224: RABBIT. 



the whole amount has been in the oven about fifteen or 

 twenty minutes ; then take it all out, and set it on one side in 

 a dry closet, covering it. Make the sirup, and the following 

 day preserve the quince till the sirup jellies. Add the wa- 

 ter, strained, that the fruit was partially cooked in, to the 

 sirup, letting it simmer with it. The fruit thus preserved 

 will have a high flavor, and be a rich, purplish red. 



Jelly may be made of the parings and the cores of the 

 quince, though, where the fruit is plenty, the whole quince is 

 washed, wiped, and sliced through without paring, and the 

 kettle filled, and the fruit just covered with water ; when the 

 fruit is tender, the whole is passed through a flannel jelly-bag. 

 To each pint of juice a pound of loaf-sugar pounded is added. 

 Boil about twenty minutes. If the fruit and sugar are both 

 of best quality, and the water is merely enough to cover the 

 quince, less sugar may be used to bring a good jelly ; but 

 great care is requisite in this last case, whereas the full pro- 

 portions yield a jelly without trouble. 



RABBIT. We have, besides our wild rabbit (Lepus 

 Americanus), the European rabbit, which has been largely 

 imported. Our rabbit is distinguished from the European 

 rabbit (Lepus cuniculus) by its hind legs being nearly ten 

 inches long, and its change of color, in the summer being 

 covered with brown and ash-colored fur, which in winter be- 

 comes white and increases in length ; it is frequently styled 

 the American Hare. There is also the Siberian rabbit 

 (Lepus tolai). 



Where the tame rabbit is reared for profit, the variety se- 

 lected for breeding should be of the larger kinds. " Those 

 termed," says Professor Low, " the French and Turkish rab- 

 bits, are much esteemed. The rabbit selected for breeding, 

 we are informed by the breeders of them, should be wide in 



