210 Varieties — Form and Colour. 



with width and substance, generally few in 

 number, and to be obtained only by selec- 

 tion, are the most haMy, and fatten most 

 expeditiously, taking on fat both internally 

 and in the muscular flesh. They have be- 

 sides the soundest livers, the rabbit being 

 generally subject to defects of the liver ; 

 they are the smallest variety. There is a 

 very large variety of the hare colour, hav- 

 ing much bone, length and depth of 

 carcase, large and long ears, with large 

 eyes, resembling those of the hare. They 

 might well be taken for hybrid, or mules, 

 but from the objection of their breeding. 

 Their flesh is high coloured, substantial, 

 and more savoury than that of the common 

 rabbit ; and they make a good dish, cooked 

 like tlie hare, which, at six or eight months 

 old, they nearly equal in size. The large 

 white, and yellow and wiiite species, have 

 whiter and more dehcate flesh, and, cooked 

 in the same way will rival the turkey. With 

 respect to colour, 1 have always preferred 

 the wild colour, and black, finding the 



