mode of castrating rabbits is very simple. It is}
performed by seizing with the thumb and the two first }
fingers of the left hand one of the testicles, which the}
animal will endeavor to draw up internally. When the:

operator has succeeded in grasping it, he divides the skin
(78)

THE RABBIT. 79

ongitudinally with a sharp knife, presses outwards the
»val body which he has seized, draws it out, and throws
t away. After repeating the performance on the other
ide, he anoints the wounds with a little fresh hog’s lard,
sr he closes them by a stitch with a needle and thread—
r perhaps he leaves the cure to nature. When the oper-
ition is skilfully performed, the healing process is rapidly
ompleted ; and it not only disposes the animal to carry
t great deal more flesh and fat, but the skin also is con-

iderably increased in value.

DISEASES.

THEIR PREVENTION AND CURE.

_“ Amonest rabbits, as with poultry, diseases are more
asily prevented than cured. We have seen advertised
n the newspapers specific medicines for ailing rabbits.
‘Roup and Condition Pills,’ and ‘The Poultry Restora-
jive—a certain Cure for all Diseases,’ may probably be
aseful tonics in the case of fowls; but with the delicate
species of quadruped which is the subject of the present
reatise, negligence and mismanagement are so fearfully
unished, that it strongly behoves the amateur to take
sare that his arrangements and mode of feeding be such
as to give him the least amount possible of disease to
eal with. The loss of whole litters at once, or even a
seneral mortality amongst his entire stock, will often be the
consequence of carelessness and want of judgment. Many
and many a small farmer and market gardener has made

:
|

80 ey DISEASES.

attempts to keep rabbits, and has soon given them up
again, in utter disgust at the complete want of success
which has attended his efforts. A few plain oints mghti
have saved him the disappointment, and have enabled}
him to conduct his experiment with a more satisfactory,
and profitable result. On this account, we think it right
to give a few short paragraphs on rabbit disease a place mm:
our practical essay.” .

Bedding —‘‘ Thus, the quality of the litter given to do-|
mestic rabbits 1s a very essential point mm rearing them:
successfully. The bad state of that is the cause of many}
diseases to which they are lable. The straw used fori
this purpose ought to be thoroughly dry, and frequently}
renewed. Every three weeks, the entire mass of their
litter should be changed, especial care being taken to have
it done a fortnight before the doe kindles, and a fortnight!
after the birth of the little ones. It is a good plan, during:
the interval, to cover the old litter with a sprinkling of
fresh straw from time to time.”

Injudicious disturbance, also, will sometimes have as:
fatal an effect as a severe epidemic. We have seen that
it is absolutely necessary not to be too much in a hurry to
look at the young ones, for at least a week after their:
birth. It should also be remembered that the rabbit is:
naturally an animal of nocturnal, or we ought rather to)
say crepuscular, that is, ¢wilight habits. It is therefore
an error to believe that it is requisite to give them a sub-.
stantial meal at noon; on the contrary, nature and obser-
vation indicate that they ought to be left in quiet at that!
hour, when they are almost always in a state of repose,,
especially during summer. The best feeding-times are,

THE RABBIT. 81

ery early indeed in the morning, and about sunset iu the
vening. They usually eat with the greatest appetite
oe the night.”

Quiet—However, one little act of disturbance may be
rentured upon with due precaution. <A few days after
he birth of the rabbits, it will be advisable to ascertain
vhether their mother has deposited them in a dry spot;

or if their nest is at all damp, they will infallibly perish.
nm sucha case, the nest must be cautiously moved, in a
ump, and shifted to the driest corner of the hutch. Ex-
yerience has proved that this operation, if judiciously exe-
suted, caused no injury whatever to the young, and also
y ave no offence to the mother; but, after all, the expe-
lient must be used with caution. The inconvenience
hich compels the rabbit-keeper to have recourse to it
sught to be avoided by cleansing the hutches at regular
periods, so that there shall be no necessity to intrude upon
he privacy of the doe’s nursery at the time when she is
likely to be of a susceptible and jealous disposition. For
this purpose, it is requisite to note accurately the date of
he doe’s visits to the buck, in order to be akle to change
the litter in good time, and also to remove a first set of
young ones, when there is a prospect of their soon being
followed by a second.

Ophthalmia.—" Young are subject to a disease of the
eyes, which is apt to attack them towards the end of their
suckling, and which puts an end to them in a very short
time. ‘The disease is unknown to those who are scrupu-
lous about the cleanliness and drainage of their hutches.
It appears to be occasioned by the putrid exhalations from
filth ond urine in a decomposing state. In short, it is nel-
| 4*

82 DISEASES.

ther more nor less than ophthalmia, brought on by th
caustic nature of ammonial vapor. When the malady is
discovered in time, the young rabbits may sometimes be
saved by transferring them into another hutch that is per-
fectly clean, and well furnished with plenty of fres
straw.” j
The Rot and Pot-Belly.— The great cause of the oe
ness of rabbits’ lives in domesticity is their lability to the:
rot, or liver-disease, produced by their being supplied with)
too much green food. Dry food, in short, is the grand}
thing to insure success in rabbit-keeping. That peculiar:
quality of diet is so absolutely necessary to the animals’
well-being, that ‘DRY FOOD,’ in capital letters, ought)
to be painted within sight of every rabbit menagerie, ,
whatever may be its form, size, or importance. Even the.
wild races, in wet seasons, are found lying about dead, as”
if their warren had been stricken with pestilence. The
rot is as fatal to rabbits as to sheep. ‘Therefore a very ne-
cessary precaution, which cannot be too strictly insisted!
on, is to avoid giving tame rabbits too great a quantity of ©
green and succulent herbage, which not only causes nu-.
merous deaths from indigestion, but what is worse, is apt.
to bring on another disease, only of too common occur--
rence, which is occasioned by the accumulation of an ex-_
cessive quantity of water in the abdomen and _ bladder, |
and which usually proves fatal. The patient, in fact, be-—
comes dropsical; and even if apparently cured for a time,
is so apt to suffer a relapse, that the wisest way is to part.
with the animal. Rabbits so diseased are said to be ‘pot-.
bellied and when they get to an advanced stage of:the-
complaint, doctoring is of but little use, and generally of |

THE RABBIT. 83

none at all. Common rabbits, in such case, are hardly worth
the trouble of nursing. For fancy kinds of greater value,
the attempt may be made; but we much more strongly
urge the observance of preventive than of remedial meas-
res.
“The patients should be immediately put upon a drier
diet. Pamper them with split peas, barley-meal, malt-
combs, and oatmeal. Oak leaves, and the shoots of the
tree, as food, are excellent. They should have hay, sound
corn, and aromatic plants, such as thyme, sage, marjoram,
&c. In fact, all rabbit-masters who have a garden, will do
well to cultivate an extra-sized bed of sweet herbs, as the
best apothecary’s shop which they can have recourse to in
time of need. The whole family of umbelliferous plants
‘appear to be both grateful and medicinal to the rabbit
tribe; even hemlock and fool’s parsley, poisonous plants
to many other animals, are welcome as occasional dainties
to them; hog-weed, or the wild perennial parsnip, has
been recommended by Cobbett, with his usual force of
natural eloquence. Garden parsnips and carrots are ex-
cellent, both for their tops and roots; likewise fennel,
parsley, and chervil.
“Tf the sick quadrupeds are kept to a regimen that is
absolutely dry, a little may now and then be given them ;
at all other times, it is absolutely a forbidden thing. But
wetted herbage, we insist, even if only moistened with
dew, is poison to rabbits. The best mode of avoiding
danger is to cut their food the day before, and spread it
out, in the sunshine or under shelter, to dry and wither.
On the other hand, it ought not to be cut several days
beforehand ; for if thrown into a heap, and so left to heat,

84 DISEASES.

it is likely to prove equally injurious. Of course, all diss}

that are in health.

“The same prudential sanitary measure is imperative}
when rabbits are attacked by a sort of consumption, or
‘rot,’ which reduces them to the extreme of leanness, and}
they become covered with a contagious scabbiness, which}
is extremely difficult to cure. This disease, which attacks}
them when young, checks their growth, takes away thei}
appetite, and at last causes them to die in violent convul-}
sions. If it is not arrested in time, it may soon spread |
throughout the whole of the stud. It is usually attributed}
to damp and superabundant moisture in various forms,
which seem to be mortal enemies of the rabbit. As pot
belly, or dropsy, is caused by a too succulent vegetable
diet, so ‘rot’ is brought on by eating putrid greens, or!
even those that are in the ‘heated’ state of mcipient fer-
mentation. It is believed that the repeated imdulgence in)
this kind of unnatural and unwholesome food produces:
the purulent pustules with which the unfortunate animal’s:
liver is sometimes entirely covered, as well as engender-
ing, we know not how, the parasitic creatures called!
flukes, or hydatids, that are found in the substance of the:
diseased liver. The remedies, with the addition of salt,,
are nearly the same both for ‘pot-belly’ and ‘rot;’ in-
deed, it is not very easy to distinguish them till after a)
somewhat advanced period. Flour of sulphur, sprinkled!
on the skin, has been recommended in case of mange or:
scab. ‘The wisest way, however, is to prevent the further:
spreading of the contagious form of disease, by sacrificing;
at once the animal that is attacked by it.”

THE RABBIT. 85

Red Waier—Besides the former, there are a few mala-
lies which only make their appearance in badly-attended
und mismanaged studs, or during unusually fatal seasons ;
uch as red water, produced by inflammation of the kid-
eys and a highly febrile state of the animal. High-
olored urine is then voided, in its worst stage mingled
vith blood. ‘Bad food, acrid and poisonous vegetables, or
udden chills, may either of them be the immediate cause
f the complaint. The remedy will be, mild mucilaginous
ood, such as endive, dandelion, sow-thistle, lettuce (but
10t after it sends up its seed-stalk), with cooked potatoes
nd bran, besides a warm and cleanly lodging. |

The Snuffles— This is occasioned by catching a vio-
lent cold in the head, and may degenerate into bronchitis
and inflammation of the lungs. Comfortable shelter, and
rotection from all draughts and wet, is the cure which
;ommon sense prescribes.”

Diarrhea, or undue looseness of the bowels, is the re-
ult of eating too great a quantity of wet and acrid rub-
ish. Dry food must be again the prescription ; add to it
bread-crusts and the skins of baked potatoes. To avoid
the evil, it should be particularly borne in mind that all
changes of diet with a confined animal, especially from a
drier to a moister—and in spring and autumn—should be
gradually made. No stock of any kind, not even of tran-
sitions of regimen, ought ever to be given to the system ,
of so nervous a creature as the rabbit is.

Rare Cases— Human pathology and surgery has its
chapter exclusively devoted to rare cases ; the same thing
occurs with fowls and with rabbits. One of these is fur-
nished by a correspondent of the Cottage Gardener :—

86 DISEASES.

‘On examining a rabbit of the lop-eared breed to-day, ]}
found one ear completely filled with a hard matter resem
bling scurf. On touching the ear, the rabbit screamed out!
I then took as much of the hard stuff off as I could, anc
bathed with warm water; after that, I greased the eal}
well. I took two pieces as large as a man’s finger from]
the ear, which seemed to reach quite to the farthest ex:
tremity.’ Many others, no doubt, might be added; but}
they are more valuable as curious facts, than as being of}
any great practical utility.” —DELAMER.

“LIGGVY AVUD NVOIYANV

°"S SLETIOSM

(88)
7

AMERICAN GRAY RABBIT.

In the Natural History of the State of New York, by
r. De Kay, we find a full description and fieure of the
tive wild rabbit of this country, which we have copied
om that work.
[his common and wetl-known species in the United
tates has been, until very recently, confounded with oth-
s. The following, by Schreber, which seems to have
een overlooked by modern writers, applies remarkably
ell to our rabbit. Although misled by the accounts of
revious naturalists, he appears to have confounded its
istory with the former species -—Cheeks full of thick
air. Ears thin externally, with few hairs, naked within,
nd when bent forward, do not reach the nose; when
ent backward, they reach the shoulder-blades. yes
arge and black, with four to five bristles above them.
hiskers mostly black; some are white; the longest ap-
ears to reach beyond the head. Color in summer : —ears
rownish, with a very narrow black border on the outer
nargin, of the same breadth of the tips, or becomes ef.
aeed; brown cheeks, back, and sides ; fore and hind legs
ight brown externally, mixed with black ; all around the
swreech white. Feet full of short hair, of a light brown,
mmmixed with black, changing towards the inside to a
sray white. Upper part of the tail like that of the back

(89)

90 AMERICAN GRAY RABBIT.

(perhaps mixed with black, as Pennant describes it black),
beneath, white. Throat white; lower part of the neck
bright brown, mixed with white; chest and belly, inside
of fore and hind legs, white color in winter, when it does
not change, white.

Its food consists of bark, grass, wild berries, &c.; anc
in cultivated districts, it is said to enter gardens and de
stroy vegetables. Unlike its congeners, it does not confine
itself to the woods, but is frequently found in open fields,
or where there is a slight copse or underbrush. It does
not burrow, like its closely allied species, the Kuropear
rabbit, but makes its form, which is a slight depression ir
the ground, sheltered by some low shrub. It frequently
resorts to a stone wall, or a heap of stones, or hollow tree;
and sometimes to the burrow of some other animal. Its
habits are nocturnal; and they may often be seen in the
morning, or early part of the forenoon, although in retired
situations they have been seen at all times of the day. Its
flesh, though black and dry, is well flavored, although im
this respect it varies with the quality of its previous food
It breeds in this State, as I have been informed, three
times in the season, producing from four to six at a birth,
It is the smallest of the species found in this State, and se
much resembles in its form the European rabbit, that the
same popular name has been applied to it, although differ:
ing in color and some of its habits. This, however, is of
no consequence, for the name of American Gray Rabbit
is sufficiently distinctive.

It has a wide geographical range. It is found from
New Hampshire to Florida, but its Western limits are not
yet established.

THE NORTHERN VARYING HARE.
seideas: epi ;

THE RABBIT. 93

The author has noticed this rabbit on Staten Island, on
eroft’s Mountain, east of the city of Hudson, on the
1e plains west of Albany, and also on the high-lands
d plains of Saratoga.

EK NORTHERN VARYING HARE.

“Aut the species of the genus Lepus hitherto discov-
d in America,” remarks the editor of the Cabinet of
tural History, “have the habits of the Hare, though
y are generally called Rabbits.” We will at present
nfine our observations to the subject of our illustration,
ich has given rise to some diversity of opinion among
turalists, though it has long been known to hunters and
r-traders as different from the common species.

As was the case with almost all the American animals
sembling those of the old continent, early naturalists
msidered it as identical with the analogous HKuropean
recies. The first description given of it in any detail is
y Hearne. “The varying hares are numerous, and ex-
nd as far as latitude 72° N., and probably farther. They
light most in rocky and stony places, near the borders
woods, though many of them brave the coldest winters
aentirely barren ground. In summer, they are nearly
f the color of the English wild rabbit, but in winter assume

most delicate white all over, except the tips of the ears,
hich are black. They are, when full grown and in good
ondition, very tere, many of them weighing tourteen
r fifteen pounds.”

The dimensions of this species, on the Phadis of

94. THE NORTHERN VARYING HARE.

Bachman, vary from seventeen to twenty-five inches. [f
is remarkable how two observers have so widely differ!
in their accounts of the dimensions of the same specimel
Bonaparte gives the total length at thirty-one inche
Harlan’s measurement of the same specimen makes it b
sixteen inches. These statements may be reconcile

men when recent, and probably represented the dista a0
from the nose to the extremity of the hind legs. al

The American Varying Hare appears to inhabit a gre
portion of North America, as it has been found in 74!
ginia, and as far North as 55°. It appears generally 4f
frequent plains and low grounds, where it lives like tH
common hare, never burrowing, but does not resort to tht
thick woods. The variabilis of Europe, on the contrar
is described as always inhabiting the highest mountain)
and never descending into the plains, except when foree
to seek food, when the mountains are covered with snow
The American Hare is remarkably swift, never takin
shelter when pursued, and is capable of taking astonishi
leaps: Captain Lewis measured some of these, and fou
their length from eighteen to twenty-one feet. Warder
however, states that this species, when pursued, will re
treat into hollow trees. |

They, like all the hares, are very prolific, the feral
having several litters a year, of five or six leverets at‘
litter.

The voice of these auimals is seldom or never —
except when they are irritated or wounded, when they
utter a loud, piercing cry, bearing some resemblance t
that of a child in pain. We have been informed by a

THE RABBIT. 95

e-witness, that he saw an European buck rabbit attack
cat, and rip open its bowels by a single stroke of its
ind claws.

One of the most remarkable peculiarities of this genus
‘the difference of habits between some of the species,
osely allied as they are in their physical appearance.
hus, the rabbit and the hare, although furnished with
alogous organs, and inhabiting in many instances the
me countries, manifest the greatest aversion for each
Sher—a hatred which M. F. Cuvier asserts nothing can

| d rabbit is, that whilst the hare merely forms a shallow
ollow in the earth for her form or nest, the rabbit
xcavates deep and tortuous burrows.

If taken young, the hare may be tamed and domesti-
ted, and has been nursed by a cat. Sonnini, the natu-
alist, and Cowper, the poet, had hares in a complete state
f domestication. Although exceedingly timid and watch-
wl, the hare is capable of being domesticated, and even
aught a varicty of tricks.

One was exhibited in London, some time since, which
ould play on the tamborine, discharge a pistol, and per-
se a variety of feats of as strange a character for an
nimal of so fearful disposition.

tion we possess in regard to the selecting, breeding, a
general management of the rabbit, we will now procee}
to give a few recipes for cooking the same.

Boiled Rabbit, smothered with Onion Sauce-—They mau}
be skewered and trussed, so as to come to table in a crouch!
ing posture. Dust it with flour, as you would a boile
chicken, to make it come out the whiter. Tie it in |
cloth ; if young, put it into boiling-hot water; if old, int
cold water. The time of boiling must be entirely re on
lated by the apparent age and tenderness of the rabbi
N. B.—Tomato instead of onion sauce is a much approve
variation of this dish. |

While the rabbit is boiling, prepare your onion saue
thus :—Peel your onions, halve and quarter them, pu
them on in ‘a sauce-pan in cold water, boil till perfectl I:
soft, strain them from the water, and then braid ther
through a colander. To the pulp thus made adda lum:
of butter and some thick cream, with a little pepper ane
salt. Then make it just boil up, beimg careful that i
does not burn, and pour it over the rabbit as it lies on if
dish. Serve at the same time a piece of boiled whit

bacon to eat with it, and a tureen of melted butter,
(96)

THE RABBIT. 97

Roast Rabbit.— A genuine Warren Recipe— Make a
irce-meat of bread-crumbs, minced beef-suet, lemon-peel,
tmeg, pepper and salt, and a little lemon-thyme, if
veet herbs are approved. Beat up two eggs, and mix
ith them, the whole into paste. Put this force-meat
iside the rabbit, and sew it up, and skewer it into the
roper form. Rub the outside of the rabbit over with
utter, flour it a little, and stick on very thin slices of
acon by means of small skewers of iron wire. A French
ook would lard them with a larding-needle. These slices
| bacon will roast up till they are become quite crisp and
ty; the fat which oozes from them will keep the rabbit
noist and juicy. Still, it ought to be well basted while
basting. Make a gravy with a small piece of beef (or
ne livers of rabbits, if they are not roasted inside), a
rhole onion put in without peeling it, some whole pepper-
orns, a blade of mace, and a clove or two, with a small
st of bread toasted very dry and brown, but not burnt.
Nhen the gravy is boiled enough, strain it, and a little
iatsup and flour well braided together. Make the eravy
‘ust boil up (not for a minute or two), before serving with
he roast rabbit, in a separate tureen by itself. Some add

glass of port wine to the gravy.

| Stewed Rabbit—Cut the rabbits into joints. Half fry
Jhem into butter, and lay them into a stew-pan. Fry some
sliced onions, and put them over the rabbit in the stew-
pan, with a little powdered mace, pepper, and salt. Pour
sufficient water over them to cover them, allowing for the
aste by evaporation during cooking. The stew must be
done very slowly, only being allowed just to simmer. It

5

98 COOKING RABBITS.

will take two hours to do it properly; when enough, taki)
out each piece of rabbit and lay it on the dish on which i
is to be served; with the gravy which remains in the stew]
pan mix a pickled walnut finely and smoothly braided|
with a good tablespoonful of catsup and a dust of flour
Set it over the fire, and pour it over your rabbit directly,
that it shows symptoms of boiling up.

Rabbit Pie—Cut the rabbits into joints, and simply stew,
them with water, pepper, salt, and pounded mace, til!
they are half done. Proceed then as for pigeon pie, put)
ting veal or ‘ork, or both, instead of the beef. Cover with’
paste, and bake till enough. |

To Curry Rabbits.—Take a young rabbit or two, skin ane
cut them into conveniently-sized pieces to serve, put them
into a frying-pan with some butter, and fry them of a nic¢
light brown color; then place them at the bottom of you.
stew-pan.

Slice and fry six or eight large onions; place them ove
the rabbit in the stew-pan. Then mix four tablespoonsfw,
of best curry-powder and some good stock gravy (whick,
is a great point in insuring success), with salt, Cayenne!
pepper, nutmeg, three or four slices of lemon with the pee!
on, a small quantity of chopped pickles of all kinds tha:
are at hand, and a glass of sherry.

Boil well, and pour it over the rabbit and onions in the
stew-pan; let all simmer together for three hours; serve 1
up in a dish encircled with rice that has been boiled in the
following manner: Put the rice in cold water, and wher!
it boils let it boil exactly sixteen minutes afterwards. The

are

THE RABBIT. 99

venteenth minute would spoil it utterly. It is as with the
harmed bullets of Zamial, ‘The six(-teenth) shall achieve,
1e seven(-teenth) deceive.”

FRENCH WAYS OF COOKING
RABBITS.

Marinade of Ratbit—The French have the habit of
eeping or pickling many viands, especially white meats
d fresh-water fish, in what they call marinade, or pickle,
various compositions.

If you are going to make use of a tame rabbit, hulk it
$s soon as it is killed, and stuff the inside with thyme,
iay-leaves, sage, basil, pepper, and salt. Roast it till it is
alf done, and let it get cold. Cut it into joints, and put
1em into a marinade composed of white wine (or cider),
mon-juice, and parsley, shallots, thyme, bay-leaves, and
clove of garlic, all chopped up fine together. After they
ave soaked an hour, dip them in butter, and fry them in
il or butter which is not too hot. Fry them to a bright
ear brown, and serve them dry, garnished with fried
arsley.

| Gibbelotte is the name of a particular mode of stew or
Ticassee, in which various meats and poultry may be
erved. Gibbelotte of rabbit (which is the original gibelotte)
‘thus made: Cut a rabbit into joints. Put a lump of
utter into a stew-pan, and some lean bacon cut into slices.
hen they are browned take them out, and put your rab-
vit in. As soon as it has had a toss or two, add a spoon-

100 ; COOKING RABBITS.

ful of flour, a glass of white wine, and a glass of good |
broth, a little pepper and nutmeg, a dozen small onions, 4 |
few button mushrooms, or instead of them a dessert spoon: |
ful of mushroom catsup, and a bunch of sweet herbs, |
When the rabbit is done enough, take the fat off the |
gravy; thicken it if required, so that it be neither too}
thick nor too thin; pour it over the rabbit, and serve
garnished, either with pieces of toast or of fried bread.
round the dish.

It is not an uncommon practice with French cooks to.
add an eel or two cut into short pieces, when this and similar)
dishes are half cooked, and then to serve the whole toca

Civet is the French name appropriated to a dish of sowed
hare; but rabbits are commonly dressed in the same way, |
ain hares are out of season. y

Civet of Rabbit is made by cutting it into joints, putting
it into a stew-pan, and giving it two or three turms on un
fire. Then add a dusting of flour, a liberal allowance of?
red-wine, salt, pepper, and a few slices of bacon. ‘Throw
in some small onions that have been fried whole in butter,
with a bouquet of sweet herbs. Make it boil up and skim)
off the fat. As soon as it is done enough, take away the
bouquet, and serve hot. N. B.—But a small quantity of
the gravy should come to table.

Rabbit Paté—A very useful standing dish may be made
of any size, the larger the better.
Have ready your rabbits; cut them up into joints; have, |
also, an earthen or stoneware paté-dish with a close- -fitting

THE RABBIT. 101

sover. This kind of paté is made without any crust. At
the bottom of the dish lay slices of bacon, and over that a
ayer of minced meat, of any kind you happen to have at
1and, mixed with vhopped parsley, chives, a large clove
xf garlic, mushrooms, and pepper. Upon this bed lay.the
vhole of your rabbits, as closely as you can pack the
ieces, and then the remainder of your mince-meat, and:
ome more slices of bacon to cover the whole. Shake it
ell together. Throw in a glass or two of white wine,
ut the cover on the dish, and set it in the oven till it is
one enough. It must not be touched to be eaten until it
cold.

En papillottes, or in curl-papers, is a favorite French way —

f serving small portions of meat, such as dents of poultry
nd game, chops, cutlets, Xe.
For rabbits in curl-papers, cut them into quarters if
ey are very young, and into joints if they are full-grown;
narinade, or pickle them, several hours in a mixture of
il, salt, pepper, catsup, and chopped parsley and chives,
vell mingled together. Have ready some oiled or buttered
vhite writing paper, prepared exactly as for cutlets en pa-
illotes; do up each piece of rabbit with a little of the
asoning and a thin slice of bacon enclosed in the paper;
srill them on a gridiron over a very slow fire, and when
ey are thoroughly done serve them smoking hot in the
aper, just as they are.

END.

as

*

All the Books on this Catalogue sent by mail, to any part of the Union,
free of postage, upon recerpt of price.

we ey we YY

BOOKS FOR THE COUNTRY,

C. M. SAXTON & COMPANY,

140 FULTON STREET, NEW YORK,

SUITABLE FOR

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SCHOOL, TOWN, AGRICULTURAL, AND PRIVATE LIBRARIES.

| owning’s (A, J.) Landscape Gardening ; Cae ane SS 5,

A Treatise on THE THEORY AND Practick or LanpscaPE Gar-

dening. Adapted to North America, with a view to the improvement of Country
Residences, comprising Historical Notices and General Principles of the Art. Direc-
- tions for Laying out Grounds and Arranging Plantations, the Description and Culti-
vation of Hardy Trees, Decoration Accompaniments to the House and Ground, tho
| Formation of Pieces of Artificial Waters, Flower Gardens, ete., with Remarks on
| we Architecture. Elegantly illustrated, with a Portrait of the Author. By A. J.
| DOWNING. -

Downing’s (A. J.) Rural Essays ae SO Dy ae

On Horticunturn, LanpscaPE GARDENING, RuraL ARCHITECTURE,

: Trees, Agriculture, Fruit, with his Letters from England. Edited, with a Memoir of

_ the Author, by Gores Wo. Curtis, and a letter to his friends by Freprrixa Bru-
MER ; “and an elegant steel Portrait of the Author.

| Practical Fruit, Flower, & Kitchen Gardener’s Companion, 1 00

- Wrrn a Catenpar. By Patrick Nert, LL.D., F.R.S.E., Secre-
tary of the Royal Caledonian Horticultural Society. - Adapted to the United States,
from the fourth edition, revised and improved by the author. Edited by G. Emrr-
son, M. D., Editor of “ Johnson’s Farmer’s Encyclopedia.” With Notes and Additions
by R. G. Parpes, author of “ Manual of the Strawberry Culture.” With illustrations.

Munn’s (B.) Practical Land Drainer; . - - - - 80

Berne A TREATISE ON Drarntna Lanp, in which the most approved
systems of Drainage are explained, and their differences and comparative merits dis-
cussed; with full Directions for the Cutting and Making of Drains, with Remarks
upon the various Materials of which they may be composed. With many illustra-
tions. By B. Munn, Landscape Gardener.

Elliott’s Am. Fruit-Grower’s Guide in Orchard and Garden 1 25

Berne A Compenp or tHE History, Moprs or Propacartion, Cur-

ture, &e., of Fruit, Trees and Shrubs, with descriptions of nearly all the varieties of
Fruits cultivated in this country ; and Notes of their adaptation to localities, soils, and
a complete list of Fruits worthy of cultivation. By F. R. E.xiorr, Pomologist.

Pardee (R. G.) on Strawberry Culture ity ees. oO
A Oompiets Manvat For THE CULTIVATION OF THE SfRAWBERRY ;

with a description of the best varieties,
Also, Notices of the Raspberry, Blackberry. Currant, Gooseberry ane Grape; with
directions for their cultivation, and ‘he selection of the best varieties. “Every pros

Q Books Published by C. M. Saxton & Co

eee

—~

cess here recommended has been proved, the plans of others. tried, and the result is
here given.” With a valuable Appendix, containing the observations and exper
of some of the most successful cultivators of these fruits in our country,

Dana’s Muck Manual for the use of Farmers - . $1 00

A TREATISE ON THE PHysIcAL AND CHEMICAL PROPERTIES OF SOILS,
the Chemistry of Manures; including also the subject of composts, artificial manures
and irrigation. A new edition, with a chapter on Bones and Superphosphates.,

The Stable Book . : ; : ‘ 2 La

A TREATISE ON THE NY ae i Gamnire OF Horsrs, in relation to Sta-
bling, Grooming, Feeding, Watering and Working, Construction of Stabies, Ventila-
tion, ’Appendages of Stables, Management of the Feet, and Management of Aes
and Defective Horses. By Joun STEWART, Veterinary Surgeon. With Notes and ad
ditions adapting it to American Food and Climate. By A.B. ALLEN, editor of the q
American Agriculturist.

Chorlton’s Grape-Grower’s Guide fo Ee :

INTENDED [SPECIALLY FOR THE AMERICAN CuImMATE. Being a Prac- ;
tical Treatise on the cultivation of the Grape Vine in each department of Hot House, —
Cold Grapery, Retarding House, and Out-door Culture. With plans for the construc: _
tion of the requisite buildings, and giving the best methods for heating the same. —
Every department being fully’ illustrated. By WiLi1aAmM CHORLTON. 4

_White’s (W. N.) Gardening forthe South; . . . It 25 .

Or, THE KircHeN AND Frurr GarpeEn, with the best methods for —

their Cultivation: together with hints upon Landscape and Flower Gardening; con-
taining modes of culture and descriptions of the species and varieties of the Culinary
Vegetables, Fruit Trees and Fruits, and a select list of Ornamental Trees and Plants,
found by trial adapted to the States of the Union south of Pennsylvania, with Gar-
dening Calendars for the same. By Wm. N. White, of Athens, Georgia.

Eastwood (B.) on the Cultivation of the Cranberry . - 9850

Wirn Aa Description or THE Best Varieties. By B. Easrwoop,
“Septimus” of the New York Tribune.

Johnson’s (Geo. W.) Dictionary of Modern Gardening. i 50 4

Wirs Ont Hunprep anp Eianty Woop Cours. Hdited, with nu- —
merous additions, by Davin LANDRETH, of Philadelphia. ;

Johnston's (J. F. W.) Catechism of Ag. Chemistry & Geol. 25
By James F. W. Jonysrox, M.A., F.R.SS.L. and E., Honorary |

Member of the Royal Agricultural Society of England, and author of “ Lectures on
Agricultural Chemistry and Geology.” With an Introduction by Joun Pirxin Nor
Ton, M.A., late professor of Scientific Agriculture in Yale College. With Notes and
Additions ‘by the Author, prepared expressly for this edition, and an Appendix com-
piled by the Superintendent of Education in Nova Scotia. Adapted to the use of

schools. ;
vohnston’s (J. F. W.) Elements of Ag’! Chemistry . 100
AND GroLtocy. Wirn a ComPLeTE ANALYTICAL AND ALPHARET-
betical Index, and an American Preface. By Hon. Stwon Brown, Editor ot the

“New England Farmer ” |

Johnston's (James F. W.) Agricultural Chemistry - 1 25

LECTURES ON THE Resort or CHEMISTRY AND GroLocy To Ac-
riculture. New edition, with an Appendix, containing the Author’s Experiments in
Practical Agriculture.

Smith's (C. H. J.) Landscape Gardening, Pleasure Grounds 1 25

Wirth Practtcan Notes on Country RestmpENCEs, VILLAS, Pusric 4

—_

pes abide Mean

ed DRED

Books Published by C. M. Saxton & Co. 3

—_—_

—_—_—_

Parks and Gardens. By Cuarves H. J. Surru, Landscape Gardener and Garden Archi-
tect, &c. With Notes and Additions by Lewis F. ALLEN, author of “ Rural Architec-
ture,” &c.

‘The author, while engaged in his profession for the last eighteen years, has often been
requested to recommend a book which might enable persons to acquire some general

knowledge of the principles of Landscape Gardening.
_ The object of the present work is to preserve a plain and direct method of statement,

to be intelligible to all who have had an ordinary education, and to give directions
which, it is hoped, will be found to be practical by those who have an adequate

knowledge of country affairs.

‘orton’s (John P.) Elements of Scientific Agriculture; 0 69

Or, THe CoNNEXION BETWEEN SCIENCE AND THE Art oF PRACTICAI
Farming. (Prize Essay of the New York State Agricultural Society.) By Joan P
Norron, M. A., Professor of Scientific Agriculture in Yale College. Adapted to the

use of Schools.

ash’s (J. A.) Progressive Farmer. - Pak LS Ae

A Soteytiric TREATISE ON AGRICULTURAL CHEMISTRY, THE GEOLOGY
of Agriculture, on Plants and Animals, Manures and Soils applied to Practical Agricul-
ture; with a Catechism of Scientilic and Practital Agriculture. By J. A. Nasu.

en (J. Fisk) onthe Culture of theGrape . - - 1 00

A Practica, Treatise ox THE CuLTURE AND TREATMENT OF THE
Grape Vine, embracing its history, with directions for its treatment in the United
States of America, in the open air and under glass structures, with and without arti-
‘ficial heat. By J Fisk ALLEN.

lysteries of Bee-keeping Pixplaimedss | sg oii. aes 1 00
Berne A Complete ANALYSIS OF THE WHOLE SUBJECT, consisting of

the Natural History of Bees; Directions for Obtaining the greatest amount of Pure
Surplus Honey with the least possible expense; Remedies for losses given, and the
Science of Luck, fully illustrated; the result of more than twenty years’ experience

in extensive Apiaries. By M. QuINByY.

erican Bee-keeper’s Manual; 5, Raters), Sh CER ae

Berne a Pracrica, TREATISE ON THE History AND Domestic Hcono-
my of the Honey Bee, embracing a full illustration of the whole subject, with the most
approved methods of managing this Insect, through every branch of its Culture; the
result of many years’ experience. Illustrated with many engravings. By T. B. Miner.

he Cottage and Farm Bee-keeper; - - - «= ° 50
A Practica Work, by a Country Curate.
eeks (John M.) on Bees.—A Manual ; LARA St SO le ea ae

Or, AN Easy Meruop or MANAGING BEES IN THE MOST PROFITABLE
manner to their owner; with infallible rules to prevent their destruction by the Moth.
With an Appendix by Wooster A. FLANDERS.

50

he Rose; - ; ; : d : 2 : 5 : :

Brine 4 Practica, TREATISE ON THE PRopaGarTION, CULTIVATION,
and management of the Rose in all Seasons; with alist of Choice and Approved Varie-
ties adapted to the Climate of the United States; to which is added full directions for
the Treatment of the Dahlia. Illustrated by engravings.

6uis:’s (Robert) American Flower-Garden Directory; . 125

ConTAINING PRACTICAL DiRecrions FOR THE CULTURE OF PLANTS
in the Flower-Garden, Hot-House, Green-House, Rooms, or Parlor Windows, for every
Month in the Year; with a description of the Plants most desirable in each, the
| Nature of the Soil and Situation*best adapted to their Growth, the Proper Season for
Transplanting, &e.; with Instructions for erecting a Hot-House, Green-House, and.

4 Books Published by C. M. Saxton & Co.

—-a_T on

Laying out a Flower-Garden; the whole adapted to either large or small Gardens
with Instructions for Preparing the Soil, Propagating, Planting, Pruning, Traini
and Fruiting the Grape Vine.

Buist’s (Robert) Family Kitchen Gardener;. . $0%

ConTatntnc Pian AnD AccuRATE DESCRIPTIONS OF ALL THE DIF
ferent Species and Varieties of Culinary Vegetables, with their Botanical, Englis
French, and German names, alphabetically arranged, and the best mode of cultivating |
them in the garden or under glass; also Descriptions and Character of the most Selest |
Fruits, their Management, Propagation, &c. By Rosrrt Buist, author of the “ Ame
can Flower-Garden Directory,” &c. Paper 50 cents.

The American Florist’s Guide; 2

Comprisinc THE AMERICAN Rose Cutturist AND Every Lapy HER)
own Flower Gardener.

Every Lady Her own Flower Gardener; - - - -

ADDRESSED TO THE INDUSTRIOUS AND HcoNOMICAL ONLY; containing |
Simple and Practical Directions for Cultivating Plants and Flowers; also, Hints for)
the Management of Flowers in Rooms, with brief Botanical Descriptions of Plants and
Flowers. The whole in plain and simple language. By Louisa JOHNSON.

The American Agriculturist;. -.- - - - - 10 00)

Being a Conuection oF OricinaL ARTICLES ON THE VARIOUS}
Subjects connected with the Farm, in ten vols. 8vo., containing nearly four thousand |
pages. ;

The Complete Farmer and American Gardener; . - 1 25

Rurat Economist, AND NEw AMERICAN GARDENER, containing a)
Compendious Epitome of the most Important Branches of Agricultural and Rural)
Economy ; with Practical Directions on the Cultivation of Fruite and Vegetables;
including Landscape and Ornamental Gardening. By T.G. Fassenpen, 2 vols. in one,

Fessenden’s (T. G.) American Kitchen Gardener; . .. 50)

ConTAINING DIRECTIONS FOR THE CULTIVATION OF WEGETABLES
and Garden Fruits.

Dadd’s (Geo. H.) American Cattle Doctor; . . -.- 100.

CONTAINING THE NECESSARY INFORMATION FOR PRESERVING THE!
health and curing the diseases of Oxen, Cows, Sheep, and Swine, with a yrsat variety of
original receipts, and valuable information in reference to Farm and Dairy manage
ment, whereby every man can be his own Cattle Doctor. The principles tanght in this
work are, that all medication shall be subservient to nature—that all medicines musf —
be sanative in their operation, and administered with a view of siding tts vital pow- -
ers, instead of depressing, as heretofore, with the lancet or by poison. By @.H. Dapp, )
M.D.. Veterinary Practitioner. |

Browne’s (D. Jay) Field Book of Manures: a ae

Or, American Muck Boox; Treating of the Nature, Properties, '
Sources, History, and Operations of all the Principal Fertilizers and Manures iu Com-
mon Use, with Specific Directions for their Preservation, and Application to the Soil
and to Crops; drawn from Authentic Sources, Actual Experience, and Personal Ob- |
servation, as combined with the leading Principles of Practical and Scientific Agricul.
ture. By D. JAy Browne

Randall’s (H. S.) Sheep Husbandry; . . - - 126

Wirn an ACCOUNT OF THE DIFFERENT Breeps, and general direc;
tions in regard to Summer and Winter Management, breeding, and the treatment of ©
diseases, with portraits and other engravings. By Henry 8. RanpDaA.Lt. i

Blake’s (Rev. John L.) Farmer at Home. . - - 125)
A Fawiry Text Boos ror tun Counrry; being a Cyclopedia of

Books Published by C. M. Saxton & Co. 5

—_

~

Agricultural Implements and Productions, and of the more Important Topies in Do-
mestic Economy, Science and Literature; adapted to Rural Life. By Rev. Joun L.
Buiaxe, D. D

Touatt and Martin on Cattle; ee Se = "S25

Being A TREATISE ON THEIR BREEDS, MANAGEMENT AND DiIsKASEs,
‘eomprising a full History of the Various Races; their Origin, Breeding, and Merits;
their capacity for Beef and Milk. By W. Youarr and W.C. L. Martin. The whole
‘forming a complete Guide for the Farmer. the Amateur, and the Veterinary Surgeon,
/ with 100 illustrations, Edited vy Axskosu STEVENS.

ouatt on the Horse. . : : : OM Sea 1.25

YouaTT ON THE STRUCTURE AND DiIsEAsES OF THE Horsk, with
‘their Remedies. Also, Practical Rules for Buyers, Breeders, Smiths, &c. Edited by
/W. ©. Spooner, M.R.C.V.8. With an account of the Breeds in the United States, by
Henry 8. RANDALL.

Touatt and Martin on the Hog.. ee eee

| A Treatise ON THE Breeps, MANAGEMENT AND Mepicau TREAtT-
iment of Swine, with directions for Salting Pork and Curing Bacon and Hams. By
/ Ws. Youart, R.S. and W. C. L. Martin. Edited by AmBprosz STEVENS. Illustrated
with engravings drawn from life.

ouatt on Sheep; - - ;- 75

| Tuerr Breep, ManacemMEeNT anpD Diseases, with illustrative en-
gravings} to which are added Remarks on the Breeds and Management of Sheep in
the United States, and on the Culture of Fine Wool in Silesia. By WitLiam Youarr.

nerican Architect. .- : : : : : 6 00

| Tue American Arcuitect, comprising Original Designs of cheap
| Country and Village Residences, with Details, Specifications, Plans, and Directions,
/and an estimate of the Cost of each Design. By Jonn W. Riton, Architect. First
and Second Series, quarto, bound in 1 vol., half roan.

Jomestic Medicine. : ‘ paar si , OO

Gounwn’s Domestic Mepicrne, or Poor Man’s Friend, in the Hours of
_ Affliction, Pain, and Sickness, Raymond’s new revised edition, improved and enlarged.
By John C. Gunn, 8vo.

Pedder’s (James) Farmer’s Land Measurer; . . . 50

Or, Pocket Companton ; showing at one view, the Contents of any

met of Land from Dimensions taken in Yards. With aset of Useful Agricultural
) Tables.

Yhemical Field Lectures for Agriculturists;. . -. 100

Or, CHEmistry witHour A Master. By Dr. Jutius Apo.Pnus
StooxuarvDT, Professor in the Royal Academy of Agriculture at Tharant. Translated
frum the German. Edited, with notes, by JAmzus EK, TECHEMACHER,

haer’s (Albert D.) Agriculture. - -. - - + 200

| Tue Princtetes or Acricutturr, by AuBert D. THaer ; trans-
lated by Witi1am Suaw and CuruBert W. Jounson, Esq., F.R.S. With a Memoir
of the Author. 1 vol. 8vo.

This work is regarded by those who are competent to judge, as one of the most
_ beautiful works that has ever appeared on the subject of agriculture. At the samo
| time that it is eminently practical, it is philosophical, and, even to the general reader,
remarkably entertaining.

Von Thaer was educated for a physician; and, after reaching the summit of his pro-
fession, he retired into the country, where his garden soon became the admiration of
the citizens ; and when he began to lay out plantations and orchards, to cultivate herb-
| age and vegetables, the whole country was astonished at his science in the art of eul-

tivation. He soon entercd upon a large farm, and opened a school for the study ot
Agriculture, where his fame became known from one end of Europe to the other.

_

6 Books Published by C. M. Saxton & Co.

Soe

oe eee see aaa

“ees

This great work of Von Thaer s has passed through ten editions in the United States, |
but it is still comparatively unknown. The attention of owners of landed estates
cities and towns, as well as those persons engaged in the practical pursuits of agricul
ture, is earnestly requested to this volume.

Guenon on Milch Cows; - - - - - +. =~. # §0

A Treatise on Mincu Cows, whereby the Quality and Quantity of |
Milk which any Cow will give may be accurately determined by observing Natural
Marks or External Indications alone ; the length of time she will continue to give
Milk, &e., &e. By M. Francis Guenon, of Libourne, France. Translated by Nicuo |
Las P. Trist, Esq.; with Introduction, Remarks and Observations on the Cow and th
| airy, by Joun 8. Skinner. Illustrated with numerous Engravings. Neatly done up)
in paper covers, 37 cts. ‘

American Poultry Yard; . : : : : 1 00:

ComprisInc THE Oricrn, History, AND Description of the different
Breeds of Domestic Poultry, with complete directions for their Breeding, Crossing, |
tearing, Fattening, and Preparation for Market; including specifie directions for
Caponizing Fowls, and for the Treatment of the Principal Diseases to which they are)
subject, drawn from authentic sources and personal observation. Illustrated with
numerous engravings. By D. J. Browne. i

The Shepherd’s Own Book: - oo

Wirth aN ACCOUNT OF THE DIFFERENT BREEDS AND MANAGEMENT
and Diseases of Sheep. and General Directions in regard to Summer and Wirter Man-
agement, Breeding, ard the Treatment of Diseases; with illustrative engravings, by
Youatr & Ranpaut, embracing Skinner’s Notes on the Breed and Management oF
Sheep in the United States, and on the Culture of Fine Wool. y

¥

Allen’s (L. F.) Rural Architecture ; . te

Brine A compLETE Description or Farm Hovsss, Corracss, and
nn
va

Out Buildings, comprising Wood-houses, Workshops, Tool-houses, Carriage and Weg
houses, Stables, Smoke and Ash houses, Ice houses, Apiaries or Bee-houses, Poultr
houses, Rabbitry, Dovecote, Piggery, Barns, and Sheds for Cattle, &e., &c.; togethel

with Lawns, Pleasure Grounds, and Parks; the Flower, Fruit, and Vegetable Gardai
also, Useful and Ornamental Domestic Animals for the Country Resident, &c., &e.
Also, the a method of conducting water into Cattle Yards and Houses. Beantifully
Illustrated.

Allen’s (R. L.) American Farm Book. . , : : 1 00

Tue Amertcan Farm Book; or, a Compend of American Agricuk
ture, being a Practical Treatise on Soils, Manures, Draining, Irrigation, Grasses, Grain,’
Roots, Fruits, Cotton, Tobacco, Sugar Cane, Rice, and every Staple Product of the
United States; with the best methods of p'anting, cultivating, and preparation for
market. Illustrated by more than 100 engravings. By R. L. ALLEN,

Reemelin’s (Chas.) Vine-dresser’s Manual . : : 50

An ILLustRATED TREATISE ON WINEYARDS AND WHINE-MAKING)
containing full instructions as to location and soil; preparation of ground; selection
and propagation of vines; the treatment of a young Vineyard; trimming and training
the vines; manures; and the making of wine.

Bement’s (C. N.) Rabbit Fancier; . 2 eo joe 0” nn

A Treatise oN THE BREEDING, Rearinc, Freping AND GENERAL
Management of Rabbits, with remarks upon their diseases and remedies, to which are
added full directions for the construction of Hutches, Rabbitries, &e., together with
recipes for cooking and dressing for the table. Beautifully illustrated.

The Horse’s Foot, and how to keep it Sound; ae

Wirn Cuts Iniustratina THE ANATOMY OF THE Foqt, and con
taining valuable hints on shoeing and stable management in health and in diseas@
By WI.Lu1Am MILEs.

Was ‘ Fas
at i di 4 (3

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