Show RAISE RABBITS TO INCREASE MEAT SUPPLY A A 7 ti k Y J f w GROUP OF DOMESTIC RABBITS WHILE AT LUNCH prepared by the united states department men t ot of agriculture at four months the young belgian hare bare should be ready for the table and it if it has been properly fed should weigh about six pounds or even more this weight Is about the best tor for market rabbits and immediate sale Is 13 more profitable than keeping to maturity some breeders bleeders bre eders sell at 10 to 12 weeks and aim to have their stock weigh about 5 pounds at that age to do this requires that the animals be kept in small hutches where aher e they can have but little exercise an and d that they be fed heavily from the time they are weaned under this treatment they grow very rapidly and are really superior tor for the table market returns it is not easy to state what a breeder should realize tor for market rabbits much depends on local conditions nod and especially upon the familiarity of the public with the excellence of hutch rabbits tor for the table it if the animals are new to a market a demand for them will have to be built up but as a rule they soon will become popular better prices usually can be had by selling directly to the consumer thus saving the midd lemans profit one may make arrangements to deliver regularly or periodically to hotels and restaurants but often a poultry dealer will agree to take a certain quantity at regular intervals it if members 7 of the family look after the rabbits so 80 that there Is no outlay for labor and it if the th e hutches are a re built at home the cost of rearing may be greatly reduced and much of the income will be net gain although it must be admitted that rabbits require more care than usually is given to poultry on our farms their management has the advantage that it Is more interesting especially to the younger members of the family disposing of surplus after selecting the best stock for breeding purposes it Is well to dispose of the remainder as rapidly as conditions warrant if those to be sold are to be marketed alive all that is needed Is to crat ethem properly and forward them to their destination this la Is the better plan in hot weather as the carcasses do not keep well it if carcasses are to be delivered the methods of ihling and packing are important considerations killing there are two excellent ways ol of killing the animals the easier and probably the wore more humane Is to dislocate loca to the neck almost all game keepers know this method and can show the novice quickly how it Is done but probably a description will he be understood take the two lin hind d legs of the rabbit firmly in the left hand band place the thumb of the right hand just behind the ears where the neck joins the skull the palm resting on the left side of the face and the fingers holding firmly under the jaws then stretch out the animal quickly and with force pressing bressin g in the right and beading benain ff the head backward the dial dislocation location will be felt distinctly ly this method requires considerable sid erable strength but when the knack of it Is learned it entails less suffering than any other another excellent way of killing Is to hold the rabbit up in the left hand band as la in the first method and then to strike a sharp blow on the back of the head with a round stick stunning the animal As soon as the neck Is dislocated 0 or the rabbit stunned the jugular vein she should uld be cut with a sharp knife and the animal hung head downward to bleed dressing the next step in preparing a carcass for market Is to remove the paunch and ent entrails entails mIls as their presence would soon talat taint the meat with a sharp pointed knife make a longitudinal cut down the middle of the belly dividing the ekin and the thin abdominal walls but being careful not to cut the intestines turn out the paunch and the intestines but leave the leugs liver heart and kidneys in place next nest fanke a slit silt between the large tendon and the bone of one hind bind leg find and slip the other leg through the cut so that the carcass may be readily bung up it should hang long enough to stiffen buffen before being packed packing poe packing the rabbits for market a basket or hamper ot of the ordinary ordin nry shape and having movable flat slatted trays trayer to enable one to pack the carcasses in separate layers la Is recommended such a hamper permits tree free circulation of the air not only oh the edgo edge but also throughout the package end and the carcasses packed la in this way reach their destination in an attractive tate state instead of la in the messy condition so often seen in the wild rabbits marketed in america cooking and serving the cooking of domestic rabbits does docs not differ greatly from that required for domestic fowls and an experienced perien perian ced housewife can prepare them to ta a variety 0 of f savory ways As the meat Is naturally somewhat dry as much as possible of the juices should be retained in cooking it the following standard recipes for preparing rabbit apply to mature animals of wild and dor domestic nestle kinds F for or young belgian hares bares weighing five pounds or less and young wild rabbits the time of cooking may be somewhat reduced baked rabbit en en casserole lay alternate layers ot of rabbit and thin slices ot of bacon season with thyme sage thinly sliced onions and salt to taste fill the dish with water bake baka in a slow oven even tor for one and a halt half hours A covered baking dish or pan may be used instead of a casserole and the meat may be boned or not as desired rabbit fricassee brown some butter in a lot hot iron skillet then try fry the hare previously cut up brown on both sides next cover the neat meat with hot water find and stew u until n III it Is thoroughly tender seasoning it to taste at the end of the stewing let the meat again try fry brown rabbit pot pie cut a dressed rabbit into small pieces salt and let stand overnight place the cut pieces in a pot previously filled with ith warm water enough to cover the meat put in it a medium sized onion sliced and stew over a medium fire until the meat Is tender prepare a rich pie crust dough in the proportions ot of one quart ot of flour half a teaspoonful of salt and a tablespoonful of baking powder with enough water to give it proper consistency sis tency roll eoll out flat as tor for pie crust spread lard over the surface fold and twice spreading lard each time line the pan bottom and sides with dough and fill 1111 with meat and alternate layers of potato in small pieces and a few small onions use the thickened broth from the stew pot as a gravy pouring it into the pan over the contents cover with dough place in an oven and bake for an hour or until the whole upper crust Is a light golden bown b own serve hot the above recipes are offered merely as suggestions the hind legs and saddles of the rabbit contain much meat and may be cooked cocked in many different ways boned they make dell clous cious croquettes croquet tes tei the front quarters and head may be used as soup stock the broth may be seasoned to taste lina and served with vegetables barley or rice |